Ткемали (Tkemali — Georgian Sour Plum Sauce)
Tkemali is to Georgian cooking what ketchup is to American cooking, except that it is vastly more interesting and has...
Great and Holy Friday
Ven. Hilarion the New / Repose of Gerontissa Gavrilia (1992) (March 15 OC)
Tkemali is to Georgian cooking what ketchup is to American cooking, except that it is vastly more interesting and has...
This is a thick, warming bean soup built on the Georgian flavor foundations: cilantro, garlic, blue fenugreek, and a ...
Bazhe is the great white walnut sauce of Georgian cuisine — silky, garlicky, sharpened with vinegar, and poured gener...
Beet pkhali is the ruby-red jewel of the Georgian fasting table. The technique is identical to spinach pkhali — cooke...
Traditional kharcho is a beef soup. The fasting version drops the meat and compensates with an abundance of walnuts, ...
If hot lobio is winter comfort, this cold version is the dish you want on a warm spring fasting day. Cooked kidney be...
Ajapsandali is Georgia's answer to ratatouille, and it wins the argument. Where the French version aims for delicacy,...
Badrijani nigvzit — eggplant rolls stuffed with spiced walnut paste — is the dish that people who have visited Georgi...
Pkhali is one of the great techniques of Georgian cuisine: cooked vegetables bound with a dense, garlicky walnut past...
Lobio is the beating heart of the Georgian fasting table. The word simply means "beans," but the dish itself is anyth...
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