Traditional Azerbaijani Mulberry Pekmez & Mountain-Style Lamb Stew

This recipe offers a soul-warming journey through rural Caucasian flavors, featuring a nutrient-dense white mulberry reduction and a succulent lamb stew steamed to perfection with garden vegetables.

Servings 6 persons Difficulty Medium fruit jams lamb preserves 1 hour

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Traditional Mulberry Pekmez (Fruit Molasses) & Pudding You Can Make Yourself:

For the Pekmez:
🫐 3 kg Fresh White Mulberries
💧 250 ml Water


For the Mulberry Pudding:
💧 500 ml Prepared Mulberry Juice (extracted from the boiling step)
🍞 120 g Wheat Flour
🧈 50 g Ghee or high-quality Butter (for serving)

Instructions

👩🏻‍🍳 Preparation Steps for Traditional Mulberry Pekmez (Fruit Molasses) & Pudding:

1. Extract the Juice: Place the cleaned mulberries and water in a large, heavy-bottomed pot. Simmer over medium heat for 30–40 minutes until the berries are completely soft and have released their juices.
2. Filter: Pour the mixture into a muslin cloth or fine cheesecloth bag. Hang the bag and allow the clear juice to drip into a container for several hours. Squeeze gently to extract as much liquid as possible.
3. Reduce for Pekmez: Take half of the juice and simmer it in a wide pan over very low heat. Stir occasionally until the liquid reduces by about 75%, turning dark, thick, and syrupy. Store in sterilized jars.
4. Prepare the Pudding: Take the remaining 500 ml of mulberry juice. While cold, gradually whisk in the wheat flour until no lumps remain.
5. Thicken: Place the flour-juice mixture over low heat. Stir constantly with a wooden spoon or whisk until it reaches a thick, porridge-like consistency.
6. Serve: Transfer the warm pudding to a bowl. Create a small well in the center and pour in melted ghee or butter. Drizzle with some of the fresh mulberry pekmez if desired.

Ingredients 2

📌 Ingredients for Mountain-Style Slow-Cooked Lamb You Can Make Yourself:

The Meat Base:
🍖 1.5 kg Lamb or Mutton (mix of ribs and shoulder for flavor)
🧈 150 g Lamb tail fat or Ghee


The Vegetables:
🧅 4 large Onions, sliced into rings
🥔 500 g Potatoes, peeled and halved
🥕 3 large Carrots, sliced into thick rounds
🫑 3 Bell peppers, roughly chopped
🌶️ 2 Hot chili peppers (whole)


The Aromatics & Seasoning:
🍋 1 large Lemon, sliced
🧂 2 tbsp Salt
🌶️ 1 tbsp Red pepper flakes (Pul Biber)
🌶️ 1 tsp Black pepper
🌿 1 bunch Fresh Cilantro or Parsley (for garnish)

Instructions 2

👩🏻‍🍳 Preparation Steps for Mountain-Style Slow-Cooked Lamb:

1. Layer the Base: In a heavy Dutch oven or a traditional Kazan, place the lamb fat or ghee at the bottom. This prevents sticking and provides a rich basting liquid.
2. Season the Meat: In a large bowl, toss the lamb pieces with salt, black pepper, and red pepper flakes until evenly coated.
3. Assemble the Stew: Layer half of the onions over the fat. Add the seasoned lamb pieces, followed by the carrots, potatoes, bell peppers, and the remaining onions.
4. Add Citric Brightness: Place the lemon slices and whole chili peppers on top. These provide a subtle acidity that cuts through the richness of the lamb.
5. Seal and Steam: Close the lid tightly (use a piece of foil under the lid if necessary to create a perfect seal).
6. Slow Cook: Place over the lowest possible heat setting. Allow the dish to steam in its own juices for 2.5 to 3 hours. Do not open the lid during the first 2 hours.
7. Finish: Once the meat is fork-tender and the vegetables are soft, carefully arrange the stew on a large platter. Pour the remaining concentrated juices from the pot over the top and garnish generously with fresh herbs.

Watch the recipe video