Fish Bread (Nakhchivan Choche)
Fish Bread is a traditional type of bread, widely spread especially in Nakhchivan and Irevan cuisines, which is an ornament of holiday tables. Its appearance resembles a fish, and the scales on it symbolize abundance and prosperity.
Ingredients & Preparation steps
18 items
History note
Fish Bread is a traditional type of bread, widely spread especially in Nakhchivan and Irevan cuisines, which is an ornament of holiday tables. Its appearance resembles a fish, and the scales on it symbolize abundance and prosperity.
6 steps
For the dough, combine flour, butter, egg, milk, sour cream, salt, sugar, and yeast in a bowl and knead into a soft, elastic dough. Cover and leave to rise in a warm place for 30-40 minutes.
For the 1st type of filling (walnut-onion): Finely chop the onion and fry in butter until translucent. Add walnut kernels, half a glass of flour, salt, pepper, turmeric, and mix well.
For the 2nd type of filling (meat): Mince the beef. Finely chop the onion and walnuts. Mix the meat, onion, walnuts, cinnamon, salt, and pepper together.
Divide the fermented dough into equal balls (34-36 pieces come out of 1 kg of flour). Roll out each ball with a rolling pin and place your chosen filling in the center.
Pinch the edges to seal. Fold it into a half-moon shape like Shekerbura. Use a fork to decorate the top with a pattern resembling fish scales.
Brush the top with egg yolk and bake in an oven preheated to 180°C for 20-25 minutes until golden brown.
Served hot with tea.
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