Food Styling: AZERBAIJANI SWEETS

I LOVE BAKLAVA – FLAVORFUL RHOMBUSES OF THE FINEST LAYERS OF DOUGH ANDNUTS SOAKED IN SUGAR OR HONEY SHERBET WITH ADDITION OF SAFFRON FOR THE COLOUR! THOUGH, I CAN’T TELL THE EXACT NAME OF THIS SWEET IN AZERBAIJANI LANGUAGE, BUT IN TURKISH IT WOULD BE LIKE ‘GUBA BAKLAVASI‘ – MEANS THIS TYPE OF BAKLAVA IS A SPECIALITY OF THE PLACE IN AZERBAIJAN NAMED GUBA.
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THE NAME FOR THESE SWEETS (the white bricks in the upper right-hand corner) SOUNDS SOMEWHERE IN THE REGION OF ‘PESHVYANG‘ AND IT’S MADE FROM SUGAR POWDER, RICE FLOUR, GHEE AND SOME SPICINESSES.

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NOGUL – WHITE OR COLOURFUL SUGAR DRAGEE MADE OF RICE FLOUR AND SPICED WITH MULBERRY OR GRAPE VINEGAR AND ROASTED CORIANDER SEEDS, ALL OF WHICH IS THEN COVERED WITH SUGAR SYRUP.
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GIRMABADAM – A THICK,SYRUPY MASS FINELY FLAVOURED WITH CORIANDER SEEDSRICH WITH NUTS, ALL CAVED IN TOASTED RICE FLOUR.
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TO MY MIND, THIS
DELICACY IS THE PEAK OF CULINARY MASTERY –TEL HELVA, ACARAMEL MIXTURE OF TOASTED FLOUR AND SUGAR SYRUP IS STRETCHED OUT BY HAND INTO THE FINEST THREADS! IT IS USUALLY SERVED WITH ROSE WATER.

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