Laviangi Lenkoran

Laviangi Lenkoran

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Ingredients for the preparation of Ljavangs Lankaran

Ingredients for cooking Lankaran Lankaran:

  1. Kutum fish 2-3 kilograms
  2. Vegetable oil 4 tablespoons
  3. Red or white onion 2 pieces
  4. Walnut kernels 200 grams
  5. Barberry 1 teaspoon
  6. Ghee 1 tablespoon
  7. Cherry plum paste 2-3 tablespoons
  8. Salt to taste
  9. Ground black pepper to taste

To decorate:

  1. Lemon rings 10-15 pieces or to taste
  2. Pomegranate grain 100-150 grams or to taste
  • Main Ingredients: Onions, Nuts
  • Serving 1 serving
  • World Cuisine


Scraper, Paper kitchen towels, Deep bowl - 2 pieces, Blender, Food processor or gauze, Tablespoon, Teaspoon, Bowl, Oiled cook thread, Gypsy needle, Chef brush, Oven, Nonstick pan, Kitchen spatula, Large flat plate

Cooking Lyavanga Lankaran:

Step 1: prepare the fish.

Laviangi is Lankaran, or as they call this dish Kutum Lavangi, is prepared from Kutum fish, an inhabitant of the Caspian Sea, in which the water is fresh and less salty. First you need to clean the fish! Rinse the cutum under running water from mucus, algae and any other types of contamination. Then scrape off the fine scales with a scraper. After gutting the fish from the insides, remove the gills. Leave the small fins of the tail and the large fin on the back. Rinse the cutum again under running water from blood, internal black films and remaining small scales. Dry the fish with paper kitchen towels, grate black pepper and salt to taste. Place the fish in a deep bowl and let it salt for 20 - 25 minutes.

Step 2: prepare the filling.

For cooking lyavanga, you will need shelled walnuts, cherry plum paste and white sweet onions. Grind the required amount of peeled walnuts in a clean, dry blender into small crumbs at high speed and pour into a deep bowl. This process will take you no more 2 - 2.5 minutes. Then, with a knife, peel the onion, rinse it under running water, dry it with paper kitchen towels and chop it in a dry, clean blender until it becomes a mushy mass. Then squeeze the onion with a food processor in maxi press mode or squeeze through a piece of sterile gauze. Thus, you will get rid of bitterness, which can ruin the taste of the dish. Place chopped onions in a deep bowl to the nut crumbs. Add a tablespoon of melted butter, barberry, to taste salt and black pepper. After divide the paste from cherry plum into 2 parts and add one of them to the bowl to the total mass, and put the second part of the paste aside, it will come in handy later. Mix the ingredients thoroughly until smooth with a tablespoon and let the fillings brew. 3 to 5 minutes.

Step 3: start the fish with minced meat.

Preheat the oven to 160 - 170 degrees. Take the peeled cutum, lay on a cutting board and, using a tablespoon, stuff the fish with the resulting sour - salty filling. Now arm yourself with a large gypsy needle and oiled baking thread. Pass the thread into the needle and sew the abdomen with a few large stitches to the fish. Take the remaining paste of cherry plum and grease the fish with a cook brush.

Step 4: bake Lankaran Lavanga.

Place the stuffed cutum on a non-stick pan pre-greased with vegetable oil. Pour a small amount of vegetable oil on top of the fish and place the pan in a preheated oven. Bake cutum for 1 hours 30 minutes, fish of this species is baked for a long time because it has a small bone system, and this requires quite a long heat treatment. During this time, your fish will reach full readiness, soak in peanut butter and paste from cherry plum, and it will also be covered with a magnificent taste and a very beautiful brown crust. Then remove the baking sheet from the oven, helping yourself with a kitchen towel, and using a kitchen spatula, transfer the fish to a large flat plate, decorate it with lemon rings and pomegranate seeds.

Step 5: serve the Lankaran Lavanga.

Laviangi Lenkoran served hot laid on a barrel or belly down on a large flat, round plate. This dish is decorated with pomegranate seeds and lemon rings, and this fish can also be supplemented with sliced ​​fresh vegetables, such as tomatoes, cucumbers and radishes. You can serve boiled rice, baked vegetables or mashed potatoes to the side dish for this wonderful dish. Well, as always, the perfect aperitif for fish is semi-sweet or dry white wine, and opponents of alcohol can savor this yummy with lemon or orange juice. Enjoy your meal!

Recipe Tips:

- - In addition to the above spices, you can use any seasonings and spices you like that are suitable for fish dishes, for example, marjoram, nutmeg, savory, tarragon, almonds, cardamom and many others.

- - Instead of kutum fish, you can use any other fish with a sweet flavor, such as bream or carp.

- - This type of fish does not have a pungent odor of algae or a specific fresh water aroma, but if you are a big opponent of any fish aroma but love to eat it, treat the carcass of the fish with a little lemon juice or lime juice immediately after cleaning.

- - Sometimes hot chili or liquid mustard is added to the lavangi.


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