Georgia is a country I would love to visit. A friend traveled there a few years ago, and came back raving about the scenery, the people, and the food and wine.
Until I get the opportunity to visit Georgia myself, my taste buds will have to do the traveling.
There’s a good local Georgian restaurant we visit occasionally in the winter months for their rib-sticking fare like hachapuri (cheese-filled flat bread), hearty soups and casseroles.
(I haven’t tried a Georgian dessert – we’re always too full to consider even sharing one.)
I also have yet to try my hand at Georgian cuisine, aside from lobio. This simple salad of kidney beans tossed with fresh herbs makes a nice lunch with toasted pitta.
Lobio
(serves 4)
- 1 tsp coriander seeds
- 3 Tb olive oil, divided
- 1 small onion, halved and thinly sliced
- 2x400g tins kidney beans
- 2 tsp vinegar
- 1 clove garlic, minced
- salt and pepper
- 1/2 cup parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- Rinse and drain the kidney beans, and tip into a mixing bowl.
- In a small frying pan over a medium flame, toast the coriander seeds until fragrant. Crush with a mortar and pestle.
- In a small bowl, whisk together the olive oil, vinegar, garlic, and coriander. Season with salt and pepper.
- Toss the dressing with the beans. Add the chopped herbs and toss again.
- Leave for half an hour for the flavours to marry before serving.
Ten More Bites 
Looks yummy.. surely going to try this..
Thank you, hope you like it 🙂
I love Georgian cuisine!
Can’t wait to try this recipe out 🙂
Thanks, hope you like it 🙂