Sourdough & Stew from Central Asia [F&F]

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

You may also like...

7 Responses

  1. Natashya says:

    Wonderful! I need to get my hands on some goat milk – I can’t wait to make this!
    Great choice – really different than anything I have made before. The fermentation is intriguing.

  2. That’s funny about the boule and this being from a flatbread book ;-) I’ve caught myself doing the same.
    This looks wonderful. I can only hope to cook this meal.

  3. What a tasty looking and exotic sounding stew!

  4. Elizabeth says:

    This really does look seriously good, Gretchen. And I’m thinking that if when I get some goat’s milk to make this bread, I may just turn it into a boule anyway. Who cares if they say it’s supposed to be flatbread?!

    (I remember reading somewhere – where WAS it?? – that any yeasted bread dough can be shaped in any way desired.)

  5. Cathy says:

    Thanks for choosing this combination Gretchen! It tasted great! I had never used goats milk before. I liked it in the bread.

  1. December 27, 2012

    […] 10. Sourdough Stew from Central Asia […]

  2. November 2, 2014

    […] Chickpea and Onion Stew on Provecho Peru […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>