Laviangi (lavender, lavender) is a very popular dish in Azerbaijan and Iran. Such a filling can be stuffed with chicken and fish (as in the proposed recipe). It is important that the fish is large - so it fits more.
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You will need
- - 1 sheet of pita bread;
- - 2-3 onions;
- - 2 tbsp. walnuts;
- - 1 carp (large);
- - red ground pepper;
- - salt;
- - sugar.
Instruction manual
1
Put the lavashan in a bowl, pour boiling water over it (you don’t need to pour a lot), cover and leave for 40-50 minutes: the soaked lavashan should look like pasta.
2
To clean the fish of gills, viscera and scales, rinse well and dry inside and out with paper towels.
3
Coarsely chopped peeled onions, pass through a meat grinder and squeeze out all the juice (it will not be needed).
4
Grind walnuts with a meat grinder or blender, then mix them with chopped onions.
5
Add to the walnut-onion mass almost the entire lavashana (the remaining part will be needed), salt and red pepper. Mix everything well and add sugar if necessary (if lavashana is very acidic).
6
Salt the carcass of the carp in the inside and out, start with the cooked filling and sew the abdomen with strong threads.
7
Lubricate all the fish with the remaining pita bread and transfer it to a greased baking sheet. Bake lavangi for 30-40 minutes in an oven preheated to 180 degrees.
8
Remove the finished fish from the oven, carefully remove the strings, put the lyavanga on the dish and serve either hot or cold.