Christmas in Karabakh

For the past two months, I have been completely engulfed in my latest project....a book exploring the cuisine and culture of Azerbaijan's Karabakh region.  In order to understand how the region's delicious cuisine is represented in its culture.....I've been listening to traditional mugham music, researching musical icon Hajibeyov's opera (the first ever to be composed by a Muslim) and reading the works of the 19th century female poet Kurshidbanu Natavan. With a fast approaching deadline and scores of recipes to test-I was left with no extra time to make my own traditional holiday foods.  Before I knew it, Thanksgiving, the Eid al Adhu, and Christmas holidays in my household have had a decidedly Azeri flair.
(Photo:  Karabakh native - Artist, Gourmand and Architect Yavar Rzayev (left), me, Dr. Adil Baguirov, Board of Directors, Karabakh Foundation)

Here are some photos from the Karabakh Foundation's first annual holiday celebration. Classical music, gorgeous artwork, and motivating presenters made the evening a lot of fun, and a huge success. Click here to learn more about the Karabakh Foundation's promotion of culture, arts, and heritage of Azerbaijan and the Caucasus. 
If you'd like to bake something unique and delicious for any of the winter holidays, I suggest this fantastic sweet bread.

SWEET BREAD, KARABAKH STYLE/ Garabagh Ketesi (Qarabağ Kətəsi)




Butter -filled breads that blurr the lines between bread and pastry are common in many Middle Eastern cultures. Making this soft, supple dough is as much a treat as eating the warm, puffed bread while still hot. A wonderful addition to breakfast, brunch, or a tea and coffee break – this recipe generally elicits rave reviews. Since it yields two large loaves, you can freeze the second cooled loaf by wrapping it in plastic wrap and tin foil. To serve, just defrost at room temperature and reheat in a pre-heated 350 degree F oven until warm (about 5 minutes). This recipe was adapted from Faride Buyuran’s AZ Cookbook.



Makes 2 breads



For the Dough:

1 package (1/4 oz / 2 ¼ teaspoons) active dry yeast

1 cup warm water

2 eggs, at room temperature

¼ cup granulated sugar

5 cups unbleached all-purpose flour

1/2 teaspoon vanilla powder*

1/4 teaspoon salt

½ cup vegetable oil, plus 1 teaspoon for greasing bowl



For the Filling:

2 sticks unsalted butter, cut into chunks, at room temperature

1 cup confectioner’s sugar

1/2 teaspoon vanilla powder*

1 2/3 cups all-purpose flour

1 egg yolk, to glaze



Prepare the dough. In a small bowl, dissolve the yeast in water and put aside. In the meantime, in another bowl, combine the eggs and sugar and beat until well blended, about 1 minute. Put the flour in a large mixing bowl. Add the vanilla powder and salt, and stir to mix. Add the yeast mixture, egg mixture and the oil to the flour, stir in with your hand to mix, then knead the dough for about 5 minutes, until it is smooth and elastic. Transfer to a large bowl coated with oil and turn to coat. Cover with a plastic wrap or a kitchen towel, and leave in a warm spot to rise, until doubled in bulk, for about 1 ½ hours.



Meanwhile, prepare the filling. Using a mixer, beat the butter until white and fluffy, about 3 minutes. Add the powdered sugar and continue to beat until creamy, about 2 minutes Add the vanilla powder, and gradually the flour and beat until fully incorporated. You should obtain a soft and sticky dough-like mixture.



Preheat the oven to 375˚F. Lightly grease a large baking sheet.



Divide the dough into 2 parts, shaping each into a ball. Using a rolling pin, roll out each ball into a 9-inch circle, ¼-inch thick. Put half of the filling in the center of each circle, pressing to spread evenly, leaving a 2-inch border around the edges. Bring the edges together over the filling and seal to close the circle. You will obtain a bundle. Now, roll out the bundle into a 9-inch circle, ¼-inch thick.



Arrange the breads on the prepared baking sheet. Brush with the egg yolk, and press decorative cross-hatching lines with the back of a fork over the entire surface of the breads.

Bake on the middle rack of the oven for 15-20 minutes, or until lightly browned on top. Remove from the oven. Cool completely before cutting into slices. Cooling the pastry is very important, since the filling needs to set and to somewhat harden.



* Vanilla powder can be purchased at specialty stores and gourmet markets. Vanilla extract can be substituted.