Azerbaijan: Pilaf
Written byOnnik Krikorian
Sheki, Azerbaijan sends its readers seasons greetings and takes a look at plov (pilaf) and the various ways in which it is cooked throughout the regions of the South Caucasus country. The dish, with rice or cracked wheat as its base, is also served in honor of respected guests and the blog points its readers towards Farida's Azerbaijani Cookbook for one specific recipe.
Written byOnnik Krikorian
1 comment
With blogs being more about politics and war these days, it’s nice to be reminded that they give everyone the ability to talk about what they’re interested in whether that be arts, culture, and yes, even food.
Reminds me of an excellent Armenian food blog which also goes below the surface to take a look at custom and tradition (http://www.armenianfood.blogspot.com/) although it hasn’t been updated for a year now.
There are also a few posts on Georgian food out there, but I’m not yet sure if any specific blog on cuisine itself (which is strange given that it boasts arguably the best and most diverse selection of food in the region):
http://nami-nami.blogspot.com/2006/01/chakhohbili-alias-georgian-chicken.html
http://bloguldegeorgia.blogspot.com/2007/06/georgian-food.html