There are not many Georgian restaurants about so had to try aba ra.
The menu here is dumplings, soups and khachapuri (cheese filled bread).
Since, I have already tried kinkali dumplings elsewhere, I got the Chakapuli lamb soup.
Chakapuli is a soup made with stewed lamb, unripe sour plums, tarragon, and herbs.
Here they include a chilli which makes it moreish but if you have an allergy to green chillis then you are buggered.
Anyway, this soup was amazing as it was really flavourful especially with tarragon.
The sour plums went well with tarragon just like lemon and tarragon pairing.
The bread on top is also the star of the show because when you put it in the soup, it does not go soggy but still has that chew to it.
Eating the bread on its own is a bit like pizza base that is chewy.
It was relatable to Persian food because the sour plum element is similar to dried limes.
It also reminds me of Shaanxi lamb soup where they put stale pieces of pitta to soften it up and make it more wholesome..jpg)
Anyway, this soup was amazing as it was really flavourful especially with tarragon.
The sour plums went well with tarragon just like lemon and tarragon pairing.
The bread on top is also the star of the show because when you put it in the soup, it does not go soggy but still has that chew to it.
Eating the bread on its own is a bit like pizza base that is chewy.
It was relatable to Persian food because the sour plum element is similar to dried limes.
It also reminds me of Shaanxi lamb soup where they put stale pieces of pitta to soften it up and make it more wholesome.
.jpg)
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