We had my 92-year-old great-aunt join us for lunch yesterday, and I reckoned (correctly) that despite her career as a domestic science instructor she had little experience of Georgian cuisine. I produced the following:
Khinkali - though not too many, since this was only lunch
1 pound/ 500 g beetroot 8-12 prunes 1 clove garlic ¼-½ cup walnuts Salt Pepper Mayonnaise (optional)
Throw it all (apart from the mayo) into a food processor and blend to a pulp. Chill and serve.
As a side dish, pomegranate seeds. I discovered (in the run-up to F's birthday party) the Secret we northern Europeans are never told about pomegranates. It is this: split them open and hold them in a bowl of water. The seeds sink and the pith floats. You may have to encourage the seeds to detach from the pith quite vigorously, but you end up with a very munchy pile of purplish nibbles.