Dish

Badambura

Badambura is made with a dough that is flavored with cardamom and rose water. The dough is then rolled out and cut into circles. The almond filling is placed in the center of each circle and the dough is folded over to create a half-moon shape. The pastry is then fried until golden brown. Badambura is a popular pastry in Azerbaijan and is often enjoyed during special occasions.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Pastry› Sweet Pastry

Origins and history

Badambura has been a popular pastry in Azerbaijan for centuries. It is believed to have originated in the city of Sheki. The pastry was originally made with flour, sugar, and almonds. Over time, the recipe evolved and the pastry was flavored with cardamom and rose water.

Dietary considerations

Suitable for vegetarians. Not suitable for those with nut allergies or lactose intolerance.

Variations

There are many variations of Badambura, including those that are filled with other types of nuts or dried fruits. Some variations also include a savory filling.

Presentation and garnishing

When making Badambura, it is important to ensure that the dough is fully cooked and the pastry is filled evenly with the almond mixture. It is also important to use high-quality ingredients, such as fresh almonds and rose water, to ensure the best flavor and texture. Badambura is often garnished with powdered sugar.

Tips & Tricks

To make the dough more pliable, let it rest for at least 30 minutes before rolling it out. When frying the pastry, make sure the oil is hot enough to create a crispy exterior. If the oil is not hot enough, the pastry will absorb too much oil and become greasy.

Side-dishes

Badambura can be served on its own as a dessert or snack. It pairs well with a cup of tea or coffee. Some people also enjoy it with a dollop of yogurt or sour cream.