Shurpa
A clear mutton soup with coarsely cut vegetables and a mound of herbs in the bowl.
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A clear mutton soup with coarsely cut vegetables and a mound of herbs in the bowl.
Tiny mutton dumplings boiled in broth, with suzma and herbs.
A lenten dolma of soured cabbage leaves with lentils, beans and grains.
A thick soup of ground egusi melon seeds with greens, meat and palm oil.
Pastries of turmeric-yellow flaky dough with a spiced beef filling.
A dense sourdough rye bread, sour and with almost no wheat flour in it.
Veal strips in a creamy mushroom sauce with white wine, served with rösti.
Oats soaked overnight with grated apple, cream and nuts.
Meat and potatoes under an iron bell buried in embers, three hours untouched.
A pie of crumpled filo sheets in a cheese and egg custard, baked to browned ridges.
Pork with mushrooms and peppers, stewed in a clay pot under an egg.
Fish in a coconut curry soured with goraka and built on roasted curry powder.
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