Simple seasonal cooking from a small kitchen in Tbilisi.
Blanch 500 g of green beans until just tender. Fry a chopped onion in butter, add the beans, a handful of ground walnuts, garlic, coriander and a pinch of blue fenugreek. Finish with fresh cilantro and a splash of wine vinegar.
Wilt 1 kg of spinach, squeeze out the water and chop finely. Mix with walnut paste, garlic, coriander seed, marigold and a little vinegar. Shape into balls and top with pomegranate seeds.
A yeasted dough filled with sulguni, imeruli cheese and plenty of dill and green onion, baked until blistered.
© 2026 Mossgreen Kitchen