Woolworths Taste – August 2019

PHOTOGRAPHS

@FOODETC, @TREMBOM, @WHERETOEAT.IT, OLD TBILISI GARDEN

TABLE TALK

TREND

By Georgia!

There’s more to Georgian food than cheesy bread alone. The Georgian

tradition of supra – or feasting – features an array of fantastic dishes

Tklapi

Home baker @trembom

found these beautiful

swathes of fruit leather at

Batumi market in Georgia.

Known as tklapi, it’s

traditionally made from sour

plums and can be eaten on

its own or added to meat

dishes and sauces to lend

a sour taste. Sweeter versions,

made with apricots and

peaches, are also common.

Soko ketze

The team at Old Tbilisi Garden in New York make

these cheese-stuffed mushrooms, or, as New York

Times reviewer Ligaya Mishan described them,

“mushroom-stuffed cheese”. Also on the menu,

a range of khachapuri options, including the

boat-shaped variant, adjaruli khachapuri, lobio –

a spiced bean stew, kebabs, and Georgian sodas

laced with tarragon, cream or pear.

Khinkali

A few thousand kilometres from

Georgia, in Lithuania, food critics

@wheretoeat.it found this example

of Georgian food at a restaurant

called Kaukazo Gerybes. Its

Georgian and Armenian owners

offer a range of Caucasian

dishes, from soupy khinkali –

dumplings filled with juicy lamb

and beef – to Georgian peppermint

tea, and dried fruit from the region.

Pkhali
Is it a pesto? Is it a salad? Pkhali is traditionally
made using walnuts, spices and minced
veggies, like this spinach-and-beetroot version
(above), made by Swedish blogger Paul Karjus
of @foodetc. “I went to Georgia a couple of
years ago and really loved the food there,”
says Paul. He adds that there are at least three
Georgian restaurants in Stockholm, where he’s
now based. Also pictured here are two other
typical dishes: home-made flatbread and brinjal
rolls stuffed with a sesame-and-walnut mix.

30 TASTE AUGUST 2019