Shekerbura

What it really is

Azerbaijani crescent pastry filled with finely ground nuts and sugar, traditionally prepared for Novruz.

The pattern on the crust may be made with a pinching tool, but decoration and size are matters of household style. The crescent shape encloses the filling; it is not a separate glaze or topping.

The filling is enclosed within a thin pastry shell and the edges are pinched or patterned to seal it. The decorated surface is a familiar feature, but patterns and sizes differ among households. The crescent is baked until the dough is set and lightly colored rather than deep-fried. Novruz tables may include several sweets, and shekerbura is one of them; it should not be described as the only holiday pastry. The nut filling is commonly ground and sweetened, with the nut type and aroma varying by recipe.

Azerbaijani crescent pastry filled with finely ground nuts and sugar, traditionally prepared for Novruz. The filling and pastry pattern vary by household.

How it's served

• Serve freshly prepared as a dessert in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Keep the traditional dish name and explain the defining ingredients in plain language.
• Identify the specific preparation and accompaniments offered.
• Confirm ingredients and cross-contact practices with the kitchen before making allergen claims.