Sarsaparilla (smilax) shoots
The spring asparagus-like sprouts of the thorny smilax vine, green and crunchy, with a bitterish-grassy taste, blanched and sauteed with egg, nuts and adjika.
Sarsaparilla (smilax) shoots are the spring asparagus-like sprouts of the thorny smilax vine, green, juicy, crunchy, with a slightly bitterish-grassy, faintly asparagus taste. In Caucasian (Abkhaz, Adjarian) cuisine they are blanched and sauteed with egg, nuts, adjika and spices, put into salads, vegetable appetizers and fillings, pickled and served as a seasonal green with meat and flatbreads.
Recipes with this ingredient
Pkhali from ekala is a traditional Georgian dish that embodies the harmony of greens, nuts, and spices. Its roots trace back to ancient culinary traditions of the Caucasus where pkhali serves as an important part of the feast. Ekala, a fragrant green herb, undergoes boiling and is then mixed with cilantro, arugula, garlic, and lemon juice to create a rich flavor with a slight tanginess. Pine nuts add nutty depth and a delicate texture to the dish. The resulting mixture is shaped into appetizing balls that are perfect as an appetizer. Pkhali from ekala is served with traditional Georgian bread or as part of a festive assortment, enriching the meal with freshness and natural taste. It is not just food but a small gastronomic story conveying the spirit of Georgian cuisine.
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