Introduction: Azerbaijanis take particular pride in their dolma, claiming the grape vine itself as native to their mountain valleys. Cultural Background: Azerbaijanis take particular pride in their dolma, claiming the grape vine itself as native to their mountain valleys. Unlike the elongated versions found elsewhere, Azerbaijani dolma is rolled small and round, and the tradition […]
Introduction: Qovurma is a simple, deeply savoury braise of lamb slow-cooked with onions until the meat is meltingly tender and the pan juices reduce to a rich glaze. Cultural Background: Qovurma is a simple, deeply savoury braise of lamb slow-cooked with onions until the meat is meltingly tender and the pan juices reduce to a […]
Introduction: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered slowly so the lamb, chickpeas, chestnuts and dried plums infuse into one rich broth. Cultural Background: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered […]
Introduction: This delicate salad of Vogerlsalat (lamb’s lettuce, also called corn salad) dressed in dark, nutty pumpkin seed oil is a hallmark of Styrian and wider Austrian cuisine. Cultural Background: This delicate salad of Vogerlsalat (lamb’s lettuce, also called corn salad) dressed in dark, nutty pumpkin seed oil is a hallmark of Styrian and wider […]
Introduction: Roast lamb is deeply tied to Australian identity, so much so that lamb has been promoted nationally as “the true Australian meat” in famous advertising campaigns. Cultural Background: Roast lamb is deeply tied to Australian identity, so much so that lamb has been promoted nationally as “the true Australian meat” in famous advertising campaigns. […]
Introduction: Tolma holds near-sacred status in Armenian cuisine, so central that Armenians claim the dish as their own culinary heritage across the wider dolma family found throughout the Caucasus and Middle East. Cultural Background: Tolma holds near-sacred status in Armenian cuisine, so central that Armenians claim the dish as their own culinary heritage across the […]
Introduction: Lahmajun is a thin, crisp flatbread topped with a spiced minced meat and vegetable mixture, baked quickly in very hot ovens and sold hot from street stalls and bakeries across Armenian communities. Cultural Background: Lahmajun is a thin, crisp flatbread topped with a spiced minced meat and vegetable mixture, baked quickly in very hot […]
Introduction: Harissa is a slow-cooked, thick porridge of wheat and meat, traditionally simmered and beaten for hours until the wheat and chicken or lamb dissolve into a smooth, creamy mass. Cultural Background: Harissa is a slow-cooked, thick porridge of wheat and meat, traditionally simmered and beaten for hours until the wheat and chicken or lamb […]
Introduction: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with garlicky yogurt. Cultural Background: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with […]
Introduction: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices released by the tomatoes and onions as they cook down over hours. Cultural Background: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices […]