recipe
-
Food
Tandoor-Roasted Lamb Legs – Georgy Kavkaz
1. INGREDIENTS & EQUIPMENT (Serves 6–8) 2–2.5 kg lamb legs, bone-in 4–5 tbsp animal fat (lamb tallow, lard, or high-heat oil) 2 tsp…
Read More » -
Food
Grilled Lamb with Vegetables over Charcoal – Georgy Kavkaz
Charcoal-roasted lamb, infused with garlic, fire, and wild simplicity—this is food for the soul, forged by smoke and shared in…
Read More » -
Food
Hot‑smoked chicken shashlik: GEORGY KAVKAZ
1. 🧂 INGREDIENTS (Serves 4–6) 1.5–2 kg chicken pieces (thighs, legs, wings), skin-on 3–4 tbsp animal fat (lard or tallow) or…
Read More » -
Food
Goat in a Tandoor – Georgy Kavkaz
1. INGREDIENTS & INITIAL SETUP (Serves 8–10) 2–3 kg goat meat, bone-in pieces (shoulder, leg) 4–5 tbsp animal fat (goat/lamb tallow) or…
Read More » -
Food
Frying Trout in a Mountain Pan – Georgy Kavkaz
🎣 1. INGREDIENTS (Serves 2–3) 1–2 whole fresh trout, around 500–700 g total, gutted and cleaned 3–4 tbsp animal fat (butter, clarified…
Read More » -
Food
Hot‑Smoked Sturgeon – Georgy Kavkaz
1. INGREDIENTS & PREP (Serves 4–6) 1.2–1.5 kg sturgeon fillets, skin-on, trimmed 4 tbsp coarse salt 2 tbsp brown sugar (optional,…
Read More » -
Food
Fried Ram’s Testicles – Georgy Kavkaz
A daring, protein-packed delicacy with firm texture and rich flavor. Fried in animal fat to develop a crisp exterior and…
Read More » -
Food
Oven-Baked Lamb Ribs: GEORGY KAVKAZ
1. INGREDIENTS (Serves 4–6) 2.0–2.5 kg lamb ribs (cut into sections of 4–6 ribs) 3–4 tbsp animal fat (lamb tallow, lard) or…
Read More » -
Food
Turkey Baked in a Pumpkin – Georgy Kavkaz
1. INGREDIENTS & SETUP (Serves 6–8) 1 whole turkey (~3–4 kg), cleaned and pat dried 1 large pumpkin (~5–7 kg), thick-walled (e.g.,…
Read More » -
Food
Cabbage Rolls (Dolma) – Georgy Kavkaz
1. INGREDIENTS (Serves 6–8) For the Filling: 500 g ground meat (beef, lamb, or mix) 100 g rice, rinsed and drained 1…
Read More »