Related to my recent trip to Armenia, here’s a recipe for apricot preserves with a Caucasian twist. As you can see from the picture above, apricots are plentiful in Armenia. Why not …
Category:
Caucasian Food
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Tarragon soda was invented by Mitrofan Lagidze in Tbilisi in 1887, and I already talked about Lagidze’s beverages here, in another post. But it wasn’t until 1981 that Soviet Union started mass production …
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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 …
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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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Like many parts of the animal not normally used in modern Western restaurants, lamb tongues are common in the Caucasus. You can find boiled tongues on the menu at Apsheron in Sheepshead …
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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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