Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
The Washington Post muses on March 3rd, 2015, whether the Georgian food might be the next big thing. It certainly deserves much more attention, if you ask me. There was this incident almost ten years ago, when Kuidaore's Joycelyn began her cookbook meme (memes were a big thing in the early days of food blogging) wondering whether she really needs a Georgian cookbook. I left a long comment insisting she does :)
I've been a fan of Georgian food as long as I remember. The food is so flavoursome and colourful, providing plenty of textures and variety. The picture here is from the chapter dedicated to the cuisine of Georgia in my third cookbook, "Nami-Nami. Maailma maitsed 1" that was published in October 2013 (see my blog post here). Doesn't it look really appealing and appetising?
There are 99 photos in my Georgian album over on Flickr, most with links to the Estonian-language recipe. However, there are plenty of excellent Georgian recipes here on Nami-Nami as well for you to browse, helping you to get familiar with the "next big thing". Enjoy!
Georgian-style green beans with herbs and garlicky yogurt or mtsvane lobios borani (pictured at the bottom right, below) is a wonderful side dish (#glutenfree #lowcarb).
Beet salad with walnuts and garlic, pkhali, is a potent vegetable salad that brightens up any festive table (#glutenfree #Paleo):
Cucumber and tomato salad with fresh cilantro/coriander is a delightfully different way to serve the summer favourites, tomatoes and cucumbers.
Chicken in a cold walnut sauce, satsivi, is another winner from Georgia (pictured in the front, below). Georgian cuisine is rather unique in that they use walnuts a lot as a the main ingredient, not just to give some extra flavour or texture. Here the walnuts and mixed with spices and fried onions to form a wonderfully aromatic sauce. (#glutenfree #lowcarb #Paleo)
Creamy mushrooms with spices and herbs, is a great way to cook and serve those rather bland-tasting cultivated white mushrooms (#glutenfree #lowcarb):
Walnut and egg salad, are here pictured on crispy toasts (#glutenfree #lowcarb):
If you can get hold of the salty Suluguni cheese, then it's excellent when fried in butter:
Yet the most wonderful way of using the Georgian Suluguni cheese is to make a Georgian cheese pie, khatchapuri. There are lots of different versions about that Georgian cheese bread. I've got three recipes in my cookbook, but the recipe you find here on the blog is the simplest one, Imeretian khatchapuri.
Chicken with herbs and tomatoes, chakhohbili (pictured at the centre, below), was the first Georgian recipe to appear here on Nami-Nami, and still finds its way to our table quite regularly (#glutenfree #lowcarb #Paleo)
So, which Georgian dishes have you eaten? Which one would you cook first from this selection here on Nami-Nami?
I've been a fan of Georgian food as long as I remember. The food is so flavoursome and colourful, providing plenty of textures and variety. The picture here is from the chapter dedicated to the cuisine of Georgia in my third cookbook, "Nami-Nami. Maailma maitsed 1" that was published in October 2013 (see my blog post here). Doesn't it look really appealing and appetising?
There are 99 photos in my Georgian album over on Flickr, most with links to the Estonian-language recipe. However, there are plenty of excellent Georgian recipes here on Nami-Nami as well for you to browse, helping you to get familiar with the "next big thing". Enjoy!
Georgian-style green beans with herbs and garlicky yogurt or mtsvane lobios borani (pictured at the bottom right, below) is a wonderful side dish (#glutenfree #lowcarb).
Beet salad with walnuts and garlic, pkhali, is a potent vegetable salad that brightens up any festive table (#glutenfree #Paleo):
Cucumber and tomato salad with fresh cilantro/coriander is a delightfully different way to serve the summer favourites, tomatoes and cucumbers.
Chicken in a cold walnut sauce, satsivi, is another winner from Georgia (pictured in the front, below). Georgian cuisine is rather unique in that they use walnuts a lot as a the main ingredient, not just to give some extra flavour or texture. Here the walnuts and mixed with spices and fried onions to form a wonderfully aromatic sauce. (#glutenfree #lowcarb #Paleo)
Creamy mushrooms with spices and herbs, is a great way to cook and serve those rather bland-tasting cultivated white mushrooms (#glutenfree #lowcarb):
Walnut and egg salad, are here pictured on crispy toasts (#glutenfree #lowcarb):
If you can get hold of the salty Suluguni cheese, then it's excellent when fried in butter:
Yet the most wonderful way of using the Georgian Suluguni cheese is to make a Georgian cheese pie, khatchapuri. There are lots of different versions about that Georgian cheese bread. I've got three recipes in my cookbook, but the recipe you find here on the blog is the simplest one, Imeretian khatchapuri.
Chicken with herbs and tomatoes, chakhohbili (pictured at the centre, below), was the first Georgian recipe to appear here on Nami-Nami, and still finds its way to our table quite regularly (#glutenfree #lowcarb #Paleo)
So, which Georgian dishes have you eaten? Which one would you cook first from this selection here on Nami-Nami?
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