Lyavangi (lavangin, lavangi) is a very popular dish in Azerbaijan and Iran. Both chicken and fish can be stuffed with such a filling (as in the proposed recipe). It is important that the fish is large so that it will fit more.
It is necessary
- - 1 sheet of lavashan;
- - 2-3 onions;
- - 2 tbsp. walnuts;
- - 1 carp (large);
- - ground red pepper;
- - salt;
- - sugar.
Instructions
Step 1
Put the lavashana in a bowl, pour boiling water over it (you don't need to pour too much), cover and leave for 40-50 minutes: the soaked lavashana should resemble pasta.
Step 2
Clean fish from gills, entrails and scales, rinse well and dry inside and outside with paper towels.
Step 3
Coarsely chop the peeled onions, mince and squeeze out all the juice (it is not needed).
Step 4
Grind walnuts with a meat grinder or blender, then mix them with chopped onions.
Step 5
Add almost all the pita bread (the rest is needed), salt and red pepper to the nut-onion mass. Mix everything well and, if necessary, add sugar (if the lavashan is very sour).
Step 6
Salt the carcass inside and outside, fill with the prepared filling and sew up the belly with strong threads.
Step 7
Grease 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.
Step 8
Remove the finished fish from the oven, carefully remove the threads, transfer the lavangi to a dish and serve either hot or cold.
