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Cuisine

Russian, Caucasian & Central Asian cooking on the kamado

From dacha shashlik to Uzbek plov and Georgian khachapuri, this is the ember cooking of Russia, the Caucasus and Central Asia. Recipes built around the cuts and produce you can find in Spain.

10 recipes

Russian, Caucasian & Central Asian cooking on the kamado

Lyulya kebab de cordero sobre la parrilla, con la costra dorada y las brasas encendidas debajoAdvancedDirect

Lamb Lyulya Kebab on the Kamado

The question is never how to season it, but why it falls off the skewer. The answer is fat, a hand-chopped grain and real kneading: juicy lamb that holds together over direct fire.

15 min6 servings240 °C

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Brochetas de cuello de cerdo doradas sobre pinchos metálicos, asándose sobre las brasasEasyDirect

Pork Neck Shashlik on the Kamado, Onion Marinade

The skewer of the Russian-speaking world, cooked as I make it on my Big Green Egg Large: pork neck in 3 cm cubes, a grated onion marinade with not a drop of vinegar, and twenty minutes of steady direct fire.

20 min6 servings220 °C

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Samsas recién horneadas con la superficie dorada y sésamo por encima, servidas en una fuenteMediumIndirect

Uzbek Lamb Samsa on the Kamado, Tandyr Style

Uzbek samsa bakes in a clay tandyr, and a kamado is thick ceramic with a narrow mouth and radiant heat: the same physics. Here it sits on a stone, not slapped on the wall, filled with knife-cut lamb and plenty of onion.

35 min6 servings230 °C

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Jachapuri adjaruli con la masa dorada y salpicada de semillas, el queso fundido y gratinado en el centro y una yema entera encima, sobre papel impresoMediumIndirect

Adjaruli Khachapuri on the Kamado: Cheese Boat with Egg Yolk on Steel

The Georgian bread boat of melted cheese, yolk and butter, baked on a steel plate at 260-280 °C in a kamado with a 49-50 cm grate: crisp base, a dome that browns the rim, and the yolk going in for the final minutes.

60 min4 servings270 °C

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Flattened tabaka poussin with golden grilled skin, tomato sauce, pickled onion and flatbread on a white plateMediumDirect

Chicken tabaka on the kamado: poussin pressed in cast iron, crisp skin

The Georgian poussin that is split down the breast and pressed under a second cast-iron pan, as I cook it on my Big Green Egg Large: direct fire, the whole skin against the metal and garlic with adjika to finish.

50 min2 servings220 °C

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Herb-crusted pork roast cut into thick slices on a wooden board with red onion, tomatoes and rustic breadMediumReverse-sear

Kamado buzhenina: garlic-studded pork neck, reverse-seared and served in cold slices

Buzhenina (буженина), the Russian cold pork roast, made on my Big Green Egg Large: garlic-studded pork neck, indirect at 120 °C to 65 °C, a direct sear to 71-75 °C and a night in the fridge before slicing thin.

180 min8 servings120 °C

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Whole roast duck with lacquered skin, roasted apples and clove-studded grilled orange halves on a platterMediumSmoked

Kamado-Smoked Duck with Apples (Utka s Yablokami), Orange-Wood Smoke

The celebration duck of the Russian repertoire, stuffed with sharp apples and given three hours on the kamado at 130-140 °C, with orange-wood chips fed from a smoker box. The fat drips into the tray and ends up on the potatoes.

200 min4 servings135 °C

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Plov uzbeko servido en una fuente de cerámica con el borde decorado en azul, blanco y verde que una persona sostiene con las dos manos al aire libre: arroz suelto con tiras gruesas de zanahoria y garbanzos, grandes lonchas de carne por encima, dos cabezas de ajo enteras y dos guindillas rojas (versión con garbanzos)MediumDirect

Uzbek Beef Plov in a Dutch Oven on the Kamado, Fluffy Rice and Golden Zirvak

Plov (плов) is the festive rice of Central Asia. Here a dutch oven stands in for the kazan: a beef zirvak over a lively fire, then rice steamed with the vents almost closed and never stirred once.

150 min6 servings150 °C

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Lonchas finas de salmón ahumado con eneldo, alcaparras y sésamo en un cuenco de cerámica moteada, con aceite de oliva y una cucharada de crema blanca, sobre una mesa de madera claraAdvancedSmoked

Cold-Smoked Cured Salmon on the Kamado, for the Christmas and New Year Table

A frozen centre-cut salmon loin, cured for 24 hours in salt and sugar and smoked with beech in an unlit kamado at 25 °C. A Christmas Eve starter and New Year zakuska, with ten days on the calendar.

300 min10 servings25 °C

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Primer plano de patatas asadas de piel dorada y tostada, espolvoreadas con romero picado y pimienta negraEasyDirect

Kamado-Roasted Potatoes with Cured Pork Fat and Dill

This dacha side dish moves to the kamado: accordion-cut potatoes with slices of cured Iberian tocino, 40-50 minutes in a parcel at 200 °C, a final crisping over direct heat, then dill, garlic and butter.

60 min4 servings200 °C

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