Authentic Azerbaijani Underground Village Pizza; Bucket-Roasted Chicken; Village Walnut Brittle

👩🏻‍🍳 Preparation Steps for Authentic Azerbaijani Underground Village Pizza:

1. Prepare the Dough: In a large bowl, combine warm water, yeast, and sugar. Let it sit for 10 minutes until frothy. Gradually add the flour and salt, kneading until a smooth, elastic ball forms. Coat with oil, cover, and let rise in a warm place for 1 hour.
2. Make the Sauce: In a large pot, sauté the onions and garlic in oil until translucent. Add the chopped tomatoes and bell peppers. Simmer over medium-low heat for 30–40 minutes until the vegetables break down into a thick sauce. Pass the mixture through a fine sieve or food mill to remove skins and seeds, creating a smooth concentrate. Season with salt.
3. Setup the Earth Oven: Dig a shallow pit and line it with heat-resistant bricks. Build a strong wood fire inside the pit. Once the wood has burned down to glowing coals, spread them evenly across the bottom.
4. Assemble the Pizza: Punch down the risen dough and roll it out into a large, thin circle on a piece of parchment paper or a metal baking tray. Spread a generous layer of the prepared tomato sauce over the base.
5. Add Layers: Sprinkle a base layer of shredded cheese. Evenly distribute the beef sausage, mushroom slices, bell pepper rings, and tomato rounds. Finish with olives and another light dusting of cheese.
6. Baking: Place the pizza on a metal stand inside the brick pit. Cover the pit with a large metal lid and pile hot coals and embers on top of the lid to provide top-down heat.
7. Finish: Bake for 15–20 minutes, checking periodically until the crust is golden and the cheese is bubbly and charred. Garnish with fresh herbs before slicing.

👩🏻‍🍳 Preparation Steps for Traditional Azerbaijani Bucket-Roasted Chicken:

1. Clean the Poultry: Ensure the chickens are thoroughly cleaned and patted dry. Remove any excess fat or moisture.
2. Prepare the Marinade: In a medium bowl, whisk together the yogurt, oil, red pepper paste, crushed garlic, turmeric, salt, and black pepper to form a thick, orange paste.
3. Marinate: Generously rub the marinade over the entire surface and inside the cavity of each chicken. For best results, let the chickens marinate in the refrigerator for at least 2 hours (or overnight).
4. Vertical Roasting Setup: In a cleared outdoor area, drive clean wooden or metal stakes into the ground. Place the chickens vertically onto the stakes, ensuring they are stable and not touching the soil.
5. Bucket Method: Place an inverted clean metal bucket over each chicken. Ensure there is enough clearance so the bucket doesn't touch the meat directly.
6. Fire and Coals: Surround the base of the buckets with glowing wood coals. Pile more hot coals on top of the inverted buckets to create an oven-like environment.
7. Roast: Allow the chickens to roast for 45–60 minutes. The radiant heat from the buckets will cook the meat evenly.
8. Serve: Carefully remove the buckets using heat-resistant gloves. Slide the chickens off the stakes and serve immediately with fresh greens and flatbread.

👩🏻‍🍳 Preparation Steps for Azerbaijani Village Walnut Brittle:

1. Chop the Walnuts: Using a sharp knife or a heavy stone, hand-chop the walnuts into medium-coarse pieces. Avoid using a food processor to maintain a rustic texture.
2. Make the Syrup: In a heavy-bottomed pan or cauldron, combine the sugar and water. Heat over medium flame, stirring occasionally until the sugar dissolves and begins to turn a golden amber color.
3. Add Creaminess: Carefully stir in the milk and butter. The mixture will bubble vigorously; continue to stir constantly to prevent burning.
4. Combine: Once the syrup has thickened and reached a deep caramel stage, fold in the chopped walnuts. Ensure every piece is thoroughly coated.
5. Set the Brittle: Pour the hot mixture onto a large flat tray or a damp wooden board. Spread it evenly to a thickness of about 1 cm.
6. Cool and Cut: Allow the brittle to cool slightly. While still warm, use a heavy knife or a small hammer and chisel to break the set sweet into irregular, bite-sized shards.
7. Storage: Once completely cool and hardened, store in an airtight container to maintain crispness.