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. Advertisements

Advertisements
read

Uzbek Lamb and Green Pea Plov

A relative of pilaf, plov is a dish from Central Asia in which rice is cooked in a broth. The traditional version from Uzbekistan distinguishes itself in several regards: The base ingredients are fatty lamb cuts, rendered lamb fat, carrots, onions, garlic, hot pepper and spices. Depending on the region and season, each recipe adds other […]

read