Kholvaitar - Liquid halvah

1 cup flour, 100 g or 1/2 cup vegetable oil, 1 cup sugar, 3 cups water.

Boil sugar and water for syrup. In a separate pan, heat flour in oil until brown. Slowly add hot syrup, boil and stir continuously until thick as cream. Serve on a plate.


500 g or 3 cups sugar, 2 eggs whites, 1 licorice root.

Boil licorice root in 1/2 cup water, filter, and chill. Add 1 1/2 tablespoons of licorice water to egg whites and beat well until foamy. Heat sugar and water for syrup and allow to cool. Combine syrup with egg whites and beat until thick.

Un Talkon

150 g or 5/8 mutton fat, 500 g or 3 3/4 cups flour, 200 g or 1 1/4 cups sugar.

In a pan, heat flour in oil until brown. When lumps are worked out of the flour transfer to a dish and cool. Mix in sugar well. Serve with tea at breakfast.

Shakarli bodom - Sugar-coated almonds

530 g or 3 cups sugar, 540 g (19 oz) almonds, 5 g or 1/2 teaspoon butter.

In a large pot, put half of the sugar and 120 g or 1/2 cup water and boil. Put almonds in boiling syrup and stir continuously 10-12 minutes. Then add 200 g or 1 cup sugar and stir vigorously 3-4 minutes. Remove almonds to another dish. Add remaining sugar amd bring to a boil. Then add butter, the almonds again and mix thoroughly. Place coated almonds in an even layer to dry.

Magiz Kholva - Sugared Apricot Seeds

500 g (18 oz) apricot seeds, 1 cup sugar, 1/4 cup water.

Make light syrup from sugar and water. Place seeds on a grease pan about 1 cm (2/5 in) thick. Pour syrup on top of seeds and allow to dry. Cut with nife into serving-sized squares.

Khorazm Pahlamasi - Khorezm Baklava

400 g or 3 cups flour, 100 g (3-4 oz) margarine, 130 g (4-5 oz) nuts, 100 g or 3/4 cup sugar, 3 eggs, 55 g (2 oz) margarine, 100 g (2 oz) honey, 230 g or 1 cup water, 5 g or 1/8 teaspoon butter 5 g salt.

For the filling, roast choped nuts and combine with sugar. To make dough, add warm salted water to sifted flour, mix well, and let stand for 30-40 minutes. Roll out dough by hand into long tube. Divide dough into smaller balls, a little larger then walnut, and let stand for 5-6 minutes. Roll into small flat rounds 1- 1.5 mm ( 1/32 in) thick. Place a thin layer of filling on the dough and repeat process until 8-10 layers high, topping with layer of dough. Place on greased pan, brush each stack with beaten egg, make cuts in top layer, and bake in pre-heated oven (220-240 C) for 15-20 minutes. Pour syrup in top of the cuts and bake for another 10-15 minutes. Serve topped with honey.

Anjir Murrabossi - Fig Jam

1 kg (2 1/4 lb) figs, 1.2 kg or 7 cups sugar, 1 1/2 cups water.

Blanch figs for 5 minutes into hot water and remove from it. Make syrup from sugar and water. Then add syrup to figs and set aside for 24 hours. Separate fruit from the liquid and boil again. Add figs and cook until ready on low heat.

Bekhi Murrabossi - Quince Jam

1 kg (2 1/4 lb) quinces, 1/5 kg or 8 1/2 cups sugar, 1 1/2 cup water.

Peel, seed, and quarter quinces. Further slice quarters into 5 mm (3/16 in) pieces. Bring to a boil in a large pot until quinces are soft. Remove quinces with slotted spoon. Add sugar and boil to make syrup. Return quinces to the pot and cook 5-6 minutes, reduce heat. Cook until quince slices become transparent and the syrup turns an orange color.

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Text & Recipes © by "Mehnat", 1995
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