Linguistic cuisine help!

[rootofnewt]

Is anyone familiar with Georgian cuisine (or the language, heck, that would do)?

I'm wondering if there's a distinction made between pkhali made with spinach and other types of pkhali. Additionally, is there a distinction made with lobio made with red beans or kidney beans in a walnut sauce and lobio made with green beans with tomatoes? If there are distinctions, the proper name of the dishes would be greatly appreciated. I can handle Cyrillic, Latin, and Mkhedruli alphabets, though I'd appreciate a pronunciation written out in IPA, English/Latin, or Russian/Cyrillic (okay, you Ukrainians are welcome to reply, as well) if you reply with the actual Georgian term in the Mkhedruli alphabet. I could sound it out, but it would take me a good fifteen minutes. ;)

I'm a language nerd and like to know exactly what I'm serving. ;)

Anyone who replies is welcome to insist that I make these dishes if you ever visit Charlottesville.

Comments

[krasota.livejournal.com]

Lobio is sometimes a general term used for beans (not pulses, but beans), in certain parts of the Transcaucasus and the middle east--sometimes it's lobio, sometimes it's loubbieh--the transliteration and pronounciation always varies, according to region and transliterator and original alphabet. Or so I've been told. ;) I pronounce the p in pkhali as an aspirated p, yes. Pkhali can also be made with beets and eggplant. (Green pkhali, red pkhali . . . hrm, maybe *that* is the delineation.)

I use Anya von Bremzen's "Russian" cookbook quite often, though I modify the recipes slightly (none of her Georgian recipes call for khmeli suneli). The cookbook is more like a (pan) Soviet cookbook than a Russian cookbook. I've seen Goldstein's cookbook, but I don't have it.

sigerson and I went to the same high school.