I always add ground walnuts when making ajika. More authentic but there are so many variations. Also a dash of smoked paprika brings it to another level
I love adjika in all its many guises! I often make green mint adjika, as the hit of chilli and mint is quite something. I use a lot of dry adjika in any dish that needs a spicy, hot hit.
Find the full written recipe here: nofrillskitchen.com/adjika-recipe/
I always add ground walnuts when making ajika. More authentic but there are so many variations. Also a dash of smoked paprika brings it to another level
l'm Georgian and l use your videos to make. thank you so much♥️ 🙏
I'm so happy to hear that!
I love adjika in all its many guises! I often make green mint adjika, as the hit of chilli and mint is quite something. I use a lot of dry adjika in any dish that needs a spicy, hot hit.
Agree - it's so versatile and good in almost everything!
👍
Doesn't necessarily need basil, but it's not a bad touch
I've made it both ways and prefer it with the basil - but agree, it's not necessary. Especially since purple basil is tough to find outside of Georgia
for authentic adjika you should use dried chilli peppers not fresh
Can you make pkhali?
Already done! :) You can find it here: ruclips.net/video/fTTw_p4tl4k/видео.html
@@NoFrillsKitchen there are none spinach versions? I must know more...