Traditional Azerbaijan Mountain Feast: Spit-Roasted Lamb & Handmade Cheese Noodles

👩🏻‍🍳 Preparation Steps for Fresh Mountain Cheese:

1. Pour the milk into a large pot and bring it to a gentle simmer over a medium heat, stirring occasionally to prevent scorching.
2. Once the milk begins to foam and reach a near-boil, slowly pour in the vinegar or lemon juice while stirring constantly.
3. Continue to stir for 1-2 minutes until the milk fully separates into thick white curds and translucent yellow whey.
4. Line a large sieve or colander with several layers of cheesecloth and carefully pour the mixture through.
5. Gather the corners of the cloth, tie them together, and place a heavy weight (like a clean stone or a heavy pot) on top of the cheese for 1 hour to press out the remaining moisture.
6. Unwrap the cheese, sprinkle with salt, and cut into firm cubes or grate as needed.

👩🏻‍🍳 Preparation Steps for Handmade Village Noodles (Erishte):

1. In a large bowl, combine the flour and salt; create a well in the center and add the eggs and water.
2. Knead the mixture thoroughly for about 10 minutes until you achieve a very stiff, smooth dough; cover and let it rest for 30 minutes.
3. Divide the dough into small balls and roll each one out on a floured surface until it is paper-thin and translucent.
4. Lightly dust the rolled sheets with flour, roll them up loosely, and use a sharp knife to cut them into thin ribbons.
5. Bring a large pot of salted water to a boil and cook the noodles for 3-5 minutes until they rise to the surface.
6. Drain the noodles well and immediately toss them with clarified butter and a generous amount of the freshly grated mountain cheese.

👩🏻‍🍳 Preparation Steps for Spit-Roasted Mountain Lamb:

1. In a bowl, mix the crushed garlic, salt, black pepper, paprika, sunflower oil, and vinegar to create a thick marinade paste.
2. Place the lamb on a large clean surface and rub the marinade deeply into the meat, ensuring you cover the interior and all crevices.
3. Secure the lamb firmly onto a roasting spit, using wire if necessary to ensure the weight is balanced for rotation.
4. Prepare a long trench with wood embers, ensuring the heat is consistent but not flaming directly under the meat.
5. Position the spit over the embers and roast slowly for 4-5 hours, rotating periodically, until the skin is deep golden brown and the internal temperature reaches a safe level.
6. Allow the meat to rest for 20 minutes before carving into large portions to serve alongside the fresh noodles and a simple salad of tomatoes, cucumbers, and red onions.