Sibrimi with Onion and Burnt Hazelnut Dressing

Name: Sibrimi with Onion and Burnt Hazelnut Dressing
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 500.00 g Sibrimi (Lactarius vellereus); 300.00 g onions; 50.00 ml Sunflower oil; 5.00 g Salt; 100.00 g Cobnut; 30.00 g cornflour; 30.00 g Spring onion; 100.00 ml water; 2.00 g Black Pepper

Sibrimi is an ancient Georgian dish, often prepared during Lent. This recipe is by Dimu Menabde and is distinguished by a unique combination of onion and hazelnuts.

Prep30 min

Cook45 min

Servings4

Cal/serving430

#Georgian#Vegan#Vegetarian#lenten#vegetable#mushrooms#eggplant#bean soup#vegetable stew#fasting food#baked vegetables#corn flour

Ingredients

Servings

Sunflower oil50 ml
water100 ml

Instructions

8 steps

1
Wash and clean the Sibrimi mushrooms. Cut into medium-sized pieces.
10 min
2
Blend the onion with oil and salt. Strain through cheesecloth until completely drained.
10 min
3
Blend the strained onion again.
5 min
4
Blend the roasted hazelnuts.
5 min
5
Mix the blended hazelnuts with roasted corn flour and finely chopped green onions.
5 min
6
Add water and cook over low heat until the flour thickens.
15 min
7
Fry the Sibrimi in a pan with oil, add pepper. Fry until softened.
15 min
8
Pour the prepared hazelnut sauce over the cooked Sibrimi.

Nutrition

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.

430

kcal

17.8g

Protein

28.6g

Carbs

27g

Fat

6.6g

Fiber

My notes and cooking history

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Sibrimi with Onion and Burnt Hazelnut Dressing

Ingredients

Instructions

Nutrition

My notes and cooking history

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