Sogazh is one of the most dishes in Tuvan cuisine – lamb’s liver wrapped in a thin layer of caul fat, and in this case that’s lamb too. Lamb has always been regarded as a delicacy in Tuva, so this dish would only be made for special occasions and served to honoured guests. Usually, it was served to celebrate marriages or the birth of a child. It was a way of wishing the boy to grow up strong and a girl many children and cattle – it was cattle, after all, that was the main source of pride for Tuvans and their quantity was a measure of a family’s prosperity. The Geography of Taste host Vladimir Pavlov will only teach you the techniques and tricks required to cook this famed Tuvan delicacy, he’ll also show you his variation on the dish, serving it with rye waffles and a peach chutney. The latter is spicy Indian sauce that will bring true color to your dining table, along with a unique taste and aroma.