Shekerbura

Shekerbura (Azerbaijani: şəkərbura), is an Azerbaijani dessert.[1][2] It is a sweet pastry in half-moon shape, filled with ground almonds, hazelnuts, or walnuts, and sugar.[3] Shekerbura, shorgoghal, and pakhlava are all eaten in Azerbaijan mainly at the Novruz spring holiday.[4]

Shekerbura

Name and meaning

The ancient name for this crescent-shaped pastry is sheker burek, a Turkic word literally meaning ‘sweet patty’ or "sweet pie".[3] In Azerbaijan, it usually involves teamwork of relatives, friends and neighbors who congregate at someone’s home to make this Nowruz delight.[5] Like other pastries prepared for Nowruz, shekerbura also has a symbolic meaning which denotes the half-moon or flame of fire.[6] [7]

Preparation

The dough is made of wheat flour, butter, milk, egg yolks, cream and yeast. The filling is prepared from peeled almond or fried nuts mixed with sugar powder. It also includes cardamom to flavor the pastry.[8]

The dough is rolled and cut into small round shapes, then filled with stuffing and closed up by making a pattern of stitches. The stitching pattern on the dough is produced using traditional tweezers called maggash.[3]

See also

References
  1. Şekerbura tarifi / Mutfağım / Program / Haberler / Kanal D / İzle
  2. «Азербайджанская кухня» (in Russian)
  3. Ministry of Culture and Tourism Republic of Azerbaijan (2013). Kerimli T; Kerimov E; Ramazanova A (eds.). Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks) (PDF). Baku: «INDIGO» print house. p. 111. ISBN 978-9952-486-00-1.
  4. News.Az - Shekerbura - Sweet nut pies
  5. Nikki Kazimova (2011). Azerbaijan - Culture Smart!: The Essential Guide to Customs & Culture. Kuperard. ISBN 9781857335484.
  6. "Azerbaijan celebrates Nowruz". euronews. 2014-03-24. Retrieved 2019-03-19.
  7. "Azerbaijan celebrates Novruz Holiday". azertag.az. Retrieved 2019-03-19.
  8. Ahmedov, Ahmed-Jabir (1986). Azərbaycan kulinariyası, Азербайджанская кулинария, Azerbaijan Cookery - cookbook, in Azeri, Russian & English. Baku: Ishig. p. 151.
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