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What is utskho suneli and what is it added to?

A spice of Georgian cooking and where it goes.

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Short answer

Utskho suneli goes into duck stew with walnuts: 1 teaspoon of the spice mixture for a whole duck of about 1.5 kg. Blue fenugreek is used in the walnut sauce bazhe and in Abkhazian ajika.

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Why

  1. The walnut sauce bazhe takes 1 teaspoon of blue fenugreek for 400 g of walnuts, together with garlic, coriander, saffron and red pepper.
  2. Abkhazian ajika "Meat Suneli" takes 500 g of blue fenugreek together with spicy smoked red pepper, dried garlic, dried coriander and saffron.
  3. Duck stew with walnuts takes 1 teaspoon of utskho suneli for 400 g of walnuts, a bunch of fresh coriander and saffron.

Details

Examples: in bazhe, blue fenugreek goes in with garlic, coriander, saffron and red pepper into crushed walnuts. In Abkhazian ajika it goes in with spicy smoked red pepper, dried garlic, dried coriander and saffron. Duck stew with walnuts takes 1 teaspoon of utskho suneli, fresh coriander, saffron, onion and garlic. See also What is adjika and how do you make it and Georgian sauces.

For another dish with walnuts and spices see What is satsivi.

Tip

Add the spice sparingly: both bazhe and the duck stew take 1 teaspoon for 400 g of walnuts.

What may differ

The amount depends on the recipe and taste: 1 teaspoon in bazhe and in duck with walnuts, but 500 g in the large batch of Abkhazian ajika.

Common misconception

Utskho suneli goes only into sauces.

What actually happens

No, it also goes into duck stew with walnuts, while blue fenugreek is used in bazhe and Abkhazian ajika.

People also ask

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Sources

This answer is for reference. Ingredients and amounts differ between dishes, so follow the specific recipe.

  • What is khmeli suneli and how is it used?

    Khmeli suneli is a Georgian spice mix, and in the Imeretian version of aubergine with walnuts it goes in only in a very small amount so that it does not drown the garlic.

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  • What is Georgian tolma?

    Tolma is one of the staple dishes of Georgian cuisine, and there is a vegetable version that suits vegetarians.

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  • What kinds of flaky khachapuri are there?

    Flaky khachapuri in Georgia comes in several types: Meskhetian, made with puff pastry-style dough, a Gurian crescent with cheese and hard-boiled eggs, and a square Rachan one with a walnut in each corner.

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  • What is achma?

    Achma is a type of khachapuri: thin cooked layers of dough with cheese and melted butter between them.

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