Authentic Azerbaijani Sweet Cheese Churek

👩🏻‍🍳 Preparation Steps for Authentic Azerbaijani Sweet Cheese Churek:

1. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
2. Mix the Dough: In a large basin, sift the flour and salt. Create a well in the center and add the yeast mixture, yogurt, melted butter, and the egg.
3. Knead and Rise: Knead the mixture for about 10 minutes until the dough is smooth and elastic. Cover with a clean cloth and leave in a warm spot to rise for at least 1 hour, or until doubled in size.
4. Prepare the Filling: While the dough rises, finely grate the firm cheese into a bowl. Crack one egg into the cheese and mix thoroughly until it forms a thick, cohesive paste.
5. Assemble the Base: Once risen, punch the dough down. Roll out two-thirds of the dough into a large circle and place it onto a greased baking tray. Spread the cheese mixture evenly over the surface, leaving a small border at the edges.
6. Create the Lattice: Roll out the remaining dough and cut into long, thin strips. Arrange these strips in a crosshatch or lattice pattern over the cheese filling. Seal the edges by folding the bottom dough border over the strips.
7. Glaze and Finish: Whisk the egg yolk with a tablespoon of milk. Brush the lattice and edges generously with the egg wash and sprinkle the white sesame seeds over the top.
8. Bake: Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the crust is deep golden brown and the cheese is bubbling.

👩🏻‍🍳 Preparation Steps for Mountain-Style Caucasian Braised Beef Jars:

1. Meat Preparation: Carefully trim the beef and cut it into uniform cubes (approx. 3–4 cm). Rinse the pieces under cold spring water and drain thoroughly.
2. Seasoning: Place the meat in a large bowl. Sprinkle with the sea salt and cracked black pepper. Toss well with your hands to ensure every piece is evenly coated.
3. Sterilize Jars: Ensure your glass canning jars and lids are thoroughly cleaned and sterilized in boiling water before use.
4. Jar Packing: Place one bay leaf and 3–4 peppercorns at the bottom of each jar. Pack the seasoned beef cubes tightly into the jars, leaving about 2 cm of headspace at the top.
5. Sealing: Wipe the rims of the jars to ensure they are clean. Place the lids on and seal them tightly.
6. Thermal Processing: Place a cloth at the bottom of a large deep pot and arrange the jars inside. Fill the pot with cold water until it reaches the "shoulders" of the jars.
7. Slow Boil: Bring the water to a boil, then reduce the heat to a very low simmer. Cover the pot and let the jars process for 4–5 hours. Ensure the water level is maintained throughout the process (add boiling water if needed).
8. Cooling: Carefully remove the jars from the vat and let them cool completely at room temperature. The meat will settle in its own concentrated broth and fat, creating a natural seal. Store in a cool, dark place.