Die Burger Versnit 6 March 2019

During our recent trip to Russia we had these lamb tongues at a Georgian restaurant on Christmas Eve and it turned my whole world around.

Georgian food is very close to the food I grew up with – hearty, flavorful dishes prepared with lots of love over a long period of time. And this is just that. Lamb tongues cooked until meltingly soft with white pepper, bay leaves, all spice and garlic and served with an activated charcoal black bread to sweep up all the remaining juices.

In this weekly edition of Die Burger Versnit, I shared my recipe for Georgian lamb tongues and black bread with Errieda du Toit.