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.

Kupati

Chef-d'oeuvre of the Western Georgian Cuisine - Kupati is the most popular sausage in Georgia. Classic Kupati is made out of meat sub-products but seriously, why can’t we stuff it with high quality meat and cheese instead of entrails? Hereby, I'm offering you a modern version of Kupati with cheese. Beef for Kupati should be fatty, while pork must be lean. Also, pay attention to the pork fat. It must be of a distinct white color. If it comes with even faint yellowish hues, it means the pig is aged and it may give the sausage an unpleasant smell. Intestines will lose their unpleasant odor if you clean them under running water for about 4 or 5 minutes. Then turn it inside out and thoroughly rub with corn flour. When done, shake off the flour down with a blunt side of the knife and throw again for few more minutes under the running water. This procedure will make sure that the intestines have no gusty smell.