id prefer congac

Well, Cognac is sure top shit but for me it is more ocasional drink when we speak about "hard stuff".
Haven't used cognac for cooking yet...
We rather find a farmer with home distiller that makes excellent home made fruit brandy, Schnapps, Obstler as germans call it. That's my favorit hard-alco over whiskey or burbon. Even this Cabernet souvignon is (was) from small striving winemaker...3300 bottles in this series,
14 Volts is just right for 5 years old Cabernet souvignon barrique... for 10EUR

so this is kinda like the Eastern European version of lasagna? dope stuff nonetheless tho.

More like Balkan lasagna
Filling is made without tomato... anyway, it's my version of this dish.
If anyone can recommend some of your native recipes, or your favorite local dish,
please go ahaed... happens to me many times that I have no idea what to cook for lunch.