Assyrian Dishes © ALL RIGHTS RESERVED. 

3 cups All Purpose Flour

250mls Sour Cream 
(room temperature)
1/4 cup Icing Sugar
2 tablespoons Milk Powder (Nido)
1 cup Butter 
(room temperature)
8gms Active Dry Yeast


Walnut Filling

2 cups Crushed Walnuts
1/4 cup Sugar 
1 teaspoon Ground Cardamon
1 cup Flour
1 cup Butter


Extra flour for dusting

Egg (egg wash)


Directions

Ingredients

Nazukeh

  • Add the yeast into the sour cream, mix & let it sit​ for 5 minutes
  • Sift the milk powder & icing sugar in the flour
  • Add the flour mixture to a mixer
  • Add butter & sour cream & yeast mixture in a mixer with a dough hook
  • Knead until the dough does not stick to the sides
  • Add extra flour if dough is sticky
  • Wrap the dough in plastic wrap and refrigerate overnight
  • Remove the dough from the fridge out an hour before use
  • Preheat oven 400F or 200C
  • To make the filling;
  • Mix the sugar & cardamon in the crushed walnuts
  • ​In a deep frypan melt the butter on high heat
  • Add the flour in the butter & mix together
  • Add the walnut mixture & mix together
  • Set aside to cool
  • Cut the dough in 4 pieces
  • Flour the work surface & roll out the dough in a square shape
  • Divide the filling in 4 parts
  • Spread 1/4 part of the filling on top
  • ​Roll the dough tight
  • Using a crippled knife, cut into triangle shapes
  • Place on a baking tray with parchment paper & brush on egg wash
  • Bake for 25 minutes​
  • ​Remove & place them on a cooling rack