Dishes from the country of Georgia, which is situated above Turkey between Europe and Asia, tend to be on the heavy side. Fans of comfort food will find plenty to enjoy during a visit to this beautiful Caucasus region of Eurasia.
Georgian tables are often filled with dishes meant to share, such as freshly baked cheese stuffed bread (khachapuri) or plump dumplings with a savory meat filling (khinkali) or platters of skewered meat roasted over an open flame. Beyond meat, cheese and bread, two other ingredients make a popular appearance in Georgian cuisine.
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One is the frequent use of walnuts as an ingredient, often finely chopped and blended into the dish. The other is a spice blend, khmeli suneli, fondly referred to as Georgian curry. It is made with blue fenugreek, ground marigold flowers and other spices. You can find it is the international section of some grocery stores, or alternatively use 1/2 teaspoon each of turmeric, ground coriander and blue fenugreek.
Walnuts and khuni sunili both make an appearance in this deceptively simple Georgian salad. This refreshing dish is a welcome addition to a Georgian feast, which is always accompanied by a nice bottle (or jug) of Georgian wine.
Yield up to 4 appetizer size salads
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