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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":509,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"region":555,"baseServings":556,"prepMinutes":475,"cookMinutes":557,"restMinutes":558,"difficulty":559,"course":560,"diet":562,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":584,"updatedAt":584,"authorSlug":585,"summary":586,"localeSlug":550,"alternates":587},[394,397,400,403,406],{"answer":395,"question":396},"Salt the slices for 30 minutes, which draws out water and collapses the spongy cell structure, then dry them thoroughly. Fry in a properly hot pan so the surface sets immediately, and add oil in small amounts between batches rather than flooding the pan at the start. Roasting instead of frying cuts the oil further if that is the priority.","How do I stop the aubergine soaking up so much oil?",{"answer":398,"question":399},"The slices are either too thin, undercooked, or still warm. They need to be floppy enough to bend without cracking, which means frying until they are properly soft, and completely cool before rolling. Aim for 6–7 mm thick slices, and start the roll from the narrow end with the filling spread only on the front two thirds.","My rolls keep tearing. What am I doing wrong?",{"answer":401,"question":402},"You should — an hour in the fridge is part of the recipe, not a convenience. The rolls firm up so they hold their shape, and the garlic in the filling loses its raw bite. They are at their best made in the morning for the evening, or even the day before, with the pomegranate added just before serving.","Can I make badrijani nigvzit ahead of time?",{"answer":404,"question":405},"Nothing reproduces walnut properly here — its particular oiliness and slight bitterness are the point, and almonds or cashews give a sweet, flat filling. If nuts are off the table entirely, roll the aubergine around a garlicky white bean purée instead, which is a different dish but works on the same principles.","What can I use instead of walnuts?",{"answer":407,"question":408},"No, and you should not. The skin holds each slice together during frying and rolling, and without it the flesh collapses into a paste when you try to roll it. Just trim the stem end and slice lengthways, discarding the two outermost slices that are mostly skin.","Do I need to peel the aubergines?",[410,411,412,413,414,415],"Slice the aubergines lengthways about 6–7 mm thick. Thinner slices tear when rolled; thicker ones stay firm in the middle and will not curl.","Salt the slices for 30 minutes and pat them properly dry. Wet aubergine spits in the oil and soaks up far more of it.","Get the pan genuinely hot before the first slice goes in. Aubergine dropped into warm oil absorbs it instead of frying in it.","Cool the slices completely on a rack, not on kitchen paper — trapped steam makes the undersides soggy and they will tear as you roll.","Loosen the walnut paste with cold water a spoonful at a time until it is spreadable but still holds its shape. Stiff paste splits the aubergine as you roll.","Season the filling until it tastes slightly too sharp on the spoon. After an hour in the fridge with the aubergine, it will be exactly right.","🍆","Badrijani nigvzit is aubergine and walnut paste, and the whole dish hangs on the contrast between them. Long slices of aubergine are fried until they are silky and deep gold, then cooled and rolled around a filling of ground walnuts, raw garlic, coriander and enough wine vinegar to make the paste taste bright rather than heavy. Chilled for an hour, the rolls firm up and the flavours stop being two separate things — the aubergine goes sweet and creamy, the filling stays sharp. Pomegranate seeds scattered over the top add pops of acid. They are eaten cold with the fingers or a fork, and they are on the table at essentially every Georgian gathering.","This belongs to the Georgian cold table, the standing spread of dishes that arrives before anything hot and stays put for the rest of the night. Badrijani sits next to pkhali, pickled jonjoli and cheese, and it comes from the same logic: walnut paste as a way of making vegetables substantial enough to carry a meal, developed in a country where the Orthodox fasting calendar removed meat and dairy from the table for months at a time each year.\n\nAubergines arrived in Georgia from Persia and took hold most firmly in Kakheti, the eastern wine region, where the summers are hot enough to grow them well. The name is plain: badrijani is aubergine, nigvzit means with walnut. There is no folklore attached and nobody claims a founding story — it is simply a good use of two things that grow in the same place, and it spread across the country on merit.\n\nThe cooking argument is about the aubergine. Frying gives the best texture, full stop: the slices go silky and take on a caramelised edge that grilling and baking do not reproduce. The cost is oil, and aubergine drinks it in astonishing quantities if you let it. Georgian cooks salt the slices first to draw out water and firm the flesh, which reduces absorption significantly, and they fry in a hot pan rather than a moderate one so the surface seals before the interior can act like a sponge. Baking or griddling is a legitimate lighter alternative and many home cooks now use it — the rolls are still good, just less rich and slightly drier. What matters more than the cooking method is the filling: it should taste noticeably sharp and garlicky on its own, because the aubergine will mute it considerably once they are rolled together and chilled.","Badrijani keeps 3 days refrigerated in a covered container and the flavour deepens by the second day. Keep them in a single layer if you can — stacked rolls press flat and the filling squeezes out. Add the pomegranate seeds only at the last minute, because they bleed pink juice and go soft overnight. Do not freeze: aubergine turns to mush on thawing and the walnut paste separates into oil and grit.",[421,422,423,424],"Salting is timed and explained, so the aubergine absorbs a fraction of the oil it otherwise would.","The walnut filling is deliberately over-seasoned to account for how much the aubergine mutes it after chilling.","A lighter oven method is given honestly, with what you gain and what you lose.","Made entirely ahead — an hour in the fridge is a requirement, not a convenience.",[426,427,428,429],"Wide frying pan","Food processor","Wire cooling rack","Colander",{"fat":431,"carbs":432,"fiber":433,"sugar":433,"protein":434,"calories":435,"estimated":8},36,18,8,10,420,[437],"Part of a cold Georgian table with pkhali, pickles and bread, or on their own with a glass of dry amber wine.",[439,442,445],{"name":440,"description":441},"Nigvziani badrijani with fresh herb layer","A layer of coriander and dill leaves laid on the aubergine before the paste, so each roll has a green stripe through it. Common in Tbilisi restaurants.",{"name":443,"description":444},"Aubergine and walnut salad","Skip the rolling: fry the aubergine in cubes and toss with the same walnut paste and pomegranate. Faster, less pretty, and what people actually make on a weeknight.",{"name":446,"description":447},"Badrijani with sulguni","A modern restaurant version with a thin slice of brined cheese rolled in alongside the walnut paste. Not fasting food any more, but very good.",[449,455,459,463,469,474,478,482,485,488,491,495,498,501,503,507],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"eggplant","large aubergines, sliced lengthways 6–7 mm thick","piece","For the aubergine",{"qty":456,"name":457,"unit":458,"group":454},2,"coarse salt, for drawing out water","tsp",{"qty":460,"name":461,"unit":462,"group":454,"noScale":8},120,"sunflower or other neutral oil, for frying","ml",{"qty":464,"ref":465,"name":466,"unit":467,"group":468},250,"walnuts","shelled walnuts","g","For the walnut paste",{"qty":470,"ref":471,"name":472,"unit":473,"group":468},5,"garlic","garlic, peeled","clove",{"qty":475,"ref":476,"name":477,"unit":467,"group":468},30,"cilantro","fresh coriander, leaves and stems",{"qty":479,"ref":480,"name":481,"unit":458,"group":468},1.5,"coriander-seed","ground coriander seed",{"qty":483,"name":484,"unit":458,"group":468},1,"blue fenugreek (utskho suneli)",{"qty":486,"name":487,"unit":458,"group":468,"optional":8},0.5,"dried marigold petals, ground",{"qty":486,"ref":489,"name":490,"unit":458,"group":468},"chili-flakes","chilli flakes",{"qty":456,"ref":492,"name":493,"unit":494,"group":468},"vinegar","red wine vinegar","tbsp",{"qty":486,"ref":496,"name":497,"unit":453,"group":468},"onion","small onion, grated",{"qty":499,"name":500,"unit":462,"group":468},60,"cold water, to loosen",{"qty":483,"name":502,"unit":458,"group":468},"fine salt",{"qty":486,"ref":504,"name":505,"unit":453,"group":506},"pomegranate","pomegranate, seeds only","To finish",{"qty":483,"ref":476,"name":508,"unit":494,"group":506},"coriander leaves, to scatter",[510,515,519,523,526,529,532],{"tip":511,"text":512,"title":513,"timerSeconds":514},"Dry slices are the difference between frying and deep-frying by accident.","Lay the slices in a colander, salting each layer as you go, and leave 30 minutes. Beads of water will collect on the surface and the slices will go slightly limp. Rinse briefly if they look heavily salted, then press them dry between kitchen towels.","Salt the aubergine",1800,{"tip":516,"text":517,"title":518},"If a slice sits in the pan without sizzling, the oil is too cool and it will absorb everything.","Heat a thin film of oil in a wide pan until it shimmers, then fry the slices in a single layer for 2–3 minutes a side, until they are deep gold, floppy and translucent at the edges. Add oil between batches only as needed and let it heat before the next slices go in.","Fry until silky",{"text":520,"title":521,"timerSeconds":522},"Lift the slices onto a wire rack in a single layer and leave until completely cool, at least 20 minutes. Stacking them or resting them on paper traps steam, and steamed aubergine tears the moment you try to roll it.","Cool them flat",1200,{"text":524,"title":525},"Pulse {qty:walnuts} of walnuts with the garlic until they form a damp paste that clumps around the blade. Add the fresh coriander, ground coriander, blue fenugreek, marigold, chilli, vinegar, grated onion and salt and pulse again to a thick green-flecked paste.","Make the walnut paste",{"text":527,"title":528},"Beat in the cold water a spoonful at a time until the paste is soft enough to spread but still holds a ridge from the spoon. Taste it: it should be aggressively garlicky and sharp, a step past comfortable, because the aubergine will flatten it considerably.","Loosen and over-season",{"text":530,"title":531},"Lay a cooled slice flat, spread a heaped teaspoon of paste over the front two thirds, and roll it up from the narrow end, keeping it snug but not tight enough to squeeze the filling out. Set each roll seam down on a plate.","Roll",{"text":533,"title":534,"timerSeconds":535},"Cover and refrigerate at least 1 hour so the rolls firm up and the garlic settles. Just before serving, scatter over the pomegranate seeds and coriander leaves — add them earlier and the seeds bleed pink into the paste.","Chill, then finish",3600,"bad-ri-JAH-nee NIG-vzeet",[538,542,546],{"note":539,"swap":540,"original":541},"Much less oil and far less work at the stove, but the slices are drier and lack the caramelised edges. Roast until floppy and clearly browned or they will not roll.","Brush the slices with oil and roast at 220°C for 20–25 minutes, turning once","Fried aubergine",{"note":543,"swap":544,"original":545},"Fruitier and less aggressive. Use about half again as much, and taste, since pomegranate molasses brings sweetness the vinegar does not.","Pomegranate molasses, or 2 tbsp pomegranate juice","Red wine vinegar",{"note":547,"swap":548,"original":549},"A reasonable one-jar answer. Skipping the Georgian spices entirely still leaves a good garlic-walnut roll, just a more generically Mediterranean one.","1½ tsp khmeli suneli","Blue fenugreek and marigold","badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","Badrijani Nigvzit","ბადრიჯანი ნიგვზით","georgia","Kakheti",4,25,90,"easy",[561],"appetizer",[563,564,565,566],"vegan","vegetarian","gluten-free","dairy-free",[451,465,471,504],[569,572,574,576],{"alt":570,"src":571},"Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander","\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-4x3.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-1x1.jpg",[579,580,581,582,583,504,563],"badrijani nigvzit","eggplant rolls","walnut paste","georgian appetizer","aubergine","2026-08-20","dishroute-kitchen","Fried aubergine strips rolled around a sharp garlic-and-walnut paste loosened with vinegar, chilled until firm and finished with pomegranate seeds and coriander.",{"en":588},"\u002Frecipe\u002Fbadrijani-nigvzit",{"items":590,"total":434,"page":483,"limit":862,"hasMore":863},[591,627,637,667,697,727,754,783,808,836],{"slug":592,"title":593,"shortTitle":594,"nativeName":595,"romanized":596,"countrySlug":554,"region":597,"baseServings":556,"prepMinutes":475,"cookMinutes":598,"restMinutes":558,"difficulty":599,"course":600,"diet":602,"mainIngredients":603,"images":609,"keywords":619,"publishedAt":584,"updatedAt":584,"authorSlug":585},"adjarian-khachapuri","Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","Adjarian Khachapuri","აჭარული ხაჭაპური","Acharuli khachapuri","Adjara",15,"medium",[601],"bread",[564],[604,605,606,607,608],"flour","mozzarella","feta","eggs","butter",[610,613,615,617],{"alt":611,"src":612},"Boat-shaped Georgian cheese bread with a golden crust, bubbling cheese and a raw egg yolk in the centre","\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-1x1.jpg",[620,621,622,623,624,625,626],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus",{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"region":555,"baseServings":556,"prepMinutes":475,"cookMinutes":557,"restMinutes":558,"difficulty":559,"course":628,"diet":629,"mainIngredients":630,"images":631,"keywords":636,"publishedAt":584,"updatedAt":584,"authorSlug":585},[561],[563,564,565,566],[451,465,471,504],[632,633,634,635],{"alt":570,"src":571},{"alt":570,"src":573},{"alt":570,"src":575},{"alt":570,"src":577},[579,580,581,582,583,504,563],{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":554,"region":642,"baseServings":556,"prepMinutes":643,"cookMinutes":644,"difficulty":559,"course":645,"diet":647,"mainIngredients":648,"images":651,"keywords":661,"publishedAt":584,"updatedAt":584,"authorSlug":585},"chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","Chakhokhbili","ჩახოხბილი","Kartli",20,45,[646],"main",[565,566],[649,650,496,476,471],"chicken","tomato",[652,655,657,659],{"alt":653,"src":654},"Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil","\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-1x1.jpg",[638,662,663,664,665,666],"georgian chicken stew","tomato stew","coriander","tarragon","one pot chicken",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"countrySlug":554,"region":555,"baseServings":433,"prepMinutes":672,"cookMinutes":499,"restMinutes":673,"difficulty":599,"course":674,"diet":677,"mainIngredients":678,"images":680,"keywords":690,"publishedAt":584,"updatedAt":584,"authorSlug":585},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","Churchkhela","ჩურჩხელა",40,1440,[675,676],"dessert","snack",[563,564,566],[465,679,604],"grapes",[681,684,686,688],{"alt":682,"src":683},"Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside","\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-1x1.jpg",[668,691,692,693,694,695,696],"georgian candy","grape must","walnut","tatara","no added sugar","kakheti",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":554,"region":702,"baseServings":703,"prepMinutes":557,"cookMinutes":704,"difficulty":599,"course":705,"diet":707,"mainIngredients":708,"images":711,"keywords":721,"publishedAt":584,"updatedAt":584,"authorSlug":585},"kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","Kharcho","ხარჩო","Samegrelo",6,130,[706],"soup",[565,566],[709,465,710,471,476],"beef-shank","rice",[712,715,717,719],{"alt":713,"src":714},"A deep bowl of thick reddish Georgian beef soup with rice, walnut oil on the surface and chopped coriander","\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-1x1.jpg",[698,722,723,693,724,725,726],"georgian soup","beef soup","tklapi","sour plum","mingrelian",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":554,"region":732,"baseServings":556,"prepMinutes":499,"cookMinutes":598,"restMinutes":672,"difficulty":733,"course":734,"diet":735,"mainIngredients":736,"images":739,"keywords":749,"publishedAt":584,"updatedAt":584,"authorSlug":585},"khinkali","Khinkali (Georgian Twisted Soup Dumplings)","Khinkali","ხინკალი","Khevsureti and Pshavi","hard",[646],[],[604,737,738,496,476],"ground-beef","ground-pork",[740,743,745,747],{"alt":741,"src":742},"A plate of pleated Georgian khinkali dumplings with twisted topknots, dusted with coarse black pepper","\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-1x1.jpg",[728,750,751,626,752,753],"georgian dumplings","soup dumplings","minced meat","pleated dumplings",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":554,"region":759,"baseServings":556,"prepMinutes":643,"cookMinutes":760,"restMinutes":761,"difficulty":559,"course":762,"diet":764,"mainIngredients":765,"images":766,"keywords":776,"publishedAt":584,"updatedAt":584,"authorSlug":585},"georgian-lobio","Lobio (Georgian Spiced Kidney Bean Stew)","Lobio","ლობიო","Racha and Imereti",105,480,[763,646],"side",[563,564,565,566],[496,465,471,476],[767,770,772,774],{"alt":768,"src":769},"A clay pot of thick Georgian red bean stew topped with chopped coriander, walnuts and pomegranate seeds","\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-1x1.jpg",[777,778,779,780,693,781,782],"lobio","georgian beans","kidney bean stew","vegan georgian","mchadi","fasting food",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":554,"region":788,"baseServings":703,"prepMinutes":644,"cookMinutes":644,"restMinutes":789,"difficulty":559,"course":790,"diet":791,"mainIngredients":792,"images":795,"keywords":805,"publishedAt":584,"updatedAt":584,"authorSlug":585},"pkhali","Pkhali (Georgian Walnut and Vegetable Pâtés)","Pkhali","ფხალი","Imereti",240,[561],[563,564,565,566],[465,793,794,471,504],"spinach","beetroot",[796,799,801,803],{"alt":797,"src":798},"Three small Georgian walnut pâté balls 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