The Mountain Jews of Azerbaijan need hearty food to sustain them through bitter winters. Their culinary heritage draws much on Persian influence, and a staple dish is khoyagusht. Baked in a pan, the eggs puff up like an omelet, encasing the shreds of tender chicken below. It is usually served cut in wedges with rice, but any leftovers make a great filling wrapped in flatbread.
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<br />Reprinted with permission from Samarkand: Recipes & Stories from Central Asia & The Caucasus by Caroline Eden and Eleanor Ford

Read the recipe on Food52.com