Kazakh Cuisine - Beshbarmak

Beshbarmak, Kazakhstan’s National Dish

Here’s a dish that fits with my current Central Asian travel story series and also helps me keep my New Year’s resolution: beshbarmak, Kazakhstan’s National Dish. Kazakh cuisine borrows heavily from its neighbors, and doesn’t count many dishes it can genuinely call its own. This isn’t much of a surprise when you consider that one […]

Albanian Cuisine - Tavë Kosi and Qofte

Tavë Kosi and Qofte Të Fërguara, Albania’s National Dishes

I’m finally starting to act upon my New Year’s resolution of blogging more national dish recipes! Earlier this month it was Liberland, now it’s Albania’s turn. And you even get two dishes for the price of one: tavë kosi and qofte të fërguara. Tavë kosi is a baked dish of lamb and rice covered with yogurt (in […]


Kutab, Azerbaijani Stuffed Flatbread

Kutabs are among the most popular Azeri dishes, together with plov, dolma, and of course kebabs (kebabs being a distant first: virtually the only meal you’ll ever eat in a restaurant outside of Baku). A kutab — not to be confused with kutap — is essentially a lavash filled with savory stuffing while still raw, then folded […]


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 […]


Happy Paskha 2012!

Paskha, the Orthodox Easter, usually falls on a different day from its Christian counterpart, because its computation is still based on the Julian calendar. I realize I don’t have many Paskha-themed recipes, and almost no new ones since last year, but here it comes: If you want to try something different, I suggest the roasted […]


Happy Easter!

Happy Easter everyone! If you’re still looking for recipes for today, take a look at some of my previous posts: For the sacrosanct lamb entrée, try the roasted leg of lamb stuffed with Uzbek plov, the lamb shanks Ufa, or the braised lamb tongues. Garnish your lamb with some flageolet beans. For dessert, bake a paskha.

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