Lyavyangi
Description
The dish is prepared without unnecessary complications. In Azerbaijan, dishes such as chicken-lavyangi, fish-lavyangi, and vegetable-lavyangi are very popular. The preparation of "Lavyangi" originated in the southern region of Azerbaijan, in the Lankaran area, inhabited by the Talysh people. In the Talysh language, the word consists of two parts: "lavya," meaning belly, and "gi," meaning to hide, i.e., "hidden inside the belly." The bird's or fish's cavity is filled with a walnut-onion mixture and then cooked over an open fire. Lankaran residents usually prepare lavyangi in a traditional Azerbaijani "tandoor." Chicken Lavyangi turns out incredibly juicy and aromatic, with a unique sweet-and-sour nutty filling—simply magical! I want to share this recipe with you. The finished dish can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Take a sheet of lavashan. This is pastila—a sour condiment for various liquid and fatty dishes, made from different fruits: plums, dogwood, cherry plums, apricots.
- 3
Step 3
Cut into pieces.
- 4
Step 4
Pour a small amount of boiling water.
- 5
Step 5
Chop the nuts.
- 6
Step 6
Pass the onion through a meat grinder.
- 7
Step 7
Using gauze, squeeze out the juice.
- 8
Step 8
Soften the lavash into a paste. Mix well.
- 9
Step 9
Combine lavash, walnuts, onion, salt, pepper, and melted butter.
- 10
Step 10
Mix everything well.
- 11
Step 11
Stuff the chicken and coat it with the filling on all sides.
- 12
Step 12
Sew up the openings.
- 13
Step 13
Place the chicken on a baking sheet lined with parchment paper.
- 14
Step 14
Tie the chicken's legs. Place in a preheated oven at 180 degrees for 70 minutes.
- 15
Step 15
The chicken "Lyavyangi" is ready.
- 16
Step 16
The chicken turns out incredibly juicy, with a sweet-and-sour nutty filling.