Badza with Georgian spices [Tsino Natsulishvili] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 316) by Paula Wolfert

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

Accompaniments: Buba Khotoveli's crackling flat bread [Buba Khotoveli,from Primorski in Brooklyn]; Frying pepper pâté; Georgian chicken tabaka with two sauces; Georgian corn bread cakes; Georgian grits with cheese; Leek pâté; Spinach pâté #1; Spinach pâté #2 (hotter)

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

  • Eat Your Books

    The recipe contains a quick method for the sauce and a traditional method. The quick method dish is chilled for 2-3 hours for flavours to blend. Can substitute turmeric powder for dried marigold petals, and water for stock. See recipe notes for variations.

  • TrishaCP on July 18, 2016

    I served this with grilled Georgian chicken from another book, and it was indeed delicious as Ms. Wolfert says. The raw garlic is pretty potent, but it has a nice complexity from the spices- a typical Georgian combination of fenugreek, ground marigold, and coriander.

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