Green bell pepper

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

Recipe from the chef of the restaurant "Tkemali" Zaza Shengelia.

Chakapuli made from lamb is a soulful Georgian dish infused with the aromas of spring greens and a light tartness of plum. Its roots trace back to the traditions of mountainous regions where the freshness of herbs and young meat create a harmony of flavors. The combination of cilantro, basil, and tarragon adds spiciness, while white wine contributes an exquisite depth of taste. Slow-cooked meat becomes tender and absorbs the richness of aromas. Chakapuli is perfect for spring feasts when nature awakens and one craves something light yet hearty. It is enjoyed hot, savoring the freshness of greens that reveal traditional Georgian flavors. This recipe is a true gastronomic poem where each flavor note plays its part in creating an unforgettable culinary masterpiece.

Pad Thai with shrimp is an iconic dish of Thai cuisine born on the bustling streets of Bangkok. Its history dates back to the 20th century when it became a symbol of Thai national unity. This dish combines the tenderness of shrimp, the aroma of fried garlic and shallots, the richness of rice noodles, and the spiciness of a signature sauce. A light nutty hint from crushed peanuts and the fresh acidity of lime create a harmonious flavor. Pad Thai is not only delicious but also versatile: it suits both a hearty lunch and an elegant dinner. The addition of fresh herbs and bean sprouts gives it a special freshness, while a soft chicken egg complements the texture. Served hot with a wedge of lime and a generous portion of love for Thai gastronomy.

Georgian-style vegetable salad with walnuts is a vibrant embodiment of Georgia's culinary traditions, where the freshness of vegetables harmoniously blends with aromatic spices and nutty texture. This salad, filled with rich flavors of tomatoes, cucumbers, and basil, is enhanced by the spiciness of red onion and green bell pepper. The dressing made from white wine vinegar and sunflower oil adds a light tanginess, highlighting the natural freshness of the ingredients. The main distinction of this dish is the walnuts that add richness and depth of flavor. Seasoned with ucho-suneli and Imeretian saffron, the salad acquires a characteristic Georgian aroma. This salad is perfect as a standalone dish or as a side to meat and fish dishes, filling the meal with notes of Georgian hospitality.

Rapa with pieces of pork in a wok is an exquisite dish of Chinese cuisine that combines marine and meat notes in one harmonious composition. The combination of tender rapa and juicy pork stir-fried in a wok with aromatic spices and fresh vegetables creates a rich palette of flavors. The light sweetness of honey, the spiciness of soy and oyster sauces, as well as the sharp accents of ginger and pepper turn the dish into a gastronomic adventure. Noodles infused with spices provide textural completeness, while thin vegetable strips add freshness. This dish is perfect for cozy evenings or festive gatherings, highlighting the deep traditions of Asian cuisine. Bright and rich, it promises an unforgettable taste with every bite.

Ajapsandali is a fragrant Georgian dish that combines simple vegetables with a wealth of spices. Its history is rooted in the traditions of Caucasian cuisine, where eggplants, sweet peppers, and tomatoes transform into a rich, spicy ensemble of flavors. The dish is prepared by stewing, allowing the ingredients to exchange aromas and create a harmonious texture. Saffron and khmeli-suneli add piquancy, while fresh herbs complete the composition. Ajapsandali can be served hot or cold, revealing new flavor nuances. It pairs perfectly with aromatic lavash or fresh bread, complementing the meal with delicate Eastern notes. This is not just an appetizer – it’s a gastronomic journey through sunny Georgia where each bite carries the warmth and generosity of Caucasian cuisine.

Pisto is a traditional dish of Spanish cuisine, reminiscent of ratatouille but with its unique character. Its roots trace back to Andalusia and La Mancha, where fresh seasonal vegetables are stewed in aromatic olive oil, creating a rich flavor. Sweet tomatoes, tender zucchini, spicy peppers, and garlic fill the dish with vibrant colors and refined taste. Pisto pairs perfectly with a fried egg, turning it into a hearty and nutritious meal. This dish can be served as a side to meat or fish or enjoyed on its own with crusty bread. Pisto embodies the comfort and warmth of southern Spanish cities captured in the simplicity and richness of flavor nuances.

Choban salad is a bright and aromatic dish of Turkish cuisine that embodies the simplicity and freshness of a rural table. Its name comes from the word 'choban,' meaning 'shepherd,' as this salad was traditionally made from accessible, fresh vegetables found in any home. The taste of Choban salad is a harmonious blend of juicy tomatoes, crunchy cucumbers, and spicy peppers, highlighted by fragrant parsley, tangy sumac, and zesty dried pepper. Olive oil and narsharab add richness to the dish while lemon juice provides a refreshing tang. This salad pairs wonderfully with meat dishes but can also serve as a light snack on its own. Its vibrant appearance and invigorating flavor make it an ideal addition to a summer table, evoking memories of sunny Turkey and its warm traditions.

Pickled tomatoes with cilantro are a vibrant dish of Caucasian cuisine, filled with the aromas of fresh herbs and spicy spices. This appetizer perfectly complements meat and vegetable dishes, revealing the richness of the region's flavors. The sweetness of ripe tomatoes harmonizes with the piquant cilantro, garlic, and hot peppers, while the marinade based on oils and vinegar adds freshness and depth of flavor. Traditionally, such pickled vegetables are used at feasts where every detail enriches the flavor ensemble of the dish. This is not just a recipe – it's an opportunity to immerse oneself in the atmosphere of the Caucasus, with its hospitality and rich culinary traditions. The fragrant cilantro, tanginess of vinegar, and slight spiciness make these pickled tomatoes an ideal choice for lovers of bright and rich flavors.

Pad Thai is one of the most famous dishes of Thai cuisine, embodying a balance of flavors: sweet, spicy, salty, and sour. This home version retains its traditional notes while adding a cozy touch, making it accessible even in an ordinary kitchen. Historically, Pad Thai emerged in Thailand in the 1930s as a symbol of national identity. This recipe uses seafood for rich flavor and fresh vegetables for texture and color. Olive oil allows the ingredients to shine, while walnuts add a delicate crunch at the end. The noodles soaked in seafood and soy sauce aromas form the dish's base. This Pad Thai is perfect for both a cozy family dinner and a festive treat that delights guests with Eastern aromas.

Eggplant Satsivi is an exquisite dish infused with the spirit of culinary traditions. Its base consists of tender eggplants fried to a golden hue and then drenched in a rich nut sauce with hints of pomegranate juice and fresh herbs. This dish balances the spiciness of green pepper, the tartness of pomegranate, and the soft texture of nuts, creating a unique flavor harmony. Satsivi can be served cold, making it an ideal appetizer for summer evenings. Its roots trace back to Georgian cuisine where meat is traditionally used, but the eggplant variation has gained popularity among gourmets who appreciate plant-based alternatives. This dish is perfect for festive tables, enchanting guests with its rich taste and aroma.

Fajitas made from beef tenderloin is one of the most colorful representatives of Mexican cuisine, embodying its spirit and passion. Historically, the dish originated among Mexican cowboys who cooked meat on hot pans and wrapped it in tortillas. Today, fajitas are a symbol of warm family dinners and parties. Tender beef, carefully seasoned with salt and pepper, is first boiled and then sliced into strips. Combined with sautéed onions, sweet bell peppers, and spicy chili peppers, it acquires a rich, slightly spicy flavor with smoky notes. Served with warm tortillas, sour cream, cheese, and guacamole allows everyone to create their perfect combination. It's not just a dish—it's a culinary ritual where everyone assembles their ideal fajitas.

Khinkali is a true culinary gem of Georgian cuisine, embodying the richness of flavors and traditions. This recipe, created by chef Izo Dzandzava of the Mamalyga restaurant, features a refined balance of meat, greens, and spices. The delicate dough is hand-rolled to the perfect thickness and wraps around a juicy meat filling enriched with the aromas of fresh onion, cilantro, and spicy seasonings. Special emphasis is placed on the famous meat juice that fills each khinkali and makes them incredibly juicy. They are boiled in salted boiling water until perfection is achieved. It is customary to serve them with fragrant black pepper while enjoying every juicy bite. This khinkali recipe is an art in simplicity where details and the chef's skill transform an ordinary dish into a gastronomic masterpiece.

Peach and corn salsa is a vibrant and refreshing dish from Mexican cuisine that combines the sweetness of fruits with the spiciness of seasonings. Traditionally, salsa holds a central place in Mexican gastronomy, serving as a sauce or appetizer that complements meat, fish, or tortilla dishes. In this version, fresh peaches add sweetness while corn provides juiciness and a slight crunch. The heat of chili and lime juice create a balance of flavors that adds freshness. This recipe is perfect for summer barbecues, party snacks, or simply to add bright colors to everyday meals. It's easy to prepare: just chop the ingredients, mix them together, and let them sit for a while. Enjoy the juicy and spicy flavor of authentic Mexican salsa!