Recipe Catalog
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Beef dolma with matsuni sauce is an exquisite dish of Armenian cuisine that embodies the rich traditions of Caucasian flavors. Grape leaves are filled with juicy minced beef, herbs, and vegetables, creating a harmonious blend of textures and aromas. Butter adds tenderness to the filling, while the spices enhance its depth and richness. The dolma is cooked slowly, allowing all ingredients to unite into a single bouquet of flavors. The finished dish is served with refreshing matsuni, which adds a light tanginess and highlights the meat base. This recipe embodies the coziness of family gatherings, filling the home with warmth and aromas of Eastern cuisine.
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Dolma with matsoni sauce is the embodiment of warmth and traditions of Azerbaijani cuisine. This dish, rooted in ancient Persia, features tender lamb seasoned with aromatic spices and wrapped in grape leaves. Their bitterness perfectly complements the juiciness of the meat filling, while matsoni infused with herbs and garlic adds a light tang and freshness to the flavor. Dolma is traditionally prepared in a large family circle, and serving it with chilled matsoni sauce makes it especially enjoyable on warm days. Each portion is a harmony of flavors where spicy herbs reveal the depth of aromas and the lamb becomes surprisingly tender. It is not just food but a true gastronomic story that conveys the warmth of home and the national spirit of Azerbaijan.
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At the market we buy lamb, beef, some salted wild garlic, pepper, garlic and a bunch of fresh cilantro. If the market is right, you can also buy a bottle of good chacha there. And this is just for the flavor, don't think it's .
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Baked cod with vegetables in the oven is a refined dish of European cuisine that combines tender fish, aromatic vegetables, and the refreshing sourness of matsoni. This recipe originates from Mediterranean gastronomy traditions where matsoni is used to add softness and a slight tang to seafood. Marinating cod in matsoni makes it incredibly juicy, while the added vegetables enrich the dish with natural flavor and texture. Baked in the oven with lemon sauce, garlic, and herbs, the cod develops a delicate crust and a magnificent aroma. An ideal combination for a light dinner or festive table, it delights with its harmony of flavors and health benefits.
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The cocktail 'Raspberry with Matsuni' embodies Georgian cuisine, combining freshness and tenderness. Matsuni, a traditional fermented milk product, adds a light tang to the drink, complementing the sweetness of raspberries and the aroma of cinnamon syrup. The drink is refreshing, velvety, and perfectly balanced. Historically, matsuni is used in Georgian gastronomy as a base for many dishes and drinks, and its combination with berries highlights the natural harmony of flavors. Garnished with a mint leaf and a raspberry berry, this cocktail is an ideal choice for a summer day or a pleasant evening with friends, adding a touch of exoticism and Caucasian hospitality.
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Recipe from the team of chefs of the Saperavi Café restaurant.
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The sweetness and softness of the liver is offset by the bitter spiciness of the grapefruit - it's not obvious, but it's a very successful combination of flavors. A light matsoni dressing cements the friendship with spinach and arugula. A special nuance is that the liver is fried in a mixture of spices.
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Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.
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Vegetarian dolmas with brown rice and mushrooms are a refined version of the classic dish, filled with rich flavors and aromatic spices. Dolma, traditionally popular in Mediterranean and Eastern cuisines, takes on the softness of mushrooms and a light nutty note from brown rice in this rendition. Grape leaves add a special piquancy and tenderness to the dish, while the addition of parsley, coriander, and paprika fills it with freshness and depth of flavor. Baked with tomato paste, they become juicy and fragrant, perfectly complementing vegetable and plant-based diets. These dolmas can be served as a standalone dish or as an appetizer alongside yogurt or nut sauce. Such a dish will delight not only vegetarians but also lovers of original flavor combinations, offering a harmonious and nutritious treat.
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The recipe is taken from the book "Samarkand. Recipes and Stories of Central Asia and the Caucasus" by Caroline Eden and Eleanor Ford. "Stuffed grape leaves are popular from Central Asia to Turkey and from the Mediterranean to Eastern Europe. The filling usually consists of meat and rice, and cabbage or simply hollow vegetables can be used instead of grape leaves. In Tashkent, I tried an exquisite dolma with spicy meat, which did not contain rice. At the same time, dolma is more of a part of the snack table than a full-fledged main course.
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If you have nasturtium growing in your garden, why not make dolma from it? Especially since there are no authentic restrictions on this matter - in the Caucasus, dolma is rolled not only from grape leaves, but also from mulberry and cabbage leaves, like stuffed cabbage rolls. Nasturtium leaves have proven themselves to be great: thin, but do not tear. And a slightly noticeable bitterness remains with them even after heat treatment, and does not disappear without a trace, as happens, for example, with arugula. To be on the safe side , put a layer of chopped tomatoes on the bottom of the pan, then the tender leaves will definitely not fry to it.
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Turkish dolma with rice is a gastronomic masterpiece of Ottoman cuisine, infused with the aromas of the Mediterranean and the East. Tender grape leaves wrap a spicy filling of rice, pine nuts, raisins, and fresh herbs, giving the dish sweet-spicy notes. Dolma is not just food but a symbol of hospitality, often served at family gatherings and festive events. With the harmonious combination of lemon's acidity, rich olive oil flavor, and spices, it gains exquisite depth. It can be enjoyed both hot and cold, savoring the softness of the filling and the delicate aroma of the leaves. Dolma pairs perfectly with yogurt sauces and fresh vegetables, turning a meal into a true journey through Turkish culinary traditions.
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Matsoni is a thick fermented milk product that is very popular in Georgia and the Caucasus in general. Its consistency is similar to crème caramel. Before the revolution, there was even a Georgian company that supplied matsoni to Paris. Matsoni is made from different types of milk. The most exotic matsoni is bluish in color - from buffalo milk. Matsoni is added to dough, soups, and most often eaten just like that. In Georgia, it is customary to buy matsoni from matsoni vendors who sell it on the street in glass jars. To understand whether the matsoni is good, you need to turn the jar upside down: if the matsoni does not flow, then it is good.
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Khinkali with matsuni is an exquisite combination of a traditional Georgian dish and a refreshing sour milk sauce. Khinkali are juicy dumplings made from elastic dough filled with tender veal, cilantro, onion, and aromatic cumin, distinguished by their rich meat flavor enhanced with spices. Their uniqueness lies in the broth that forms inside during cooking. Khinkali are eaten by hand, biting carefully to enjoy the aromatic juice. Matsuni served with khinkali adds a slight tang and freshness to the dish, contrasting with the rich meat flavor. The history of khinkali traces back to the mountainous regions of the Caucasus where they were traditional food for shepherds. Today this dish is loved worldwide for its simplicity and richness of flavor. Khinkali are best served hot with black pepper, herbs, and butter.
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The 'Zebra' pie with matsoni is a refined combination of airy biscuit and delicate sour milk accent. Its striped pattern resembles a zebra's skin, and the contrast between dark chocolate and light vanilla dough makes it not only aesthetically pleasing but also incredibly tasty. The origins of this dessert trace back to European cuisine, where the play of colors and textures has always been valued. Thanks to matsoni, the pie acquires a slight tanginess that gives it a special charm. This pie is perfect for morning coffee or evening tea time, and its softness and aroma make it a favorite among homemade baked goods.
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