Seki Pakhlava: A Sweet Taste of Azerbaijani Tradition
Seki Pakhlava (or Sheki Pakhlava) is one of the most iconic and delicious desserts from Azerbaijan. Known for its rich layers, nutty filling, and sweet syrup, this traditional pastry is especially popular during festive occasions like Novruz, the Azerbaijani New Year. Originating from the picturesque city of Sheki, Seki Pakhlava has become a symbol of Azerbaijani hospitality and culinary excellence.
In this blog post, we’ll explore the cultural significance of Seki Pakhlava and provide a step-by-step recipe for making this delightful dessert at home.
What Makes Seki Pakhlava Special?
Seki Pakhlava is distinct from other types of baklava. Its unique flavor comes from the combination of thin pastry layers, a rich nut filling (usually made with walnuts or hazelnuts), and a fragrant syrup infused with spices like saffron. The diamond-shaped slices, often decorated with a nut in the center, make it visually stunning and perfect for celebrations.
The process of making Seki Pakhlava requires patience and care, but the result is a dessert that’s both delicious and deeply rooted in Azerbaijani culture.
Seki Pakhlava Recipe
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1 egg
- 1/2 cup warm milk
- 1/2 cup melted butter
- 1/2 cup yogurt
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
For the Filling:
- 2 cups finely chopped walnuts or hazelnuts
- 1 cup sugar
- 1 teaspoon ground cardamom (optional for extra flavor)
For the Syrup:
- 2 cups sugar
- 1 cup water
- A few strands of saffron (soaked in warm water)
- 1 tablespoon lemon juice
For Decoration:
- Whole walnut or hazelnut halves
- 1 egg yolk (for brushing)
Instructions
1. Prepare the Dough:
- In a large bowl, combine the flour, sugar, salt, and baking soda.
- Add the egg, yogurt, warm milk, and melted butter. Knead the mixture until a soft, elastic dough forms.
- Cover the dough and let it rest for about 30 minutes.
2. Make the Filling:
- Mix the chopped walnuts or hazelnuts with sugar and ground cardamom. Set aside.
3. Prepare the Syrup:
- In a saucepan, combine sugar and water. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes.
- Add the saffron and lemon juice. Stir and set aside to cool.
4. Assemble the Pakhlava:
- Divide the dough into equal parts (usually 8-10 pieces for thin layers).
- Roll out each piece of dough into thin, even layers.
- Grease a baking tray and place the first dough layer. Brush with melted butter, then add the next layer.
- After a few layers, sprinkle a portion of the nut filling. Continue layering dough and filling until all are used, ending with a dough layer.
- Cut the assembled pakhlava into diamond shapes. Place a walnut or hazelnut half in the center of each diamond.
- Brush the top with egg yolk for a golden finish.
5. Bake the Pakhlava:
- Preheat the oven to 180°C (350°F).
- Bake for 30-40 minutes or until the top is golden and the pastry is cooked through.
6. Add the Syrup:
- Once baked, immediately pour the cooled syrup over the hot pakhlava. Allow it to absorb the syrup and cool completely before serving.
Serving Suggestions
Seki Pakhlava is best enjoyed with a cup of Azerbaijani black tea. The rich, nutty layers and sweet syrup make it a perfect treat for special occasions or to share with friends and family.
Conclusion
Making Seki Pakhlava at home is a rewarding experience that offers a taste of Azerbaijani culture and tradition. While the process requires patience, the result is a stunning and delicious dessert that’s sure to impress. Whether you’re celebrating a special occasion or simply indulging in something sweet, Seki Pakhlava is a perfect choice.