🥘 The national Adjarian dish Sinori. Georgian recipe of lavash and cottage cheese

📌 Why Should You Read This Article?

From this article you will learn:

• What sinori is and why it’s worth trying.
• What this dish looks like and what ingredients it is made from.
• What types of sinori exist and how much it costs in cafés and restaurants.
• How it differs from achma and what it is served with on an Adjarian table.
• Interesting facts and cooking secrets.

🌄 Sinori — the Culinary Treasure of Adjara

The name “sinori” comes from the Adjarian and Laz word meaning “border.” Indeed, this dish represents a kind of boundary between everyday food and festive cuisine, between simplicity and refinement. It is incredibly popular in mountainous Adjara and, like most traditional Adjarian dishes, is rich and hearty, as its base consists of high-quality butter, which gives sinori its deep, насыщенный flavor.

🧀 What Is This Dish and What Is It Made Of?

Sinori is a mouthwatering baked dish made from ultra-thin sheets of unleavened dough (jukha or thin lavash), soaked in a delicate mixture of fresh curd cheese (nadugi), butter, and garlic.

The ingredients are simple, but their quality plays a decisive role:

• Thin sheets of dough, traditionally called jukha.
• Nadugi — a fresh curd cheese similar to Italian ricotta.
• Butter from the mountainous regions of Adjara.
• Garlic, salt, and a small amount of water.

🍳 Secrets of Traditional Preparation

The classic recipe of this dish may seem simple, but its main secret lies in the ultra-delicate thin layers, the aroma of clarified butter, and the skillful balance of ingredients.

The unleavened dough (jukha) is rolled out very thin and then baked in the oven until lightly golden. The finished sheets are quickly rolled into scrolls, cut into pieces, and stored in wooden boxes. When needed, they are placed vertically into a deep baking dish and poured over with an aromatic mixture of butter, noodles, garlic, and a small amount of water. The dish is then baked until a golden crust forms.

🥞 Approximate Proportions for the Dish

• Dough sheets (jukha or thin lavash) — 2 plates
• Butter — 50 g
• Noodles — 500 g
• Garlic — 30 g
• Water — 50 g
• Salt — to taste

🍽️ What Types of Sinori Exist?

There are several popular variations of this baked dish:

• Classic savory version — with garlic and butter.
• With red fish (salmon or trout) — a restaurant-style option.
• Carbonara or Bolognese — modern adaptations.
• With mushrooms and seasonal vegetables.
• Sweet sinori — an unusual dessert variation.
  

🍯 How Is the Sweet Version Prepared?

The sweet version of sinori is considered exotic even in Adjara itself. To prepare it, butter is mixed with sugar and a small amount of water, then heated until the sugar dissolves. The mixture is poured over the prepared rolls and sprinkled with walnuts. The result is a delicate, sweet dessert reminiscent of baklava or a layered pastry.

💰 How Much Does It Cost to Try This Dish?

Prices for sinori in Adjara depend on the serving style and the establishment:

• Semi-finished product (for home cooking) — up to 10 GEL per package.
• Classic version in cafés and restaurants — around 20 GEL.
• With mushrooms or Bolognese — from 25 to 30 GEL.
• With salmon or carbonara — from 30 to 40 GEL.

🎉 The Significance of Sinori on the Adjarian Table

Despite the simplicity of the recipe, this dish holds an honorable place on wedding and festive tables in Upper Adjara. Some families enhance it with grated sulguni cheese or fresh herbs, turning the serving into a true celebration.

If you are a guest in an Adjarian household, you will обязательно be treated to a homemade version of this dish. Refusing is simply not customary!

📌 Share Your Experience!

If you have already tried sinori in Adjara, leave a comment telling us where you tasted it, which version you liked the most, and recommend the best places to other travelers!