Ajapsandali is a traditional Georgian vegetable stew which is typically served cold. There are many variations of ajapsandali, you can boil it in a pot, add potatoes, green beans, zucchini etc.
Food Journalist, Culinary Book Author, Editor
Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.
Ekala (Smilax excelsa) is a type of wild, perennial plant which is used in the kitchen of the Western Georgia, typicall…
Pkhali is a type of appetizer which is very typical to Georgian kitchen. Pkhali is made of chopped and seasoned spinach…
Ajika is a hot, spicy, appetizing pepper paste from the region of Abkhazia. Its concentrated flavor and wonderful tast…
Svanetian salt comes from the mountainous region of Georgia, Svaneti. Svanetian salt is very easy to make and preserve.…