Azerbaijani halva: recipe description, photo

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

The proverb, which states that no matter how much we pronounce the word "halva", it will not become sweeter in the mouth, was born in Azerbaijan. Despite the fact that this dish is considered by many to be a delicacy and is associated with a holiday and pleasant sensations, it is not customary for Azerbaijanis to make halva for a holiday. Except for Ramadan.

Azerbaijani halva is a treat that, along with other obligatory dishes, is prepared for the wake. Within forty days after the death of a person, he is commemorated every Thursday, and halva must certainly be present on the table as a traditional ritual dish. There is a belief among the people: if someone really wants halva, it is necessary to cook it, otherwise disaster will happen in the house.

Halva is a very tasty delicacy. Various eastern peoples argue about the origin: Georgians, Lezgins, Ossetians, etc. In all the cuisines of the East, it is prepared in different ways and for various occasions. Unlike Azerbaijani halva, Lezgins make this sweet on holidays and for weddings. In our article, we suggest that you familiarize yourself with the features of the preparation of one ofthe most delicious oriental delicacies. How is real Azerbaijani halva made?

Recipe description

It's easy to cook homemade Azerbaijani halva. You will need:

• wheat flour - 10 tbsp. l.;
• butter (melted) -150 g;
• water - 1 cup;
• granulated sugar - 1 glass;
• a little saffron;
• a pinch of s alt.

Cooking

Azerbaijani halva is made like this. First, syrup is prepared: sugar is poured into a saucepan, water is poured, brought to a boil, honey and a little saffron (3-4 stalks) are added, boiled with constant stirring. The fire should be reduced to a minimum. While the syrup is cooking, melt the butter in a separate frying pan. Add flour (10 tablespoons), s alt (a pinch) to it and mix thoroughly until the flour is mixed with butter. If there is more oil, add a little more flour. Further flour is not added, even if the consistency of the mixture becomes more and more liquid.

Further, the butter-flour mixture should be fried over medium heat, stirring constantly. It is necessary to fry until the mass acquires a golden color. After that, the syrup and butter-flour mixture is removed from the stove. Now it's time to gradually add the syrup to the flour mixture. Do not be afraid of the resulting strong hiss. The mass must be thoroughly stirred so that it becomes homogeneous.

The treat is poured into plates and left for about one hour,for it to "strengthen". You can decorate as you wish.

Nuances

Azerbaijani halva created according to this recipe should not turn out too pale. Oil will certainly show through the edges of the plate. The treat should also not be too hard (excessive hardness indicates that too much flour was put in the dish). If the consistency of the dish is too liquid, this is also wrong. So syrup is added in excess.

The content of syrup and flour in the dish must exactly match the recipe. The longer the sweet treat “strengthens”, the harder it becomes. But the real Azerbaijani halva will never become hard, like a stone. Bon appetit!