From the Land of Nightingales and Roses: Recipes from the Persian Kitchen, written by Maryam Sinaiee, features a collection of spectacular seasonal recipes along with an insight into the festivals, traditions, and history surrounding regional Persian cooking. Highlights include Ghōttāb (Almond Turnovers), Kabāb Kūbīdeh (Ground Meat Kebab), Fālūdeh Shīrāzī (Rosewater Sorbet with Rice Noodles and…
Kaukasis Cookbook Review and Qutab (Azerbaijani Stuffed Flatbread)
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….
Tree of Life Cookbook Review and Lahmacun (Turkish Pizza)
Tree of Life: Turkish Home Cooking, written by Joy E. Stocke and Angie Brenner, features over 100 recipes based on their travel memoir Anatolian Days and Nights. Highlights in the book include Saffron Rice Pilaf with Chickpeas and Mint, Lamb Kleftico (Cypriot-Style Lamb Shanks), Black Sea Hazelnut Baklava, Classic Puffed Pide Bread, and Circassian Chicken…
Samarkand Cookbook Review and Katama (Kyrgyz Swirled Onion Flatbread)
Samarkand: Recipes & Stories from Central Asia & the Caucasus, written by Caroline Eden and Eleanor Ford, features the unique melting pot of cuisines from the lesser traveled areas in Central Asia. The title, Samarkand, is named after the city in Uzbekistan known as the “crossroads of cultures” for its location along the Silk Road and variety of ethnic…
Secret Recipe Club: Rgaïf- Msemen (Moroccan Square Flat Bread)
Time for another Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs….
Tahinov Hatz (Armenian Tahini Bread)
Tahinov Hatz is an Armenian bread filled with layers of tahini (sesame paste), sugar, and sometimes cinnamon. These stuffed flatbreads have a slightly crisp and flaky texture with a hint of sweetness. A sizable Armenian population relocated to Lebanon during the Armenian genocide of 1915 in Turkey and brought Tahinov Hatz with them. They became…
Lavash (Armenian Flatbread)
Lavash is a flatbread that originated in Armenia, but is now used in cuisines throughout western Asia and the Middle East. When making the bread for wraps, it is best used fresh. Lavash quickly dries out and hardens the longer it is exposed to air. Once dried, the bread will keep for nearly a year….
Ladenia Milou (Greek Olive Oil Flatbread)
Ladenia is a Greek Olive Oil Flatbread popular in Milos and Kimolos. The dough is thinly spread out and topped with onions, tomatoes, and seasonings before baking in the oven. It reminded me of the Italian Focaccia. I made this as a light weekend lunch before we had friends over for a heavy dinner. When…
Fougasse aux Herbes de Provence (French Flat Bread with Herbes de Provence)
Fougasse is a type of French flat bread from the Provence region. It is often cut or shaped in the form of a leaf, wheat, or tree. The bread can have various flavors mixed into the dough including herbs, dried fruit, cheese, nuts, anchovies, or olives. Adding ice chips to the oven when baking produces…
