Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond, written by Olia Hercules, features the incredibly diverse cuisine of the Caucasus region that bridges together Europe and Asia. Olia shares over 100 recipes from Georgia, Azerbaijan, Armenia, Iran, Russia, and Turkey with specialties such as Dyushbara, Basil Sherbet, Khachapouri, Saffron Plov, Lyulya Kebabs, and Fish Lavangi….
Yarpag Khengeli is the first dish I have ever made (or eaten) from Azerbaijan! Pasta dough is hand rolled and cut into square or diamond shapes. It is boiled, then served with lamb or beef and yogurt seasoned with garlic. Chad says the garlic yogurt is an acquired taste, but Evan and I loved it….