Well, here goes nothing! Let’s start with this small area in the Caucasus region. A very easy to make dish, but as this was my first try in this project, I didn’t think at the time to take a photo; perhaps in the future, if I make this again, I might remember that I need a photo and add it here! The Abysta part, although not spectacular, was gladly eaten by my children. Adjika on the other hand was a pit too sour (and intensive probably?) for their taste. I used jarred roasted red peppers, which was probably the main reason they didn’t enjoy it much. I think I will never know!
Ingredients
Abysta (cornmeal)
600 ml water
½ tsp salt
200 ml fine polenta/maize meal
1 tbsp butter (or neutral oil)
Cheese (Sweden friendly suluguni swap): 150 g grated mozzarella 75 g crumbled feta Alternative: 200 g halloumi, thinly sliced
Quick Adjika (pepper–garlic paste)
1 roasted red pepper (jarred is fine)
drained 1–2 garlic cloves
1 tsp ground coriander (or crushed seeds)
½ tsp chilli flakes (to taste)
½ tsp sweet paprika
½ tsp salt
1 tbsp apple cider vinegar
2 tbsp walnuts, roughly chopped (optional)
1 tbsp rapeseed oil
Steps
1 Make the adjika: Blend or finely chop the pepper, garlic, coriander, chilli, paprika, salt, vinegar, walnuts, and oil into a coarse paste. Adjust heat and salt; set aside.
2 Cook the abysta: Bring water and salt to a boil. Rain in the polenta while whisking. Reduce heat and simmer, stirring often, until thick and smooth (about 10–15 minutes; add a splash more water if too stiff). Stir in the butter.
3 Set: Spoon the thick cornmeal onto a plate or into a bowl; let it sit 3–5 minutes to firm up.
4 Add cheese: Scatter mozzarella + feta over the hot abysta so it softens/melts. (If using halloumi, quickly pan sear the slices and place on top.)
5 Serve: Spoon adjika over each portion and eat by breaking off pieces of abysta with cheese and paste.
Notes Suluguni is traditional; mozzarella + feta gives a close flavour/texture with Swedish groceries. Abysta is meant to be firm (like thick polenta); add a little more water for softer. Adjika keeps in the fridge for up to a week.
Lambros' kitchen travellog 