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Wam nece qoyulur: Zeytun turşusu hazırlamaq üçün ən yaxşı reseptlər


Wam nece qoyulur? - What is wam and how to make it?




Wam is a type of pickle made from green olives that are fermented in brine with various spices. It is a traditional Azerbaijani delicacy that can be enjoyed as a snack or a side dish. Wam has a tangy, salty, and slightly spicy flavor that complements many dishes. In this article, we will learn more about wam, its history, health benefits, ingredients, and equipment. We will also show you how to make wam step by step at home.




wam nece qoyulur



Wam - a traditional Azerbaijani pickle




Wam is one of the most popular pickles in Azerbaijan, a country located in the South Caucasus region of Eurasia. Azerbaijan has a rich and diverse culinary culture that reflects its history, geography, and ethnic diversity. Pickling is one of the oldest methods of preserving food in Azerbaijan, especially fruits and vegetables. Wam is one of the most common pickles that can be found in almost every household.


The history and origin of wam




The origin of wam is not clear, but it is believed that it dates back to ancient times when people used salt to preserve food. Olives are native to the Mediterranean region and have been cultivated for thousands of years. They were introduced to Azerbaijan by the Arabs who conquered the region in the 7th century. Since then, olives have become an integral part of Azerbaijani cuisine and culture. Wam is derived from the Arabic word "wamm", which means "to ferment". Wam is also similar to other olive pickles in neighboring countries, such as Turkey, Iran, Georgia, and Armenia.


The health benefits of wam




Wam is not only delicious but also healthy. Olives are rich in healthy fats, antioxidants, vitamins, minerals, and fiber. They can help lower cholesterol, blood pressure, inflammation, and oxidative stress. They can also improve digestion, immunity, skin health, and bone health. Fermenting olives enhances their nutritional value by increasing their probiotic content. Probiotics are beneficial bacteria that can improve gut health, mood, metabolism, and immunity. Fermenting olives also reduces their bitterness and makes them more digestible.


The ingredients and equipment needed for wam




To make wam at home, you will need the following ingredients and equipment:



  • Green olives - preferably fresh and unripe ones that have not been treated with chemicals or preservatives.



  • Salt - preferably sea salt or kosher salt that does not contain iodine or anti-caking agents.



  • Water - preferably filtered or boiled water that does not contain chlorine or other contaminants.



  • Spices - such as garlic cloves, bay leaves, black peppercorns, coriander seeds, mustard seeds, fennel seeds, cumin seeds, dried red chili peppers, dried mint leaves, etc. You can use any combination of spices that you like or follow a traditional recipe.



  • Glass jars - preferably wide-mouthed ones that have lids that can seal tightly. You need to sterilize the jars and lids before using them by boiling them in water for 10 minutes or washing them in a dishwasher with hot water and soap.



  • A large pot - to boil the olives and the brine.



  • A knife - to cut the olives if needed.



  • A wooden spoon - to stir the olives and the brine.



How to make wam step by step




Making wam is not difficult, but it requires some patience and time. Here are the steps to follow:


Step 1: Pick and wash the olives




The first step is to pick and wash the olives. You can use any variety of green olives, but make sure they are fresh and unripe. You can buy them from a local market or pick them from an olive tree if you have one. You will need about 2 kg of olives for 4 liters of brine. Wash the olives well under running water and remove any stems, leaves, or dirt.


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Step 2: Remove the bitterness from the olives




The next step is to remove the bitterness from the olives. This is done by soaking them in water for several days, changing the water every day. You can either leave the olives whole or cut them into halves or quarters with a knife. Cutting them will speed up the process, but it will also make them softer and less crunchy. Place the olives in a large bowl or pot and cover them with water. Add some salt to the water to prevent mold growth. Leave the olives in a cool and dark place for 5-7 days, depending on how bitter they are. Drain and rinse the olives every day and replace the water with fresh one.


Step 3: Prepare the brine and the spices




The third step is to prepare the brine and the spices. The brine is a saltwater solution that will preserve and flavor the olives. The spices are optional, but they will add some aroma and taste to the wam. To make the brine, you will need 4 liters of water and 200 grams of salt. Dissolve the salt in the water in a large pot over medium heat. Bring the brine to a boil and then let it cool down completely. To make the spices, you can use any combination of garlic cloves, bay leaves, black peppercorns, coriander seeds, mustard seeds, fennel seeds, cumin seeds, dried red chili peppers, dried mint leaves, etc. You can also add some lemon slices or vinegar for some acidity. You will need about 100 grams of spices for 4 liters of brine.


Step 4: Fill the jars with olives and brine




The fourth step is to fill the jars with olives and brine. You will need about 4 glass jars that have a capacity of 1 liter each. Sterilize the jars and lids by boiling them in water for 10 minutes or washing them in a dishwasher with hot water and soap. Dry them well before using them. Fill each jar with olives until they reach about 3/4 of its height. Leave some space for the brine and the spices. Add some spices to each jar according to your preference. Pour the cooled brine over the olives until they are completely submerged. Make sure there are no air bubbles in the jars. Seal the jars tightly with their lids.


Step 5: Ferment the olives for 15-20 days




The final step is to ferment the olives for 15-20 days. This is when the magic happens. The olives will undergo a natural fermentation process that will transform their flavor and texture. The fermentation will also produce some gas and pressure in the jars, so you need to be careful when opening them. Store the jars in a cool and dark place, away from direct sunlight and heat sources. Check the jars every few days and release some of the gas by slightly opening the lids. You can also shake the jars gently to mix the brine and the spices. After 15-20 days, your wam is ready to eat. You can taste one olive to see if it has reached your desired level of sourness and saltiness.


How to store and enjoy wam




Wam can last for a long time if stored properly. Here are some tips on how to store and enjoy wam:


How to store wam for a long time




If you want to store wam for a long time, you need to keep the jars in the refrigerator. This will slow down the fermentation process and prevent spoilage. Wam can last for up to a year in the fridge, but it may lose some of its crunchiness and freshness over time. Make sure the olives are always covered with brine and the lids are sealed tightly. Do not use metal utensils to take out the olives from the jars, as they may react with the acid and cause corrosion.


How to serve wam as a snack or a side dish




Wam can be enjoyed as a snack or a side dish anytime of the day. You can eat it plain or with some bread, cheese, yogurt, or salad. You can also add some olive oil, lemon juice, or vinegar to enhance its flavor. Wam goes well with many Azerbaijani dishes, such as pilaf, kebab, dolma, qutab, etc. Wam is also a great appetizer or accompaniment for drinks, such as tea, wine, or vod


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