Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I’ve ordered it in restaurants, I’ve been served either a rack of lamb or individual grilled lamb chops. What made either…
Category:
Caucasian Food
-
-
AppetizersAzeri FoodCaucasian FoodMeatRecipesVegetables
Kutab, Azerbaijani Stuffed Flatbread
by FlorianKutabs 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…
-
When it comes to making kebabs, duck probably isn’t the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender…
-
This recipe closes my trilogy of “Lake Sevan’s Gifts” (see here and here for the first two parts). Common whitefish, locally called sig, was introduced into Lake Sevan from Lake Ladoga, and…
-
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…
-
I seem to be going through an “extreme offal” phase. Only a few weeks ago, I was writing about veal brains, and here I am striking back, this time below the belt!…
-
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…
-
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…
-
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…
-
This recipe is the first of my own interpretations of the mythical “Lake Sevan Gifts” that I talked about in my last Armenian Adventures post. It was the perfect thing to do…