Recipe Courtesy of French Master Chef, Chef Bernard Guillas
Flying Pans Two Chefs, One World
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“The careful balance of spices and herbs in Georgian dishes make them a poem,” said Alexander Pushkin.
At the central market in the heart of Tblisi, my friend Koko and I visited the “spice girls.” Stall after stall of smiling women displayed stacks of pungent, colorful spices in small clay vats. With the focus of a chemist, the spice lady blended powdered marigold petals with other herbs and spices gathered from throughout the Middle East for the traditional Khmeli Suneli spices. We grabbed the bag and returned to the house where Koko’s mom Lali roasted a whole piglet, a leg of lamb, and a chicken seasoned with the aromatic blend. Her stuffed eggplant was Koko’s father’s favorite dish. Bernard