Traditional Azerbaijani Rustic Pies with Wild Nettle and Savory Fillings

These stone-baked rustic pies offer a hearty taste of the mountains, featuring a signature blend of hand-harvested wild nettles, spiced savory meat, and fresh garden vegetables nestled in a rich, buttery dough.

Servings 6-8 persons Difficulty Medium baking beef bread butter cheese dairy lamb pastry pies 120 minutes

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 Azerbaijani Rustic Pies You Can Make Yourself:

For the Rich Yeast Dough:

🍞 1 kg All-purpose flour (sifted)
🍞 10 g Dry yeast
🥚 3 Large eggs
🧈 150 g Ghee or unsalted butter (melted)
🥛 200 ml Plain yogurt or sour milk
🧂 10 g Salt
💧 300 ml Warm water (adjust as needed for a soft dough)

For the Wild Nettle Filling:

🥣 500 g Fresh wild nettles (blanched, mashed, and drained)
🥚 2 Eggs
🧀 150 g Hard white cheese or feta (grated)
🧂 Salt and black pepper to taste

For the Savory Meat Filling:

🍖 500 g Fine minced beef or lamb
🧅 2 Medium onions (finely chopped)
🧈 50 g Ghee or butter
🥣 1 tsp Turmeric
🌶️ 1 tsp Paprika
🧂 Salt and black pepper to taste
🌿 50 g Fresh herbs (cilantro or parsley, finely chopped)

For the Garden Vegetable Filling:

🥔 3 Medium potatoes (peeled and finely diced)
🫑 2 Bell peppers (red and green, finely diced)
🍅 1 Large tomato (finely diced)
🧅 1 Onion (finely chopped)
🧀 150 g Hard cheese (grated)
🧂 Salt and red pepper flakes to taste

Instructions

👩🏻‍🍳 Preparation Steps for Traditional Azerbaijani Rustic Pies:

1. Prepare the Wild Nettles: Using gloves, wash the nettles thoroughly. Blanch them in boiling water for 2-3 minutes to remove the sting, then immediately shock in ice water. Drain very well, squeeze out all excess moisture, and mash or finely chop them into a paste.
2. Make the Dough: In a large bowl, sift the flour and create a well. Add the eggs, melted ghee, yogurt, salt, and yeast. Gradually pour in warm water while mixing by hand. Knead for about 10-15 minutes until the dough is smooth and elastic. Cover and let it rise in a warm place for 60-90 minutes until doubled in size.
3. Prepare the Meat Filling: In a large pan over medium heat, melt the ghee. Add the chopped onions and sauté until translucent. Add the fine minced meat and cook, breaking it up with a spoon, until browned. Season with salt, pepper, turmeric, and paprika. Stir in fresh herbs at the end and let cool.
4. Prepare the Vegetable Filling: In a separate bowl, combine the finely diced raw potatoes, bell peppers, tomatoes, and onions. Season with salt and pepper. Note: Ensure the vegetables are diced very small so they cook evenly with the dough.
5. Assemble the Pies: Punch down the risen dough and divide it into 6-8 equal portions. Roll each portion out into a thin circle (about 5-7 mm thick).
6. Fill the Pies: For the Nettle Pie: Spread the nettle paste onto the dough circle, top with a whisked egg and grated cheese.
For the Meat Pie: Spread a generous layer of the cooked meat mixture and top with a little extra cheese if desired.
For the Vegetable Pie: Spread the raw vegetable mixture evenly and top with a heavy layer of grated cheese to bind the ingredients.
7. Bake: Preheat your oven (or traditional stone oven) to 220°C. Place the pies on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the edges are golden brown and the cheese is bubbly.
8. Serve: Allow the pies to rest for 5 minutes. Brush the crusts with a little melted butter for extra softness. Slice and serve warm with a side of fresh yogurt or hot tea.

Watch the recipe video