Adjika

Product detailed description

Adjika is a seasoning preparation of Georgian and Armenian cuisine. It is a slightly spicy spice with a very unusual and charming taste, which hides coriander, garlic, savory and chili. The aroma is surprisingly delicate and discreet, the color is reddish after sweet paprika.

Ingredients: Paprika, coriander, garlic, fenugreek, salt (max. 15%), savory, basil, chili, bay leaf.

Use:
Adjika is excellent for seasoning lamb, poultry, when preparing baked potatoes and vegetables. It stands out best if the spices are mixed with oil and left to stand for at least one day. Thanks to this, the taste of adjika will transfer to the oil, and then more easily to the food. We recommend a combination of adjika and eggplant or patisson.

Eggplants with walnuts and adjika - you will need:

• 1 kg eggplant,
• 300 g walnuts,
• 7 tablespoons of oil,
• 1–2 heaping teaspoons of adjika,
• 1 teaspoon of chili (or to taste),
• 1 red onion,
• salt,
• fresh coriander.

Procedure: Fry the eggplants in oil, which we have cleaned and cut into slices. Fry the first side at a low temperature and cover with a lid, fry the second side quickly and leave uncovered. Add adjika, chili and salt to taste to the ground walnuts. Mix thoroughly - a thick paste will form, which we spread in an even layer on the fried eggplant slices. Garnish with coriander and onion. Serve as an appetizer on a leaf of fresh lettuce.

Storage: Keep dry and close carefully.