Russian Shawarma

[Velu]

Originally Posted by Kubik

Unfortunately never been to Moscow or other Russian cities but have lived in Azerbaijan for the last 8 years up until recently and also been throughout Georgia 5 times. Therefore my Shashlik experience (Not counting Turkish "Shish") is based on Caucasus style (There should not be huge difference anyway). My father in law Sasha used to cook it in his Dacha's yard and I still remember the aroma.
Rgrds.

That is interesting. What have you been doing in Ajerbaizan & Georgia?

Are you not Turkish? Then which country you belong to. You may disclose if you want.

[Kubik]

Originally Posted by Velu

That is interesting. What have you been doing in Ajerbaizan & Georgia?

Are you not Turkish? Then which country you belong to. You may disclose if you want.

Aye, I'm Turkish. 8 years ago (following a broken-hearted story) burned bridges and gone there with a suitcase and a guitar. I'm an engineer and have worked for a number of companies there. Recently returned with a wife, a three year old kid and a goddam lotta baggage. Wifey is Russian but being the third generation in Baku she's as competent at Azeri dishes as Russian. Recently she cooked "Bozartma", kinda stew with lamb meat & veggies. Was great but oh well... Bozartma is scope of another thread completely

[Velu]

Well Kubic, what is bozartma?

You have a Russian wife! That is great. I heard Russian women make very good wife.Yes or No?

Girls from Azerbaizan & Baku area are very beautiful.
Alexander The great had a wife from there, called Rukshanne, smitten by her extra-ordinary beauty,
when he was on a war campaign there.
You also did the same.
Your wife also must be very beautiful. Ochin krasuvaya ? Da ?

What is her name.
Lena, Galina, Valentina, Tamara,Natasha, Alla. Assia,Maria.......?

[Kubik]

Bozartma is made of lamb. Delicious but is a cholesterol bomb Don't have receipt to post here now but can be found on the net. Again similar discussions may appear as to whose traditional food is that and again I would say that name is linguistically Turkic (Boz: Grey or faded colour. Bozartma: Make smtng. grey or fade its color. Meat here is cooked until its color fades). Lamb grows everywhere (except antarctica?) and there should be many similar dishes all over the world. I was just commenting on it linguistically

I dunno others, but my wife Alyona is a perfect wife and a mother. Turkic Azeri girls are also beatiful as you say but I didn't know Alexander the Great's wife was Azeri. At least, from the movie I remember that she was Persian. Well, poor woman had to share their bed with a bunch of studs. And oh, a half Azeri half Russian colleague of mine in Baku married to a compatriot of yours called Nitin and they're very happy. If you're not married yet you might think about doing the same

[Velu]

How is life in your part of the world, kubik?

Discuss matters at: http://indusgold.blogspot.com/

[Kubik]

Hi Velu, how's life?

It's unbearably hot & humid in Istanbul nowadays. Under these circumstances it's no good talking about fatty & spicy meat dishes Yet I just remembered the Maharaja restaurant from my Baku days. Say, how do you call that bread-like thin leaves? It seems like a very dilute dough poured on a hot pan and cooked till it's dry and crispy like waffles. They're serving it with a souce and you chip-dip

Catcha later

[Velu]

That is called ' dosa ' : A south Indian delicacy.

There are almost 50 varieties in them and may be more variesties of the 'dip' thing.

It is made from rice & pulses, soaked overnight and ground to a fine paste.

My city Bangalore is called an air conditioned city.
Now the temp is 24 celcius max & 19 minmum.

Like to come?

You can eat many varieties of dosas.