Signature Dish: Food Perestroika’s Baklava

I love baklava. The thin, nutty layers saturated with fragrant syrup take me back to a warm night in a caravanserai in Baku’s Old City, drinking herbal tea and dark Azerbaijani cognac. Or to the mountains of northern Azerbaijan, where locals make their unique Quban baklava, paper-thin latticed layers finished with in bright red. Or to […]


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 […]


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 […]