Tag: Sour Cherry Recipe

Legendary Dishes | Tabrizi Kufta (meat loaf)

Azerbaijan

After Azerbaijan became an independent republic in 1991 it began a process of reconciliation with its distant past. Being part of the Soviet Union changed every aspect of life in Azerbaijan. One aspect was the existence of a diaspora across the border in Iran. Another was the impact on Azerbaijani culture.

The Soviet occupation, according to Pirouz Khanlou, ‘impacted the traditional cuisine that had emerged over thousands of years’. Very gradually the people of Azerbaijan are rediscovering that culture.

One such dish is this fabulous kufta, a meat loaf fundamentally associated with Tabriz in Iran, fondly remembered in Baku, now an integral aspect of modern Azerbaijani cuisine.

  • 3 litres water
  • 2 kg beef, minced
  • 1.6 kg chicken, baked, wings removed
  • 600 g onions, chopped
  • 500 g lentils, yellow-split, cooked
  • 500 g rice, cooked
  • 5 eggs (1 hard-boiled)
  • 150 g plums / prunes
  • 100 g sour cherries
  • 75 g walnut halves
  • 50 g almonds, blanched
  • 20 g mint, chopped
  • 20 g savory, chopped
  • 10 g tarragon, chopped
  • 10 g black pepper, freshly ground
  • 10 g salt
  • 5 g chives, chopped
  • 5 g saffron
  • Vegetable oil, for frying

Sauté half of the onions over a medium heat until they begin to turn brown, about 30 minutes, leave to cool.

Grate the remaining onions. Mash lentils and rice with a fork, combine with grated onions. Work this mixture into the beef, add eggs, fried onions, herbs and seasonings. Knead for 10 minutes until the fat starts to separate from the ‘dough’. Leave to rest.

Toast the almonds and walnuts in oil over a low heat for ten minutes, remove and chop into small pieces. Spread the dough on a clean tea towel. Sprinkle with toasted nuts.

Stuff hard-boiled egg, plums or prunes and cherries into the cavity of the baked chicken.

Place the chicken on the dough. Wrap the towel around the chicken to encase it tightly with the dough, forming a small soccer ball.

Bring water to a boil in a pot large enough to hold the ball, add saffron and large pinches of salt and pepper.

Cover, simmer for two hours.


Legendary Dishes | Kirschtorte (cherry and chocolate cake)

AUSTRIA GERMANY SWITZERLAND

There are as many stories about the origins of this kirsch-flavoured cake as there are variations of the recipe. Josef Keller, pastry chef in Café Ahrend in Bad Godesberg, is credited with inventing the Black Forest (Schwarzwalder) version in 1915. He passed his recipe to August Schaefer. His son Claus made the original cake at Café Schaefer in Triberg until 31 December 2020 when the cafe closed 150 years after it had opened.

Kirsch, the clear cherry brandy made from the dark red sour berries of the Black Forest in south-west Germany, identifies kirschtorte with the region but there are occasional doubts about the cake‘s geographical authenticity.

The claim that the cake represents the women‘s costume of the region (black like the dress, cream like the blouse and cherries like the red balls of adornment) is seen as a tourist entrapment.

These days it does not matter where kirschtorte originated. This delicious cherry-chocolate cake is now omnipotent.

Flan Dough

  • 4 eggs
  • 200 g butter, softened
  • 200 g sugar
  • 170 g white wheat flour
  • 30 g cocoa powder
  • 8 g baking powder
  • Bicarbonate of soda, large pinch

Preheat oven to 180°C. Whisk eggs and sugar until foamy. Sieve flour, baking powder and cocoa powder into a large bowl. Fold into egg-sugar mixture. Pour into mould. Bake for 30 minutes. Divide cake into two equal pieces.

Topping

  • 800 ml cream
  • 400 g sour cherries
  • 250 ml sour cherry juice
  • 100 ml kirschwasser
  • 50 g chocolate flakes
  • 50 g vanilla sugar

Whip cream with sugar. Boil cherry juice until syrupy, leave to cool, stir in three-quarters of the cherries and a splash of kirsch. Spread on first base. Follow with a layer of piped cream and another splash of kirsch. Place second base on top. Pipe on remaining cream, decorate with chocolate flakes and remaining cherries.