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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Nagorno-Karabakh Cuisine - Zhingalov Khats

Zhingalov Khats, Herb Flatbread from Karabakh

Zhingalov khats, a flatbread with a variety of fresh herbs, is a specialty from Nagorno-Karabakh (literally, it means bread with herbs in Armenian). If you ever visit the market in Stepanakert, you can taste the real deal made fresh in front of you. Unfortunately, that might be your only chance to do so: at the time […]

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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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Adjaran Khachapuri, or Death by Cheese

Wherever you go in Georgia, you can be sure to eat khachapuri at least once a day. These national cheese breads come in various shapes. The Imeretian khachapuri is a round pie filled with cheese, by far the most common. The Mingrelian one is similar, but topped with more cheese. The cheese is usually whatever is produced locally, […]

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