Polenta and mushroom salad

I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.

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.