Dumpling con carne Giorgianou (A Georgian in Italy)

This dish is a result of an argument between me and my Italian friend, who is also a cook. Italian guy dared to tell to the Megrelian guy that Georgians don’t know how to make pasta and how could Megrelian resist blurting that we have Georgian pasta made in Italian Bolognese style and that our noodles are of the same quality as Italian pasta. Obviously we have nothing like Bolognese, but our noodles are equally good. Then we made an international bet, where our common friends served as referees and it ended with Georgia winning over Italy.

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.