Azerbaijan

AZERBAIJAN: Shekerbura

And so, the last A…Azerbaijan.

I’m not quite sure what to think about Shekerbura. It’s definitely a worthwhile recipe, just a bit dour.
Not much naughtiness here… I need your B recipes.
Unless I hear protests, I’m making Guava Duff for The Bahamas.

INGREDIENTS:

For the dough
2 cups flour ½ cup unsalted butter (cold), cut into small pieces
1 egg , slightly beaten
¼ cup water (cold)

For the filling
1-¼ cup almond meal
⅓ cup sugar
¼ teaspoon ground cardamom

INSTRUCTIONS:

In the bowl of a stand mixer, add the flour, butter, egg and water.
Knead until obtaining a homogeneous dough.

On the work surface, shape the dough to obtain a long rope.

Divide it into 15 pieces of equal size (about 1 oz per piece). Form balls and flatten them slightly.

Place all the balls, well spaced, on a baking sheet lined with parchment paper. Refrigerate for two hours.

Preheat oven at 350 F.

Prepare the filling by mixing the almond meal, sugar, and cardamom. Mix well.

Roll each piece of dough into a circle about 4 inches in diameter (not too thin). In the center of each disc, add a tablespoon of filling.
Close the circle in half. Pinch the edges to seal them.
Then pinch the edge more tightly, fold inward, and continue along the edge.

Bake for 20 to 25 minutes.