Delicious Fire-Cooked Abgoosht with Local Saj Bread

From ancient times, preparing flour and bread has been a significant challenge for the people of this land. Our ancestors cleverly utilized limited resources, planting wheat and barley in many available lands, and building water mills by rivers to produce flour. They would then make dough from the flour and bake various types of delicious bread.

My grandparents had a water mill in our village of Aqdagi, where they would grind wheat and barley. One of my mother’s favorite methods of baking bread is on a saj (a traditional iron griddle), which she still prepares for us today.

It's customary to use this bread with local brothy dishes like Abgoosht, enhancing the flavor of the meal. Today, by showcasing the preparation of this bread and dish, we hope to convey the delightful lifestyle of this land to you. Please subscribe to our channel and share your thoughts and recommendations with us.

Abgoosht Recipe:
Ingredients:

Lamb and mutton
Chickpeas
Potatoes
An onion
Dried plums
Tomato paste
Salt
Turmeric
Pepper
Preparation:

Grind the mutton and fry in hot oil.
Sauté chopped onions, add tomato paste, and mix into the meat with some water, simmering for an hour.
Add pre-soaked chickpeas.
Later, add dried plums and chopped potatoes, cooking over fire until the meat softens and the other ingredients are well cooked.
Saj Bread Recipe:
Ingredients:

Sifted flour
Yeast
Water
Preparation:

Mix yeast and water into the sifted flour to form a smooth, consistent dough.
Let the dough rest for half an hour, then divide into small pieces and let rest for another 10 minutes.
Roll out the dough and cook on a preheated saj.

Explore the ancient art of bread-making in this captivating video, showcasing the traditional methods used by our ancestors to prepare flour and bake various types of delicious bread. Learn how to make saj bread and Abgoosht, a local brothy dish, with detailed recipes and techniques passed down through generations. Immerse yourself in the delightful lifestyle of this land and subscribe for more cultural culinary content.