Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Ilya Cherkashin, chef of the Saviv restaurant, shared the recipe with us.
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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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Dolma is an exquisite Georgian dish rooted in the ancient culinary traditions of the Caucasus. Stuffed grape leaves are tender, juicy, with a subtle aroma of spices and herbs, boasting a rich flavor that combines meat filling, the freshness of tomatoes, and a slight tartness from the grape leaves. Each bite reveals a balance of spicy notes from cilantro, nutmeg, and garlic. Dolma is traditionally served hot, generously covered with sauce—either tomato-sour cream or yogurt with herbs and garlic—which adds a special velvetiness to the dish. It is a true gastronomic journey that unites culture and the coziness of home meals. Dolma is perfect for festive gatherings, family dinners or entertaining guests—its taste captivates while its aroma awakens appetite and warm memories.
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Dolma is a culinary treasure of Turkish cuisine that captivates with its rich flavor and aroma. Historically, the dish dates back to the Ottoman Empire, where it became a symbol of hospitality and family unity. Tender lamb mixed with spiced rice and fresh herbs is carefully wrapped in young grape leaves, adding a tangy zest to the dish. Simmering in broth makes dolma juicy and rich, while serving it with garlic yogurt and sweet cinnamon reveals a full spectrum of taste sensations. This dish is perfect for festive gatherings as well as cozy family dinners, filling the atmosphere with warmth and Eastern charm.
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Dolma made from grape leaves is an exquisite dish of Armenian cuisine, infused with ancient traditions and Eastern flavors. Historically, it emerged in the Ottoman Empire, spreading among the peoples of the Caucasus and the Middle East. Grape leaves wrapping tender meat filling with rice give dolma a unique aroma and a slight tanginess. The filling, rich in tomato paste and aromatic herbs, reveals a flavor harmony of meaty juiciness and herbal freshness. Each portion is a small bundle carefully rolled to preserve the depth of aromas. Dolma is simmered on low heat, allowing the ingredients to unite into a single bouquet of flavors. It is served with matzoni and garlic that accentuates the dish's richness. Perfect for a warm family gathering where each bite carries the breath of Armenian traditions.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Dolma in grape leaves is an exquisite dish of Azerbaijani cuisine that reflects the rich gastronomic tradition of the region. Its origins date back centuries when grape leaves were used to create tender, aromatic rolls filled with meat. The filling of juicy minced meat, rice, and spices wrapped in delicate leaves acquires a unique flavor after slow cooking. Dolma combines the softness of the filling with the slight acidity of grape leaves, creating a harmony of tastes. This dish is often served with yogurt sauce that highlights its richness and spiciness. Dolma is not just food but part of culture, a symbol of hospitality and family traditions that unites generations at the festive table.
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Whenever you're cooking lamb, keep a bunch of mint handy. It's a perfect pairing, no matter how you use the two.
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Salmon sushi in beet leaves is an unusual take on the classic Japanese dish, combining the freshness of fish with a light earthy note from beet greens. This sushi interpretation may stem from a desire to experiment with traditional Japanese cuisine, merging natural ingredients for a harmonious flavor. The tender salmon fillet infused with spicy wasabi pairs perfectly with the airy texture of rice, while the beet leaves add an elegant appearance and subtle vegetal hint to the dish. Topped with red caviar, these sushi pieces acquire a festive touch and are especially delightful as a gastronomic novelty for fans of bold combinations. Served chilled, it highlights the freshness of all ingredients, and its vibrant look makes it worthy of a central place on any table.
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Crispy salad with pumpkin and beet greens is a true embodiment of freshness and vibrant flavors of Italian cuisine. Its roots trace back to the Mediterranean tradition of combining seasonal vegetables, greens, and light dressings. The sweet pumpkin contrasts well with the spicy arugula and tender beet tops, while fresh cilantro and basil add sophistication to the salad. Asparagus and endive provide texture, while lemon juice and grape seed oil highlight natural flavor notes. Pomegranate seeds can add a slight tartness and extra juiciness if desired. This salad is perfect as a light lunch or a side dish for fish and meat dishes, creating a harmonious blend of flavors and benefits.
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This exquisite salad combines the freshness of beets, the sweetness of prunes, and the spiciness of garlic, creating a harmony of flavors highlighted by a honey-lemon dressing. The roots of the dish trace back to European healthy eating traditions that value naturalness and ingredient balance. Beets add juiciness, prunes provide a light fruity tang, and garlic adds subtle sharpness. The honey-lemon dressing accentuates every flavor note while olive oil adds smoothness. The salad not only delights the palate but is also rich in vitamins, making it an excellent choice for a light dinner or healthy snack. It should be served chilled to enhance the freshness and vibrancy of the ingredients.
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Beet pkhali is a traditional Georgian dish that embodies the richness of Caucasian flavors. Its history traces back to ancient Georgian cuisine, where vegetable appetizers generously seasoned with nuts and spices became the region's hallmark. Beet pkhali captivates with the tender, slightly sweet texture of boiled beets that perfectly complements the aroma of cilantro, the spiciness of onions, and the softness of walnuts. Pomegranate seeds complete the composition, adding a bright tang and aesthetic appeal to the dish. Pkhali is served as neat balls garnished with fresh lettuce leaves, making it not only delicious but also an impressive element of the feast. It works well as an independent appetizer or as part of a traditional Georgian table, filling it with warmth and hospitality.
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Beetroot with prunes and yogurt is an exquisite combination of simple ingredients that originates from Russian cuisine. Historically, beetroot holds a special place in traditional dishes due to its natural sweetness and richness in vitamins. In this recipe, it harmoniously complements the tartness of prunes, the mild spiciness of garlic, and crunchy nuts. Dressed with natural yogurt, this salad gains softness and freshness, while spices enhance its depth of flavor. The dish is perfect as a standalone light dinner or a healthy side dish to main courses. It not only delights the taste buds but also nourishes the body with beneficial nutrients. The pleasant combination of sweet, sour, and salty makes it a true gastronomic find for lovers of healthy and delicious food.
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Oatmeal with beetroot and prunes is an unusual combination that gives a classic European dish a rich flavor and appetizing color. Beetroot, with its sweet earthy tone, harmonizes with the oats to create a delicate texture. Prunes add a light fruity tang and depth of aroma. This dish warms and nourishes, making it an ideal choice for breakfast or a light dinner. Rich in vitamins and beneficial substances, it positively affects digestion and provides an energy boost. Garnished with fresh parsley, the porridge gains additional freshness and flavor contrast. Perfect for those who appreciate the balance between health benefits and gastronomic pleasure.
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