Megrelian adjika

Chicken Tabaka with adjika is an embodiment of Georgian cuisine, where simplicity and richness of flavors merge into perfect harmony. The history of this dish traces back to Caucasian traditions, where it was cooked under a press to create a crispy golden crust. In this version, tender chicken meat is infused with aromatic spices and khmeli-suneli, while the addition of Megrelian adjika adds a spicy kick. Frying with sour cream softens the fiery character of the adjika, balancing the dish. The finishing touch is a garlic sauce that adds depth of flavor and highlights the juiciness of the meat. This dish pairs perfectly with Georgian wine and fresh vegetables, creating an atmosphere of a southern feast filled with aromas and warmth.

Pkhali made from frozen spinach is a bright and aromatic dish of Georgian cuisine that embodies the richness of flavors and traditions of the Caucasus. This delicate vegetable treat combines juicy spinach with crunchy walnuts, fragrant herbs, and spicy notes of adjika and wine vinegar. Chili pepper adds a slight spiciness, while garlic enhances the depth of flavor. Pkhali not only decorates the table but also serves as an excellent snack rich in nutrients. In Georgia, such dishes are traditionally served at feasts in the form of small balls often garnished with pomegranate seeds, giving them a festive appearance. Pkhali pairs perfectly with lavash or other national breads and complements meat and vegetable dishes wonderfully.

There is kharcho soup - a thick spicy soup with meat, rice and tomatoes. And there is kharcho Megrelian style - it is more of a sauce. You can dip bread in it, or you can eat it with gomi.