Recipe Catalog
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This refreshing drink combines the beneficial properties of spirulina, the gentle tartness of apple, and the creamy texture of matsoni. Spirulina is an ancient superfood rich in proteins and antioxidants, while matsoni, a traditional fermented dairy product, adds softness and rich flavor to the drink. Ice makes it refreshing, and honey adds natural sweetness. The drink is perfect for morning awakening or a light snack. Its green hue symbolizes natural purity, while its rich taste provides a boost of energy. Just blend all the ingredients together to create a healthy and delicious drink that delights with its simplicity and sophistication.
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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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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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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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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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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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Omelet with matsuni is a refined dish of Armenian cuisine that combines the tenderness of eggs and the refreshing sour taste of matsuni. Historically, matsuni is widely used in Caucasian gastronomy, adding a characteristic tang and lightness to dishes. In this recipe, tomatoes and sweet peppers provide juiciness and richness, while chopped cilantro adds a fresh aroma. The omelet turns out airy and soft, with its flavor revealed through the balance of the sour dairy note and the mild spiciness of black pepper. Ideal for breakfast or a light dinner, it pairs well with lavash or fresh herbs. Quick preparation makes it an excellent choice for a busy day when you want something simple yet exquisite.
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Matsuni with dried fruits and oatmeal is a refined blend of Georgian traditions and healthy ingredients. This dessert, inspired by ancient culinary customs, is a delicate treat that harmoniously combines the sour taste of matsuni with the natural sweetness of dried fruits. Crunchy oatmeal roasted with honey and fragrant cinnamon adds a special texture and warmth of Eastern spices to the dish. Such a breakfast or snack not only delights with its taste but also nourishes the body with beneficial substances, providing energy and vigor for the whole day. In Georgia, matsuni is considered a source of longevity, and its combination with dried fruits is an excellent way to maintain health and enjoy natural flavors.
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Matsuni shake is a refreshing drink from Georgian cuisine that combines the gentle tartness of matsuni, the sweetness of mango puree, and the aroma of cinnamon. This shake is a true find for those who love unusual flavor combinations. Matsuni, being a traditional Georgian fermented dairy product, gives the drink lightness and freshness while mango adds an exotic fruity note. Cinnamon syrup enriches the aroma making it warm and spicy while ice adds coolness to the drink. This shake is perfect for summer days when you crave something light yet flavorful. An ideal option for breakfast or a light snack, it not only quenches thirst but also provides enjoyment with every sip. Garnishing the drink with a mint leaf or a piece of mango can highlight its sophistication and originality.
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The 'Matsuni-Cucumber' salad is an exquisite Georgian dish that combines the freshness of cucumbers, tenderness of chicken, sweetness of prunes, and the nutty aroma of walnuts. Dressed with matsuni, a traditional Georgian sour milk product, it gains a light tang and pleasant creamy texture. Historically, Georgian cuisine is renowned for its natural and balanced flavors, with matsuni being an integral part. This salad is perfect for a light dinner or festive table, adding an exotic touch to the usual menu. The combination of sweet and salty creates a multifaceted taste while the nuts add a crunchy texture. Light, nutritious, and unusual - it makes an excellent addition to Georgian dishes and offers a sense of culinary travel.
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