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What is sinori?

An Ajarian dish of unleavened dough layers, butter and cheese curds.

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Short answer

Sinori is a traditional Ajarian dish of thin unleavened dough layers with melted butter, cheese curds and garlic, and its name means "border" in the Ajarian dialect. The article says it is cooked in every Ajarian home.

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Why

  1. The article calls it a respectable food in Ajara.
  2. Like 95% of the foods made in mountainous Ajara, it is made with butter.
  3. At wedding feasts, especially in Upper Ajara, it is given a place of honour.

Details

The base is yeastless bread kneaded into thin layers, historically called "iukha". The baked sheets are softened under a towel, rolled and cut about two fingers wide. Butter is boiled, cheese curds are added and the mixture is seasoned with garlic and salt, poured over the iukha, baked until browned and finished with melted butter.

According to the article, the ingredients are 2 sheets of sinori or iukha ("bebos lavashi" is also used today), 50 g butter, 500 g cheese curds, 30 g garlic, 50 g water and salt. Variants include versions with matsoni or do (the liquid left after butter is removed), with Ajarian iaghi (salted butter), and a sweet sinori with sugar and walnuts, which the article calls exotic in Ajara. For places to try local food, see where to eat in Adjara and how to eat Adjarian khachapuri.

Tip

Some people grate cheese over it once it reaches the table, and you can do the same.

What may differ

The recipe varies: with matsoni, do, Ajarian butter, or a sweet version.

People also ask

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Sources

This answer is for reference and is based on the Georgia Travel article. Recipes and serving in cafes may differ.

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