Food and Crafts for All Occasions

Belyashi

Belyashi (singular: belyash) are pan fried yeast dough pies stuffed with raw ground meat and onions seasoned with garlic, black pepper and salt. Despite their seeming simplicity, belyashi are probably the tastiest pies I’ve ever eaten. They have an extremely juicy, very flavorful filling which is surrounded by delicious dough that is crispy outside and light and fluffy inside.  

Lamb Ragout with Ricotta and Arugula

Here's my take on the popular Italian Bolognese sauce. I make it quite nontraditional so I just refer to it as 'meat ragout' in order not to tease authenticity advocates. (Who knows how pissed I would be if someone served me borsch with sweet potatoes instead of regular ones…)

Instead of beef I take lamb as it has more robust and pronounced flavor that is not easily overpowered by tomatoes. I also add ricotta, which softens the acidity of the sauce and gives it a nice creamy texture, and arugula to balance out the richness with its fresh peppery bite.

Lazy Dolma: Ground Lamb and Vegetable Stew

This fragrant and hearty lamb and vegetable stew is truly delicious and liked even by those who swears that they wouldn't eat eggplants or lamb to save their lives.

Super Tender Braised Lamb for Society Consulting People

Hello guys! During our Mediterranean lunch on May 1^st some of you asked me for the recipes. I’m extremely pleased and flattered that you liked my food and am going to post some lunch recipe as promised. I’ll start with the lamb recipe since it seemed to be the most popular dish.

Puff Pastry Turnovers with Lamb and Curried Potato Fillings

Despite all my proclaimed love to cooking from scratch, I have no problem with occasional semi-homemade cooking, i.e. using some commercial foods like cooked beans, frozen puff pastry or fresh pasta when I don’t have time to make them myself.

For these turnovers, I used good quality store bought puff pastry from Aussie Bakery, which saved at least a couple of hours of my time while giving very satisfying results. For the fillings, I used ground lamb, sautéed with fenugreek and mashed potatoes with curry powder and green peas.

Lamb Tartare

Continuing with a steak tartare theme, if you didn’t get enough of it yet (and I never do), here is another one for you. Mediterranean style this time, which means lamb instead of beef, lots of warm spices, and toasted pita for serving it on.

Minced Lamb Kebab

Grilling season is coming soon (Hopefully - keep your fingers crossed!) and here’s one good recipe for you. If you are not big on lamb, take not too lean ground beef or poultry instead.