Unusual ways to use everyday ingredients: my culinary experiences with Borjomi mineral water
2 min read
Unusual ways to use everyday ingredients: my culinary experiences with Borjomi mineral water
In my work as a chef, I’m always looking for ways to reinterpret familiar ingredients and present them from an unexpected angle. Over time, I’ve come to view water not as a neutral base, but as an active element capable of altering a dish’s texture, juiciness, and flavor. That’s exactly how my experiments with Borjomi in Greek cuisine began.
One technique is using Borjomi in the marinade for souvlaki. The mineral composition of the water gently affects the meat fibers, making them more tender and juicy without harsh acidity. The meat absorbs the flavors of oregano, garlic, lemon, and olive oil better, while retaining the product’s natural taste.
Another solution is pita dough. If you replace part of the liquid with well-chilled Borjomi, the dough becomes lighter and airier: when baked, the pitas rise better, remaining soft on the inside and golden brown on the outside. The natural carbonation helps create the right structure without additional leavening agents.
I also use Borjomi in light sauces and meze. A small amount of mineral water adds freshness, makes the texture more delicate, and enhances the flavors of herbs, yogurt, and vegetables. This works particularly well in dishes featuring fish, seafood, and grilled vegetables.
For me, Borjomi isn’t just water—it’s a tool that allows me to finely control flavor and texture, opening up new possibilities even in the most traditional dishes of Greek cuisine.
author:
Sergey Remezov
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