Traditional Ajarian cuisine is characterised by the variety and diversity of its dishes.

Traditional Ajarian cuisine is characterised by the variety and diversity of its dishes.  In ancient times, special importance was attached to dishes made from various vegetables and forest plants.
Pkhali leaves and bean shorva are prepared in an interesting way.
They boil pkhali leaves and beans separately, drain the liquid from the pkhali leaves, put them in a bowl, grind them well and keep them in a separate container. Then dissolve the coriander, pepper, ground salt and garlic in the juice of the beans, add the pkhali and beans and cook.

Ingredients:

1. Beans - half a kilogramme;

2. Pkhali (vegetable leaves) - one kilo;

3. Garlic - three cloves;

4. Salt - one tablespoon;

5. a handful of coriander;

6. one chilli pepper;

7. Water - four litres

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