The Caucasus is a mountainous region situated between the Black Sea and the Caspian Sea, consisting of southern Russia, Georgia, Armenia, and Azerbaijan. This area has a rich and varied history as it intersects many ethnic, linguistic, and religious groups. The resulting cuisine is a unique mix of influences from around the region that combine to create delicious dishes filled with produce of the area. In this hands on class with instructor Judy Ohannesian you’ll explore regional vegetarian specialties of the Caucasus that are packed with flavor and expertly spiced, all while still being simple to execute. These dishes may be new to you now but once you’ve tasted them you’ll be making them a regular part of the dinner rotation!
Class menu will include:
- Jingalov Hatz (Grilled lavash dough filled with a veggie and herb blend)
- Imam Bayeldi (Fragrant baked dish of eggplant, sweet peppers, onions and tomatoes)
- Classic Hummus