Sheki halva: composition, production technology, taste

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sunny Azerbaijan is traditionally famous as a country of fragrant tea and unusually delicious oriental sweets. Usually, upon arrival here, travelers stock up on these products and provide themselves with a sweet life for the entire period of their stay - with real Azerbaijani tea (however, you can buy it in Moscow) and authentic local desserts - baklava, various types of jam (from feijoa, quince, white dogwood, young walnuts) and others.

Among the many Azerbaijani delicacies, there is one that is rightfully considered a kind of gastronomic endemic - this dessert can be purchased and tasted only in its homeland, in Azerbaijan. To be precise, the birthplace of Sheki halva is the city of Shekin, famous for its production of a huge variety of sweet treats. The secret of the preparation of the dish is the exclusive know-how of the confectioners of this small town.

What is Sheki halva?

This dessert has nothing to do with our usual analogue made from oilseedscultures. It is not surprising that the inhabitants of Shekin are in no hurry to share the secrets of its preparation, which they received from their ancestors. They have something to be proud of.

Sheki halva (in the photo you can admire the appearance of the dessert) is in many ways different from the one we usually buy in supermarkets. This product is much softer, in the heat it can even spread on a plate. Among its ingredients, users usually distinguish between the taste of rice flour, several types of nuts and a lot of spices. It is known that the mass is baked on huge round sheets. According to reviews, the incredible taste of Sheki halva is very sweet, and at the same time soft and crunchy.

What are the people of Shekinah hiding?

Sheki halva is actually baklava. At the very least, it is prepared in much the same way as baklava is prepared all over the world. It was the locals who introduced the custom to call this delicacy, which is rolled, thin layers of special dough with almond, nut or other layer, with spices, spices and honey, giving the dessert an unforgettable, exquisite taste, halva.

They say that the recipe for Sheki halva (baklava) has been passed down from generation to generation in several Shekin families for 200 years, whose members are called "halvachs". They do not disclose the details of the recipe to anyone, but the technology for preparing the delicacy is something like this. First, dough is prepared from rice flour, which, using special devices, is poured into a hot pan in several layers in such a way that a grid is formed.("guinea worm"). Then the dessert itself is formed. Six layers of rice rishta are laid on the bottom, a nut mixture is poured on top, on which four more layers of rice rishta are placed. Next, a special jam is made from saffron, with which the treat is decorated on top: it is applied to the surface with a goose feather. Then Sheki halva is baked in a frying pan for 30-40 minutes. The finished delicacy is plentifully poured with thick syrup (sugar or honey - more expensive). In the course of all subsequent days, the halva should be soaked. It turns out very tasty and extremely sweet - just extraordinary!

The real halvachi recipe with all its secrets will never be revealed. With all their desire, so far no one has been able to find out from them how to properly bake rishta, how much chopped nuts are added to the dough, how to make sweet syrup. Connoisseurs warn sweet lovers: in the summer, due to the significant content of rice flour and oil, the delicacy deteriorates faster. But there is a way out - without delay, come to Shekin and personally try a piece of the famous halva.

Where can I get dessert?

According to experts, real Sheki halva can be enjoyed only in Azerbaijan. As a rule, it is packed in cardboard boxes with a light wooden frame. In Baku, it is sold in several stores, mainly located in the area of the Khan's palace. It is useless to look for where you can buy real Sheki halva cheaper. Its relatively high pricejustified by both the high cost of the ingredients and the significant laboriousness of the cooking process. For example, 500 g of Aliakhmed halva cost almost 169 rubles. But according to experts, you fall in love with the taste of this dessert immediately and forever.

Can I buy this delicacy in Moscow?

Attempts to buy Sheki halva in Moscow are usually unsuccessful. Knowledgeable people say that good baklava is sold at Auchan, not far from the Universitet metro station. But for a real Sheki sweet tooth, as a rule, they are sent to Azerbaijan. Although some forum participants recommend contacting Baklava House, an oriental sweets store that has opened in the Vegas Crocus City shopping center. Here you can buy Azerbaijani baklava (halva) of various types, which differ both in the complexity of production and in the combination of fillings and dough structure: "Baku", "Ganja", "Sheki", "Nakhichevan", "Guba". Those who wish can order a dessert in the online store with home delivery. The order amount must be at least 2 thousand rubles. Delivery price 300 rub.

How to cook halva at home

The complexity of the process and the special production conditions limit the possibility of cooking at home. And yet, many housewives are happy to cook treats in their kitchens. It turns out, of course, not real Sheki, but still very similar to her and amazingly tasty halva. At the time of preparationdessert according to the recipe below will take about 17 and a half hours.

Ingredients

Calorie dish - 428 kcal. To prepare 6 servings use:

• rice flour - 280 g;
• 420g sugar;
• 140g hazelnuts;
• 0.5g cardamom;
• 0.2g saffron;
• 2g green cilantro;
• 1g citric acid.

Sheki halva: recipe (step by step)

Dessert is prepared like this:

1. Rice flour is kneaded into a batter, gradually adding water (120 ml) to it. Then, using a special funnel with holes, the dough is poured onto a heated baking sheet and a kind of mesh rishta is baked.
2. For the filling, grind nuts and add cilantro seeds and cardamom (crushed).
3. Then a baking sheet is greased with oil and laid on it in eight layers of rice rishta. The filling should be evenly laid on them (one layer), five more layers of rishta should be placed on top and the halva should be rounded. The whole structure is decorated with saffron on top.
4. Then halva for 5-20 minutes. baked on both sides over hot coals.
5. Next you need to prepare the syrup. Add citric acid and sugar to water (100 ml). Pour halva with syrup (hot) and leave to soak for 8-10 hours.

When serving, treats are recommended to be poured with honey. It turns out unusually tasty!