This dish is another mix of different cuisines: Iranian, Caucasian and Korean. I prepared the dish in the spring. At my house, on the window, sprouts of hot pepper just "approached", and the freshest wild garlic was brought from the Caucasus (this is its season!), So the tsakhton sauce turned out to be author's. Harissa is also used here - this is a sauce-paste made from a mixture of red hot pepper, garlic, olive oil and spices, a kind of analogue of our Abkhaz adjika. Harissa is widely used in Turkish, Arabian and Israeli cuisines.
This dish is another mix of different cuisines: Iranian, Caucasian and Korean. I prepared the dish in the spring. At my house, on the window, sprouts of hot pepper just "approached", and the freshest wild garlic was brought from the Caucasus (this is its season!), So the tsakhton sauce turned out to be author's. Harissa is also used here - this is a sauce-paste made from a mixture of red hot pepper, garlic, olive oil and spices, a kind of analogue of our Abkhaz adjika. Harissa is widely used in Turkish, Arabian and Israeli cuisines.
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