Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
"Adjika" means "salt" in translation, there is indeed a lot of salt in the composition, and adjika is often used as a basic spice, it is added instead of salt and pepper. According to legend, adjika was invented by shepherds who took it to pastures to season food. It is difficult to find a dish where adjika would not find its application: it is smeared on pieces of meat or poultry before frying, shashlik is marinated in it, and it is served on the table with meat and fish appetizers. Hot pepper promotes rapid digestion of food, and this important property helps to cope with the many hours of Georgian abundant feast. Important point: walnuts are necessarily added to Georgian adjika, but tomatoes are not put in it.
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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.
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Khachapuri in Megrelian style is a true embodiment of Georgian culinary spirit. Originating from the sunny region of Mingrelia, this version of the famous cheese bread features a double portion of cheese—inside and on top—creating an incredibly rich and gooey flavor. The tender dough, enriched with butter, pairs perfectly with the aromatic filling of sulguni and Imeretian cheese. When baked, the surface is covered with an appetizing golden crust, while the melted cheese gives the dish a magical texture. Khachapuri in Megrelian style is perfect for cozy family evenings, festive gatherings, or simply enjoying the flavors of authentic Georgia. It is best served hot, complemented by a glass of red wine or fresh green tea.
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Badri Lemonjava, brand chef of "Megobari" and "Ojakhuri", shared the recipe with us.
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Odjakhuri is a soulful Georgian dish that embodies home comfort and culinary traditions of the region. The word 'odjakhuri' translates to 'family' in Georgian, as this dish is often prepared for large gatherings. The combination of juicy marinated pork, crispy potatoes, and aromatic tomato sauce with herbs creates a rich flavor that balances spiciness and tenderness. Svan salt and adjika give odjakhuri its distinctive Georgian accent, while the clay plate retains heat, making the dish especially appetizing. It is enjoyed with Georgian bread and complemented by a glass of red wine. This dish not only satisfies but also unites, reminding us of the importance of family traditions and warm evenings filled with flavor.
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Salmon carpaccio with lightly salted salmon, adjika, and horseradish is an exquisite dish inspired by Italian traditions. The lightness and tenderness of the salmon harmoniously combine with the bright spiciness of adjika and the sharpness of horseradish, creating a delightful contrast of flavors. The origins of carpaccio trace back to Venice, where it was first made from beef, but over time variations with fish became equally popular. This salmon version is a great choice for gourmets who appreciate freshness and sophistication. Corn salad adds a textural play, while the tomato-pepper sauce with garlic gives the dish richness and a slight sweetness. Such carpaccio would make an excellent appetizer for a festive table or an elegant option for a romantic dinner, highlighting the richness of Mediterranean cuisine.
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Chicken wings with adjika and garlic are a bright and aromatic dish from the rich traditions of Caucasian cuisine. Wings marinated in a spicy mix of mayonnaise, hot adjika, garlic, and black pepper acquire a rich flavor with pleasant spiciness and slight sourness. They are baked until golden brown while remaining juicy inside. This dish is perfect for friendly gatherings or family dinners and pairs well with fresh vegetables, herbs, and light sauces. The finished wings can be served as a standalone treat or as part of a meat feast, highlighting the hosts' hospitality and culinary skills.
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Lamb rack with homemade adjika and vegetable ratatouille is a masterpiece of French cuisine, combining tender meat with the richness of aromatic spices and vegetables. The origins of this dish trace back to Provence, where ratatouille is a traditional side dish highlighting the freshness of local produce. Juicy lamb rack infused with garlic-rosemary oil gains a rich flavor with subtle herbal notes. The slowly cooked vegetable ratatouille reveals the sweetness of peppers, zucchini, and eggplants, while homemade adjika adds a spicy kick and tomato tanginess. This dish is perfect for a festive dinner, blending rustic simplicity with the sophistication of haute cuisine.
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Kharcho with adjika and tomato paste is a rich, spicy Georgian soup filled with the aromas of Eastern spices and fresh herbs. Its history roots in the traditional cuisine of Georgia, where kharcho symbolizes home comfort and generous feasting. The dish is based on beef that simmers for a long time in broth, revealing its depth of flavor. Nuts add tenderness to the soup, while the combination of adjika and tomato paste brings spiciness with a slight tang. Spices like khmeli-suneli, saffron, and coriander fill the dish with warmth and spice. Kharcho pairs perfectly with aromatic bread or lavash, and its thick consistency makes it hearty and warming on cool evenings. This dish is a gastronomic journey to the heart of the Caucasus, filled with passion and traditions.
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This dish reflects the richness of Georgian cuisine, combining the aromas of spicy herbs and the heat of adjika. The roasted meat, thoroughly soaked in a marinade of basil, dill, and white balsamic vinegar, acquires a deep flavor and tender texture. Garlic adds spiciness while sour cream softens the heat of adjika, creating a harmonious balance. Onions roasted with the meat add a light sweetness, and cooking in a bag preserves the juiciness of each piece. This dish is perfect for festive gatherings, revealing the wealth of Georgian traditions. It pairs wonderfully with red wine and fresh vegetables, highlighting vibrant flavor nuances. From the first bite, it transports you to the heart of Georgia where food is more than just a meal; it's an art that brings people together at one table.
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Beef with adjika and tomatoes is a dish that combines rich meat flavor and the spiciness of traditional adjika. This recipe is inspired by Italian cuisine, where fresh tomatoes and aromatic spices play a key role. The tenderness of the stewed meat is achieved through the proper cooking process: first it releases its own juice, then absorbs the spicy sauce, while vegetables add freshness and sweetness to the dish. Onions, carrots, and tomatoes create a pleasant balance of flavors, while herbs finish the composition with a delicate aroma. This dish pairs wonderfully with side dishes like mashed potatoes or pasta. It is suitable for both family dinners and festive tables, delighting with its rich taste and appetizing appearance.
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Homemade adjika with apples is a fragrant and spicy condiment inspired by European culinary traditions. Its history traces back to ancient recipes of hot sauces that complemented dishes, giving them a rich flavor. In this interpretation, the tartness of apples, juiciness of tomatoes, and spiciness of horseradish harmoniously combine to create a perfect balance of flavors. Its delicate texture and rich bouquet of aromas make adjika a versatile addition to meat, fish dishes, and appetizers. It can be used as a sauce, marinade, or spicy addition to side dishes. Made at home, it retains freshness and natural taste qualities, giving each dish a special character. The spiciness is adjusted with salt and sugar, allowing for the creation of the perfect flavor tailored to one's gastronomic preferences.
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Homemade plum adjika is a vibrant embodiment of Georgian cuisine, combining the sweetness of fruits with the spiciness of spices. The history of this dish is rooted in the traditions of the Caucasus region, where spices and fresh vegetables are the basis for many sauces. Aromatic plums give adjika a rich, slightly sweet-and-sour taste that harmoniously complements the heat of chili peppers and the intense aroma of garlic. This adjika pairs perfectly with meat dishes as well as cheeses, enhancing the flavors of familiar foods. It can be used as a marinade for kebabs or a zesty addition to hot dishes. With its natural ingredients and simple preparation, homemade plum adjika will become an essential element in the kitchen for those who love rich and expressive flavors.
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The recipe was prepared in our kitchen by chef Dmitry Pogorelov. Our Russian white cabbage goes well with spicy southern sauces. The leitmotif of this very simple salad is the dressing : adjika, sunflower oil, soy sauce.
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Raw green ajika is a bright and aromatic sauce from Georgian cuisine, filled with the freshness of herbs and spicy zest. Unlike classic ajika, this version does not require cooking, preserving the richness of flavors. Sweet and hot peppers, garlic, basil, and parsley create a harmonious blend of spice and freshness, while the addition of vinegar and oil gives the sauce a delicate texture. This ajika perfectly complements meat dishes, vegetables, and even fresh bread with a special touch of spiciness. The recipe's origins delve deep into Georgian traditions where every meal is rich in flavors. This sauce not only decorates the table but also awakens the appetite with its rich aroma and vibrant taste.
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