A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to…
Monthly Archives
October 2011
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Here’s the second dish in my trilogy of Lake Sevan’s Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked…
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It’s been exactly one year since my first recipe (Tvorog, Russian Fromage Blanc), and I’m now writing my 108th entry! I thought I’d use the occasion to review Food Perestroika’s most and…
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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…
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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…
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The road to Nagorno-Karabakh; ruins in Shushi and Agdam; Zod Pass and road back to Armenia.
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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…