SUNDAY - Kish Mish

SUNDAY - The Uzbek place we ate at the first night we were here was 'Koosh Moosh', this place was Azerbaijani and was called 'Kish Mish'.

We started with a wonderful bread I swear was right out of the oven. Very soft bread inside and crusty, crunchy crust, so wonderful!








After that Jeri's entree of Dolma arrived. (An interesting note, entrees don't arrive all at once for everyone at the table as we're used to in the States; Suzie told us that throughout Europe, it's normal for entrees to arrive when they're ready and for each person to start eating when theirs arrrives rather than waiting for everyone to get their entrees)

These were very like dolmates served in Greek restaurants in the States, but I have never really cared for them there. These were much smaller, patty-like in form, and not as vinegary or tough as I've had before. The tzatziki sauce was thinner than I've usually had and seemed just right to be grabbed by the creases in the grape leaves of these small dolma.


The 'risk' entree of the evening was a dish listed as 'Fried Suluguni.' Though Jeri and I were with Suzie on this trip, none of us had any idea what it was.

It was a little slice of heaven. Several slices in fact. Suluguni turned out to be fried wedges of a white Georgian cheese served with a sour cream dill sauce! Spongy-firm, salty, and a bit sour, I'd describe it as a juicy mozzarella, but spongy, not stringy. I think the best description I could give is this; if green olives were cheese, that's what they'd be like. It was outstanding.



I had a pork kebab served on a thin torilla with a yogurt sauce and sliced onion and tomato sprinkled with fresh chopped dill. Wonderfully prepared and delicious.

We finished with a beautiful tray of assorted sweets. Per usually, these were not actually very sweet at all. These were all sort of crosses between yeast and quick breads, usually infused with finely minced nuts, or apricot preserves, or spices like poppy seeds, or a mix of both.

The very best was the diamond shaped item, a piece of baklava that was so dense, different, and amazingly delicious than any I've had in a Greek restaurant in the States, what a wonderful treat!