It’s been almost 3 months since I last wrote about my adventures in the Caucasus. All this time, I’ve been planning to talk about the various kinds of baklava in Azerbaijan (locally known as pakhlava), but the task turned out to be harder than I anticipated.
There are almost as many kinds of pakhlava as there are regions in Azerbaijan. You’ll find different variations in Baku, Ganja, Qabala, Nakhchivan, Shaki, and finally, Quba. The bad news is that the distinctions between them seem to be poorly documented. My cookbooks gave me a handful of recipes for the Baku, Ganja, and Shaki varieties, but the others remain a mystery, even in the days of the Internet.
View original post 401 more words