I grew up during the cold war, which is perhaps why I continue to keep the stereotype of Slavic food as something drab and dreary. And, as I explore the cuisines of Eastern Europe and the former Soviet Union, I continue to be pleasantly surprised.
Georgian cuisine is vibrant, with familiar flavors (though by this stage in my culinary adventure few flavors are not familiar) but some surprises in combinations I wouldn't have expected. This is what I cooked
Georgian Meat Skewers
- Tovuq Tabaka
The Georgian version of chicken under a brick, served with:
- Soko Arazhanit
Mushrooms in Cream
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