Authentic Azerbaijani Fruit Preserves and Open-Fire Lamb Kebab

👩🏻‍🍳 Preparation Steps for Azerbaijani Sour Cherry Jam:

1. Prepare the Syrup: In a large, wide pot, combine the granulated sugar and water. Heat over medium heat, stirring occasionally until the sugar is completely dissolved and the liquid begins to simmer.
2. Add the Fruit: Gently add the cleaned sour cherries to the syrup. Increase the heat slightly to bring the mixture back to a gentle boil.
3. Skim the Foam: As the jam cooks, a pinkish-white foam will rise to the surface. Use a wide wooden spoon to carefully skim and remove this foam to ensure a clear, jewel-toned finished product.
4. Slow Simmer: Reduce the heat and simmer for 30–45 minutes. The cherries should become translucent, and the syrup should thicken to a stage where a drop placed on a cold plate holds its shape.
5. Final Touch: Five minutes before removing from heat, stir in the citric acid.
6. Canning: Ladle the hot jam into sterilized glass jars, leaving 1 cm of headspace, and seal tightly.

👩🏻‍🍳 Preparation Steps for Tangy Green Plum Sauce (Alcha Turshusu):

1. Softening the Plums: Place the green plums in a pot with the water. Cover and simmer over medium heat for 15–20 minutes until the fruit skins burst and the flesh is completely soft.
2. Sieving: While still warm, push the cooked plums through a fine-mesh metal sieve using a wooden spoon. Discard the pits and remaining skin fragments to produce a smooth, thick pulp.
3. Thickening: Return the plum pulp to a clean pot and simmer on low heat for 10 minutes to reduce the liquid slightly.
4. Herb Infusion: Finely chop the fresh basil and mint. Stir the herbs, minced garlic, and salt into the plum pulp.
5. Cooling: Allow the sauce to cool completely. This tangy condiment is traditionally served as a refreshing dip for fatty meats and kebabs.

👩🏻‍🍳 Preparation Steps for Village-Style Lamb Kebab:

1. Marination: In a large bowl, combine the lamb cubes with the sliced onions, salt, and pepper. Massage the meat well to incorporate the onion juices and let it marinate for at least 2 hours (or overnight in the refrigerator).
2. Skewering: Thread the meat onto metal skewers, alternating 3 chunks of lamb with 1 piece of tail fat. The fat is essential for basting the meat as it grills.
3. Fire Preparation: Prepare an open-air fire or charcoal grill. Wait until the flames have died down and the coals are glowing white-hot.
4. Grilling: Place the skewers over the heat. Grill for 10–15 minutes, turning frequently. The tail fat will melt and crisp up, creating a smoky, charred exterior while keeping the lamb succulent.
5. Serving: Serve the hot kebabs immediately with flatbread, fresh red onions, and the previously prepared Green Plum Sauce.