A few weeks ago, I was promising some recipes inspired by my trip to Abkhazia. I’ve already delivered the achma and the Adjaran khachapuri, but I had to redo this recipe countless…
Category:
Georgian Food
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In Georgia, walnut-stuffed eggplant rolls are almost as popular as khachapuri. In Abkhazia, too, apparently, as I adapted this recipe from an Abkhaz cookbook! These rolls make for a very satisfying appetizer,…
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Unlike some of my previous dishes questionably named after Eastern European cities, this recipe truly was inspired by something I ate in Telavi, Georgia. Against all odds, the deserted restaurant in the town…
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Wherever you go in Georgia, you can be sure to eat khachapuri at least once a day. These national cheese breads come in various shapes. The Imeretian khachapuri is a round pie filled with…
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Chicken tabaka is a Georgian dish prepared in a special pan with a lid, called the tapaka. A small bird (usually a poussin) is flattened and fried whole until brown and crispy…
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Achma is a kind of cheese lasagna found in the Adjara and Abkhazia regions, where the crisp top crust contrasts with the tender cheesy layers. Somehow, I’ve eaten more of it in Moscow than…
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Satsivi is a thick Georgian sauce made with walnuts, onions and spices. There are many Georgian nut sauces, but this is the most famous. The sauce is served with poultry — especially turkey — or sometimes…
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