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Pork and Lamb Lula-kebab with Herbs

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Lula-kebab is a popular dish of Azerbaijani cuisine and common in the Caucasus region, Central Asia and the Balkans. It's a ground meat formed into sausages and skewered. These can be cooked on a grill or in an oven. The most important thing in cooking Lula-kebab  is when kneading the ground meat onto the skewer. The more you knead the meat, the better it will hold onto...
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Khachapuri

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This is the Georgian national dish made from bread and cheese. There are a lot of variations of khachapuri - Imeretian, Adjarian, Abkhazian, Ossetian etc. They can be of different shapes also either round, puffed, or the classic which is in the form of a boat where the dough is formed into an open boat shape and topped with...
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Baklava

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Here is my way version of baklava, one of my favorite sweet, rich pastry recipes. Baklava is usually served at room temperature, often garnished with ground nuts. After baking, baklava can stay for a few days, if, of course, you will not eat it faster :)...
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Mini Berry Pies

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Tasty dough with a nice sweet and sour berry stuffing. For the filling you can use not only fresh or frozen berries, but also a different fruits or jam depending on your taste. I really liked the filling of fig jam. Chill the dough in the refrigerator for at least an hour. I used a special mini pie mold...
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‘Hychiny’ – Thin piroshki with potatoes and cheese

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Hychiny - pies with potato and cheese or meat stuffed with herbs, the national dish of Karachay and Balkar. This is one of the most prestigious courses in the list of bakery foods Karachay-Balkar Kitchen. I cooked 'hychiny' with potatoes and cheese stuffing, adding some mushrooms and changed shape.  Usually hychiny  are round and sliced into 4 pieces. Toppings...
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Homemade Potato Gnocchi with Tomato Sauce

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Gnocchi are Italian boiled potato dumplings, served with a variety of sauces. It can be a tomato, pesto or just melted butter with the addition of parmesan, garlic and various herbs. I made gnocchi with fresh homemade tomato sauce sprinkled with Parmesan cheese. Those who like spicy food can add hot pepper into the tomato sauce. This sauce can...
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Crêpes

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Crêpes are thin pancakes, cooked with milk and without yeast that are especially popular in France. Dough for crêpes must rest 6 hours or more, so prepare the batter in the morning or if you are planning to make them for breakfast, prepare the batter in the evening and leave in the refrigerator overnight. Usually I make a cake...
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