Azerbaijan

Shakarbura

Crescent pastries with almond filling and a pinched pattern. Spring festival in a bite.

90 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayAlmond filling, pinched patterns, baked pale.

The original

370kcalsame

8 gproteinsame

3 gfibresame

90minutessame

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2½ cups

Butter7 tbsp, melted

Curd (plain yogurt, natural yoghurt)¼ cup (or sour cream)

Egg yolk1

Instant dry yeast1 tsp

Milk¼ cup, warm

Saltpinch

Almonds1½ cups, finely ground

Sugar¾ cup, fine

Cardamom1 tsp

5 steps

1Dissolve yeast in warm milk. Mix with flour, butter, curd, yolk and salt into a soft dough. Rest 30 minutes.
2Mix ground almonds, sugar and cardamom.
3Roll small balls into thin ovals, fill, fold into crescents and seal the edges.
4Pinch a herringbone pattern over the tops with tweezers or fingertips.
5Bake at 180°C until pale gold on the bottom but still light on top.

Serve it like this

Arrange on a tray with other Novruz sweets and serve with black tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.