L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
ChuchvaraUzbek cuisine
Paella dish
CoxinhaBrazilian cuisine
Paella dish
Kung Pao ChickenChinese cuisine
Paella dish
DranikiBelarusian cuisine
Paella dish
RamenJapanese cuisine
Paella dish
Eclairs with custardFrench cuisine
Paella dish
Baked AlaskaAmerican cuisine
Paella dish
Easter KulichRussian cuisine
Paella dish
Porrusalda con bacalao fish soupSpanish cuisine
Paella dish
Toffee SticksBritish cuisine

Brotseuli

1 serving

15 minutes

Recipe from Mamiya Jojua, chef of the restaurant "Kazbek".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
408
kcal
8.5g
grams
1.6g
grams
92.7g
grams
Ingredients
1serving
Mint
20 
g
Tarragon (estragon)
40 
g
Parsley
20 
g
Sorrel
20 
g
Dill
20 
g
Cilantro
20 
g
Georgian cress (tsitsmati)
60 
g
Cucumbers
80 
g
Spring onion
20 
g
Pink tomatoes
400 
g
Pomegranate seeds (arils)
60 
g
Narsharab (pomegranate sauce)
80 
ml
Svan salt
8 
g
Cooking steps

  • 1

    Wash all the greens, dry them, and add sliced tomatoes.

    Required ingredients:
    1. Mint: 20 g
    2. Tarragon (estragon): 40 g
    3. Parsley: 20 g
    4. Sorrel: 20 g
    5. Dill: 20 g
    6. Cilantro: 20 g
    7. Georgian cress (tsitsmati): 60 g
    8. Cucumbers: 80 g
    9. Spring onion: 20 g
    10. Pink tomatoes: 400 g

  • 2

    Place on a large plate, sprinkle with pomegranate seeds, season with Svan salt, and drizzle with narsharab sauce.

    Required ingredients:
    1. Pomegranate seeds (arils): 60 g
    2. Narsharab (pomegranate sauce): 80 ml
    3. Svan salt: 8 g

Similar recipes