Tendir Choreyi Azerbaijan Recipes

Steps:

• Mix the yeast with the water and let stand for a few minutes. Then sift the flour with the salt into a large bowl. Gradually add the water and yeast and mix with your hand until the dough forms a ball.
• Turn out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth. Put it in a large bowl and cover, then let it rise in a warm spot until doubled (this typically takes 1 to 1 1/2 hours).
• Punch down and turn out onto a lightly floured surface. Stretch the dough until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick. Transfer to a greased or non-stick baking sheet and let stand for another 15 minutes.
• Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (I mixed mine with a little bit of water to make it easier to work with) and sprinkle with poppy seeds.
• Bake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.

Steps:

• Combine all ingredients in a large bowl and marinate overnight.
• Grill over hot coals or in broiler for 10 minutes. Brush with marinade periodically.

Steps:

• Boil the rice for eight minutes. Drain and set aside. Meanwhile, peel and finely chop the onion. .
• Chop the herbs and chop/mash the chickpeas. Mince the lamb and the lamb fat, then with your hands mix in the onion, spices, chickpeas, rice and chopped herbs. Add salt and pepper.
• Fill a large saucepan with salted water and bring it to a boil over high heat. Now pull the outer leaves off of the cabbage (save them) and drop the rest of it, whole, into the water. Let it boil for three or four minutes, turning it if the water level isn't quite high enough to completely cover it.
• Carefully take the cabbage out of the water (but keep the water boiling) and let it cool for a minute or two so you don't burn your fingers. Carefully pull the leaves off the cabbage, cutting them at the base if you have to do so to loosen them. Try to get them off in one piece. If the inner leaves are still crispy, return the cabbage to the boiling water for another three or four minutes. Repeat until all of the useable leaves are free.
• Now put the leaves on a cutting board and cut out the tough stalks (save them). Cut the largest leaves in half.
• Put a heaping tablespoon of the filling in the middle of each leaf, making a short cylinder shape. Fold the ends over the filling, then roll tightly (as if you are making a tiny burrito.
• Put all of the discarded cabbage leaves, stalks etc. into the bottom of a stockpot. Carefully place the dolma on the bed of cabbage leaves.
• Add water to the stockpot up to about the top of the discarded leaves. Don't cover the dolma.
• Place a metal pie pan or another oven-safe dish on top of the dolma and use a heavy object to weigh it down. This is done so the dolma don't unwrap during cooking.
• Bring the water to a boil, then simmer for 25 minutes.
• Meanwhile, make a simple tomato sauce out of the tomato paste and water. Heat it up for a few minutes over a medium flame. After the dolma have been cooking for 25 minutes, pour the sauce over them and cook for another five minutes.

Steps:

• Rinse the rice several times in cold water to remove excess starch.
• Place a few threads of saffron in a cup and add boiling water; cover and leave to infuse.
• Bring a large pot of water to a boil; add rice, reduce heat, but cook rice at a rapid boil until the rice is tender on the outside, but still not done on the inside, 5 to 10 minutes (do not overcook or your plov will be sticky).
• Strain the rice in a colander.
• There are 3 methods you can use to form the crust or qazmaq. The first way is to mix together an egg with 4 tablespoons of the parboiled rice, and 1 or 2 tablespoons of yogurt. Add some of the infused saffron water. The second way is to mix together a glass (8 oz) of flour, a little butter, and a little water to make a sort of dough (you can also add an egg if you want an eggy flavor). This will then be kneaded and rolled out thinly. The third way is to use some potatoes that have been peeled and sliced crosswise.
• Rinse and dry the pan you cooked the rice in; melt a heaping tablespoon of butter, then spread whichever qazmaq you chose on the bottom of the pot and fry a little for 2 to 3 minutes.
• Next spoon half the parboiled rice on top, then pour over half of the saffron infusion.
• Spoon in remaining rice and pour over most of the remaining saffron infusion; top that with a few tablespoons of butter.
• Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
• Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes (it can go longer if needed).
• Spoon rice onto a serving platter and top with remaining saffron infusion and a few more tablespoons of butter.

Steps:

• Mix the besan with the yogurt, turmeric, a half teaspoon of the cayenne pepper, a half teaspoon of the ginger paste, a half teaspoon of garlic paste and 1/2 teaspoon salt. Mix it all together until you have a paste, then add water a few tablespoons at a time until you get a batter that is about the same consistency as pancake batter. Set aside.
• Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.
• Remove from the pan and let cool slightly, then add the cumin, the garam masala and the rest of the cayenne pepper, ginger paste and garlic paste. Stir to coat and let marinade for about half an hour.
• Heat the oil until bubbles rise around the end of a wooden spoon. Dip each piece of chicken in the batter, turning to coat. Then deep fry the chicken in the oil.

Steps:

• Rinse the rice in lukewarm water until the water runs clear.
• Fill a large bowl with lukewarm water and a tablespoon of salt and add the rice. Soak for 15 minutes or so.
• Melt 2 tablespoons of butter over medium heat. Add the peeled chestnuts and stir-fry for 3 minutes.
• Add the apricots, barberries and dates. Keep cooking for another three minutes. Lastly add the golden raisins and stir fry for one more minute. Remove from heat.
• Put 10 cups of salted water in a large pot. Drain the rice and add to the pot. Boil for 7 to 10 minutes. The rice is done when it rises to the top of the pot. Don't overcook! The rice should be just a tiny bit chewy, not too soft. Bite a piece to make sure. Drain it in a colander and set aside.
• Melt a tablespoon of butter over medium heat. Put the uncooked chicken cubes in the bottom of the pot, distributing evenly. Add about a half teaspoon of salt and some pepper. Cover the chicken with the sliced onions and simmer for three minutes or so.
• Cover the chicken and onions with half of the rice. Spread the fruit and nut mixture out on top and then put the rest of the rice on top of that. Pour a tablespoon of melted butter on top.
• Put a clean dishtowel or two layers of paper towel over the pot. Be very careful to fold up the corners or otherwise make certain that the dishtowel or paper towel is nowhere near the flame.
• Put the stockpot lid on top of the towe and turn the heat down to low. Cook for 30 minutes, without stirring or disturbing it in any way.
• Combine the crushed saffron threads with three tablespoons of hot water. Stir until the water turns a deep orange. Pour the saffron water over the top of the plov and continue to cook for another 30 minutes.
• When the plov is done, it should look like this:
• 1. Fluffy rice with separate grains.
• 2. The meat should have a golden crust on the bottom.
• 3. The onion should be translucent (almost invisible).
• Scoop it all out of the pot and arrange it on a big platter. It's ready to serve.