Karsian barbeque

Kars is situated in the North-East of Turkey and holds an interesting place in the history of Turkey and the South Caucasus. But we'd better leave this to the history blogs and let us discuss delicious facts about Kars. Fact #1: Shawarma is a Leventin-Arab meal. Fact #2: In Turkey Shawarma is called Donner Kebab, which means "spinning meat." Fact #3: Donner and Shawarma are both ancient, complete dishes as they consist of all the products which human body needs for functioning – vegetables, bread and meat. To cut it short, Georgians also spin the meat, roast barbeque and make Kebab, but the question is – why don't we have Georgian Shawarma, Georgian spinning meat, a middle product between Kebab and barbeque? The following recipe is for Kars barbeque, which will stand as a Georgian version of Turkish Donner accompanied by aromatic bread and Matsoni sauce.

Clay-baked chicken

There are loads of chicken meals in the Georgian kitchen, and all of them are delicious, but none of those are as distinctive as this recipe here. Imagine a dish combining lemon ethereal smell, herbal frost of a tarragon, milky aroma of a cream, taste of a roasted chicken and crystal essence of mushrooms. Clay-baked chicken and Chakapuli are absolute champions of the Georgian soups. I have to admit, this recipe has been inspired by French Fricassee, but trust me, none of that you can't find in Georgia or is not a part of the Georgian kitchen.