Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.
Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner.…
Stuffed cabbage leaves, or kelem dolmasi, is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.
Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan,…
Şiş köfte (Turkish), Shish kofte, or Sis kofte is a köfte or kebab variant in the Turkish cuisine. It consists of minced lamb, mutton, veal or beef, or a mixture of some of these meats with herbs, often including parsley…
Sogan-dolma, which means stuffed onions in Turkish (soğan dolması), is a traditional Bosnian dish, considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, strained yoghurt (locally known as Kiselo Mlijeko,…
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.