Featured recipe

Sinori

Lavash rolls with cheese

Sinori is a festive dish from the mountain districts of Adjara, around Khulo and Keda, where thin sheets of dough are dried, rolled into tight tubes, packed into a tray and drenched with melted butter and creamy nadughi seasoned with garlic before baking. The ends turn crisp and the inside goes soft and creamy, a little like a savoury bread pudding. Thin lavash gives a good home version. A common mistake is pouring on all the sauce at once; the rolls float and fall apart. Chef's tip: add the sauce in two goes, letting the first be absorbed, and bake until the tops are blistered gold. Traditional nadughi needs no rennet, but ricotta and cream cheese brands vary, so check the label.

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Atadwe milkye (tiger nut pudding)

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High in the green hills of the Fouta Djallon in Guinea, Fula (Peul) families prepare lafidi for feast days and for guests: a mound of white rice topped with tender lamb and a generous peanut sauce, served on a shared platter. Some households make it with a leaf sauce of cassava or sweet potato leaves instead; this version uses the peanut sauce, which is smooth, nutty and lightly tangy from tomato, with a steady warmth of chilli. The lamb is simmered slowly in the sauce, so it is soft enough to pull apart with your fingers. Chef's tip: simmer the peanut sauce uncovered and stir it from the bottom often; peanut sauces catch and burn easily, and a scorched taste runs through the whole pot.

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