lamb

Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder.

In my last post, about Kazan Chay Bar, a Tatar restaurant in Moscow, I introduced you to kazan-kyzgan, a dish prepared to order in a kazan, wherein small cubes of a meat…

Every year around Easter, I invariably muse that it would be nice to post an Eastern European lamb recipe on these pages, and then realize that lamb isn’t really eaten with any…

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…

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…

Although I’ve already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that’s very traditional in…

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…

Not your usual soup: shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth. 

Taza Bazaar in Baku; the art of buying caviar; nose-to-tail eating, and narsharab.