Savory (summer savory)

Beef rib with Greek yogurt and savory is a refined dish that combines the tenderness of meat with the creamy texture of yogurt and the spicy aroma of savory. This recipe has roots in Russian cuisine, where the combination of simple yet rich ingredients is valued. Greek yogurt tenderizes the meat, giving it a subtle tanginess, while savory adds zest and awakens the appetite. Slow roasting brings out all the flavor notes, making the beef rib juicy and aromatic. This dish is perfect for both festive tables and cozy family dinners. Serving it with fresh tomatoes and dill adds freshness and color, creating a harmonious composition on the plate. The exquisite taste and simplicity of preparation make this recipe an excellent choice for gourmets who appreciate rich and deep flavor combinations.

Ribeye steaks with savory are the embodiment of Mediterranean flavor, where juicy meat harmoniously combines with the spicy aroma of savory. This recipe, inspired by Greek cuisine, transports us to sunny coastlines where herbs play a key role in creating rich flavors. Savory, known for its tangy and slightly peppery notes, enhances the natural juiciness of ribeye. Adyghe salt and curry sauce add depth to the flavor, making the meat even more aromatic. Baking in foil helps retain all the juiciness of the steaks, while the final sear gives them an appetizing crust. Serving with frilly salad and cherry tomatoes refreshes and complements the rich meaty taste. This steak is an ideal choice for a family dinner or weekend picnic that awakens the atmosphere of sunny Greece in every bite.

In the recipe by Badri Lemonjava, brand chef of the Georgian restaurants "Ojakhuri", the liver itself is not as important as its surroundings. Namely, a thick tomato dressing with the tomatoes themselves, tomato paste (it is here, like in borscht, for a particularly concentrated tomato flavor, especially since tomatoes are by no means summer now), savory and cilantro. All this should not stay long with the liver in one large frying pan, just long enough for the liver to absorb the aromas, give the dressing meat juices, but not overcook. Peppery, spicy, with a pleasant sourness, the gravy is so good that when you are done with the liver, you will want to collect every last drop from the plate with bread crumbs.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The chef of the restaurant "Erti" shared the recipe with us.

"Adjika" means "salt" in translation, there is indeed a lot of salt in the composition, and adjika is often used as a basic spice, it is added instead of salt and pepper. According to legend, adjika was invented by shepherds who took it to pastures to season food. It is difficult to find a dish where adjika would not find its application: it is smeared on pieces of meat or poultry before frying, shashlik is marinated in it, and it is served on the table with meat and fish appetizers. Hot pepper promotes rapid digestion of food, and this important property helps to cope with the many hours of Georgian abundant feast. Important point: walnuts are necessarily added to Georgian adjika, but tomatoes are not put in it.

This is how kuchmachi is prepared in the Moscow chain of Georgian cuisine "Ojakhuri.

Recipe from Marina Martiashvili, brand chef of the Georgian shops "Ojakhuri".

Recipe by Artur Gedgafov, chef of the restaurant "Height 5642" on Yakimanka.

Recipe from Saperavi Café chef Irakli Dondua.

The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.

The recipe is taken from the book "Purmarili. Georgian Cuisine Dishes" by Elena Kiladze.

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

Hunting sausages with vegetables are a hearty and aromatic dish that embodies the spirit of countryside meals. Historically, hunting sausages were used as a nutritious and convenient snack on hikes, and the combination with vegetables makes them even richer. The taste of this dish is a harmony of the smoked spice of the sausages, the sweetness of the vegetables, and the tender texture of rice soaked in a tomato-vinegar dressing with hints of thyme and bay leaf. It is perfect for a cozy family dinner or friendly gatherings. The preparation is simple, and the final touch – a splash of lemon juice – adds freshness. Serve hot and enjoy every bite of this colorful European dish!