ჯონჯოლი
pickled bladdernut flower buds dressed with onion and sunflower oil
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Spring buds of Staphylea colchica, foraged in western Georgia and brined for months, then set out at every supra.
Jonjoli is a fermented & pickled from Georgia: pickled bladdernut flower buds dressed with onion and sunflower oil. Spring buds of Staphylea colchica, foraged in western Georgia and brined for months, then set out at every supra.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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