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Girmabadam | Hazelnut brittle

Girmabadam - Hazelnut brittle
The town of Sheki in northwest Azerbaijan is famed for its piti – a lamb stew with chickpeas – and for its sweets.

One of the best known Sheki sweets is girmabadam, which is made from almonds or hazelnuts and coriander seeds.

Preparation time: 60 min
Cooking time: 25-30 min
Serves: 8-10


  • 675 g/1 lb 11 oz granulated sugar
  • 275 g/11 oz shelled almonds or hazelnuts
  • 2-3 glasses of water
  • whites of 2 eggs
  • 75 g/3 oz rice flour
  • a drop of citric acid
  • pinch of coriander seeds


  • Make a syrup by mixing the sugar, water and citric acid. Bring slowly to the boil and simmer until most of the moisture has evaporated and caramel is left.
  • Beat the caramel and allow to cool slightly.
  • Add the egg white when the caramel has cooled to 50-60 degrees Celsius (120-140 degrees Fahrenheit) and beat well. The mixture is ready when it has turned snow-white.
  • Add the crushed hazelnuts and coriander seeds and mix in.
  • When cool, the mixture should be brittle.
  • Shape the girmabadam into rectangles 15 x 8 cm (3″ x 8″) and 0.5 cm (0.2″) thick.
  • Sprinkle browned rice flour over the top of the girmabadam.

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