Red ajika from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 42) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lobio with pomegranate and onion; Topknot dumplings (Khinkali); Marinated pork kebabs (Basturma); Wine-country beef kebabs (Mtsvadi); Turkey kebabs (Shislik hinduska); Spiced beef shank

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 20, 2023

    I made half a recipe with 1/4 the salt and this was still intensely salty and even with fermentation the garlic is almost overpowering. I’m not sure if I’ll get through the full mason jar of condiment, which is too bad because the walnut-red pepper combination seemed so promising. Maybe I’ll stir it into a batch of lentil soup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.