Food Styling: AZERBAIJANI SWEETS

I LOVE BAKLAVA - FLAVORFUL RHOMBUSES OF THE FINEST LAYERS OF DOUGH ANDNUTS SOAKED IN SUGAR OR HONEY SHERBET WITH ADDITION OF SAFFRON FOR THE COLOUR! THOUGH, I CAN'T TELL THE EXACT NAME OF THIS SWEET IN AZERBAIJANI LANGUAGE, BUT IN TURKISH IT WOULD BE LIKE 'GUBA BAKLAVASI' - MEANS THIS TYPE OF BAKLAVA IS A SPECIALITY OF THE PLACE IN AZERBAIJAN NAMED GUBA.

THE NAME FOR THESE SWEETS (the white bricks in the upper right-hand corner) SOUNDS SOMEWHERE IN THE REGION OF 'PESHVYANG' AND IT'S MADE FROM SUGAR POWDER, RICE FLOUR, GHEE AND SOME SPICINESSES.

NOGUL - WHITE OR COLOURFUL SUGAR DRAGEE MADE OF RICE FLOUR AND SPICED WITH MULBERRY OR GRAPE VINEGAR AND ROASTED CORIANDER SEEDS, ALL OF WHICH IS THEN COVERED WITH SUGAR SYRUP.

GIRMABADAM - A THICK,SYRUPY MASS FINELY FLAVOURED WITH CORIANDER SEEDSRICH WITH NUTS, ALL CAVED IN TOASTED RICE FLOUR.

TO MY MIND, THIS

DELICACY IS THE PEAK OF CULINARY MASTERY -TEL HELVA, ACARAMEL MIXTURE OF TOASTED FLOUR AND SUGAR SYRUP IS STRETCHED OUT BY HAND INTO THE FINEST THREADS! IT IS USUALLY SERVED WITH ROSE WATER.

[ad#textad]