Lamb (hindquarter)

The recipe was shared with us by Almaz Aliyev, brand chef of the Almaz shashlik house at the Usachevsky market.

Cheburek with lamb is a true delight for gourmets, rooted in Caucasian cuisine. Its crispy dough infused with the aroma of spices hides a tender, juicy filling of lamb with the addition of tail fat and herbs. This culinary masterpiece not only satisfies but also transports you to a cozy home atmosphere, reminiscent of ancient dining traditions. Spices like cumin and black pepper reveal depth of flavor, while frying gives it a golden crust, making each bite wonderfully crispy. Chebureks are perfect for festive gatherings as well as simple cozy dinners and can be served with sauces or fragrant tea. This recipe is a beautiful combination of simplicity and richness of flavor that has maintained its popularity in Georgian cuisine for centuries.

Roasted lamb with garlic and oregano is a gourmet dish of European cuisine that combines the tenderness of meat with rich spice aromas. Lamb marinated in salt and ground peppers acquires a special softness and flavor richness after roasting. Olive oil gives it a pleasant crust, while the final touch—butter with oregano and garlic—enriches the meat with spicy notes. This recipe has deep roots in Mediterranean tradition, where the use of aromatic herbs in meat preparation highlights its natural flavor properties. The dish pairs perfectly with roasted vegetables or potatoes, adding warmth and rich taste to the meal.

Lamb shashlik with mint and narsharab is a gastronomic journey into the heart of Azerbaijani cuisine. Its roots trace back to the traditions of Eastern culinary art, where juicy meat, aromatic spices, and exquisite sauces transform an ordinary dish into a true delicacy. Narsharab, a thick pomegranate sauce, adds a slight tang and richness of flavor to the shashlik, while dried mint brings freshness and zest. The kiwi-based marinade makes the meat incredibly tender, infusing it with fruity notes. The dish pairs perfectly with thin Armenian lavash and vibrant tomato-strawberry sauce. Such shashlik is not just food but a harmony of flavors enriched with cultural nuances that brings people together at the common table.

Balibey is one of the characters in the Turkish TV series "The Magnificent Century". Just as impressive as this lamb burger. Recipe by Oleg Petrichenko, chef of the Cheapside burger bistro

Khashlama is a traditional Armenian dish, delightful in its simplicity and rich flavor. It symbolizes hospitality and family gatherings, where each ingredient plays its role in creating a unique harmony of tastes. Tender lamb infused with the aromas of fresh vegetables is slowly stewed in its own juices without excess liquid, preserving natural juiciness and richness. Tomatoes add a slight tanginess while sweet peppers provide freshness and softness. Potatoes make the dish hearty, and garlic and herbs add spicy notes. Khashlama is served hot with crispy lavash that absorbs the aromatic juices. It is not just food but a culinary heritage conveying the spirit of Armenian traditions where patience, quality ingredients, and love for every flavor matter.

The most popular recipe for Uzbek pilaf, it is most often served in the capital of the sunny region - Tashkent. The Central Asian teahouse is not only a teahouse, but also a canteen where you can eat well, so the "Chaikhansky" pilaf.