Recipe Catalog

A classic of Georgian cuisine - the tartness of baked eggplant is offset by a delicate nut sauce. The finished dish goes very well with homemade butter from the same walnuts.

Baji is a traditional Georgian sauce made from walnuts that brings a rich, deep flavor to dishes. In the recipe by Giorgi and Irina Totibazde, the nuts are turned into a delicate paste enhanced with aromatic spices: cilantro, khmeli-suneli, saffron, and garlic. Wine vinegar adds a subtle tang that balances the depth of the nutty flavor. The sauce pairs perfectly with roasted chicken that absorbs all its aromas, creating a harmony of textures and flavor notes. Baji is not just a sauce but a symbol of Georgian hospitality and culture; it is served as a festive treat that reveals the warmth and generosity of Georgia's culinary traditions. Each spoonful of this dish is a journey to the heart of the Caucasus where food unites and inspires.

Bazhi can be prepared in water, or in meat or chicken broth. During Lent, bazhi in water replaces satsivi. You can pour it over potatoes, cabbage or gomi, or just dip bread in it.