Distinctive desserts of Adjarian cuisine

If you are planning a trip to Adjara and love Adjarian cuisine, this blog is for you. Adjarian cuisine is indeed recognized as the pearl of Georgian cuisine, but there are desserts that not many people know about. In this blog, we present some of them, the real taste of which you can feel only in Adjara.

Baklava

The most popular and crispy sweets, which is made with very thin layers of dough, finely ground walnuts or hazelnuts, and clarified butter is added between the layers. Baked baklava is topped with syrup, when it cools down and the sweetness between the layers settles well, after which it is cut into pieces. Its taste is truly unforgettable.

Milk halva

A wonder of Adjarian sweetness, which has an excellent taste. Milk halva is difficult to prepare. It can be said that it is the most difficult among the dishes of Adjarian cuisine. One portion is made from 2 liters of milk and 2 kilograms of sugar, which is stirred until the sugar melts and then it is put on fire. To avoid its thickening during the boiling process, they add Kaymak. After it is removed from the heat, it is allowed to cool, poured onto an oiled baking sheet and left until it takes the desired shape to maintain a glossy surface.

Burme

It is a baklava-like sweet that has the shape of a roll. It is made with butter, sugar and walnuts or nuts are added to taste. Hot syrup made with saffron and lemon zest is poured over freshly baked Burme.

Boregi

Boregi thin layers of dough are wrapped in walnuts or hazelnuts with sugar and baked in the oven until browned. Boiling syrup is poured over the already ready boregi and hot yagi is placed on top.

Kuruti

prepared with broth and Khavitsi, which are mixed together and given a round shape with hand. The finished forms are placed on a wooden plank and placed in the sun to dry, so that they do not dry out and fall apart. It takes about a week to dry and can be stored for more than a year.