Samani halva

1 kg wheat seeds 1 kg butter 100 g turmeric 4 kg all-purpose flour 2 kg whole-wheat flour 3 cups ground fennel 500 g cinnamon 100 g ginger 2 tbsp. black pepper 100 g cardamom 6.5 kg sugar Preparation: A kilo of wheat seeds is germinated in a tray for 5-6 days. The wheat sprouts are then chopped and some […]

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Shepherd’s govurma

Serves 2• 200 g govurma (lamb)• 42 g onion• 50 g cherry plum (or dried cherry plum)• 1 handful minced dill• 1 handful minced coriander• Salt, pepper Preparation: Place govurma meat inside the pan. When it gets warm, add chopped onion. Stir it regularly until onion is golden. Then add cherry plums. Add salt and pepper. Place the lid and […]

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How to make Sir dagh: Lamprey stew

Serves 4• 800 g Kura River lamprey• 4 handfuls minced parsley• 12 dried cherry plums• 8 Ismailli garlic cloves• 100 ml abgora• 120 ml Ivanovka vegetable oil• 600 g tomato• Salt and pepper Preparation: Clean and cut lamprey into 4 pieces. Chop garlic, mince parsley and cut tomatoes into half. Add oil to the sadj (or any frying pan). When […]

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Two in one pot: doshama pilaf and rice pilaf with dill

Serves 4• 5 cups rice• 1 country chicken• 250 g butter• 2 tbsp. whole-milk yogurt beaten with 2 eggs• 2 medium-size onions• 2-3 tablespoon Cornelian cherry puree• 250 g shelled chestnut• 2 handfuls minced dill• 100 g raisin• 100 g date• 100 g dried apricot• Turmeric• Salt and pepper Preparation: Rinse and soak rice for at least 30 minutes at […]

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