Shekerbura-Azerbaijan

This is the last recipe in A! One down, twenty five to go. It’s been fun so far! And it’s about to get a lot more fun, cause Shekerbura is delicious. I’ve adapted it a little bit, substituting ground hazelnuts for almond meal, changing the filling, and putting almond meal in unheard of places, but other than those drastic changes, it’s completely authentic! Ha.

 

INGREDIENTS

 

1 cup all-purpose flour

6 tablespoons cold butter

1 egg

2 tablespoons water (not shown)

½ cup and 2 tablespoons almond meal

3 tablespoons sugar

1 tablespoon ground cardamom

2 teaspoons cold water (not shown)

½ cup chopped cherries

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Preheat your oven to 425 F

 

Let’s start by making the dough! Measure the flour, sugar and ½ cup of the almond meal into a bowl,

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and using two forks, knives, or a pastry cutter, cut the cold butter in.

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In a separate bowl, whisk together the egg and water. This is somewhat similar to making scones/biscuits (the American fluffy, light ones), but it gets different/awesome once you get to the filling. Once the butter is all cut in, pour in the egg/water mixture,

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and need it with your hands until it comes together in a smooth ball.

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This might take a little while, but keep at it! Once it’s not overly sticky or dry, roll it into a cylinder and cut it into 4 equal pieces.

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Refrigerate this for a couple of hours. Meanwhile, make the filling! Mix together the cherries, cardamom, almond meal, and 2 teaspoons of the water. 

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Once the dough is nice and chilled, take one of the pieces, and roll it into a circle on a floured board. Plop a bit of the filling in, and fold it into a half moon shape, crimping the edges.

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Now, you could make elaborately, gorgeously folded edges, or you could crimp them with a fork. Ha. Do the same with the rest,

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and then pop them in the oven for 25 minutes. These are great with tea and a sprinkle (or ten) of powdered sugar!

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Here’s the full recipe, with ingredients and instructions:  Azerbaijan

One Comment Add yours

  1. Hi,

    thank You for your post.
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    Regards!
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