This video from the channel WILDERNESS COOKING, titled "Cooking A Grand Lamb Feast In The City of Shusha!", provides a detailed look at the preparation of an elaborat
Cooking A Grand Lamb Feast In The City of Shusha!
Channel: WILDERNESS COOKING
Uploaded by WILDERNESS COOKING on 20260711
Categories: Howto & Style
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e traditional meal.
Meal Preparation Overview
The process involves extensive preparation of lamb, vegetables, fruits, and rice, utilizing both open-fire outdoor cooki
ng and indoor kitchen preparation.
Lamb Preparation: The meat is meticulously cleaned and trimmed [02:37], then chopped using various tools including axes and cleaver
s [03:02]. Later, specific cuts like lamb shanks are deboned [11:07] and minced [11:30] to create fillings.
Vegetable & Fruit Ingredients: A wide variety of aromatics
and flavorings are used, including onions [02:44], tomatoes [05:55], green and orange bell peppers [07:23], [12:18], sour cherry plums [07:30], dried apricots, roast
ed chestnuts [06:06], and fresh herbs like chives, basil, and dill [07:43].
The Rice & Lavash Component: The dish incorporates parboiled rice [08:33] and features a "
Shah Plov" crust made by lining a pot with lavash sheets brushed with melted fat [13:45].
Cooking Method Diagram (Simplified)
Below is an ASCII representation of the
layered cooking process observed for the main pilaf dish:
Plaintext
_________________________
| Crispy Lavash Crust | <-- Sealed exterior
|------------
-------------|
| Steaming Layered |
| Rice, Meat, Fruits, | <-- Core ingredients
| & Aromatics |
|_________________________|
|
Base Lavash Layer | <-- Bottom lining
-------------------------
Key Stages
Sautéing and Seasoning: Onions and spices (turmeric, paprika) are sautéed in cla
rified butter [03:46], [04:23]. Pomegranate molasses and lemon juice are added to meat mixtures to enhance depth of flavor [12:10], [13:26].
Assembly: Ingredients are
layered inside a large kazan cauldron [06:31]. The meat filling is packed with additions like walnuts and brined cheese [14:31], [15:21].
Cooking: Stuffed meat rolls
are seared on a hot saj pan with rendered lamb fat [18:06], [18:44].
Final Presentation: The cooked Shah Plov is inverted onto a tray [22:31], and the crispy pastry
crust is sliced open to serve [22:45].
The video is accompanied by local folk music, including "Nazanda Sevgilim" [00:00], "Sari Gelin" [09:07], and "Karabakh" [21:08
], and ends with a communal tasting scene [23:06].
https://www.youtube.com/watch?v=4baHsXjO0-c
Cooking A Grand Lamb Feast In The City of Shusha!
WILDERNESS COOKING ·
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