We are all pretty busy during the holiday season, so I thought repeating this quick and easy recipe might be helpful to many.
Every time I make lobio, or any other Georgian dishes (that’s a country, not a state), it reminds me not only of the majestic Caucasus mountains, but also of the unique culture of Georgian people. Militant, fiercely independent, yet exceptionally warm and hospitable to strangers, they are fond of traditional, hours-long feasts with an endless stream of various dishes, all fragrant with exotic spices, all colorful and flavorful, many with walnuts or almonds, and lots of vegetables. Georgians are famous both for their wines and for their elaborate, long-winded toasts. At every supra (feast), there is a toastmaster, called tamada, who calls the next toast. Best and most creative toastmakers are highly respected.
The famous unbelievably delicious Georgian wines are drunk from kantsi, drinking horns, like the one hanging on my wall, presented to me by a gracious host with a disclaimer: it is really small, made for…
View original post 894 more words