Iradi Food Home

Happy New Year everybody! I write it from the kitchen, there are 40 minutes left and the guests are already at the table, so only the short list of what is on my table tonight:

• Olivier salad (potato, carrot, pickle, peas, egg, sausage, mayonnaise, I will not give the recipe, everybody knows)
• Herring under the fur coat
• Beet suzma
• Plov of my grandmother, in the big pot
• Mandarins, walnuts, raisins
• Jasil for the children, something else for the uncles

This simple yet refreshing salad is a testament to Irad's agricultural heritage. Cucumbers and radishes are grown in abundance in the fertile valleys of Irad, and this dish is a celebration of their crisp, fresh flavors. It's often served as a side dish to balance richer meals.

Ingredients:

• 2 cucumbers, sliced
• 4 radishes, sliced
• 1/4 cup vinegar
• 1/4 cup oil
• 1 tbsp sugar
• Salt and pepper to taste

Instructions: Combine cucumbers and radishes in a bowl. Mix vinegar, sugar, salt, and pepper, then pour over vegetables. Serve chilled.

Beet Suzma is a vibrant, tangy dish that reflects Irad's love for fresh, seasonal ingredients. Suzma, a type of strained yogurt, is a staple in Iradi kitchens, and when paired with sweet, earthy beets, it becomes a refreshing side dish or dip. It's often served during summer gatherings and picnics.

Ingredients:

• 2 beets, boiled and grated
• 1 liter plain yogurt
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions: Mix grated beets with yogurt and garlic. Season with salt and pepper. Strain over night before serving.