Soliqlari

Soliqlari is a traditional dish from the Caucasus region, particularly popular in Georgia and Azerbaijan. The name "Soliqlari" translates to "little solis" in Georgian, referring to the small, round dumplings that are a key component of the dish. These dumplings are made from a mixture of flour, water, and sometimes eggs, and are typically filled with a savory mixture of ground meat, onions, and spices.

The dish is typically prepared by cooking the soliqlari in a pot of boiling water until they float to the surface, indicating they are cooked. Once cooked, the dumplings are drained and served with a rich, flavorful broth. The broth is often made from a combination of beef or chicken stock, tomatoes, and various herbs and spices such as bay leaves, thyme, and paprika. The soliqlari are then placed in bowls and topped with the broth, creating a comforting and hearty meal.

Soliqlari is a staple in Georgian and Azerbaijani cuisine, often served during special occasions and family gatherings. It is a dish that embodies the rich culinary traditions of the Caucasus region, combining simple ingredients with complex flavors to create a dish that is both nourishing and delicious.