Fried lamb tongue with a gravy boat of sour cream
This week, Counter Culture ascends the dizzying heights of Kavkaz, a place that slings the cuisine of the Caucasus Mountains — places like Georgia and Azerbaijan. The menu is dotted with tongue and testicles, but there are also easier-to-love kebabs, pastries, and pickles. Here are a handful of dishes that we particularly enjoyed.
Kutabi — pastries stuffed with ground lamb and pomegranate seeds
Sturgeon kebabs, cooked over charcoal
The borough’s best pickle platter
Mushrooms and french fries make a wonderful (and vegan) combination.
Lula kebabs come wrapped in flatbreads and snowed with sumac.
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