Despite the abundance of famous meat dishes, Georgian cuisine is the best suited for those who adhere to the tradition of Great Lent. After all, Georgians were among the first to adopt Christianity back in IV century. In Georgia, they like to cook from corn, beans and a variety of vegetables. And to compensate for the lack of protein on fasting days, nuts help, which, when crushed with herbs and garlic, are added to many dishes.

From the book by Tinatin Mzhavanadze “ Lobio, satsivi, khachapuri, or Georgia with taste ”. - M .: Azbuka-Atticus: CoLibri, 2010.

PKHALI FROM WHITE CABBAGE

PROPORTIONS:

1 forks white cabbage

Peeled walnuts - 100 g

Garlic - 3-4 cloves

Cilantro - 1 bunch

Ground coriander, utskho-suneli - half a teaspoon

Salt, ground black pepper, white wine vinegar - to taste

Pomegranate - 1 pc.

Pkhali from white cabbage. It has two goals - strange as it may sound: what goals can a phali have? And here are the ones.

First, aesthetic - when balls of different colors lie on a platter, white simply asks for a background.

Secondly, the disposal of cabbage lying around after cooking borscht or cabbage rolls. For greater beauty, you need to set aside a dozen whole cabbage leaves, the rest of the cabbage can be cut and blanched together or even boiled until soft in salted water. Then put it in a colander, do not touch the whole sheets, squeeze the chopped cabbage thoroughly from excess moisture, chop with a knife and, as we already know, mix with the prepared nut dressing.

And now - the main difference between cabbage pkhali from others: it must be wrapped in whole cabbage leaves, like cabbage rolls, as carefully and beautifully as possible. They should be miniature, so large sheets can be cut in half. You can also grease cabbage leaves with cooked pkhali, roll them up and cut them into several identical pieces.

The most important thing is to serve them correctly: put them on small plates, if wrapped in envelopes, or put on the priest, if they are rolls, and decorate with pomegranate seeds on top - this is a must.

PEASANT SALAD FROM CUCUMBERS AND TOMATOES

PROPORTIONS (for 6-8 servings):

Tomatoes - 1 kg

Cucumbers - 1 kg

Bulgarian pepper - 2 pcs.

Onion - 1 head

Parsley, cilantro, basil - on a bunch

Salt, green pepper, wine vinegar - to taste

or:

All the same

Peeled walnuts - 1 tbsp. spoon

I’m even embarrassed to suggest that someone might not know the classic tomato and cucumber salad. Any country girl of about seven years old who has already been entrusted with holding a knife can cook it in the most delicious way in five minutes! But on condition that all the vegetables and herbs were plucked from their native garden, washed with spring water and filled with homemade vinegar.

I especially respect bovine heart tomatoes: fleshy, sugar, dark pink, so large that sometimes you can't hold it in one hand! Although others are possible - whoever likes what, but I would certainly advise the varieties are fat-bellied, not flirtatious, the taste is closer to sweet and ripe just right: it is easy to remove the skin from them. My husband respects me very much as a wife precisely because I peel the skin off the tomatoes while preparing the salad: I assure you, it is much more pleasant to eat them naked.

Cucumbers - pimpled, not too small, heated in the sun, break in half - and the smell of snow in the middle of summer! And basil is a noble herb with flowers-puffs, without which the preparation of our salad loses its meaning: the main role is, of course, the mutual cordial affection between him and the tomatoes: they are made for each other. Onion head (I like purple, vigorous), bell pepper - better red, a couple of garlic cloves. Parsley and cilantro. Wine or apple cider vinegar. Salt-pepper-garlic - of course.

We take a wide salad bowl, it would be nice to have a glass or white porcelain - it looks very impressive! Cut cucumbers into slices, tomatoes - crescents, onions - semicircles, bell peppers - strips, greens - fine crumbs, add salt, pepper, sprinkle vinegar and mix gently. We carry it to the table. This is a condo, homespun, classic salad of tomatoes and cucumbers, which in Georgia in the summer in every family is prepared three times a day.

But there are some variations: firstly, you can season not only with vinegar, but also with vegetable oil, especially the village Kakhetian sunflower oil, so fragrant that it knocks out a tear. Secondly, pour cilantro with garlic and salt and pour this mixture - the taste is brighter. Thirdly, make a nut dressing: crush nuts with garlic, salt and cilantro, dilute with a spoonful of vinegar and mix vegetables with it - this salad puts anyone on both shoulder blades, it's incredibly tasty, I want a full bowl of this salad right now!

And whatever you have for your summer lunch: ajapsandali, green lobio, tobacco chicken, omelette with cheese or fried potatoes - you can give it to the savages without the salad! Do not be lazy, cook it more often, soak the tonis puri in the dressing with a crispy crust and do not forget to wash it down with a glass of cold wine: this is a moment of complete harmony.

RED LOBIO WITH VINEGAR

PROPORTIONS:

Red lobio - 500 g

Walnuts - 1 glass

Purple or red onions - 2-3 pcs.

Garlic - 2-3 cloves

Cilantro - small bunch

Vegetable oil - 50 g

Red wine vinegar - 1 tbsp spoon

Carnation - 3-4 buds

Cinnamon - on the tip of a knife

Freshly ground black pepper -

1 tsp

Salt

In the fall, my mother's all sorts of gifts of nature and her garden work dry up: this is such a pacifying sight, bright colors, variegated colors, smooth outlines, stupefying smells. And from different varieties of lobio, pictures can be laid out, and not some primitive avant-garde, but something from the Flemings: there are all conceivable sizes, colors and shades. Once there were even anthracite-black giant beans - and it is not clear which of them to cook! But large red beans are always in business: during cooking, they retain their shape and color and look very good in a cold appetizer - of course, with walnuts.

Lobio should be soaked in cold water in the evening - this is a general rule. In the morning we drain the water, pour it fresh (1: 2) and set it to boil. We cook for a long time, until the beans are soft, if ready - pour a couple of scoops of broth, it will be useful to us, put our lobio in a colander, and let it cool, while in the meantime we prepare our favorite nut dressing - but with some peculiarities.

So, the nuts are ground into flour; then finely chop the garlic and cilantro and grind in a mortar with salt and pepper. Grind cinnamon and cloves in another mortar to a fine pollen state, add to the dressing. Finely chop a couple of purple onions and simmer in vegetable oil until transparent, cool.

It would be nice to stew the onions in peanut butter, but if you don't have one, take whatever you like. Now we combine the nuts, the dressing with spices, add a little broth, mix, and there - the cooled onion and a spoonful of good wine vinegar, preferably red. We drip on the palm, try - do we like everything? Salt, pungency and sourness are adjustable, and that's all - you can stir, season the beans, put them on a couple of beautiful plates, decorate, as expected, with pomegranate seeds, onions or herbs and put them on the table.

Great Lent has begun - a time of spiritual purification and abstinence, during which the use of certain foods is prohibited - we offer recipes for delicious lean dishes with photos and descriptions.

We present ten delicious Georgian dishes that will diversify the daily routine of fasting days and will help you to endure the "hardships" of a long and strict fast with relative ease.

1. Lobio - Georgian beans in pots

"Lobio" is a traditional dish of Georgian cuisine, which means "beans" in Georgian. Lobio is used to prepare many dishes in Georgia, seasoned with a variety of delicious spices for which Georgian cuisine is famous.

We offer one of the most delicious recipes that is easy to prepare. To prepare classic lobio, you will need: 500 grams of red beans; two heads of onions; four cloves of garlic; two dinner spoons of tkemali or tomato; 50 grams of vegetable oil; fresh cilantro; half a teaspoon of dry Georgian spices - utskho suneli, saffron, cilantro seeds (coriander) and mint; Svan salt and pepper to taste.

Lobio

Cooking method: Cover the beans with cold water and cook for 2.5-3 hours, stirring occasionally, until the beans are tender. In order for the beans to cook quickly, they must first be soaked in cold water for several hours. Chop the onion and fry it in vegetable oil, then add finely chopped garlic, dry spices, tomato or tkemali and simmer over low heat for a couple of minutes.

Then add the cooked beans and a little water, in which they were cooked, to this mass, and, while stirring, lightly mash them with a wooden spoon.

Finish with fresh cilantro, salt and pepper to taste. Lunch is ready!

Serve lobio preferably in clay pots, lightly sprinkled with fresh herbs on top.

2. Eggplant rolls with walnuts

To prepare this dish you will need: 500 grams of eggplant; 150 grams of walnuts; one small head of garlic; one bunch of cilantro; two tablespoons of vinegar; half a teaspoon of Georgian spices - utskho suneli, saffron, coriander; vegetable oil for frying; salt and pepper to taste.

Eggplant rolls

Cooking method: Wash the eggplants, dry and cut into long thin ribbons. Salt each strip a little, put in a bowl and leave for an hour. Then squeeze and fry the eggplants in vegetable oil on both sides. Grind nuts and garlic in a blender, add seasonings, vinegar and mix well until smooth. Then add chopped herbs, salt and pepper. Add pomegranate seeds if desired. Spread the fried eggplant strips with the resulting nut paste and roll up.

3. Mchadi

Mchadi - Georgian lean corn flour cakes that can be eaten in place of bread.

Mchadi

Cooking method: Pour 500 grams of sifted cornmeal into a bowl and add hot water while kneading. The dough should be moist, but not sticky to your hand. It should be noted that the dough for mchadi loves when it is kneaded for a long time and thoroughly. The finished dough should be set aside and allowed to stand for at least a couple of hours.

Preheat a skillet and pour in some sunflower oil. Then use damp hands to make oval patties out of the dough and place in a hot skillet. When one side is browning, turn them over and brown on the other. Rosy patties should be served hot. The secret of a successful mchadi is high-quality finely ground corn flour.

4. Phali from spinach

To prepare this dish you will need: one kilogram of spinach; 150 grams of walnuts; one small head of garlic; one bunch of cilantro; two tablespoons of vinegar; half a teaspoon of Georgian spices - utskho suneli, saffron, coriander; salt and pepper to taste.

Phali

Cooking method: sort spinach, rinse. Simmer in boiled water for seven to ten minutes, until the leaves are tender. Then fold in a colander and drain properly. Grind nuts and garlic in a blender, add seasonings, vinegar and mix well until smooth. Then add chopped herbs, salt and pepper. Mix the resulting mass with pre-squeezed herbs, and the dish is ready.

5. Gomi - Georgian porridge

Gomi is a thick porridge made from gergili (crushed corn flour) with the addition of finely ground corn flour.

Gomi

Cooking method: a kilogram of gergili must be poured into a cast iron and rinsed thoroughly under running water. You need to wash for a long time, washing out the black particles of the grains, until the cereals become snow-white. Then pour the cereal with cold water 1: 3 and put on high heat. When the mixture boils, stir with a long wooden spatula and reduce heat. You need to cover the cast iron hermetically and cook for about forty minutes, periodically stirring well with a spatula.

When the porridge is almost ready, you need to take a glass of corn flour and add a little to the porridge, stirring well, so that the mass is homogeneous and smooth. Then cover and simmer over low heat for ten minutes. You can add a little salt. Then turn off and arrange in portions on plates.

6. Cauliflower in a bag

Baje is a walnut-based sauce that goes well with chicken, vegetables and fish and gives any dish an extraordinary flavor. For cooking you will need: a medium head of cauliflower; 100-150 grams of walnuts; two cloves of garlic, half a tablespoon of vinegar; half a teaspoon of dry seasonings - utskho suneli, saffron, coriander; salt and ground red pepper to taste; warm water to the eye.

Cauliflower in a bag

Cooking method: wash the cauliflower head in cool water and disassemble into medium-sized inflorescences. Pour water into a saucepan, add one and a half teaspoons of salt and put on fire. Bring to a boil, reduce heat, add cabbage and cook for 10-15 minutes. Then put the cabbage in a colander and rinse with cold water. Put all the ingredients for the sauce in a blender and scroll. Add water to the resulting mass little by little so that the sauce does not turn out to be very liquid. Then put the cabbage in a container and pour over the sauce.

7. Mushrooms baked in ketsi

Champignons baked in a ketsi (clay pan) is a traditional Georgian dish. In ketsi, dishes are prepared practically without fat, thereby preserving the unique taste and aroma of products, their beneficial properties. To prepare this dish you will need: one 200 gram jar of champignons; vegetable oil; salt and pepper to taste.

Mushrooms in ketsi

Cooking method: separate the mushroom legs from the caps, pour over with boiling water and put in a colander. Then put the caps in the ketsi in one layer, season with salt and pepper, bake in the oven for 15 minutes.

8. White cabbage with walnuts

To prepare this dish you will need: medium-sized white cabbage; 150 grams of walnuts; one small head of garlic; one bunch of cilantro; two tablespoons of vinegar; half a teaspoon of Georgian spices - utskho suneli, saffron, coriander; salt and pepper to taste.

Cooking method: rinse the head of cabbage and cut the core. Place in a saucepan of boiling water and cook until soft, but do not boil. Then fold in a colander and divide it into leaves. From each sheet, you need to cut off a thick vein in the middle.

Grind nuts and garlic in a blender, add seasonings, vinegar and mix well until smooth. Then add chopped herbs, salt and pepper. With the resulting mass, you need to spread each cabbage leaf and wrap it in an envelope or tube, this is optional.

9. Lobiani - khachapuri or flatbread with beans

These delicious tortillas stuffed with beans, along with khachapuri (tortillas with cheese), are an adornment of any feast, but without fail, according to tradition, they are baked and eaten in Georgia on December 17 - St. Barbara's Day, in Georgian "Barbaroba" ... According to legend, the Saint fed the hungry Lobiani.

To prepare this dish you will need: two glasses of warm water; 1 bag of dry yeast; three glasses of flour; half a teaspoon of salt and sugar, three to four tablespoons of vegetable oil; 400 grams of beans; three cloves of garlic, spices, one bunch of cilantro.

Lobiani

Cooking method: in a deep bowl, mix warm water, salt, sugar, yeast and flour. The dough should be elastic, but not too tough. Add more flour if necessary. Leave in a warm place so that the dough rises.

While the dough reaches with the help of a meat grinder or blender, we turn it, add garlic, spices, oil, cilantro and salt to the pre-cooked beans in mashed potatoes. The dough is divided into 5 equal parts, each part is rolled into a round cake. In the middle of each cake, put a filling equal in size to a lump of dough, and collect the edges of the cake in the center and roll out the cake again. The thickness of the lobiani should not exceed one centimeter. The top layer of dough in the middle of each lobiani is pierced several times with a fork.

Fry the cakes in a dry frying pan over medium heat, first on one side, and then gently turn over and fry on the other. Or bake in a preheated oven.

10. Fish in Kindzmari sauce

During Lent, fish is allowed on the feasts of the Annunciation of the Most Holy Theotokos and Palm Sunday, so we offer you a delicious traditional recipe.

To prepare this mouth-watering dish, you will need: one kilogram of catfish (or any other fish, if desired); 100 grams of wine (white) vinegar; 500 grams of broth, one bunch of fresh cilantro; six pieces of bay leaves; 10 sweet peas; salt to taste.

Fish in Kindzmari sauce

Cooking method: we clean the fish from giblets and fins, cut into pieces. Boil water in a saucepan, add salt, bay leaf and allspice. Let it simmer for 3-4 minutes and then lower the fish and cook until tender, no more than 5 minutes. We take out the finished fish with a slotted spoon, put it in a bowl, where it will be marinated in sauce. Then, we decant the broth, add vinegar, cilantro, pre-chopped, as well as bay leaves and allspice. Fill the fish with the prepared sauce, cover the dishes and let it brew for several hours so that the fish is thoroughly soaked.
Bon appetit and good mood!

No friends, we are not turning into a culinary site. The thing is that, speaking about Georgia, it is simply impossible to ignore the topic of food or touch it superficially: the food here is so amazing that it is worth coming here just to eat.

This is another article about Georgian cuisine, this time - as many as 30 dishes that you must definitely try. Read on, take notes and be sure to come and try.

1. Puri

No wonder they say that bread is the head of everything. Georgian cuisine begins with bread, bread is special here and is one of the main components of the diet. Puri is the most recognizable pastry in Georgia due to its shape - this bread cannot be confused with anything.

Georgians bake bread in traditional clay ovens called tones. The fire burns at the bottom of the oven and heats up its walls, onto which the Georgian baker "slaps" the cakes so that they are attached and baked in an upright state.

2. Khachapuri

Georgian cheese bread or tortilla with cheese is another important component of Georgian cuisine. There are several versions of khachapuri cooking, which depend on the region. You need to try everything:

Imeretian - round with cheese inside.

Megrelian - similar to Imeretian, but contains cheese and butter not only inside, but also outside.

Adjarian - boat-shaped khachapuri containing cheese, egg and butter.

Khachapuri on a skewer - cheese and dough are rolled on a skewer and cooked on a barbecue.

3. Nazuki

- this is Georgian spicy bread, which can be tasted far from everywhere. It is also baked in tone, but it is interesting in that it has the aroma of cloves, cinnamon and contains raisins. This pastry is typical for the city of Surami. There are many small roadside bakeries where you can buy nazuki hot straight from the oven.

4. Chvishtari

Chvishtari are Georgian cornbreads. They come from Svaneti. Chvishtari inside - cheese, served with sauce.

5. Suluguni

Georgian cheese, similar in texture to mozzarella. It is salty, stringy, divided into "strings". It is eaten just like that or added to various dishes (for example, khachapuri).

6. Nadugi

This is an original Georgian appetizer, consisting of fresh cottage cheese with a delicate creamy taste, wrapped in thin suluguni cheese.

7. Jonjoli

Traditional Georgian appetizer, nondescript in appearance, but very interesting in taste. These are pickled flowers. A bit like sauerkraut and salted olives.

8. Salad

The word "salad" in the menu of Georgian cafes often denotes a salad of cucumbers and tomatoes. Additional ingredients and dressing may vary from institution to institution. The photo shows a salad of cucumbers and tomatoes with onions and walnuts. It also turns out very tasty with Kakhetian butter.

9. Georgian chicken salad

Another salad, which often appears on the menus of most establishments, is listed as qatmis salati. It is a simple chicken salad with onions, mayonnaise and spices.

10. Olivier or Russian potato salad

Olivier is considered a traditional Russian dish here. This salad is quite popular and is served almost everywhere. But this is not quite familiar to us Olivier. Here it is cooked without sausage. And they are often confused with vinaigrette - ask the waiter what exactly the restaurant is called Olivier.

11. Badrijani

One of the most favorite snacks of tourists is eggplant rolls. The filling can be very varied, but it always contains cheese and walnuts.

12. Phali

Phali is an original snack in the form of tortillas, the main ingredient can be almost any vegetable or herb, the most popular are beets and spinach. Served as a side dish for meat dishes, as an independent dish, as an appetizer.

13. Dolma

This is an appetizer in the form of a rice and meat mass, wrapped in a cabbage or grape leaf. In Georgia, it is traditionally served with garlic yogurt sauce. Strictly speaking, this is a dish of Armenian cuisine, but in Georgia they love and know how to cook dolma.

14. Khinkali

This is boiled meat in a dough, reminiscent of dumplings. You need to eat only with your hands, holding them by the tails. In each region, they are prepared differently and with different fillings. In Tbilisi, we recommend trying the city recipe with meat and herbs. If you are traveling along the Georgian military road, stop in the village of Pasanauri. It is considered the birthplace of khinkali and here they are excellent.

15. Chikhirtma

Unusual chicken soup, which contains meat, herbs, eggs, flour and vinegar. Unaccustomed, it may seem a little sour because of the vinegar, but in general, the taste of the broth is rich and harmonious. If you went too far with wine yesterday, chikhirtma will be your salvation.

16. Mtsvadi

Served with tkemali plum sauce or tomato satsebeli. As a rule, meat is cooked without marinade at all, but generously flavored with onions and pomegranate seeds.

17. Fried potatoes

A classic side dish that can be ordered everywhere is fried potatoes served with tkemali sauce.

18. Lobio

Dish of beans with onions and herbs. Depending on the establishment, it may differ slightly in both composition and consistency. Most often served in a small clay pot. Try drowning a hot pepper pod in a pot and popping the lobio with mchadi (corn tortilla).

19. Chashushuli

A traditional Georgian dish is veal stewed with onions and peppers.

20. Chakapuli

Again, meat stewed with herbs and spices. Lamb is used as meat, sour plums, cilantro, tarragon, white wine as additives.

21. Kharcho

Traditional Georgian first course with beef, can be served with or without rice. There are also vegetarian versions of kharcho with eggplant, zucchini, and walnuts. Be careful - kharcho is always a very spicy dish.

22. Trout in pomegranate sauce

Trout is fried whole until crispy, served in sweet or savory pomegranate sauce.

23. Matsoni

This is Georgian yogurt. It has a pleasant delicate taste and is served at room temperature. Also widely used in sauces and dressings.

24. Churchkhela

This is a dessert in the form of a string of nuts in a thick caramelized grape syrup. It is sold on every corner, but do not buy churchkhela on the street - there it has dried up, absorbed all the delights of road dust. Shop at stores. The correct churchkhela is not firm, but stretchy like nougat.

25. Chiri

Chiri is a dried persimmon. Such a delicacy can be found in the same shops where churchkhela is sold. The sliced ​​persimmons are strung on threads and hung to dry completely for several weeks.

26. Borjomi

This is a popular mineral water not only in Georgia, but also far beyond its borders, which is extracted from the source of the same name. You can buy it in any store and cafe, as well as drink directly from the source if you find yourself in Borjomi.

27. Lemonade

If Georgians do not drink Borjomi, wine or beer, then they are drinking lemonade. There are many varieties of lemonade, it comes in different tastes and colors.

28. Waters of Lagidze

This sparkling water with syrups awakens warm nostalgia in tourists. There are many flavors: cherry, cream, lemon, pear, tarragon, grape, vanilla, and even chocolate.

29. Traditional wine

Namely, made in qvevri (large clay jugs buried in the ground) according to the traditional recipe, as did the ancestors eight thousand years ago. You won't taste this kind of wine in any other country in the world, so take a moment - taste Georgian wines and take them home.

30. Chacha

Traditional grape vodka, which is made from the remnants of wine materials. Try chacha for spirits. The main thing is to calculate your strength and do not interfere with other alcohol.

This list is far from complete; there are many more delicious dishes in Georgian cuisine. When you find yourself in Georgia, eat everything and more - it is better to gain a couple of extra pounds than regret the missed opportunity to learn one of the most amazing cuisines in the world.

Based on materials from Katherine Belarmino and Romeo Belarmino.

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The chefs of Georgian restaurants in the capital have shared with us recipes for dishes that can be ordered on the menu during Lent.

Vegetable saute from Vyacheslav Fokin, chef at Village Kitchen

Ingredients:

Vegetable sote

• Eggplant - 0.5 kg
• Onions - 2 pieces
• Bulgarian pepper - 350 g
• Tomato - 0.5 kg

Chickpea cutlets:

• Chickpeas - 250 g
• Onion - 1pc
• Carrots - 1pc
• Flour - 2-3 tbsp.

Cooking method:

Vegetable sote

1. Cut the eggplants, red bell pepper and onions into half rings. Pour oil into a well-heated frying pan and fry the vegetables separately.
2. Put the fried vegetables in a saucepan in layers, and the top layer is chopped tomatoes.
3. Add salt and black pepper
4. We put it on the stove and let it boil for 10-15 minutes. Let the finished saute cool down.

Chickpea cutlets

1. Soak the chickpeas overnight. Then cook until tender for about 2.5 hours.
2. Fry onions and carrots in olive oil and cool.
3. Pass the boiled chickpeas and sautéed vegetables through a blender.
4. Add flour, nutmeg, salt, ground pepper, soda to the finished mass. We mix.
5. We make cutlets from the prepared chickpea mass, bread in flour and fry on both sides in a pan until tender.

Ojakhuri from champignons with potatoes from the chef "Mama Gochi"

Ingredients:

• Champignon mushrooms - 600 g
• Peeled potatoes - 600 g
• Peeled garlic - 16 g
• Cilantro - 60 g
• Salt - 24 g
• Spice "Mix of five peppers" - 12 g
• Fresh tomato - 180 g
• Adjika dry - 12 g
• Hops-suneli seasoning - 8 g

For filing:

• Red onion - 40 g
• Chili pepper - 20 g
• Fresh parsley - 20 g

Cooking method:

1. Cut the potatoes into rings and the mushrooms into quarters or medium slices. Cut the tomatoes into slices.
2. Fry vegetables in olive oil, salt, add finely chopped garlic, cilantro, adjika and spices, stir and simmer for 2-3 minutes.
3. Arrange everything in serving plates. Cut the red onion and chili into half rings. Garnish with parsley leaves, onion feathers and chili rings.

Bean Falafel with Bage Sauce from Iso Zanzawa, DIDI Brand Chef

Falafel:

• Boiled red beans - 200 g
• Fried onions - 30 g
• Flour - 30 g
• Garlic - 5 g
• Walnut - 50 g
• Cilantro - 5 g
• Georgian spices - 5 g
• Adjika red - 10 g
• Breadcrumbs

Cooking method: We punch all the ingredients with a blender until smooth, make balls from the resulting mass, roll them in breadcrumbs and deep-fry them until a light crust is formed.

Bage sauce:

• Walnuts - 200 g
• Water - 100 g
• Georgian spices - 5 g
• Cilantro - 10 g
• Green adjika - 10 g
• Red adjika - 5 g

Cooking method: Beat all the ingredients in a blender - a glass. Salt to taste.

Serving the dish:

1. Put the finished falafel on a plate, pour the sauce over it.
2. We spread lightly salted tomatoes nearby.
3. We decorate with cherry narsharab and cilantro sprigs.

Bell pepper with walnuts from Mamiya Jojua, the chef of "Kazbek"

Ingredients:

• Red sweet bell pepper - 1 piece
• Walnut - 30 g
• Utskho suneli (dry blue fenugreek) - 1 g
• Imeretian saffron - 1 g
• Ground chili pepper - 0.5 g
• Ground coriander - 1 g
• Salt - 1 g
• Cilantro - 3 g
• Wine vinegar to taste
• Garlic - 5 g

Cooking method:

1. Scroll the walnuts and garlic through a fine meat grinder several times.
2. Add spices and herbs to the mixture of nuts and garlic, mix.
3. Add vinegar and stir again.
4. Bulgarian sweet wash, peel and cut into two or three pieces, depending on the size of the pepper.
5. Boil water in a deep frying pan, add salt and half a tablespoon of white wine vinegar. Then add bell peppers. Boil the peppers until they are soft and pliable, about 7-12 minutes, depending on how thick they are.
6. Using a slotted spoon, carefully remove the pepper, put in a bowl, cover and leave for 10-15 minutes.
7. Then stuff: put nut sauce on each slice of pepper and wrap in a roll.

Vegetable salad with nuts from Rusiko Shamatava, the chef of the restaurant"JohnJoli"

Ingredients:

• Cucumbers - 100 g
• Salad tomatoes - 100 g
• Basil purple (leaves) - 2 g
• Cilantro (with stems) - 5 g
• Parsley (with stems) -2 g
• Red onion - 15 g
• Hot green pepper (without seeds) -5 g
• Rock salt - 2 g
• Walnut - 30 g
• Vegetable oil - 10 ml

Cooking method:

1. Cut the cucumbers into half rings 0.5 cm thick. Tomatoes - in large slices (1.5-2 cm thick).
2. Coarsely chop the basil, cilantro and parsley with a knife (0.3-0.6 cm).
3. Cut the onion into half rings 0.2 cm thick.
4. Cut the green paprika across into half rings 0.2 cm thick.
5. Chop the walnuts.
6. In a bowl, combine tomatoes, cucumbers, herbs, onions, peppers and half the chopped walnuts. Salt, mix everything.
7. Put the salad in a heap on a plate, sprinkle with the remaining nuts and pour over with vegetable oil.