1. Abkhazia

Cheese polenta
Yields 4 servings

18.5 oz water
5 g salt
4.3 oz polenta
1.3 oz butter
6 oz sulguni (or mozzarella)
black pepper, ground

• Bring the water and salt to a boil in a saucepan. Add the polenta, cover, and cook over low heat for 30 minutes, stirring every 5 minutes or so, and adding the butter at midtime.
• When serving, cut the sulguni into cubes or batons, and stick the cheese into the polenta. Finish with a little bit of black pepper.

Adjika

•  cayenne pepper
• sweet paprika 
• hot paprika
• 6 cloves of garlic
• 2 tbsp chopped cilantro
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• 1/4 cup olive oil (give or take)
• 2 tbsp chopped walnuts
• pinch of salt

1. Put all dry ingredients into a food processor or blender and pulse, adding olive oil, until the adjika is a pasty consistency.
2. Serve with smoked chicken and polenta 

3. APYRPYLCHAPA

4. Ingredients for filling: 6 large, sweet red peppers, 200 grams of walnuts, 1 tbs Ajika (click here for a recipe), 2 cloves of garlic, 1 onion, 10 grams of fresh parsley, 1 tbs of dried hot red pepper, 3-4 tbs of white wine vinegar, 50 ml of water, 10 grams of fresh green coriander, and salt (amount dependent upon personal preference).
5. Ingredients for marinade: 2 tbs of oil, 5 tbs of white wine vinegar (or pomegranate juice), 200 ml of water, 1 bay leaf, 1 tsp of sugar, 1 level tsp of dried hot red pepper, 1 clove of garlic, and 1 tsp of salt.
6. Preparation (marinade): Thinly slice 1 clove of garlic and add to a pan, together with 1 bay leaf, 1 level tsp of dried hot red pepper, 1 tsp of sugar, and 1 tsp of salt.Add 2 tbs of oil, 5 tbs of white wine vinegar (or pomegranate juice) and 200 ml of water. Bring to the boil.Slice the peppers in half and remove the seeds. Add to a bowl.Pour on the marinade and leave for 30 minutes.
7. Preparation (filling): Finely chop the fresh green coriander and parsley and add to a mortar, together with 2 cloves of garlic. Crush and pound the herbs and garlic.Grind the walnuts and chop the onion. Add to a bowl, together with the crushed coriander/parsley/garlic, 1 tbs of dried hot red pepper, 1 tbs of ajika, and salt (amount dependent upon personal preference). Add 3-4 tbs of white wine vinegar, and 50 ml of water and mix thoroughly.Once the red peppers have marinated for sufficient time (at least 30 minutes), spread the filling on each slice of pepper.
8. Serving: Serve cold. We garnished ours with a little parsley.
9. 
10. Black Tea with mandarin orange and honey 
11. Brew 8oz of black tea and add juice from one mandarin orange and sweeten with honey. 
12. (Good Eats: Pan Seared Rib Eye)