Shekerbura
Shekerbura is a classic Azerbaijani pastry, traditionally prepared for Novruz, the Persian New Year. These crescent-shaped treats are filled with a rich mixture of ground nuts and sugar, wrapped in a delicate, buttery dough. The intricate patterns on Shekerbura are made using a special tool called "maggash," symbolizing prosperity and tradition.
Ingredients
For the Dough:
- 4 cups (1.2 lb / 550 g) all-purpose flour
- 1 cup (0.5 lb / 250 g) unsalted butter, melted
- ½ cup (0.25 lb / 120 g) sour cream
- ½ cup (0.12 l) warm milk
- 1 egg
- 1 tbsp sugar
- ½ tsp salt
- 1 tsp dry yeast
For the Filling:
- 2 cups (0.5 lb / 250 g) ground hazelnuts or almonds
- 1 cup (0.4 lb / 180 g) sugar
- 1 tsp ground cardamom
Instructions
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Prepare the Dough
In a small bowl, dissolve the yeast in warm milk and let it sit for 10 minutes. In a large bowl, mix the flour, sugar, and salt. Add the melted butter, sour cream, egg, and yeast mixture, then knead until smooth. Cover with a cloth and let it rest for 1 hour.
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Prepare the Filling
Combine the ground nuts, sugar, and cardamom in a bowl. Mix well and set aside.
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Assemble the Shekerbura
Divide the dough into small equal pieces and roll them into circles (about 4 inches / 10 cm in diameter). Place a spoonful of filling in the center and fold into a crescent shape. Seal the edges and decorate with a maggash or a fork.
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Bake the Shekerbura
Preheat the oven to 350°F (180°C). Arrange the pastries on a baking sheet lined with parchment paper. Bake for 20–25 minutes until lightly golden (not brown).
Serving
Shekerbura is traditionally served with tea and is a must-have for Azerbaijani celebrations, particularly during Novruz.
Shekerbura is not just a dessert but a symbol of Azerbaijani heritage, representing sweetness and unity. This delightful pastry, with its nutty filling and buttery crust, is a true testament to the country’s rich culinary traditions.
