Hello friends! Today we are here to introduce you to the magnificent cuisine of Azerbaijan. Azerbaijani cuisine has one of the richest and most diverse examples of world food culture. To share these values with you, we present the recipe of one of our favorite dishes called Azerbaijan Syabbyt. Syabbyt is one of the most delicious dishes of Azerbaijan, which bears the mark of coming and going. In this recipe, we will learn the secrets of the most important ingredients and preparation methods for Syabbyt dishes filled with the characteristics of the Karabakh region. Let's learn together the best way to prepare and serve this great Azerbaijani dish!

Azerbaijani Syabbyt Recipe: Nutty and Sugary Sweet Bread

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 2 large eggs

For the Filling:

• 1 cup mixed nuts (walnuts, hazelnuts, almonds), finely chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

For the Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1-In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until it becomes frothy.

2-In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, melted butter, and eggs. Mix until a dough forms.

3-Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.

4-Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

5-In a bowl, mix together the chopped nuts, sugar, and ground cinnamon for the filling.

6-Punch down the risen dough and roll it out into a rectangle on a floured surface. Brush the melted butter over the dough and evenly spread the nut and sugar mixture.

7-Roll the dough tightly from one long edge to the other, forming a log. Place the rolled dough on the prepared baking sheet.

8-Bake for 25-30 minutes or until the Syabbyt is golden brown and sounds hollow when tapped on the bottom.

9-While the Syabbyt is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

10-Once the Syabbyt is done baking, let it cool for a few minutes before drizzling the glaze over the top.

11-Slice and serve this delightful Azerbaijani Syabbyt to enjoy the perfect blend of sweet, nutty flavors in every bite. Enjoy with tea or coffee!

This recipe combines the rich traditions of Azerbaijani cuisine with a delightful sweetness that will surely be a treat for your taste buds. Afiyet olsun! (Enjoy your meal!)

Nutritional Values:

It's important to note that the nutritional values can vary based on specific brands and types of ingredients used. Here are approximate nutritional values for the listed ingredients per standard serving size:

Dough:

3 cups all-purpose flour:

• 1080 calories
• 6g protein
• 1g fat
• 225g carbohydrates
• 9g fiber

benefits: A good source of carbohydrates, providing energy. It also contains small amounts of protein and fiber.

1. 1/2 cup unsalted butter, melted:

• 814 calories
• 1g protein
• 92g fat
• 1g carbohydrates
• 0g fiber

benefits: Adds richness and flavor. Contains healthy fats, fat-soluble vitamins, and calories for energy.

2. 1/2 cup warm milk:

• 31 calories
• 2g protein
• 2g fat
• 1g carbohydrates
• 0g fiber

benefits: Provides protein, calcium, and vitamin D for bone health. Adds moisture to the dough.

3. 1/4 cup granulated sugar:

• 194 calories
• 0g protein
• 0g fat
• 50g carbohydrates
• 0g fiber

benefits: Sweetens the dough, providing quick energy. However, it's important to consume sugar in moderation.

4. 1 packet (2 1/4 teaspoons) active dry yeast:

• 23 calories
• 4g protein
• 0g fat
• 0g carbohydrates
• 0g fiber

benefits: Helps the dough rise by fermenting sugars. Contains B vitamins and may have probiotic benefits.

5. 1/2 teaspoon salt:

• 0 calories
• 0g protein
• 0g fat
• 0g carbohydrates
• 0g fiber

benefits: Enhances flavor. In moderation, it's a source of sodium, essential for nerve and muscle function.

6. 2 large eggs:

• 144 calories
• 12g protein
• 10g fat
• 2g carbohydrates
• 0g fiber

benefits: A rich source of protein and various nutrients, including vitamins B12 and D, and omega-3 fatty acids.

Filling:

1. 1 cup mixed nuts (walnuts, hazelnuts, almonds), finely chopped:

• 800 calories
• 20g protein
• 70g fat
• 30g carbohydrates
• 15g fiber

benefits: Excellent sources of healthy fats, protein, vitamins, and minerals. Provide a satisfying crunch and nutritional benefits.

2. 1/2 cup granulated sugar:

• 387 calories
• 0g protein
• 0g fat
• 100g carbohydrates
• 0g fiber

benefits: Sweetens the filling and contributes to the overall sweetness of the pastry.

3. teaspoon ground cinnamon:

• 6 calories
• 0g protein
• 0g fat
• 2g carbohydrates
• 2g fiber

benefits: Adds warmth and depth of flavor. May have anti-inflammatory and antioxidant properties.

4. 1/4 cup unsalted butter, melted:

• 204 calories
• 0g protein
• 23g fat
• 0g carbohydrates
• 0g fiber

benefits: Enhances the nutty filling with richness and moisture.

Glaze:

1. 1/2 cup powdered sugar:

• 192 calories
• 0g protein
• 0g fat
• 50g carbohydrates
• 0g fiber

benefits: Sweetens the glaze. Consumed in moderation, it's mainly for flavor.

2. 2 tablespoons milk:

• 12 calories
• 1g protein
• 1g fat
• 2g carbohydrates
• 0g fiber

benefits: Adds creaminess to the glaze. A source of calcium and protein.

3. 1/2 teaspoon vanilla extract:

• 6 calories
• 0g protein
• 0g fat
• 0g carbohydrates
• 0g fiber

benefits: Enhances the glaze's flavor. While it doesn't contribute significant nutrients, it adds a pleasant aroma and taste.

Please keep in mind that these values are approximations and can vary based on the actual ingredients used. Additionally, serving sizes can affect the overall nutritional content.