Saturday, January 18, 2014

Azerbaijani cuisine: QUBA TIKHMASI

I was recently given a postcard where this lovely recipe was written on back and found it good enough to share with the world! I don't know what exactly tıkhması means, but the first part of it is named after a geographical place in Azerbaijan - Guba, also spelt as Quba and Kuba.
Making it for the first time, I feel even more proud that I could manage these buns so well: crunchy crust, tender inside and wow... not even a slight burning!
Makes about 11 buns
Total time of cooking: 1h 40m
325g flour ❂ 100g ghee for the dough + 25g ghee for the filling (you can buy ghee or make it yourself, for this please refer to this post) ❂ 100ml milk ❂ 1 egg ❂ 80g sugar (cane sugar would be healthier) ❂ half tsp yeast ❂ half tsp saffron strands ❂ nutmeg and salt to taste

Method of cooking:
For the filling, mix well flour(65g), sugar(80g) and ghee(25g), add some nutmeg and set aside. You may want to increase a bit the above mentioned quantity to fill all the buns equally generously.
For the dough, pour milk with 100ml of water into a deep saucepan and warm it up a bit.
Then yeast, egg, ghee and salt should be dissolved in warmed milk.
Stirring constantly, pour the flour and mix and work everything into a uniform mass. Leave covered in a warm place for 40 min.
... Roll out the dough to 1,5-2mm thick, make a roll and cut into pieces.
Roll out each piece of dough and put a filling in the midst of it. Now shape buns.
Lay out the buns onto a baking sheet.
Coat each bun with a slightly beaten egg and a saffron infusion*  and set aside in a warm place for 20-25 min.
Bake in the oven under 160-180C for 35-40 min.

* infuse a pinch of saffron strands in a necessary amount of warm\hot water and leave for 20-30min.


  1. These look so amazing!! I'm bookmarking the recipe :)

  2. Thank you, Dimah! Please let me know then how it has come out, if you make it ;)