Fish Bread (Nakhchivan Choche)

For the dough, combine flour, butter, egg, milk, sour cream, salt, sugar, and yeast in a bowl and knead into a soft, elastic dough. Cover and leave to rise in a warm place for 30-40 minutes.

For the 1st type of filling (walnut-onion): Finely chop the onion and fry in butter until translucent. Add walnut kernels, half a glass of flour, salt, pepper, turmeric, and mix well.

For the 2nd type of filling (meat): Mince the beef. Finely chop the onion and walnuts. Mix the meat, onion, walnuts, cinnamon, salt, and pepper together.

Divide the fermented dough into equal balls (34-36 pieces come out of 1 kg of flour). Roll out each ball with a rolling pin and place your chosen filling in the center.

Pinch the edges to seal. Fold it into a half-moon shape like Shekerbura. Use a fork to decorate the top with a pattern resembling fish scales.

Brush the top with egg yolk and bake in an oven preheated to 180°C for 20-25 minutes until golden brown.