In Georgia, the food is quite appropriately an expression of the culture. Warm, gooey comfort food like khachapuri (cheese-stuffed bread) finds balance with matsoni (sour yogurt). Herbs like tarragon, flat parsley, dill and coriander combine with walnuts and garlic for rich fillings and sauces. Continue Reading »
- “Georgian Food…such as nice…very tasty”
- The Lost Table: Armenian Food
- Kutabs and Kebabs: Azerbaijani Food
Filed Under: Caucasus, Food, Georgia by: Daniel Noll and Audrey Scott
44 Comments | 20 July 2007
Searching hopelessly one night for what turned out to be a defunct traditional Armenian restaurant, we inquired with the locals in Yerevan regarding where we could find good traditional Armenian food. “There,” all fingers pointed in the direction of one of the handful of local kebab joints.
We declare – man cannot live on kebabs alone! And anyway, could grilled minced meat wrapped in lavash (flat bread) really represent the breadth of the Armenian table? Continue Reading »
- “Georgian Food…such as nice…very tasty”
- The Lost Table: Armenian Food
- Kutabs and Kebabs: Azerbaijani Food
Filed Under: Armenia, Caucasus, Food by: Daniel Noll and Audrey Scott
10 Comments | 7 September 2007
Given that Azerbaijani culture and language is Turkic in origin, it’s not surprising that its cuisine also carries a strong Turkish influence. Doner kebabs are so prevalent on Baku’s streets that you’d swear they were Azerbaijani by origin.
One thing is certain though. Azerbaijanis like their meat, with shashlik (barbecue) as the style of choice. One meal took us on the tour of the animal kingdom with seven different types of shashlik Continue Reading »
- “Georgian Food…such as nice…very tasty”
- The Lost Table: Armenian Food
- Kutabs and Kebabs: Azerbaijani Food
Filed Under: Azerbaijan, Caucasus, Food by: Daniel Noll and Audrey Scott
5 Comments | 21 September 2007
