Kaukasis: The Cookbook: A Culinary Journey Through Georgia, Azerbaijan & Beyond by Olia Hercules

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Notes about Recipes in this book

  • The original charkhali or plum-marinated beetroot

    • mcvl on October 09, 2018

      Both my vegan husband and I enjoyed this mightily. I made it with unpeeled roasted beets, which have a richer, fuller flavor than peeled boiled beets. I had an inspiration as I was finishing the last portion and added some quartered green olives, which made the whole thing even better.

  • Shakh plov

    • mcvl on May 21, 2020

      Tasty, and very pretty. I used brown basmati rather than white because I find it easier to cook.

  • Adjapsandali

    • Apollonia on September 16, 2020

      Absolutely delicious. I've made it several times. Veggies do get a bit mushy if you cook ahead in batches as the recipe offers, but it's still super tasty. Don't skimp on the herbs.

  • Samegrelo roast pumpkin & red adjika

    • Apollonia on September 16, 2020

      The combination of the spicy seasonings with the sweet squash was great. I used a combination of harissa (offered as an alternative to wet adjika) and dry adjika. I'll make it again.

    • TrishaCP on October 10, 2020

      I liked the spice (I also used rose harissa) on the squash, but I didn’t like the peel. (I used a kabocha squash.)

  • Lavash, chicken & herb pie with barberries

    • TrishaCP on May 29, 2018

      This made a fairly quick and definitely tasty supper along with a plain green salad. Even though I was rushing after work and missed the part about creating a bottom crust of lavash. (Oops- it does get pretty liquidy so you need that bottom crust.) The barberries were really nice in this because of their tart pop. (She suggests raisins if you can't find barberries but that would definitely change the flavor profile of this dish big time). We doubled the recipe and there was enough to serve 3-4 people with salad and other sides based on appetites in my household.

  • Poussin tabaka in blackberry sauce

    • joneshayley on April 25, 2019

      This sauce is a delight! Served at a dinner party this is an impressive and delicious meal. I didn’t pan fry the poussin - I spatchcocked and roasted for ease and it worked brilliantly. Yum!

  • Khingal

    • lkgrover on November 26, 2019

      An delicious blend of flavors that is unlike any other pasta I've made. Homemade egg pasta with spiced lamb & onion and herb yogurt.

    • tges on January 09, 2021

      This was an absolute revelation; but really, it's what I have eaten many times over. I love the simplicity in pulling this altogether with its creamy, crunchy and slippery textures. To me, it is very reminiscent of Turkish manti (Kayseri and Sinop versions) and Afghanistani mantoo and ashak but with khingal - you needn't have to make any dumplings but you still get all the flavours and textures. I loved the lamb used here and I completely agree with Hercules in not being shy with the butter.

  • Svaneti salt

    • mjes on May 05, 2018

      For years I have used World Spice Merchants' Svaneti salt as my go to for potatoes and eggs. That version contains Italian sea salt, caraway, coriander, garlic, fenugreek seed, black pepper, and Korean chile. I really like the addition of the Marigold in this mix and I needed another use for blue fenugreek before it grows stale. I am probably a convert to mixing this blend myself.

  • Marina's kada lobiani

    • tges on April 25, 2021

      The best lobiani filling I have ever tried. But despite the tastiness of the flaked pastry, it's simply too much work and too messy when the filling can be just used with the usual khachapuri dough.

  • Khinkali

    • tges on April 25, 2021

      A very good and authentic khinkali recipe.

  • Qutab three ways

    • tges on April 25, 2021

      Wonderful collection of recipes. Have made this with regularity. Was lucky enough to see these made, streetside in Azerbaijan and the recipes replicates how they look and taste.

  • Ostriy

    • tges on April 25, 2021

      Wonderful with great layers of flavour and very enjoyable to cook.

    • jenburkholder on January 24, 2021

      Delicious. We used chuck instead of shin, so the cooking was a bit different, gherkins instead of fermented green tomatoes, canned instead of fresh tomatoes, and added a pinch of blue fenugreek. Served over polenta with fennel salad and everyone enjoyed. Different, but friendly. I'll also try making it with chickpeas - there's a lot of flavour here, so I think it will take well to going meatless.

  • Tomato scramble

    • tges on April 25, 2021

      Really delicious way to enjoy tomatoes and eggs.

  • Anna's sweet milk

    • tges on April 25, 2021

      Despite the recipe seeming quite off - for myself - it is easily solved by either increasing heat, adding cornflour, or cooking for longer. Made for a delicious dulce de leche.

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Reviews about this book

  • Food52

    The selection of dishes goes beyond Georgia to represent other bits and pieces of Caucasian cuisine like Ossetia and Romania.

    Full review
  • Food52

    Each time we tried another new dish, we found ourselves astonished by the uniqueness of the flavors...

    Full review
  • ISBN 10 1784721646
  • ISBN 13 9781784721640
  • Linked ISBNs
  • Published Aug 10 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text

From the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian "cognac" profiteroles and Red basil sherbet. Praise for Kaukasis: "A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver "Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson "This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry

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