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Masala Porridge

On April 25, 2021 · 1 Comment

Will It Ever End? Masala Porridge in the Pot

The most difficult thing about writing a recipe is translating the creative chaos of real life into exact measurements. When we cook, we know to put enough flour in the dough to achieve the consistency we seek. But to convey this information to others, we have […]

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Russian Vinegret Salad

On May 4, 2018 · Leave a Comment

Most of us don’t associate Russian cuisine with vegetables. But when summer rolls around, people try to consume all the fresh vitamins they can. I have never seen nor gorged on so many exquisite ripe berries as I have in Russia. Every morsel is eaten with love, and worthy of the affection.

This salad is […]

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Healthy Beef Börek

On April 1, 2018 · Leave a Comment

For the Filling

2 medium red onions

2 shallots

1 huge carrot or 2 large carrots

500 g or 1 lb. beef

½ cup chopped parsley

1 tablespoon oregano

1 turn of ground red pepper

Salt and pepper to taste

 

For the Wash

2 eggs

¾ cup of milk

3 tablespoons olive oil

[…]

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Helen’s Berlin Pad Thai

On February 5, 2018 · 1 Comment

This pad thai is missing cilantro and bean sprouts because I can’t find them within spitting distance of my apartment. However, if you have them close at hand, a bunch of cilantro and a ¼ lb/100 grams of bean sprouts are a good addition.

Ingredients:

Peanuts, enough to make at least ½ cup when shelled […]

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Russian Pirozhki

On January 31, 2018 · Leave a Comment

Pirozhki can be stuffed with just about anything. Mashed potato or cabbage and onions are traditional fillings. This recipe uses ground beef.  J. Dickinson, talented cook and scholar, informs us, “mashed sweet potato with cheddar, garlic and ground chipotle is a favorite at our house.”

I suggest letting your imagination run wild. Makes two dozen […]

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From The Kitchn

On June 19, 2015 · Leave a Comment

 

Used with permission from The Kitchn. For full recipe, click here.

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Tatar Meat Pie Zur Balish

On May 17, 2015 · Leave a Comment

Meat and potatoes, surrounded by a pastry shell, simmer in their own juices to create an all-in-one wonderpie. So filling. So satisfying. So comforting.

Zur Balish takes three hours to make. When I was living in Kazakhstan researching Silk Road dumplings, kind and generous Aijan, whose mother is Tatar, made this splendid dish, described in […]

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Kazakh Homestyle Manty Recipe

On April 8, 2015 · Leave a Comment

Kazakh Homestyle Manty Recipe

Bekasha says, “When you eat a manty, don’t break it up or you’ll lose the juice on the inside. Instead, pick it up with one hand and take a bite. Then pour Kobra Sauce inside and take the second and last bite.” The version below suggests an alternate garnish, but […]

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Potato Manty

On March 8, 2015 · Leave a Comment

Manty are eaten in Turkey (as tiny lamb-filled purses – recipe coming soon), in Korea (called mandoo there), and in Silk Road locations across Central Asia. This recipe is Kazakh, but could just as easily come from Kyrgyzstan, Bosnia or Afghanistan.

 

Thanks to the wonderful Eric Johnson (authorericjohnson.com), who is a trained […]

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Tatar Beef Pelmeni

On February 22, 2015 · Leave a Comment

In Central Asia, every grocery store teems with frozen pelmeni.

They can’t compare with homemade, handcrafted little pockets bursty with juicy meaty goodness. Here is a recipe from Tatarstan, which lies on the Volga River in Central Russia.

Tatar Beef Pelmeni

Tatars are Muslims and not supposed to eat pork. Though this recipe only […]

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