I can actually do it in a common use park we have if y’all want. Fairfax District
Unless someone has a backyard they want to offer up.
What Plaza?
The one with the restaurant this topic is about (Kavkaz)
Looks incredible, but I would have pictured you a mangal man…
My Russian friends have promised to make shashlik when they move into their new house. And @bruins I make a mean khachapuri - I didn’t take pictures last time, but its the boat shaped type with soft cheese and eggs, Best Khachapuri Recipe - How to Make Georgian Egg Bread. My friends brought me an assortment of Georgian spices from Kitchen Ceremony, http://kitchenceremony.com/. Its in Cyrillic so @Nemroz can read it at least. I have puzzled out most of them, but they are all delicious.
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niiiice… yea that’s in russian.
Xachapuri really is any baked cheese bread… the ones you’re talking about we call Adjarian (Adjaruli in georgian) Khachapuri . I never had the egg ones believe it or not… not something we had anywhere i grew up. I’m more American than Armenian though so I have an Egg type of grill/smoker and a hibachi, but whenever i see family or cousins, we always rock their mangal
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Can I ask what green borsh is like? Is it kind of like caldo verde or more gumbo z’herbes…? Something else entirely? I’ve been really curious about various permutations of dishes using fresh greens.
I can’t compare it. It’s not thick, it’s served hot or cold and has sourness from loads of sorrel. Once people cheat with lemon it’s not the same. Hard boiled egg and potato for textures.
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Dishes with large quantities of sorrel don’t taste like anything else I’ve had. It’s a very specific flavor.
Where is this photo from? Overseas?
I pulled it off the internet. I don’t remember where. Wherever it is I would love to be there!
Argh I was hoping it might be somewhere in LA
There are places here that do it but they cook out of view most of the time. Golden Fork 2 comes to mind . We need to do a meetup at one of our places
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Great job! Thanks
I have sorrel in my vegetable boxes. I will have to find a recipe for this and make it.
Hmm. Apparently it’s not the same plant, and for the soup it’s usually dried.
Recipe I found had it fresh, Shchavel Borscht (Sorrel Soup) Recipe. Its a Ukrainian, not an Armenian version. I’m just looking for ways to use sorrel, because its delicious, and I have a lot of it.
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If it’s sour then it’s the right sorrel. If not then you just sauté it with some garlic and don’t bother.
@robert yes, Aveluk and what we call shavel (sorrel) are different. Aveluk must be fried and isn’t sour, shavel is very sour and amazing for green (spring time) borsh
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The distinction between frying vs making soup is interesting. Is that purely cultural or is there a practical reason (like, frying sorrel would concentrate it too much and be unbearably sour or something)? I promise I’m not trying to be pedantic, I just grew up not eating a lot of greens so I’m genuinely fascinated by how people use them.
Mine is both sour and very lemony. I think green borsch is in my future…
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