This is exciting! After nearly eight years of blogging about Eastern Europe, I’m finally writing my first travel series about Russia, albeit the distances physically traveled are relatively small — mostly from …
Tag:
Uzbekistan
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I know, I know, this blog is already filled with plov recipes. I published my first Uzbek plov entry almost eight years ago here, then I used it as stuffing for a roasted …
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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. …
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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 …
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Not your usual soup: shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth.
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… in one piece, ready to tell the tale. Stay tuned!
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Spring turkey hunting season lasts the whole month of May in New York State, and a couple of weeks ago, I went upstate to try for a few birds with Hunstman Wayne. …
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Why not give a Central Asian twist to your Easter lamb roast this weekend? I took my Uzbek plov recipe, made some small changes, and stuffed it into a leg of lamb. …
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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 …