This Georgian cook is peeling an onion in the kitchen. In some recipes the onions were simmered in milk until soft, then cooled. The milk cooked onions were then used in the salamongundy dish.
Added:
10th Apr 2009 by Diane Earl
Subjects:
History
Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+
Keywords:
georgian kitchen onion salamongundy
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