Sweets

Excellent wheat flour - 325q, butter - 160q, sugar – 95 gr, raisins, - 80 gr, sukat – 50 gr,  eggs -115 gr nuts kernel – 50 gr, saffron - 0.06 g, ammonium – 12 gr, sugar – 245 gr, patka – 25 gr, dry karmin additive .

The nuts are crushed into small pieces and sukat is cut and cooked in butter.

Excellent wheat flour – 583 gr, butter – 350 gr, sugar – 152 gr, white of egg – 40 gr, apricot puree for the inside – 30 gr, sugar – 30 gr. After butter is mixed well with sugar white of egg is added and sieved flour is added and consistent dough is made.

Excellent wheat flour – 520 gr, margarine – 190 gr, milk – 127 gr, eggs - 2 pcs., yeast – 8 gr, saffron - 0.3 g, salt. Inside ingredients: excellent wheat flour – 130 gr, butter – 64 gr, sugar – 127 gr, cardamom - 0.3 g, nutmeg nuts - 0.3 G.

Excellent wheat flour – 700 gr, melted butter – 200 gr, sugar – 115 gr, egg yolks – 1 pcs, yeast – 2 gr, saffron - 0.03 g, salt - 1.5 g. 520 grams of flour, 90 gr of butter and salt is added and barmy dough is prepared. Saffron juice and sugar is added in 70 grams of butter and then mixed well and laid on its surface.

Excellent wheat flour – 400 gr, melted butter – 200 gr, boiled juice of grapes and other fruits - 250 gr or sugar – 200 gr, cinnamon – 2 gr. Heated oil in pan is added with flour and baked till golden color. Then boiled juice of grapes and other fruits, or sugar, and diligently mixed and heated.  Halva is put on shallow dessert plates, and cinnamon is added on.

Powdered sugar – 830 g , patka – 250 gr, vanillin - 0.25 g. Sugar and water is added in pot and boiled at high temperatures for 8-10 min. The patka is added and baked till coming to medium caramel condition. (moisture remains 3-3,5% )  Ready caramel mass is put on marble table (it can be put in oiled pan as well)  and cooled to 70-80 C, and vanilla is added.

Roasted wheat – 50 gr, walnut kernel – 30 gr, saffron - 0.5 g, cinnamon and coriander seeds - 0.05 g, rose water – 10 ml. 1:1 ratio of sugar syrup is prepared, cooled, saffron and rose water are added to juice.

Excellent wheat flour – 780 gr, yeast – 20 gr, sugar – 55 gr, tail fat – 110 gr. Spices - coriander seed, cardamom, cinnamon, ginger, of each - 2-3 gr, salt – 5 gr. Yeast, water and salt is added to flour and dough is made and kept for 1,5-2 hours, then it is cut in rounds of 100 grams of 0.5 mm of thickness.

Excellent wheat flour – 300 gr, eggs - 1/2 pcs, salt – 3 gr. For stuffing: Almond -180 gr, sugar – 180 gr, cinnamon – 3 gr. For syrup: sugar – 160 gr, honey – 40 gr.; Butter for laying among layers – 40 gr, egg for polishing on the surface. Dough and stuffing is made same as in shekerbura.

It is cooked as Ganja pakhlava but instead of last dough layer rishta is put on and cut in rhombus form. Rishta is baked from wheat flour or rice flour prepared in home condition like “”Sheki pakhlava’ 

Excellent wheat flour – 527 gr, sugar – 235 gr, eggs - 1 pc, vegetable oil - 120 g, cooking soda - 0.5 g, salt – 5 gr. Boiled water and flour and cooking soda is mixed to make dough and after cooling an egg is added on it. Dough is passed thru mincing machine. But mincing machine, is equipped with a section having very small knifes. Bamiya is fried on vegetable oil in oven and soaked in sugar sherbet ands after drying a sugar layer is added on surface.

Excellent wheat flour – 432 gr, sour cream – 200 gr, butter – 125 gr, walnut kernel – 200 gr, sugar – 160 gr, honey – 40 gr, cinnamon – 2 gr, eggs - 1 pc. Preparation is same as in  Ordubad rollers. Dough is divided into 40 grams pieces and one end is wide and other is narrower.

Excellent wheat flour – 410 gr, sour cream – 185 gr, butter – 120 gr, almonds – 220 gr, sugar – 180 gr, cardamom – 5 gr, sugar – 35 gr, yeast – 10 gr, cognac – 3 gr, salt. Dough is added with butter, sour cream, sugar, salt and yeast and mixed. Making stuffing and self of dough is alike in Ordubad tube. The dough is divided in to 40 gram shares and they all are collected in a band with one  wider and one narrower end

Excellent wheat flour – 300 gr, eggs - 1 / 2, salt – 3 gr. For stuffing: Almond-180 gr, sugar – 180 gr, cinnamon – 3 gr; For sherbet: sugar – 160 gr, honey – 40 gr; butter for layers  - 40 gr, egg for surface. Dough and stuffing is made as in shekerbura

Wheat – 100 gr, wheat flour of 1st grade – 500 gr, melted butter – 100 gr, boiled juice of grapes and other fruits – 200 gr, walnut kernel – 100 gr, anise – 2 gr, pepper – 1 gr, cinnamon – 2 gr, anise – 1 gr. Greens of malt are made from wheat. Malt greens when turn to yellowish color, it is passed through mincing machine, its juice is filtered and by adding a flour a dough is made.

Excellent wheat flour – 390 gr, sour cream – 225 gr, almonds – 210 gr, sugar powder – 210 gr, sugar – 26 gr, vegetable oil – 110 gr, cardamom – 2 gr, cooking soda - 0.5 gr. Sour cream and cooking soda is added in flour and the dough is prepared  and kept for 20-25 min (Sometimes, dough is made with yeast). Dough is spread in 504 mm of thickness.

Rice flour - 84 g, sugar - 675 g, kernel nuts - 285 g, egg white - 35 g, citric acid - 1 g, coriander seeds – 2 gr. Sugar powder is boiled in water, citric acid is added and cooked till it has 5-6 % of water. The baked caramel-hole mass is cooled and if it is at temperature of 50-60C, the additions are added on.

Excellent wheat flour - 726 g, tail - 300 g, egg - 1 pc – tail oil - 60 g, yeast - 15 g, zira - 1 g, saffron - 0.5 g, anise - 2 g, black pepper - 0.5 g, poppy - 3 g, salt. Flour, water, salt and yeast are added and mixed.

Rice flour - 280 g, sugar - 420 g, kernel nuts - 140 g, citric acid - 1 g, coriander seeds - 2 g, cardamom - 0.5 g, saffron - 0.2 g. The liquid dough is made by adding water in rice flour. This dough is poured in special vessel of sections and richta is prepared.

Excellent wheat flour - 240 gr melted butter - 60 g, milk-faced - 80 g, egg – 1 pc, yeast - 8 g, walnuts or almonds and shelled kernel - 200 g, sugar - 200 g, saffron - 0.4 g, vanillin - 0.2 g, honey - 20 g. Rules of preparation of dough and inside of it is alike in other pakhlava

Excellent wheat flour - 530 gr, melted butter - 260 g, sugar - 300 g, egg – 1 pc, vanillin – 3 g. Melted butter with the sugar is mixed for 25-30 minutes, then the mixture is added with white of egg and vanillin and sieved flour. The round pastry of 60-75 grams is made from it.

Excellent wheat flour - 240 gr, melted butter - 60 g, milk-- 80 g, egg – 1 pc, yeast - 8 g, nuts or almonds w/o shells - 200 g, sugar - 200 g, cardamom - 0.4 g , salt. Milk is heated till 30-350 C, yeast, salt, eggs, melted butter are added.