Today I want to tell you about one of my favorite recipes. It is easy to cook and tasty to eat. And, of course, it is health-giving!

Georgian sauce lobio

2 cups dry red kidney beans

1 large onion, chopped fine

2 carrots, chopped fine

1 rib celery, chopped fine

8 pitted prunes

1/3 cup balsamic vinegar, plus 1 tablespoon

3 cloves garlic

1 tablespoon tamarind paste

1/2 teaspoon hot pepper flakes

1 teaspoon coriander seed

1/2 teaspoon fenugreek

5 tablespoons olive oil

1/4 cup fresh cilantro

1/4 teaspoon salt or to taste

Freshly ground pepper to taste


Soak beans overnight or cook beans for 2 minutes in plenty of water and allow to sit for one hour.Drain water from beans and add plenty of fresh water to cover with onion, carrots and celery. Cover and simmer for about one hour, until beans are tender, but not mushy. Drain and set aside. Simmer the prunes in 1/3 cup of the vinegar for 20 minutes.With food processor running, put garlic through tube. Add remaining vinegar, tamarind paste, hot pepper flakes, coriander seed, fenugreek, olive oil, prunes and vinegar and process to a paste. Add the cilantro and process to chop fine. Season with salt and pepper. Stir into warm beans. Done!


Chicken in pita bread


The recipe has Palestinian origins. The main feature is the use of a very popular spice in the Middle East — sumac.

Sumac are the ground dried berries, growing on the bushes, some of which can be toxic. But we are not going to collect it, we just have to go and buy ready-made spice on the market in the eastern shop.

This spice has not so strong citrus aroma and taste. It looks like chop red brick.


Chicken — 1.5 kg

Sumac — ¼ cup

Cinnamon — 1 tsp

Pepper and nutmeg — to ½ tsp

Olive Oil — 50 oz.

Onions — 3 pcs.

Pita — 2 sheets.

Salt and black pepper.

Hen the size of 1.5 kg cut into portions and marinate in a mixture of a quarter cup of sumac, 1 teaspoon of cinnamon, half a teaspoon of ground pepper and nutmeg, add salt and black pepper.

Remain it for at least half an hour, but it would be better remain for several hours.

On fire with a lot of olive oil quickly fry the chicken on all sides.

Put on a dish, and in the same oil fry thinly sliced onion over medium heat for about 10 minutes.

Put the sheet of pita on the bottom of the dish for the oven. After that put on pita half part of the onions, whole chicken, and the second half of the onions.

Design a kind of hijab : cover with the second sheet of pita.


Well moistened with water on top and put in a preheated 170-180 degree oven for half an hour or two. If pita bread begins to burn, it shoul be covered with foil.

Take the dish from oven. Upper dry pita bread can be thrown out.

Lower pita is soaked with onion and chicken juices and has a very good taste. Chicken is very tender and juicy, with a slight citrus flavor and a slightly sweet because of the caramelized onions.

And our wonderful dinner of course is decorated with a bottle of Borjomi.

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