English 
Azərbaycan dili 
Русский "Our products don't take the weight of the box into account."
The Place of Shakerbura and Baklava in Azerbaijani Cuisine
It is an important sweet in Turkish, Middle Eastern, Balkan and South Asian cuisines.Depending on the region, it is made by placing walnuts, pistachios, almonds or hazelnuts between thin layers. Honey syrup can also be used. Some commercial companies use their own special syrups.
The word baklava is of Turkish origin. In old Turkish, it is called "baklağu", "bağlağı". Another proof that the word baklava is Turkish is the word oxlov, which is used to open the dough, which has names like "oklava", "oklağu", "oklâ", "oklağı" in the old language, which can be documented in the ancient language because it is used in works written before 1500. It is an important sweet in Turkish, Middle Eastern, Balkan and South Asian cuisines. Buell (1999) stated that the name "baklava" could be formed by adding the Turkic suffix suffix -v to the word "balala", but this is derived from Old Turkic.
Many types of baklava are more popular in Azerbaijan. Among them, there are Baku, Ganja, Sheki, Guba and Rishta types of baklava.
Whole wheat flour - 240 grams, melted butter - 60 grams, skimmed milk - 80 grams, egg - 1 pc., yeast - 8 grams, refined almond or walnut kernels - 200 grams, sugar - 200 grams, saffron - 0.4 grams , vanillin — 0.2 grams, honey — 20 grams. Kneading and preparation of the dough is the same as in shakerbura. The dough is rolled out to a thickness of 0.5 mm. The bottom of the pan is greased with oil and a layer of dough is spread on it, and a filling of 3-04 mm thickness is poured on top. A second layer of dough is placed on top of the filling, oil is rubbed and the filling is poured again, and this procedure is continued up to 8-10 layers. Then the baklava is cut into a 10×4 cm diamond shape, and the top layer is covered with egg yolk mixed with saffron juice. Half a kernel or pistachio is placed in the middle of each baklava. Baklava is baked at 180-200 C for 35-40 minutes. 15 minutes before it is ready, syrup or honey is poured over it.
Shaki baklava
Rice flour - 280 grams, sugar - 420 grams, hazelnut kernels - 140 grams, lumu acid - 1 gram, coriander seeds - 2 grams, cardamom - 0.5 grams, saffron - 0.2 grams. By adding 120 ml of water to rice flour, a stiff dough is prepared. The dough is poured into a heated tin from a special mold with 11 holes, and a grid-shaped rishta is cooked. Nut kernels are ground, mixed with crushed coriander seeds and cardamom. The copper pan is greased, 8 pieces of rice are placed on top of each other and the filling is poured on it. 5 pieces of rice are put on it and made into a round shape. The surface of the baklava is covered with saffron in a square shape. Both sides are cooked on coal fire for 15-20 minutes. Baklava is soaked with sugar, citric acid and hot syrup made from 100 ml of water. It is kept for 8-10 hours so that the syrup is absorbed into the baklava.
Shakerbura and baklava are one of the most famous and beloved sweets of Azerbaijani cuisine. Both are prepared with independent foods and special recipes and served on various holidays and events, especially Novruz.
Shekerbura Shakarbura is one of the most commonly prepared sweets for Novruz holiday. This product is mainly made from almonds and sugar. Almonds and other foods are ground into a dough and filled with sugar.
Şəkərburanın xüsusiyyəti, üzünün şəkilləndirilməsidir. Şirniyyatın forması ümumiyyətlə çiçəyə bənzəyir və bu da Novruz bayramının baharı simgələdiyi günlərdə ən çox təqdim edilən xüsusi bir xüsusiyyətdir.
Paxlava: Paxlava da Azərbaycan mətbəxinin ən məşhur şirniyyatlarından biridir. Bu əsasən döyülmüş və ya kərə yağı, badam, şəkər və un ilə hazırlanan xüsusi bir ərzaqdan hazırlanır. Paxlava qatqı və xarın alt və üst hissəsi ilə əhatə olunur və üzünün müxtəlif forması olur. Paxlava ümumiyyətlə bayram və münasibətlərdə təqdim edilir.
Hər iki şirniyyat da Azərbaycan mətbəxinin tarixi və mədəniyyətində önəmli bir yer tutur. Lakin genə də qeyd edilir ki, bu şirniyyatlar öz əlamətləri və xüsusiyyətləri ilə bilinirlər və ən çox Novruz bayramında təqdim edildikləri üçün, bu dövrdə daha çox hazırlanırlar. Novruz bayramı, baharın gəlişini və yenidən doğuşu simgələyən ən böyük Azərbaycan bayramlarından biridir.
Preparation of shakerbura
Preparation of shakerbura üçün lazım olan əsas məhsullar badam, şəkər, un və yağdır. Aşağıda ən sadə şəkərbura reseptini tapa bilərsiniz:
Contents
- 2 cups almonds (crushed or powdered)
- 2 cups of water sugar
- 1/2 cup salted butter (or butter)
- 2 cups of water and flour
- Half a teaspoon of baking soda
- 1 egg (for brushing)
Preparation:
- First, prepare the ground almonds in a powdered form.
- Add ground almonds, sugar, salted butter, flour and baking soda to a bowl.
- Mix all the ingredients well and make a dough with egg yolk.
- Let the dough rest in the refrigerator for a few hours.
- After resting, divide the dough in any way you like and give it the shape of a shakarbura. If available, you can also use a special sugarcane mold.
- Arrange the sugar beets on a baking sheet covered with greaseproof paper and brush with egg.
- First, fry it at 180 degrees, then slowly fry it on low heat (160 degrees), and cook it sizzling without disturbing the inside.
- Prepare the surface of the sugar beets.
You can serve the prepared sugar buras or decorate them with the desired mixture. Since the sugar bowls are mostly presented on Nowruz holiday, it is customary to decorate them with colorful ornaments and motifs.
How to Prepare Shakerbura Khoncha?
Shekerbura khoncha The preparation of Shakerbura khonchas is a process that includes similar stages to the preparation of Shakerbura. These khonchas are usually made with dough and almond filling. The rules of operation and the nuances that need to be paid attention to can be as follows:
Foods:
For the dough:
- 2 cups of water and flour
- Half a glass of milk
- Half a cup of salted oil (or butter)
- Egg yolk (for topping)
For the filling:
- 1 cups almonds (crushed or powdered)
- 1 cup sugar
- Half a teaspoon of baking soda
Hazırlanış:
- Preparing the dough: Put the flour in a wide bowl and open the middle. Add milk and butter to the middle. Slowly mix all the flour densely to get a soft and elastic dough. Let the dough rest in the refrigerator for a few hours.
- Preparation of filling: Crush or grind almonds. Mix the ground almonds with sugar and baking soda. This almond filling is mixed until it is ready.
- Shakarbura khoncha formation: Work to divide the rested dough into portions and roll each into a round disc. Place the almond filling in the center of the dough. Bring the edges of the dough to the face of the filling and form a carpet in the middle of the round.
- Cooking: Place the prepared khonchas on a baking sheet lined with greaseproof paper at regular intervals. Brush egg yolk on top. First, fry it at 180 degrees, then slowly fry it on low heat (160 degrees), and cook it sizzling without disturbing the inside.
- Service: Serve after cooling the sugar cane khonchas. You can add candies in any colors and shapes to decorate the top.
One of the main things you should pay attention to is to ensure that the dough is flexible and thin, which affects the taste and consistency of the khoncha. Also, it is important that the almond filling is the desired consistency and batter.
Shakerbura price
Shakerburas are sold in Ramzioglu, one of Baku's famous sweet shops. In addition to shakerbura, Turkish and national varieties of baklava are also offered to customers. As for the price of shakarbura, the price of boxes containing 8 pieces of baklava and 6 pieces of shakarbura is 59 AZN.
Best Address To Sell Shakerbura
The best place to sell shakerbura in Baku is "Ramzioglu" sweet shop. Kadayif, Turkish baklava, and various khonchas are also made here.The fine patterns of sugar buras made with high quality products will be the talk of your friends' tables for a long time. A selection of memorable flavors at the "Ramzioglu" confectionery!
