Lukma

Oriental sweets have long been in great demand among the population of the whole world, as they are characterized by excellent taste qualities with high nutritional value. As a rule, these confections are made using a significant number of different types of nuts, all kinds of spices and spices, oil kernels, natural honey and raisins.

In general, all numerous types of oriental sweets are combined into 3 groups: flour, caramel type and soft candy type. In addition, salted nuts (peanuts, almonds and apricot kernels) are usually classified as oriental sweets.

Lukma is a kind of Oriental cake cookie that features a delicate taste, subtle aroma and rich texture. Lukma is well known in its homeland, where this confection is usually prepared in large quantities. It is made not only at home by almost all Eastern women, but also produced by the food industry. That is why tender cake today can often be found on sale.

Lukma belongs to the group of oriental flour products, which are made from prime grade wheat flour with the addition of a considerable amount of butter, eggs, granulated sugar, spices and spices, and sometimes sour cream and milk. Many species have raisins, nuts and candied fruits. In addition to lukma, such oriental flour products include shaker-churek, shaker-puri, Baku kurabye, Azerbaijani nan, nan bukhara, almond tubes, walnut tubes, cinnamon pretzel, Yerevan whale, land, baklava sdobnaya, sweet nazuk and many others.

You can also cook the most tender onion at home. For this, the following products are needed: large semolina (better yellow), granulated sugar, lemon juice, butter and pistachios. Such ingredients form the basis, and sugar, water and citric acid are used to prepare the sugar impregnation syrup.

The process of making onions itself involves mixing sugar, water and lemon juice, which are brought to a boil, cooled and combined with oil. Semolina is added to this liquid base and the resulting dough is left in a warm place for a day. After the allotted time, the infused dough is mixed, laid out in a thick layer on an oil-lubricated baking sheet, leveled, lubricated with syrup and sprinkled with crushed pistachios.

After baking for 15 minutes, the onion is taken out of the oven, cut into portioned squares and baked again for the same amount of time. When ready, onion is once again poured with sugar syrup and insisted for several hours.