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50

10 Abkhazian chilli peppers (slightly roasted in the sun); 2-3 cloves garlic; 1 tbsp fenugreek seeds, coriander; 2 tbsp salt

Ajika (Аџьыка, აჯიკა)

Roast the spices in a dry pan on a low heat and grind them with a pestle and mortar. Fry a spoonful of flour in a dry pan for 5 minutes. Clean the peppers and slice them thinly. Grind them with a pestle and mortar with some peeled garlic and coarse salt until it makes a smooth paste. Add the flour and ground spices and mix well. Serve the adjika with meat and store in a fridge in a closed container.

Ajika (Аџьыка, აჯიკა)

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Андрей (talerka).

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