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Chebeh Rubyan

Main: Chebeh Rubyan
Dessert: Halwa

Chebeh Rubyan are spicy prawns balls. The prawns are mashed into a paste in a blender with turmeric, rice flour and coriander and then formed into balls stuffed with spicy onion and cooked in a tamarind sauce. I loved it, Kas who hates prawns said it tasted to much like prawns ha ha 🙂

Halwa is sort of like turkish delight on steroids. Not to be confused with European Halva, it has saffron, cardamon, nutmeg, browned butter, and lots of different nuts. Kas loved this one and went back for seconds.

Chicken Pilaf

Khan Plov served with Dolimades and Sumac Salad.

There are hundreds of versions of Plov in Azerbaijan. This recipe is a mash of a few I found. Made from a little chicken, saffron rice, nuts and dried fruits with spices. Baked into a crust of flatbread.

Chicken Pilaf in Lavash Crust

Finished the A’s and now moving onto the B’s.

Armenian Lahmajoon

Lahmajoon and Armenian Tomato and Cucumber Salad.

Lahmajoon “Armenian Pizza” is basically a little lamb mince mixed in a spicy tomato sauce and cooked on thin pizza dough without cheese.
I really liked it Kas thought it a little too plain. I think it would make great festival snack food. The Armenian Cucumber Tomato Salad provided a crisp refreshing texture.

I have decided that I will leave Australia until last on the global list, and moving onto Austria.

So I have set myself a new challenge for the 2020. A kitchen world trip, the idea being to cook a dish from each of the 194 nations.

Day 1 – Afghan Lawang, which is a turmeric braised chicken in yoghurt, and Dal with pita, traditional lentils cooked in broth served with pita bread.

Next up: Albania.

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