Gluten-free chapatis (roti)

I've discovered a really fast and easy way to make delicious roti with gluten-free flour (available at Kontinental stores in Baku).

1. In a bowl, sift some gf flour. Throw away any big bits left in the sieve.
2. Add a pinch of salt.
3. Add some plain yogurt (qatıq).
4. Mix together until you can form a soft ball. If the ball is too sticky, add more flour.
5. Place the ball in plastic wrap for a few minutes.
6. Sprinkle a worktop with flour.
7. Roll a bit into a small ball, then gently press on the floured surface. Turn and repeat. Finally give the flattened circle a good pounding with the palm of your hand. It is now ready to dry roast on a hot pan.
8. As the roti cooks, press the surface with a flipper and eventually it will puff up. Flip and keep pressing several times.
9. The roti will puff up and change to a white color. It will have some brown or even black patches on it. This is normal and tastes great.

I like to spread both sides with butter, though some people prefer them dry.

You can use them like a wrap for any sandwich filler or can simply eat them with a curry or casserole.

Nuş!

Here are some pictures of my friend's daughter learning to make roti.

What to cook when the lights go out?

Hey, if you are making something complicated and the lights go out, what to do? Put is all in the fridge and make an omelet by candlelight. Ingredients: local fresh eggs, ham from Germany (from Kontinental store), Irish cheddar cheese, red onion, and butter. Easy. Now try to stay warm while the snowstorm is howling outside!

Yummy fresh apple juice

First buy some great local apples. Wash and get ready to put in the juicer with a bit of fresh ginger and some fresh mint leaves.

Here's the unfiltered result for a delicious and nutritious breakfast.

Here is a filtered glass for later on - filtered through a handkerchief.

Lamb Biryani

Here are step-by-step photos for this yummy Indian dish made with fresh local ingredients.

 

Chop the lamb and fry in butter or ghee.

Boil a couple of handfuls of whole almonds (5 minutes).

Blend together a couple of chopped onions, fresh ginger, and garlic. Fry for several minutes.

Add ground spices - coriander, cumin, cloves, cardamom, cinnamon - plus a pinch of tumeric.

Remove skins from almonds and grind about half of them. Put aside the remaining whole almonds for later.

Smash any remaining whole almond with a mortar and pestle.

Add ground almonds to your curry paste.

Add a jar of yummy local yogurt (qatıq).

Stir and cook on low heat.

Once it looks like this the yogurt will not separate and you can raise the heat.

Add the lamb.

Stir.

Let it cook for 15 minutes. You can take a break!

It's bubbling away now. Turn down the heat and let cook for an hour.

Meanwhile, wash and drain 2 cups of yumru rice (literally circular or pudgy) - a very delicious rice.

Briefly roast saffron strands in a dry pan. I've added more than usual here.

Pound the roasted saffron threads.

Add a bit of milk and let rest.

Azerbaijan produces its own brand of ghee - use it for frying.

Fry the remaining whole almonds.

Halve and slice two onions and fry until carmelized.

Put carmelized onions aside for later.

Fry some golden raisins.

When they puff up, remove from heat.

Set aside for later.

Bring lots of water to a boil and add the rice. Boil for 6 minutes.

Place the reduced lamb mixture in a crock pot.

Drain the parboiled rice.

Create a well in the middle of the rice.

Add the fried almonds, raisins, and onions to the well and the top of the rice.

Add some butter.

Drizzle the saffron milk over the rice.

Into a 200 degree oven for one hour.

Hard-boil a few eggs.

Use another jar of yogurt to make a raita.

This raita has grated cucumber and carrot; chopped garlic, mint, and coriander; juice of one lemon; squeeze of honey; salt.

When the biryani is done, transfer to a serving tray (mixing all ingredients together). Garnish with halved eggs and fresh coriander.

Nuş olsun!

Plum sauce boiling away

Plum sauce for roast pork

So yummy. So easy. Plums are in season now in Baku. Cook with white wine, onions, garlic, ginger, star anise, whole cinnamon, cloves, acı biber, green pepper, plus seasonings. When boiled down, strain. Enjoy over roast pork. Serve with mashed spuds with chopped parsley and xama and butter.

Toyuq ləvəngi - Roast chicken with walnut and onion stuffing

This is a popular dish in Azerbaijan. It is easy to make. Today I am going to try a variation on how I have done it in the past. Usually I finely chop and sauté the onions, dry roast the walnuts and grind them, then mix all of the stuffing ingredients together. Today I will try another method.

4 medium onions roughly chopped - grind with a handheld mixer. Place the ground onions in a cheesecloth or handkerchief and squeeze out the liquid.


In a blender or with a mixing tool, combine:


150 g walnuts, ground
1/2 sheet (lavash) of dried pomegranate - like a fruit roll + a bit of boiling water
a few tablespoons of golden raisins
salt
pepper

Stir together the onions, walnut mixture and a handful of whole raisins. (I like to quickly fry the raisins until they puff up.) This is the stuffing. I sometimes add a few other ingredients to the mix - today it will be some chopped fresh dill and a few red chilli pepper flakes. Not traditional but I like it! If the chicken is small you may have too much stuffing. Put the remainder in an ovenproof dish and bake alongside the chicken.

A picture of the mise en place:

Stuff the chicken and then roast. This is the stuffing:

A picture of the end result: