Cuisine

Sheki's top chefs will deliver fantastic culinary experience.

During Caucasus Motofest Sheki City will present the delicious masterpieces of local cuisine. A great variety will surely satisfy all tastes, making your visit unforgettable. Just few recommendations from experts - come and taste!

Sheki piti

Boneless beef - 163 gr, peas - 30 gr , sheep scut - 20 gr, onion - 18 gr, chestnuts - 30 gr, dried plum - 20 gr, saffron - 0.1 gr, pepper, salt, and sumac.

It is prepared as an usual piti. However, chestnuts are used instead of potatoes. Chestnut also separately cooked and peeled. In autumn every quince added 30 gr. Quince is added to every portion. Piti is served with sumac and peeled onions.

In order to give (to cook) a portion of the piti, the two tablespoons of peas are wetted. After the peas are wet eanough, the piti is put into a special container. We put 4-5 pieces of meat, 2 pieces of sheep scut, fill with cold water and put on a stove. Th scum of the meat is picked. After we are absolutely sure that there is no scum of the meat, the onions are finely chopped into small pieces and added to the meal, salt is added and boiled in a low temperature. In the meantime, dried plums and peeled chestnuts are also put into piti. Potable water can also be added when hot water drops off. However, to make the meal delicious, it is not recommended to add water. Piti is served with sumac, onion and pickle.

Sheki bakhlava

Loaded with walnuts and soaked in aromatic syrup, this sweet delight could be the ultimate dream of anyone who has a sweet tooth. Sheki halvasi, also known as Sheki pakhlavasi (Baklava Sheki way), is a famous specialty from the region of Sheki. Sheki halvasi is made in large fluted baking pans then cut up and packed inside small boxes to sell to customers.

Bamiye

High quality wheat flour – 527gr, sugar – 235gr, eggs - 1 pcs., vegetable oil - 120q, baking soda - 0.5gr, salt - 5 sp.

Baking soda, hot water and flour are added to the flour, and dough is made. After it has cooled, eggs are added. The dough is minced. But in the middle of the meat grinder instead of knife we put a metal plate with smaller teeth 0.15 mm and 0.15 mm diameter width. The twisted dough that comes out of the mincer is divided into equal pieces 7-8 cm in length. Bamiya is fried in the vegetable oil friture, sprinkled in sugar syrup and powdered sugar is sprinkled on it after drying.

Shah Pilaf (Crown Pilaf )

Saffron petiole – 0.5 gr
Rice – 3 glasses
Salt – 1 tea spoon
Melted butter – 200 gr
Lamb flesh – 600 gr
Melted butter – 300 gr
Bulb onion – 3-4 pieces
Dried alycha (cherry plum) – 150 gr
Raisin– 300 gr
Chestnuts – 200 gr
Season to taste with pepper and turmeric
Lavash (fl at unleavened wheat bread) – 10 Layers

The name of this festive pilaf derives from its external form that resembles the crown of a Medieval Eastern ruler.
Clean and wash rice. Soak in salted water for 4-6 hours. Boil it until it gets half ready. Salt a bit. Then, put on colander. Add saffron.
Cut meat into rectangular parts. Grease with salt, pepper and alycha extract.
Grease bowl walls with butter. Note: To cook Shah Pilaf you will need a special bowl which has a smaller diameter at the bottom than at the top. Put 5 layers of lavash on the bowl bed. Place lavashsheets on the bowl’s sides in a way that they should cover a bit of the bowl bed and put each next lavash on the next one.
Place the lavash so that it hangs over the edges of the bowl. Grease each lavash with melted butter. For making lavash (fl at unleavened wheat bread): take wheat flour, eggs and water. Knead stiff dough by adding salt. Roll into a round pancake with a thickness of 2 mm and bake it on a very hot frying pan (without butter). Put a layer of rice on bowl bed (1/3 of total weight), then put meat and repeat a layer of rice (1/3 of total weight). Put chestnuts in the middle and then, place dried apricots and seedless raisin. Cover all with the remaining rice (1/3 of total weight). Then, put all lavash sheets to cover rice and then, place 5 remaining lavash sheets greased with butter on the top.
Grease top with butter. Close lid and put in oven at a temperature of 130ºС. After 40 minutes, take it out of oven and cover with butter.
After 80 minutes, take out of oven and open lid to pour out the butter. Turn bowl upside down on dish and put pilaf on dish.
Make a hole in the middle and cut pilaf into portions. Crust of lavash should be unfolded as petals.

Gyurza

Mutton (beef or veal) – 500 gr
Bulb onion – 3 pieces
Suet – 100 gr (depending on individual taste)
Dill – 1 bunch
Katyk (natural yoghurt) with garlic
For dough:
Wheat – 500 gr
Egg – 1 piece
Water – 2-2Ѕ glasses
A pinch of salt

Make minced meat with onions and suet.
Add salt and pepper. Fry it all well.
Knead stiff dough and roll to a thickness of 1 mm. Use a simple glass to cut circles.
Put a bit of minced meat on each circle and roll up from both edges to give the shape of a serpent. Leave a small hole in one edge. Boil gyurza in bouillon or salted water for 5-10 minutes (wait until it surfaces) and put on the dish using a skimmer.
Pour katyk (natural yoghurt) with garlic or tomato sauce. You can also pour 1-2 table spoons of bouillon into dish.