“With silent, ravenous attention I watched a cook grill three mutton kebabs over a waist-high charcoal brazier, sprinkling them with a blend of chile, zirán or cumin, white pepper, and salt, and sending showers of orange sparks into the air. The juicy morsels of fat in the center of each kawap dripped and spat into the coals, sharpening my hunger.” We’re definitely adding the chile, cumin, garlic and saffron-infused flavors of this remote region to our next summer BBQ lineup. GET THE RECIPES [Saveur]

 

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