There are many kinds of lavash. There are crackers, my least favorite. Then, there’s a very thin, Armenian kind of lavash that is perfect for wraps. Sometimes I get naughty and make fajitas with it And finally, there is the Georgian kind. The thickest one. And not just any. The one with a cut in the middle. The favorite! Because it reminds me of a bread we have back home, somun, although it’s nothing like it. I just always think that if somun went to Georgia and stayed there for a while, it would turn into something like this
Can’t say that I grew up loving pasta. Except for my mothers awesome carbonara, the recipe I will share once here, it all came to over boiling pasta and eating it with saucy dishes. I know better now but can’t say I eat pasta often even now. Usually, there is a recipe I’m obsessed with at the moment and make it often and then forget about it and find another. This is my current favorite pasta
Mama’s chicken stew is a bit different than what we usually make around here. Light, with less fat, but still full of colors and flavors. She did use to make it in a classic way, but over the years, her cooking has become more and more light, and there was less and less roux and fat. This recipe has no ambition to substitute the classic one. Nor to say that it’s better this way. Simply, I wanna offer something slightly different to those who need or want to eat lighter.
You can’t go wrong with certain combinations. Chicken & lemon, or chicken & rosemary for example. Even better if you combine them. And what makes this dish special is the sweet and sour taste of caramelized grilled lemons. Simple perfection.