Podcast “There is time”: how Caucasian pilaf differs from Uzbek pilaf, how best to fry kebab and what is the secret of dolma

“Time is” continues to acquaint listeners with the cuisines of different countries and regions of the world. In the new episode, we move to the Caucasus and find out: what is the secret of the most delicious kebab, why people love barbecue in Russia still more, what sauces are the most popular in Caucasian cuisine, what pies are worth trying and how to drink it all. Mikhail Arakelov, the brand chef of the Carbonara and Shavi Lomi restaurants, the OVO Izakaya gastrobar and the Grand Buffet Yekaterinburg cafe, answers questions.

Recall that we are doing this show together with the eponymous culinary project Lifehacker, where you can find recipes for every taste.

02:48 - the guest immediately shares the recipe for the Sverdlovsk puff.

03:24 - what is the distinctive feature of Caucasian cuisine.

05:36 - what is the ideal kebab.

08:31 — about popular Caucasian stews.

11:00 - Have Russians lost the tradition of eating with bread?

12:58 - what sauces of Caucasian cuisine are the most delicious.

14:54 - what dishes are served with satsivi.

17:41 - how the traditional Caucasian pilaf differs from the Uzbek one.

20:30 - whether Russian dolma tastes like Caucasian.

26:45 — which dessert is worth trying for those who are interested in Caucasian cuisine.

28:10 - heading "Dish of the day": preparing dolma. You can find the text version of the recipe Here.

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