- Adjarian khachapuri are open, boat-shaped breads with a cheese filling and an egg. This version uses tvorog (quark or farmer cheese) and feta for the filling.
Read More - Apple cake with cinnamon: pieces of apple are covered with batter and baked until cooked through.
Read More - Bread kvass is made by steeping dried rye bread and adding mint. After fermentation, it is refrigerated for several days.
Read More - Dressed herring is a salad in which fish and onions are covered with layers of cooked vegetables, eggs and mayonnaise. It is refrigerated overnight before serving to allow the layers to absorb the dressing.
Read More - Pork tenderloin in a marinade of blackcurrant nectar, lemon juice, onion, garlic and spices. The meat is marinated whole, then roasted on a rack.
Read More - A dessert made with sour cream and sweetened condensed milk, with pieces of prune and hazelnut. Chill it in the freezer before serving.
Read More - A sponge cake with prunes and nuts placed at the bottom of the pan before the batter is added. Turn it out onto a serving plate after baking. Other dried fruit or apples can replace the prunes.
Read More - A tvorog cake with thin slices of quince, dried fruit, nuts and seeds. You can use apple instead of quince and flour instead of semolina.
Read More - These small rolls are made with tvorog (quark or farmer cheese) dough and a filling of nuts and dried fruit. Raisins, dried cranberries or prunes work well in the filling.
Read More - Shakshouka - Middle East dish of eggs poached in vegetable sauce with cheese, herbs, and spices. As the core component of the dish is improvisation, a huge variety of recipes is out there.
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