Cilantro

Chicken rice soup (kandja) is a fragrant and nutritious dish rooted in African cuisine. This soup combines the richness of chicken broth, the tenderness of meat, and the light texture of long-grain rice that absorbs the flavors of spices and vegetables. The addition of fresh corn kernels gives the dish a sweet note, while palm oil and cilantro enrich it with characteristic African tones. Kandja is not just food; it's a traditional home soup that provides comfort and warms the soul. It is prepared as an everyday dish and served hot, garnished with fresh greens. This soup is a harmony of flavors where each spoonful brings enjoyment and coziness.

Homemade spring rolls are a light and vibrant dish of Pan-Asian cuisine that harmoniously combines the freshness of vegetables, the spiciness of kimchi, and the creaminess of cottage cheese. Their history traces back to traditional Asian snacks where rice paper serves as a base for various fillings. The flavor of spring rolls surprises with its balance: the spiciness of kimchi highlights the sweetness of ramiro pepper, while cilantro and green onions add fresh herbal notes. The cottage cheese ties all the ingredients together, giving the dish a softness. These rolls are perfect for a light dinner or as an appetizer to main dishes. They can be served as a standalone dish or with a dipping sauce to enhance flavor and add new dimensions to perception. The simplicity of preparation makes them an excellent choice for those who want to enjoy something original and healthy.

Spring rolls are a culinary find of Pan-Asian cuisine, originating from the traditions of China and Vietnam. Light, crispy, and aromatic, they combine the freshness of greens, the spiciness of ramiro pepper, and the tenderness of mozzarella. These rolls wrapped in thin rice leaves are infused with the spice of sea salt and ground chili pepper, while frying in olive oil gives them an appetizing golden crust. Spring rolls are perfect as an appetizer or light snack, especially when paired with soy or sweet-and-sour sauce. They can be served warm or cold, enjoying the contrast of textures and the richness of flavor that unfolds with each bite. The unmatched combination of freshness and crunch makes them a favorite dish among Asian cuisine enthusiasts.

Peking cabbage salad is a light and refreshing dish, perfect for summer days. Its roots trace back to European cuisine, where the balance of flavors and textures is valued. Crunchy Peking cabbage pairs with juicy tomatoes, tender cucumbers, and sweet Ramiro peppers, creating a harmony of freshness. Adding cilantro, green and red onions gives it a zest, while garlic and pickled garlic add depth of aroma. Dressed with fragrant sunflower oil and lemon juice, the salad gains a subtle tang that highlights the freshness of the ingredients. This versatile dish works well as a side to main courses or as a standalone light dinner. An ideal choice for those who want to enjoy the natural taste of vegetables!

Fresh salad is a light and vibrant dish that embodies the harmony of fresh vegetables and a tangy dressing. Salads like this are popular in European cuisine due to their simplicity and rich flavor. Crunchy cucumbers and radishes add freshness, sweet peppers and tomatoes contribute juiciness, while pickled garlic and mustard provide spicy notes. Lemon juice and soy sauce combined with fragrant oil create a balanced and rich taste. This dish is perfect for a light lunch or dinner and can also serve as an excellent complement to main meat or fish dishes. It can be served as a standalone dish or as part of a large festive table. Easy to prepare and surprisingly delicious, this salad will be a great choice for those who appreciate freshness and flavor harmony.

Recipe from the Touché restaurant.

Lean salad with millet is a light and refreshing dish inspired by Mediterranean traditions. Millet, with its mild nutty flavor, pairs wonderfully with juicy cherry tomatoes, crunchy pickles, and zesty red onion. Fresh herbs—cilantro, parsley, and mint—add brightness and aromatic freshness to the salad. The dressing made from lemon juice and olive oil adds a slight tanginess and enriches the texture. This salad is not only tasty but also rich in vitamins, suitable for vegetarian and lean diets. It can be served as a standalone dish or as a side to main courses. The simplicity of preparation and harmony of ingredients make it an excellent choice for a light and healthy lunch.

Lenten buckwheat porridge with spicy vegetables is a fragrant and nutritious dish that combines the rich flavors of roasted sweet potato and eggplant with warm notes of Eastern spices. Buckwheat sautéed with onion and garlic takes on a nutty hue, while vegetable broth makes it soft and tender. This dish evokes cozy home evenings and is perfect for a lenten diet while remaining hearty and filling. Inspired by traditional Russian cuisine, the recipe has an exquisite authorial sound thanks to the addition of cumin, cardamom, and za'atar that infuse the porridge with Eastern charm. Serving it with cilantro adds freshness, while the spices highlight the depth of flavor, creating a harmonious and balanced combination. A wonderful option for those seeking a simple yet original idea for a healthy dinner.

Lenten buckwheat soup is a warming and nutritious dish of Russian cuisine rooted in ancient fasting traditions. Simple yet aromatic ingredients enhance the flavor of buckwheat, giving the soup softness and depth. Onion and carrot create a base with a light sweetness, celery adds subtle herbal notes, and pumpkin brings a delicate creamy texture. A special touch is the spicy green sauce with chili, cilantro, and garlic that enriches the dish with freshness and spice. This soup is perfect for a light lunch or dinner, especially in cool weather when you crave something warm and cozy. Thanks to its natural ingredients, it is easily digestible and nourishes the body with energy without heaviness. A great choice for those who appreciate simple yet profound flavors of Russian cuisine.

Firstly, you need to use jasmine rice: it is very tasty on its own. Secondly, a whole bunch of ingredients will give it additional flavors: olive oil, cilantro with spinach (they will also add colors), chili peppers and white onions with garlic, lime and sugar with salt. It turns out to be an excellent meal, which, like tabbouleh, can be eaten hot or cold.

The 'Tbilisi' salad with boiled tongue is a true embodiment of Georgian cuisine, known for its rich flavors and vibrant ingredients. This dish combines the tenderness of beef tongue, the sweetness of red pepper, and the spiciness of pickled onions, while the crunch of walnuts adds textural depth. Beans typical of Caucasian dishes add heartiness, and aromatic herbs and spices make the salad particularly expressive. The dressing made from apple cider vinegar and vegetable oil emphasizes the balance of sweet and sour notes. Historically, such dishes in Georgia were prepared for large feasts as they combine simplicity in preparation with richness in flavors. The salad is perfect as a standalone dish or as an accompaniment to meat delicacies, filling the meal with warmth and hospitality of traditional Georgian cuisine.

Mackerel ceviche is a culinary treasure of Peru, embodying the freshness of the ocean and the passion of local traditions. The dish's origins trace back to the ancient Incas, who marinated fish in chichi juice—a fermented corn drink. The modern variation with lime and chili pepper adds brightness to the flavor. Ceviche impresses with its harmony—the sour-spicy sauce reveals the natural tenderness of mackerel, while fresh cilantro and crispy onion provide a textural play. It's not just food; it's a philosophy of enjoying the moment since proper ceviche is eaten right after preparation. An ideal dish for a hot day, its refreshing taste is accompanied by a spicy aftertaste that makes you return to this gastronomic delight again and again.

Tandoori mackerel is a fragrant dish from Indian cuisine where tender mackerel fillet is infused with a rich marinade of curry, chili, and fresh ginger. This recipe is inspired by the traditional tandoori technique where spices transform the fish into a savory delicacy with an appetizing crust. Coconut oil adds softness while garlic and cilantro enhance the flavor, creating an exotic combination. The fish marinates for several hours to allow the spices to fully develop and is then quickly fried to a golden crust. The result is juicy and spicy mackerel, perfect for serving with rice or flatbreads. This dish will adorn any table, filling it with warmth and Eastern aromas.

Baked mackerel with herbs is a true ode to Russian cuisine, combining simplicity of preparation with the rich aroma of fresh herbs. Mackerel, known for its delicate taste and high content of beneficial fatty acids, perfectly absorbs the flavors of parsley, dill, basil, and cilantro, creating a harmonious blend. Lemon adds a subtle tanginess that highlights the fish's natural juiciness. Baking in foil helps retain all the juices and makes the meat incredibly tender. This cooking method is suitable for a festive dinner or a cozy family gathering. The taste of mackerel pairs excellently with boiled potatoes and homemade pickles, creating a traditional and heartfelt dish infused with the warmth of Russian cuisine.

Tapa is a large flat frying pan on which the chicken carcass is flattened when frying, hence the correct Georgian name of the dish - "chicken tapaka", that is, cooked on tapa. Where did tobacco come from? Most likely, just by consonance, there was a broken telephone, as often happens with names borrowed from a foreign language. Chicken tapaka is a portioned dish, a small chicken is just enough to fill up a person with a good appetite, it is not customary to share it. You should not marinate the bird in spices for too long, otherwise they will drown out the taste of the chicken, thirty minutes will be enough. But you should definitely beat it well and then press it against the frying pan with a press (a large cast iron frying pan works great as a press) : the bird will be fried through and covered with a golden crust. Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us