Dumplings: Dargin Khinkal

Dargin Khinkal

If you are with me for a long time, you already know about my roots and my fascination with layered dough. They come together in this recipe. I’ve seen dargin khinkal on pictures and videos only and know about its taste and texture from somebody else’s descriptions. The combination of boiled beef and garlicky tsahdon (sauce) is the treat from my childhood, one of the dishes my grandma used to make for me.

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Layered Bread: Qatlama Patir Non

Kyatlama

The name of this famous Uzbek layered bread is similar to some other breads of Middle East, but it’s different. It can be made with unleavened or leavened dough, with melted lamb (tail) fat or with melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor.

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Romantic French Menu: Seafood Served on Puff Pastry Shell

Crabmeat Appetizer

It was our seafood block. Chef J finished his st jacques demo and arranged seared scallops between two halves of baked puff pastry with a splash of creamy sauce — perfect combination of flavors and textures. For the old classic preparation, the puff pastry was shaped as a shell. I couldn’t understand why nobody serves scallops like this any more. Since than, I’ve been using this idea for my scallop dishes and seafood appetizers.

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Badambura, Almond Puff Pastry

Badambura

Badambura means almond (badam) pie (bura). It belongs to Azerbaijani cuisine, one of the cuisines of the Caucasus. This multylayered pastry is filled with almonds meal, sugar, and ground cardamom. Badambura is usually prepared for the spring holiday Novruz, but can be enjoyed all throughout the year.

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