The two Georgian recipes I did the other night (from the Darra Goldstein book, us, uk):

NB - quantities are given in American, so I had to estimate. But Georgian recipes are more a matter of adherence to the spirit than the letter of what is intended, so you just go with what seems right.

Salmon Buglama (ie stew ( Read more... )

Two more Georgian recipes to do again:

Salmon Buglama, a stew with coriander and lemon
Soko Arazhanit, mushrooms in cream ( Read more... )

I tried two more Georgian recipes last night, one of which, for the first time since I've been using the book, was not totally successful (a lamb and bean stew - somehow there didn't seem to be enough ingredients and the tast of the herbs didn't come through) though the other was good (fry slices of aubergine, smear with crushed garlic, scrape the ( Read more... )

In response to a hail of requests (well, two, from crazysoph and mkjuliemk), I'm posting the two Georgian recipes I did for Saturday dinner ( Read more... )

The word ჩანახი should look rather like this:
( Read more... )

I have been cooking ჩანახი. I put it in the oven after lunch, and then had to come into work for the afternoon. Now I am going home to eat it. Mmmm.

11) The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, by Darra Goldstein

I don't usually blog books until I've finished reading them, but this has to be an exception, as I will take several more months to absorb the full range of possibilities here. Georgian food is very yummy indeed (as those of you reading my ( Read more... )

Gebzhalia - rolled slices of cheese in mint sauce. Mmmm.

I'm not sure if this is really chicken. It tastes better than any chicken I've ever eaten. (Let alone cooked.)

Pickled garlic, and the best dolmades I've ever had. With tkemali.