Nesselrode, Part 2: the Restaurateur, the Old-Timers, and their Pie

You might remember the story of the Nesselrode Pudding; or, how Paris’ best pastry chef created a dessert for the Russian occupants while working for that turncoat Talleyrand. But perhaps your senile great-grandparents have fondly reminisced about a popular dessert of their New York youth, a symbol of a bygone era, in a slightly different format: the Nesselrode […]

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Imeretian Khachapuri, or Simple Georgian Cheese Bread

I’ve written countless times about khachapuri. The Georgian cheese bread is featured in each of my Georgian restaurant reviews at least once, if not more, and it appears on the menus of many Russian restaurants too. I’ve posted my Adjaran version, but I’ve never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread […]

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Qurutob, Tajikistan’s National Dish

Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob is specifically Tajik. Tajik culinary literature is pretty scarce. Pan-Soviet cookbooks typically included a short section about Tajikistan, a handful of booklets must have been published with very small […]

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Lángos, Hungarian Deep-Fried Flat Bread

In Hungary, whether you’re at the market, at the train station, on the beach or just walking down a commercial street, sooner or later you will smell the bewitching greasy invitation of the lángos, the ubiquitous Hungarian deep-fried flat bread. You might even encounter this fat-soaked snack in neighboring countries like Austria, Germany, Czech Republic, […]

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Kulich, Russian Panettone

Once again, Orthodox Easter came and went, and I didn’t have the time to finish my kulich recipe on time. At least now I’ll have it ready for next year! A kulich is a kind of Easter bread, somewhat similar to a panettone, but usually denser. Just as with panettone, you’ll find many different recipes with […]

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Dolma Shurpa, Uzbek Stuffed Vegetable Broth

I’ve previously posted a pepper dolma recipe from Azerbaijan, but today’s dish hails from Uzbekistan and is prepared fairly differently. Shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth. My recipe is loosely adapted from Hakim Ganiev‘s Oriental Feast, but I’ve made many changes, such as the use […]

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Lavash, Armenian Flatbread

Lavash is a large flatbread popular in both Armenia and Azerbaijan, where it’s commonly used to wrap food like kebabs. The etymology of the word is unclear, and various scholars alternately mention an Armenian, Turkic or Persian origin. The picture above shows the lavash stacks at the market in Yerevan. These breads are quite large, but […]

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Potato Knishes

The knish, a kind of stuffed bun, has an interesting history. It originated in Ukraine and Belarus, where it was known as knysh and was a kind of pirozhok usually filled with buckwheat, onions or bacon. However, it almost completely vanished from the culinary repertoire of these two countries, and it was instead brought to America […]

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