Caucasian cuisine Photo: Archives of press services
Tkemali "Gentle" is ideal for chicken and game, giving the dishes an exquisite taste. Photo: Archives of press services
Solving Caucasian longevity
A special place in the Caucasian cuisine is occupied by sauces andseasonings. Due to the variety of unusual fresh flavors, they gained fame far beyond the borders of Georgia. Georgian sauces do not resemble anything European - neither in composition nor in cooking technology, they are based on natural fruit purees and juices, nuts and vegetable pastes. One of the secrets and surprising features of Caucasian cuisine is that the same sauce can be used in combination with various products, while receiving different dishes and emphasizing their taste with exquisite shades - spicy, spicy, tart-sour. Satseli is one of the most important sauces for Georgian cuisine, the basis of all the basics. And this is quite logical, since “satsiebel” in Georgian means precisely “sauce”. Prepare it from ripe tomatoes, generously seasoned with cilantro and dill. Then coriander, ombalo, ucho-suneli, and blue fenugreek are added to the tomato mixture. To these spices you can add basil, marjoram, red paprika, and in some Satsabeli recipes you can also find Bulgarian pepper. Not less honorable place in Georgian cuisine is occupied by Tkemali sauces, which are made from the fruits of wild plum tree. Tkemali fruits taste sour, for lovers of savory tastes. When added to tkemalie mashed potatoes of various spices, spices, herbs and greens, spiciness, acid and sweetness are regulated. Narsharab sauce is considered the most exquisite. Translated from the Azerbaijani "nar" - pomegranate, "sharab" - wine. In terms of color and consistency, narsharab really resembles thick red wine, and its tart, slightly sweet taste can conquer the heart of any gourmet.
