Sheki halva
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 Sheki halva on a round tray | |
| Alternative names | Sheki pakhlava |
|---|---|
| Type | Dessert |
| Place of origin | Azerbaijan |
| Associated cuisine | Azerbaijani and Avar |
| Serving temperature | Warm |
| Main ingredients | |
Sheki halva (Azerbaijani: Şəki halvası) or Sheki pakhlava (Azerbaijani: Şəki paxlavası) is a type of dessert specific to the Sheki region of Azerbaijan.
Origin
[edit]Origin stories include that it was prepared by cooks of the Sheki khan, who loved sweet desserts and ordered his cooks to make something very sweet.[1][unreliable source?] The cooks prepared Sheki halva and it became very popular in this region. Another story explains it halva came via Mashadi Huseyn, a merchant from Tabriz, who came to Sheki and spread the recipe.[1][unreliable source?]
Ingredients
[edit]The main ingredients are rice flour, sugar, peeled hazelnuts, coriander seeds, cardamom, and saffron.[2] Traditionally the rice flour must be ground in a water mill.[3]
Preparation
[edit]Sheki pakhlava is made by pastry professionals, known as halvachi, and is not traditionally made at home.[1] It is a daylong process.[1][unreliable source?]
Sheki pakhlava has three main parts: the rishta, a thin webbing of dough; the stuffing; and syrup. The rishta is made by pouring kneaded batter onto a hot griddle through a special funnel in with eleven holes, moving it to form a web, and to bake very quickly.[2][3][4]
Stuffing is made of crumbled hazelnuts, ground cardamom and coriander seeds.[5][4] After placing 8–10 rishta layers on a round copper tray, the stuffing is added and then it is covered with 5–10 rishta layers.[4][2] The top layer is decorated with saffron in a square shape reminiscent of shabaka. It is generally baked over charcoal for 10–20 minutes.[2] Hot sherbet syrup is poured on Sheki halva before leaving it to rest over 8–10 hours.[5][2][3]
See also
[edit]References
[edit]- 1 2 3 4 "Sheki's Mysteries – Stained Glass and the Sweetest Halva". Visions of Azerbaijan Magazine. Retrieved 2018-11-07.
- 1 2 3 4 5 Ahmedov, Ahmed-Jabir (1986). Azərbaycan kulinariyası, Азербайджанская кулинария, Azerbaijan Cookery - cookbook, in Azeri, Russian & English. Baku: Ishig. p. 154.
- 1 2 3 "A tasty journey through Azerbaijan: Sheki and Ganja cuisine". Azerbaijan State News Agency. Retrieved 2018-11-07.
- 1 2 3 Abdullayeva, Fakhriyya (2012-09-14). "Shaki pakhlava". Mədəniyyət (in Azerbaijani). Ministry of Culture of Azerbaijan. Retrieved 2018-11-07.
- 1 2 "Halva: a culinary speciality in Azerbaijan". euronews. 2017-07-25. Retrieved 2018-11-07.
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