Levengi

Levengi (also written as levangi, lavengi, or lavangi; in Talysh: ləvəngin; in Azerbaijani: ləvəngi) is a filling used for baked fish or poultry in Talysh cooking. The word itself does not come from Persian, Turkish, or Arabic food terms; its appearance outside the Talysh area is due to regional borrowing rather than independent origin. This dish is traditional among the Talysh people and in Azerbaijan, and it is especially common in the Talysh region. It is often made for Nowruz (the Iranian New Year) and for other festive events like holidays and weddings.

To prepare the stuffing, peeled walnuts are finely chopped or ground, and onions are chopped or grated and then squeezed dry through a sieve or cheesecloth. Dried sour prunes (aloo bukhara) or sour cherries are added, along with sour plum paste (aloocheh) or pomegranate syrup (narsharab). Raisins, other dried fruits such as figs, and vegetable oil may also be included. These ingredients are mixed together, either with a little water or as is, and seasoned with salt and black pepper.

For fish dishes, Caspian kutum, asp, or carp are preferred, though white fish like beluga sturgeon can also work. The fish is gutted, scaled, and washed; it may optionally be skinned, or have its head or tail removed, though often it is not. After being dried, it is rubbed with salt and pepper and filled with the stuffing. For poultry, the meat is rubbed with salt and pepper. In both cases, the opening is sewn shut with kitchen twine or secured with skewers to keep the stuffing inside. The outside is then rubbed with narsharab, cherry-plum sauce, or lemon juice. The meat is baked in the oven until the top is browned and flaky. It is usually served on a bed of vegetables, rice, or pilaf, with lemon wedges, bread, and extra narsharab on the side.