So I had this grand idea of redesigning my blog a little (nothing major) to start the near year’s blogging afresh, but little did I know that redesigning a blog was not as simple as it sounded to me. I am not the one redesigning it and it is Murat whom I have forcefully mobilized to undertake what I told him was a very serious endeavor, and he only manages to work on it whenever he has a spare moment, which doesn’t happen often. So things go slowly, but as Murat assures me, surely at the same time. I too did something that I think will be useful to all of you. I’ve added new buttons at the end of each post and now you can easily share posts with your friends by email or by other way, post them on your Facebook, like them and even print them! Hope you enjoy these cute little additions to the blog. Another news is that AZ Cookbook is now on Twitter! Please join me and we’ll tweet there.
Now let’s talk recipes. I wanted to enter another year of blogging with a recipe for something sweet. I thought grated pie fit right in! This preserves filled tea time dessert is popular in Azerbaijan where it might have traveled from Russia years ago. (During Soviet reign same sweet pies, cakes, and the like were known to the entire Soviet population.) It is called tertiy pirog in Russian and this is now it is typically called in Azerbaijan, too. The name “grated” comes from the technique that involves grating a part of the dough to form the top layer of the pie. It is a fun pie to make, and easy too. Enjoy! And have a sweet rest of the year!