Lyukum Cooking Lab > Blog >

Shor Gogal | Savory Layered Bun

Shor Gogal is a famous, savory layered bun with spiced filling made with turmeric, cumin, fennel seeds, and butter. This Azerbaijani pastry is traditional for the spring holiday Novruz.

April 1, 2020
View the Post

Dumplings: Dargin Khinkal

If you are with me for a long time, you already know about my roots and my fascination with layered dough. They come together in this recipe. I’ve seen dargin khinkal on pictures and videos only and know about its taste and texture from somebody else’s descriptions. The combination of boiled beef and garlicky tsahdon (sauce) is the treat from my childhood, one of the dishes my grandma used to make for me.

January 29, 2017
View the Post

Apfelstrudel | Apple Strudel

I’ve never took pictures of my apple strudels before, because I was never satisfied with the result. A few weeks ago, I finally found a perfect recipe. It is smart, logical, with detailed instructions — Original Viennese Apple Strudel (Apfelstrudel). I am adding it to my collection of favorite recipes with many thanks to Ursula & David.

October 31, 2016
View the Post

Parotta | South Indian Layered Flatbread

There are many articles and videos about making this flatbread, but most recipes belong to people who make it every day and don’t need to measure ingredients any more. The results on pictures are different — more or less thick, more or less soft, with more or less defined layers. So, where to begin?

August 25, 2016
View the Post

Brioche Feuilletée at Home for Two

Brioche feuilletée is Philippe Conticini’s Pâtisserie des Rêves creation. This recipe is my version to make two 3″D brioches for two at home. It has nothing to do with professional recipes for bakeries with large production.

April 4, 2016
View the Post

Layered Bread: Qatlama Patir Non

The name of this famous Uzbek layered bread is similar to some other breads of Middle East, but it’s different. It can be made with unleavened or leavened dough, with melted lamb (tail) fat or with melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor.

March 28, 2016
View the Post

Romantic French Menu: Seafood Served on Puff Pastry Shell

It was our seafood block. Chef J finished his st jacques demo and arranged seared scallops between two halves of baked puff pastry with a splash of creamy sauce — perfect combination of flavors and textures. For the old classic preparation, the puff pastry was shaped as a shell. I couldn’t understand why nobody serves scallops like this any more. Since than, I’ve been using this idea for my scallop dishes and seafood appetizers.

March 17, 2016
View the Post

Badambura, Almond Puff Pastry

Badambura means almond (badam) pie (bura). It belongs to Azerbaijani cuisine, one of the cuisines of the Caucasus. This multylayered pastry is filled with almonds meal, sugar, and ground cardamom. Badambura is usually prepared for the spring holiday Novruz, but can be enjoyed all throughout the year.

March 3, 2016
View the Post