Cultural Background: A tart plum sauce made from unripe sour plums, tkemali is a defining sauce of Georgian cuisine, its sharp acidity traditionally used to cut through the richness of grilled meats, and made in both green (unripe) and red (ripe) versions depending on the season. Tips: • Sour, unripe plums are essential for the […]
Cultural Background: A rich, creamy walnut sauce spiced with Georgian blue fenugreek, marigold and garlic, satsivi is traditionally served over poached chicken or turkey, especially during Georgian New Year and Christmas celebrations, its name meaning 'cold' as it's typically served chilled. Tips: • Blending the walnuts as finely as possible gives the smoothest, most luxurious […]
Cultural Background: A fiery, aromatic chile paste from Georgia (and neighbouring Abkhazia), adjika combines hot peppers, garlic and a distinctive blend of Caucasian herbs and spices, traditionally used both as a condiment and as a seasoning paste stirred into stews and marinades. Tips: • Wear gloves when handling this quantity of hot chiles to avoid […]
Cultural Background: A close cousin of satsivi, bazhe is a Georgian walnut sauce typically thinner and used more broadly as a table sauce, spooned over vegetables, poultry, and used to dress the layered eggplant and walnut dish badrijani. Tips: • Processing the walnuts thoroughly before adding water gives a much smoother, less grainy final sauce. […]
Cultural Background: A thick, tangy-sweet pomegranate molasses sauce, narsharab is an Azerbaijani specialty made by slowly reducing sour pomegranate juice, traditionally served with grilled meats and fish, its deep ruby colour and bright acidity prized across the Caucasus and wider Persian-influenced region. Tips: • Use a wide, heavy-bottomed pan to help the juice reduce evenly […]