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Stuffing is made of crumbled hazelnuts, ground cardamom and coriander seeds. After placing 8–10 rishta layers on a round copper tray, the stuffing is added and then it is covered with 5–10 rishta layers. The top layer is decorated with saffron in a square shape reminiscent of
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who loved sweet desserts and ordered to make something very sweet. As a result, the cooks prepared Sheki halva and it became very popular in this region. Another story assumes that the origins of this halva came from
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There are some stories known in Sheki regarding Sheki halva's origins. According to one, it was prepared by cooks of the
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Sheki pakhlava has three main parts: rishta, stuffing and syrup. The main ingredients are rice flour, sugar, peeled
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Azərbaycan kulinariyası, Азербайджанская кулинария, Azerbaijan
Cookery - cookbook, in Azeri, Russian & English
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Mashadi Huseyn, a merchant from Tabriz, came to Sheki and informed local merchants about the recipe of halva.
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One of the specific requirements for Sheki pakhlava is to use rice flour ground only in a
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unexplained jargon terms "rishta" google search results came up with a type of soup.
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and characteristics, this type of halva is thought to have originated in ancient
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syrup is poured on Sheki halva before leaving it to rest over 8–10 hours.
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350:"A tasty journey through Azerbaijan: Sheki and Ganja cuisine"
297:"Sheki's Mysteries – Stained Glass and the Sweetest Halva"
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386:(in Azerbaijani). Ministry of Culture of Azerbaijan
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248:"Halva: a culinary speciality in Azerbaijan"
166:Top layer of rishta decorated with saffron
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114:) is a type of dessert specific to the
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112:Şəki halvası və ya Şəki paxlavası
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59:Please help
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158:Preparation
140:Mesopotamia
108:Azerbaijani
100:Sheki halva
63:if you can.
18:Sheki Halva
464:Categories
390:2018-11-07
384:Mədəniyyət
359:2018-11-07
306:2018-11-07
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230:References
191:water mill
147:Sheki khan
120:Azerbaijan
118:region of
176:coriander
172:hazelnuts
252:euronews
213:See also
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180:cardamom
104:pakhlava
45:require
207:sherbet
199:shabaka
184:saffron
178:seeds,
47:cleanup
182:, and
152:Tabriz
136:recipe
126:Origin
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