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'''Ajapsandali''' ({{lang-ka|აჯაფსანდალი}}, {{lang-hy|Աջափսանդալ}}) is a traditional [[Georgian cuisine|Georgian]] and [[Armenian cuisine|Armenia]]n dish, also popular in the [[Northern Caucasus]].<ref name="BBQ">''Андрей Бугайский''. [http://bbqmag.ru/newnum.html?article=363#.UpxBaMSmgyg Бинарный снаряд из овощей]. // журнал BBQ.</ref> It consists of [[onion]], [[eggplant]], [[tomato]] and [[bell pepper]] grilled, stewed, or fried in [[vegetable oil]] and seasoned with [[garlic]], [[basil]], [[coriander]] leaves, [[parsley]] and other [[seasoning]]. Sometimes [[potato]], [[chili pepper]] and even [[carrots]] are added although traditional recipes do not include them.<ref>Burford T. 2015, ''Georgia, Bradt Travel Guide'', p. 71.</ref> |
'''Ajapsandali''' ({{lang-ka|აჯაფსანდალი}}, {{lang-hy|Աջափսանդալ}}) is a traditional [[Georgian cuisine|Georgian]] and [[Armenian cuisine|Armenia]]n dish, also popular in the [[Northern Caucasus]].<ref name="BBQ">''Андрей Бугайский''. [http://bbqmag.ru/newnum.html?article=363#.UpxBaMSmgyg Бинарный снаряд из овощей]. // журнал BBQ.</ref> It consists of [[onion]], [[eggplant]], [[tomato]] and [[bell pepper]] grilled, stewed, or fried in [[vegetable oil]] and seasoned with [[garlic]], [[basil]], [[coriander]] leaves, [[parsley]] and other [[seasoning]]. Sometimes [[potato]], [[chili pepper]] and even [[carrots]] are added although traditional recipes do not include them.<ref>Burford T. 2015, ''Georgia, Bradt Travel Guide'', p. 71.</ref> This dish exists under different names in many Caucasian and Turkic-speaking people's cuisines. The European counterpart of this dish is vegetable sauté.<ref>{{Cite book |last=Capalbo |first=Carla |url=https://books.google.com/books?id=-_mZzgEACAAJ&newbks=0&hl=en |title=Tasting Georgia: A Food and Wine Journey in the Caucasus with Over 70 Recipes |date=2022-03-01 |publisher=Interlink Publishing Group Incorporated |isbn=978-1-62371-842-8 |language=en}}</ref> |
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==See also== |
==See also== |
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Revision as of 16:45, 5 June 2023
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| Alternative names | Ajapsandal |
|---|---|
| Place of origin | Georgia, Armenia |
| Region or state | Caucasus |
| Main ingredients | eggplant, potatoes, tomatoes, bell peppers, seasoning |
Ajapsandali (Georgian: აჯაფსანდალი, Template:Lang-hy) is a traditional Georgian and Armenian dish, also popular in the Northern Caucasus.[1] It consists of onion, eggplant, tomato and bell pepper grilled, stewed, or fried in vegetable oil and seasoned with garlic, basil, coriander leaves, parsley and other seasoning. Sometimes potato, chili pepper and even carrots are added although traditional recipes do not include them.[2] This dish exists under different names in many Caucasian and Turkic-speaking people's cuisines. The European counterpart of this dish is vegetable sauté.[3]
See also
References
- ^ Андрей Бугайский. Бинарный снаряд из овощей. // журнал BBQ.
- ^ Burford T. 2015, Georgia, Bradt Travel Guide, p. 71.
- ^ Capalbo, Carla (1 March 2022). Tasting Georgia: A Food and Wine Journey in the Caucasus with Over 70 Recipes. Interlink Publishing Group Incorporated. ISBN 978-1-62371-842-8.
External links
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