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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Moldovan Turkey Gratin

It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it in a bookstore in Kiev. Overnight, I went from not knowing a single Moldovan dish to having at my disposal “500 ancient and […]

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Wild Boar and Porcini Pirozhki

Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki and varenyky. It’s not rare, however, to find more diverse recipes, some of then even in classic French cookbooks. Escoffier’s Guide Culinaire, for […]

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Leg of Venison in Moscovite Sauce with Butternut Squash Varenyky

This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison, from the deer I killed last fall, is still here. I see no reason to change the marinade either, unless you want to […]

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Shashlyk Five Fingers

I’ve already talked about Stalik Khankishiev a few times, most recently here. In this video, Our Stalik demonstrates an interesting idea. Summer’s coming to an end, you’ve braved the heat wave and the thunderstorms to make kebabs more times than you care to remember — seriously, who thought summer was the best season for grilling? Your ungrateful […]

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Wild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant Jelly

In my previous wild turkey post, I proposed an original way to prepare the legs of your hard-earned gobbler. This time, I’m tackling the turkey breast, with a far more classic schnitzel recipe. Although it originated in Austria, schnitzel is commonly served throughout Eastern Europe, where it is made from a variety of meats, especially […]

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Lyulya-Kebabs: An Epic Journey

I’ve often spoken of lyulya-kebabs, whether to criticize the ones I’ve eaten in New York  restaurants (such as here, here, or here), or to sing the praise of the ones I’ve had in Azerbaijan (here and here). Truth be told, it’s not all that easy to excel at preparing those skewers of ground lamb, partly because […]

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Venison Goulash and Potato Varenyky

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses one of the forelegs of the deer I killed last season. This is not a Hungarian gulyás, but rather the kind of winter […]

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