Baliq sashlik is a platter of fish fillets that were marinated in lemon and dill and then grilled on skewers (although I removed them from the skewers before taking the photo). I realized that this was the first time I have ever cooked fish in my life that wasn’t previously frozen and deep-fried, and it was, if I do say so myself, not bad.
Tenbel pakhlava is a sort of less time-intensive baklava — it has two thick layers of meringue-covered nuts plus three layers of pastry. This was fine, but I would still prefer baklava (although I’ll never make baklava myself). I may have undercooked it, since the center pieces were pretty gooey, but the edge pieces were nice and crunchy.
That’s the last A country — there are only approximately 25 letters to go!
- Afghanistan: Kabuli Palau
- Albania: Tavë Kosi
- Algeria: Maaqouda
- Andorra: Cannelloni Andorrana
- Antigua: Antiguan Butter Bread
- Argentina: Empanadas Mendocinas
- Armenia: Lula Kebabs and Gata
- Aruba: Keshi Yena
- Australia: Lamingtons
- Austria: Tafelspitz, Bratkartoffeln, and Sachertorte