Authentic Azerbaijani Highland Feast: Oven-Roasted Lamb, Garden Vegetables & Strawberry Preserves

👩🏻‍🍳 Preparation Steps for Traditional Strawberry Jam & Fruit Leather:

1. In a large, heavy-bottomed pot, layer the cleaned strawberries with the sugar and let sit for 2 hours until the juices are released.
2. Add the water and lemon juice, then bring to a gentle boil over medium heat.
3. Simmer for 30–40 minutes, frequently skimming off any pink foam that rises to the surface to ensure a clear jam.
4. To make fruit leather (Tursu/Lavas), take 300 ml of the cooked strawberry mixture and blend it into a smooth puree. Spread this puree very thinly onto trays lined with greased parchment paper and dry in a low oven (60°C) or in the sun until it peels away easily.
5. Pour the remaining whole-fruit jam into sterilized jars and seal tightly while hot.

👩🏻‍🍳 Preparation Steps for Kura-Roasted Lamb & Garden Vegetables:

1. In a bowl, combine the crushed garlic, lemon juice, salt, paprika, red pepper flakes, black pepper, and sunflower oil to create a thick marination paste.
2. Make deep incisions across the lamb and rub the marination paste thoroughly into the meat, ensuring it enters the slits.
3. Wrap the lamb tightly in several layers of wet parchment paper, followed by a double layer of heavy-duty aluminum foil to seal in the steam.
4. Roast in a preheated oven at 150°C (or a traditional brick oven) for 4–5 hours until the meat is falling off the bone.
5. Wash the vegetables and cut the eggplants, zucchinis, and peppers into large chunks. Keep the tomatoes and onions whole or halved.
6. One hour before the meat is finished, place the vegetables on a separate tray, drizzle with oil and salt, and roast at 200°C until charred and tender.
7. Unwrap the meat for the final 15 minutes of cooking to let the exterior brown. Serve the lamb on a large platter surrounded by the roasted vegetables and topped with fresh chopped herbs.

👩🏻‍🍳 Preparation Steps for Traditional Village Flatbread:

1. Dissolve the yeast in warm water and let it bloom for 10 minutes.
2. Mix the flour and salt in a large bowl, add the yeast mixture, and knead for 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1.5 hours.
3. Divide the dough into large rounds. Flatten each into a thick disc with raised edges.
4. Use a fork or a traditional bread stamp to create a circular pattern in the center; this prevents the bread from rising too much in the middle.
5. Whisk the egg and brush it generously over the surface, then sprinkle with sesame seeds.
6. Bake at 220°C for 15–20 minutes until the bread sounds hollow when tapped and the crust is deep golden brown. Store under a clean towel to keep soft.