Albania

 Welcome to Albania!  Albania is considered a Balkin country, even though it is independent.  They are known to be relatively bad drivers, since most cars didn't come into the country until the early 1990s.  They also serve coffee that is very thick - like Turkish coffee!  The pictures look beautiful - maybe somewhere to check out in the future!  According to Google, the population of Albania is 2.55 million people and the capital is Tirana.  Their national dish is...

Tavë Kosi!

It's a soured milk casserole.  Sounds appetizing, right?  I will apologize ahead of time that the recipe is in grams and milliliters - I didn't convert it to metric when I cooked it, so this is true to the original recipe.  To go with the Tavë Kosi, we made Byrek, which is a filo dough-stuffed finger food.  This one was going to be tricky, because I could not find gluten free filo dough anywhere.  So, what's a girl to do but make her own!  I used this recipe (I'm not going to write it out).  This was a fragrant meal to make, even though there weren't many spices, which was strange.  Here's what we did:

TAVE KOSI

Lamb

600g Diced Lamb 

20g Butter

2 Tbsp Olive Oil

70g Rice

2 Tsp Oregano

450ml Boiling Water

2 Cloves Diced Garlic

Salt

Pepper

Roux

50g Butter

2 Tbsp Flour

Yogurt

750g Sour cream

6 Eggs

Salt

Pepper

1. 1.  In a large pan, melt the butter and olive oil together then add the diced lamb. 
2. 2.  Brown the lamb on a medium heat, this will take around 5 minutes.
3. 3.  Add the garlic, oregano, 300ml of water and season with salt and pepper. 
4. 4.  Mix well before covering with a lid. 
5. 5.  Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn.
6. 6.  Add the rice.  The juices should have nearly all boiled away so another 150ml of water should be added along with the rice. 
7. 7.  Mix altogether, bring to a boil, place the lid on and leave for just 10 minutes. It’s advised to check at around 8 minutes – you want the liquid to be evaporated with just a moist coating of oily water left over the lamb and rice.
8. 8.  Place the lamb and rice into a casserole dish, the mixture should fully cover the base and have at least 2 inches spare for the yogurt. 
9. 9.  In a small saucepan melt the butter over a medium heat and then add two tablespoons of flour while continuously stirring for two minutes. 
10. 10.  Pour the roux into a bowl and keep to one side.
11. 11.  In a mixing bowl add the sour cream, eggs, and season with salt and pepper. 
12. 12.  Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined.
13. 13.  Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
14. 14.  Place on the bottom shelf of the oven on 356 degrees for 35 minutes then move it up to the middle for a further 10 minutes. 
15. 15.  The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.
16. 16.  Leave to cool for 5 – 10 minutes before serving.
17. 17.  Enjoy!

(Source: Tave Kosi)

BYREK

1 lb frozen spinach, thawed and squeezed

1 tbsp avocado oil

4 green onions, finely chopped

2 garlic cloves, grated

7 oz feta (the block in brine, not pre-crumbled)

1 C full-fat cottage cheese

1/2 C sour cream 

2 small eggs

Salt and pepper, to taste

Phyllo

1 packet filo dough

4-5 tbsp oil, for brushing the dough

1. 1.  Defrost the spinach and squeeze out the excess moisture.
2. 2.  Preheat the oven to 400°F. 
3. 3.  Line the baking sheet with parchment paper.
4. 4.  Sauté green onions: Finely chop them. Heat the oil and sauté the onion for a couple of minutes until slightly softer.
5. 5.  Mix the green onions, spinach, grated garlic, crumbled feta, cottage cheese, sour cream, and eggs thoroughly and season with salt and pepper to taste.
6. 6.  Place one sheet of filo pastry on the working surface and brush it with oil. 
7. 7.  Layer two more sheets on top, brushing each with oil. 
8. 8.  Cut the filo sheets into 16 rectangles 6x7 inches.
9. 9.  Place a heaping tablespoon of filling on the bottom of each rectangle. 
10. 10.  Fold the long sides of the filo over the filling, then fold the bottom edge over it as well.
11. 11.  Roll up the pastry starting from the bottom. 
12. 12.  Place the rolls seam-side down on the prepared baking sheet. 
13. 13.  Brush them with the remaining oil.
14. 14.  Bake the rolls for 30 minutes or until golden brown. 
15. 15.  Let them cool slightly (5-10 minutes) before serving. You can also serve them at room temperature.
16. 16.  Enjoy!

(Source: Byrek)

The verdict?  The Tave Kosi was really good!  It took a few bites for us to decide if we liked it, since the textures were very strange.  But we all agreed that this was a delicious meal.  The Nifty Niece and Nephew really enjoyed the lamb, which turned out to be AMAZINGLY tender, but not the rice or yogurt souffle.  The Super Sister loved the souffle part. And the rice part was very flavorful, but there wasn't very much of it.  We decided that we needed to make this meal again, but next time we would add more rice, and maybe see how beef stew meat is instead of lamb.  We would probably add more meat too, to make it chunkier.  The byrek was a disappointment.  I think part of that was because of the homemade filo dough - it wasn't super.  They were really hard to fold, and it didn't seem like enough of the filling in each byrek.  It also made a TON of extra filling.  We're going to try making them with rice paper wrappers with the rest of the filling.  That should be an interesting experiment.  Overall, it was a good main meal, but not a good appetizer.  

   

    

ME

Taste of Tave Kosi (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Tavi Kosi (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Byrek (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Byrek (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Hope you enjoyed reading about Albania!  Join us next time in the United Kingdom!

Rwanda

 Welcome to Rwanda!  Rwanda is known as the Land of a Thousand Hills because it has many mountains.  Rwanda is Africa's second most populated country, with about 219 people per square mile.  In 1994, they had a genocide that saw around 800,000 people killed in 100 days.  Also, fascinating, since 2018, Rwanda has been using drones to deliver blood and medical supplies to remote areas.  Doctors order these materials by text!  According to Google, the population of Rwanda is 14.28 million people, and the capital is Kigali.  Their national dish is...

Brochettes!

These are goat skewers!  You would think that living in a farming area, I would be able to find goat fairly easily.  Nope.  So, we traded goat for sheep (sounds like I'm playing a game...).  To go with the brochettes, we made igisafuiya, which is a chicken-based stew.  Seemed like fairly straightforward dishes to make.  Here's what we did!

BROCHETTES

1 lb goat meat or beef cut into 1-inch cubes (I used lamb)

1 onion, quartered

5 tomatoes, quartered

1/2 small can of tomato sauce

1/2 onion diced

2 tbsp vegetable bullion 

3 jalapenos

Avocado oil

Salt, to taste

1. 1.  Put the tomatoes, 1/2 onion, jalapenos, and tomato sauce into a food processor and blend until saucy and a little bit chunky.
2. 2.  Reserve half of the sauce for dipping.
3. 3.  Put half the sauce in a bowl and add the lamb and quartered onions (separate the layers of the onion) and let marinate for at least 30 minutes.
4. 4.  Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto a skewer.
5. 5.  Heat the grill and lay the skewer on the grill.
6. 6.  Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. 
7. 7.  Cook until cooked through, and enjoy with extra sauce.

(Source: Brochettes)

IGISAFUIYA

4 chicken thighs

2 onions, chopped

2 leeks (white and green parts), thinly sliced

4 green bell peppers, seeded and cut

4 tomatoes, peeled, seeded, and diced

5 celery stalks, chopped

4 plantains, peeled, cut in half lengthwise and then cut in half

10 oz. spinach

3 tbsp tomato paste

4 tbsp avocado oil

1 hot pepper

1. 1.  In a pot with hot oil, sear chicken over medium-high heat to color on all sides.
2. 2.  Remove thighs from the pot and set aside.
3. 3.  Add onion, leeks and peppers.
4. 4.  Let this cook for about 10 minutes, stirring occasionally.
5. 5.  Add the tomatoes, celery and tomato paste and mix well. 
6. 6.  Cook on medium heat for 15 minutes, stirring regularly.
7. 7.  Cover with water, add salt and pepper, and bring to a boil. 
8. 8.  Reduce the heat to low and simmer for about 15 minutes.
9. 9.  Add the plantains, cover them with the spinach and put the chicken back on top. 
10. 10.  Add water if necessary so that the plantains are fully submerged.
11. 11.  Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. 

(Source: Igisafuiya)

The verdict?  The brochettes were very good.  We really enjoyed the skewers. I don't think the marinade did much, but it was a great dipping sauce.  The sauce was spicy, but a good amount of spice.  I think it would be really good on chips or eggs.  The lamb was tender, but a little bit gamey (the sauce helped with the gaminess too).  The Igisafuiya was interesting.  It didn't have much flavor at all, so it needed quite a bit of salt.  However, the more you ate the stew, the more it grew on you.  As leftovers, I found myself thinking the same thing: that it was very plain, but the more I ate, the better it tasted.  All in all, a good meal, but not fantastic.

  

ME

Taste of Brochettes (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Brochettes (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 5

ME

Taste of Igisafuiya (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Igisafuiya (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Hope you join us next time in Albania!

Uzbekistan

 Welcome to Uzbekistan!  Uzbekistan gained its independence in 1991 from Russia when the Soviet Union fell, so it is a fairly new country.  Uzbekistan is a combination of the Turkic words “uz” (self) and “bek” (master) and the Persian suffix “-stan” (country). This essentially translates as the “Land of the Free”.  It is also the most populated country in Central Asia.  According to Google, Uzbekistan has a population of 37.02 million people and the capital is Tashkent.  Their national dish is...

Plov!

This is also the national dish of Azerbaijan, but there were some interesting additions to this version.  It was not a difficult meal, but there are some things that I would do differently if I made it again.  It's a one-pot-wonder (who doesn't love those?!) and relatively easy to make.  Here's what I did:

PLOV

2 C Basmati rice

4 whole heads of garlic (peeled slightly and with the tops sliced off)

1/2 C avocado oil

2 lbs lamb meat (cut into 2-inch pieces)

2 large red onions (sliced into half rounds)

5 large carrots (julienned)

2 tbsp cumin seeds

2 tbsp coriander seeds

1/2 C dried barberries

1 tsp whole black peppercorns

5 C water (divided)

2 tbsp salt

1. Soak 2 cups of rice in warm water for at least 30 minutes. 
2. Drain and set aside.
3. In a large heavy-bottomed pot, heat oil over high heat. 
4. Once it smokes, add lamb pieces and brown them for about 10 minutes, turning each piece occasionally. 
5. Add red onions to the lamb. 
6. Stirring occasionally, continue cooking until the onions soften and start to brown. 
7. Stir in the julienned carrots and cook until they soften.
8. Sprinkle in the toasted cumin seeds, coriander seeds, dried barberries, and whole black peppercorns. 
9. After that, place the 4 whole garlic heads into the mixture.
10. Add 2 cups of water. 
11. Bring the pot to a boil, then reduce the heat to medium-low. 
12. Cover the pot and simmer for 30 minutes.
13. Spread rice evenly over the meat and vegetable mixture. 
14. Without stirring, immediately pour 3 cups of boiling water over the rice. 
15. Ensure that the rice is covered by about ¾ inch of water.
16. Season the pot with salt. 
17. Reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed (about 25-30 minutes).
18. Let the plov rest, covered, for 15 minutes.
19. Gently fluff the rice and meat mixture before serving. 
20. Serve with the whole garlic heads on top.
21. Enjoy!

(Source: Plov)

The verdict?  It was good.  We loved the garlic (you have to squeeze the garlic out, but that's a fun thing to do!) and the flavors went well together.  Like I said earlier, there are some things that I would do differently.  We thought there was way too much rice.  And then the rice was soggy at the bottom, and cooked perfectly at the top.  If I were to make it again, I would cut the rice in half and not cook it as long.  I would also stir the whole pot about halfway through cooking the rice.  We also didn't taste the barberry much at all, so I would have added more - probably around a cup of it.  However, if you only used 1 cup of rice instead of 2, maybe the 1/2 cup of barberry would have been enough.  The lamb was tender and tasted very good with this dish.  Overall, it was good!

ME

Taste of Plov (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Plov (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

Hope you enjoyed Uzbekistan!  Join us soon in Malta!

Norway

 Welcome to Norway!  I had every intention of completing this during the Olympics, since Norway dominated the medals!  However, life happened, and here we are. The pictures of Norway remind me of my time in Alaska.  It looks absolutely beautiful there!  The cheese slicer was invented in Norway in 1925 (thank you, Norway!) and it is home to the longest road tunnel, which is 15 miles long!  Norway is also the worlds largest exporter of salmon (sorry Alaska!).  According to Google, the population of Norway is 5.4 million people and the capital is Oslo.  Their national dish is...

Fårikål!

It is a lamb and cabbage stew - very simple meal.  For dessert, we made Kvæfjordkake, which is said to be the world's best cake.  We'll see!  I was very interested to see how this meal was: I am not a fan of lamb, and wasn't sure how it was going to taste after cooking and stewing.  We only had to wait three hours for the stew (had to start way earlier for the cake!).  Here's what we did:

FARIKAL

4 1/2 lbs lamb meat, cut into large pieces

1/2 C gluten free flour

1 1/4 C water

1 large cabbage, cut into large wedges.

5 tsp whole black peppercorns

3 tsp salt

Potatoes

Butter, as garnish

1. In a large bowl, mix together the lamb meat and flour. The flour will help thicken the stew just a bit as it cooks.
2. Pour the water into a large pot. 
3. Place a layer of the floured lamb on the bottom, followed by a layer of cabbage. 
4. Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage.
5. Cover with a lid and bring to a boil. 
6. Turn the heat to low and slowly cook until the meat is tender and pulls apart from the bone easily, around 2 hours. 
7. Serve warm with freshly boiled potatoes and a knob of butter.
8. Enjoy!

(Source: Farikal)

KVAEFJORDKAKE

For the cake:

1/2 C butter

1/2 C plus 2 tbsp sugar

4 egg yolks

4 tbsp milk

1 1/4 C gluten free flour

1 tsp xanthan gum

1 1/2 tsp baking powder

1 tsp vanilla

For the meringue:

4 egg whites

1 C sugar

1/2 C sliced almonds

For the vanilla custard:

1/4 C sugar

2 egg yolks

2 tbsp corn starch

2 C milk

1 tsp vanilla

For the whipped cream:

1 1/4 C heavy cream

1. Preheat the oven to 325°F
2. Make the custard by whisking together the sugar and egg yolks in a bowl. 
3. Add the cornstarch and blend until the mixture is pale yellow and thick. 
4. Place the milk in a saucepan and add the vanilla. 
5. Heat the milk to almost boiling, without letting it boil. 
6. Take it off the heat. 
7. Steadily and slowly, add the milk to the bowl with the egg mixture, whisking constantly to avoid any cooking of the eggs. 
8. When you have mixed everything together, pour it back into the saucepan and return to the stove. Over medium heat, cook the mixture until it has thickened, stirring constantly. 
9. Remove from the heat and allow to cool completely. 
10. In a large stand mixer, whisk the butter and sugar together until light and fluffy. 
11. Add the egg yolks one at a time, while whisking.
12. Add in the milk and vanilla. 
13. Add flour and baking powder to the mixture, whisking until combined. The batter will be somewhat thick.
14. Grease a 12 x 16-inch rimmed baking sheet. 
15. Cover with a piece of baking parchment, pressing the parchment so it sticks well to the baking sheet. 
16. Gently spread the batter evenly and thinly across the baking sheet, as far to the edges as possible, with a rubber spatula while maintaining a rectangular shape. The batter is quite thick and sticky, but it will spread out with a little patience (and because greasing the baking sheet earlier means the parchment paper won’t move around). 
17. In a clean stand mixer, whisk together the egg whites until foamy. 
18. Add the sugar a little at a time and continue to whisk until glossy, stiff peaks form. 
19. Gently pour the meringue evenly over the batter and spread with a rubber spatula. 
20. Sprinkle the sliced almonds evenly across the meringue. 
21. Place in the middle rack of the oven and bake for 30 minutes, until the meringue is dry and lightly golden. 
22. Remove and set aside to cool.
23. In a stand mixer, whisk the heavy cream until soft peaks form. 
24. Fold the whipped cream into the cooled custard.
25.  When the cake has cooled, lift it out with the parchment paper and place on a cutting board. 
26. Cut the cake in half. 
27. Take one half and peel it from the parchment paper. 
28. Gently turn it, taking caution not to break the cake, over on a serving tray so the meringue side is facing downwards. 
29. Spread all of the custard cream over the cake and gently place the remaining half on top, with the meringue side up.
30. Best to chill for an hour or so before serving, but this is not necessary. 
31. Serve with fresh fruits, such as strawberries.
32. Enjoy!

(Source: Kvæfjordkake)

The verdict?  Wowza!  We were impressed!  This stew was so simple with 5 ingredients, but had so much flavor.  It smelled like corned beef and cabbage cooking all afternoon!  But yes, this stew was so good on a cold day.  When I make it again (because we will make it again!), I would cut the meat into smaller pieces to make them easier to eat.  The Kvæfjordkake was OK.  It wasn't my favorite, but it was fine.  I think there was too much whipped cream in the custard - I would have cut the whipped cream in half if I did it again.  The custard and cream also just smooshed out of the cake when you cut it to eat it.  The flavor was OK, just not anything great.

     

ME

Taste of Fårikål (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Fårikål (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 9

ME

Taste of Kvæfjordkake (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Kvæfjordkake (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

Another country down!  Join us next time in Uzbekistan!

Djibouti

 Welcome to Djibouti!  Try saying that name without looking up the phonetics...it is a tricky one!  Djibouti is on the horn of Africa.  According to Google, the capital is Djibouti (I had to verify this - so funny that it's the same as the country!) and the population is about 600,000 people.  Did you know that Djibouti has the only United States military base in Africa?  I had no idea!  They say that the weather in Djibouti is insanely hot - I think we'll skip this country when/if we visit Africa...The national dish is...

 

Skoudehkaris!

It is a rice dish with meat and veggies.  Sound familiar?  We're finding that many African countries have some kind of rice and meat dish.  At least it's a good combination!  To go with our Skoudehkaris, we made Kashata Za Nazi, which is a sweet coconut square.  Here's what I did:

SKOUDEHKARIS

1 lb lamb, cut into pieces

2 C rice,

5 Roma tomatoes, diced

1 tbsp tomato paste

1 red onion, diced

2 sweet onions, diced

6 cloves garlic, crushed

1/2 tsp chili powder

4 tbsp oil

1 tsp cumin

1/4 tsp cloves

1 tsp cardamom

1/4 tsp cayenne pepper

1/2 tsp cinnamon

1. Preheat oven to 350 degrees.
   
2. Heat oil in a dutch oven.  Add the onions (red and sweet), garlic, and all the spices until soft and fragrant. 
3. Add the lamb, and brown.
4. Add the tomatoes and tomato paste, and stir to combine.
5. Add boiling water until everything is covered.  
6. Cover the dutch oven, and place in the oven for 45 minutes.  Add more water, if needed, while cooking.
7. When meat is tender, remove from oven and place on medium heat on stovetop.
8. Add the rice, cover, and cook for 5 minutes on medium heat, and 10 minutes on low heat.  
9. Check the water level and doneness of rice .  The rice should be slightly sticky and juicy. 

(Source: Skoudehkaris and Skoudehkaris)

KASHATA ZA NAZI

For the Syrup:

1/2 C sugar

1/4 C water

Mix these:

1/2 C shredded coconut

1/4 C coconut milk

1/2 tsp powdered milk

1/4 tsp cardamom powder

1 tsp rose water

A pinch of salt

1. Heat water and sugar on medium low heat.
2. Bring the mixture to a boil without stirring.
3. Cook until it forms a "one string syrup".  It needs to be thick!
   
4. In a separate bowl, mix the coconut, coconut milk, powdered milk, rose water, cardamom, and salt.
5. Add the coconut mixture to the syrup while on low heat.
6. Stir for about five minutes, until the mixture comes together and reduces in moisture.
7. Turn off heat once you see the mixture is wet, and there is no extra syrup.
8. On a piece of parchment paper, pour the coconut mixture on one side of the paper, fold the parchment paper over so it covers the mixture, and roll it out with a rolling pin.
9. Open the parchment paper and cut into squares.
10. Enjoy!

(Source: Kashata Za Nazi)

 

The verdict?  We really enjoyed the rice and lamb dish.  It had WAY too much rice for our liking - you could probably cut that in half, and it would be perfect.  We ended up giving it away because it was too much rice.  But the flavors and the aromas were fantastic, and we actually thought about just picking everything out of the rice but decided to share instead. And it turned out that even Nifty Niece, who could also be called Picky-Eater Niece, liked it.  It was a very comforting dish.  The Kashata Za Nazi?  I didn't even take a picture of it.  Something went wrong, and it was a soupy, gloppy mess.  It smelled so strongly of rose water that I ate one bite and thought I was eating Grandma!  Not really, but the smell reminded me greatly of her. We tossed it - it wasn't great.

ME

Taste of Skoudehkaris (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Skoudehkaris (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable):1

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Kashata Za Nazi (1 is terrible, 10 is amazing): 2

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 2

 

HANDSOME HUSBAND

Taste of Kashata Za Nazi (1 is terrible, 10 is amazing):4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 3

 

This was a fun country, even if the dessert wasn't great.  Join us next time in Ukraine!