Step into the heart of the Caucasus mountains with a recipe for one of Georgia's most treasured culinary secrets: Svanuri Marili, or Svanetian Salt. Hailing from the historic region of Svaneti, this isn't just any seasoned salt. It's a complex, aromatic blend of spices, garlic, and salt that has been a staple in Georgian kitchens for centuries. Its unique fragrance and flavor can transform simple dishes into culinary masterpieces. Making it at home is surprisingly simple and allows you to capture the authentic taste of Georgia in your own kitchen. Get ready to create a spice blend you'll want to sprinkle on everything!
Homemade Svanetian salt
Svanetian Salt Ingredients
- 110 g coarse sea salt
- 1 head of garlic (35-40 g)
- 1 tablespoon fenugreek seeds
- 1 tablespoon dried dill
- 1 tablespoon coriander seeds
- a few dried chili peppers
- 1 tablespoon caraway seeds
- Imeretian saffron (a Georgian spice made from dried marigold petals)
How to Make Svanetian Salt
Pour coarse sea salt into a wide bowl.
Peel a head of garlic.
Grind the garlic cloves one by one in a mortar until a paste forms.
You don’t need any special equipment; everything required is usually found in any kitchen. A mortar and pestle, a coffee or spice grinder, and rubber gloves will come in handy.
Pour coarse sea salt into a wide bowl. You can use salt without additives, but iodine or selenium won’t hurt. You can also make Svanetian salt with regular table salt.
Peel a head of garlic. This recipe uses a small head with small cloves, weighing about 40g.
Grind the garlic in a mortar, one clove at a time, until it forms a paste. To make it easier, add a pinch of salt to each clove. The salt will act as an abrasive and help turn the garlic into a paste quickly.
Gather the spices.
Pour all the spices into a coffee grinder or spice mill.
Pour the ground spices into the bowl with sea salt.
Gather the spices. I’m using dried dill, both the greens and stems that I dried over the summer. You can buy seeds from vendors at the market if you don’t have your own. Next on the list is chili pepper. Its heat level varies, so it’s best to taste it. If it’s too spicy, I recommend removing the seeds. Separately, measure out the fenugreek, coriander, and caraway. My Imeretian saffron is ground, bright, and aromatic.
Transfer all the spices to a coffee or spice grinder. Grind for a few minutes into a fine powder.
Pour the ground spices into the bowl with the sea salt.
Thoroughly mix the spices with the salt.
Add the mashed garlic to the bowl.
Next, put on thin rubber gloves and manually rub the salt, spices, and garlic until uniform.
Mix the spices and salt thoroughly. There should be no clumps of spices; the salt should be evenly colored and mixed with the seasonings.
Add the mashed garlic to the bowl.
Next, put on thin rubber gloves and manually rub the salt, spices, and garlic together until the mixture is uniform. There should be no clumps of garlic; the salt will be crumbly and free of large lumps.
Pack the Svanetian salt into clean, dry jars with airtight lids.
Pack the Svanetian salt into clean, dry jars with airtight lids. Store in a dark, cool place; I keep mine in the refrigerator. The salt will last for several months, and you can make a new batch when it runs out. With proper storage, Svanetian salt can last for 2-3 years. Do not store Svanetian salt in plastic containers, only in glass jars with airtight lids.
Now that you have a jar of fragrant, homemade Svanetian Salt, the culinary possibilities are endless! Use it to season roasted meats, grilled vegetables, hearty stews, or even just a simple slice of fresh tomato with a drizzle of oil. It's a fantastic rub for chicken or fish before grilling and adds incredible depth to soups and sauces. Store your Svanuri Marili in a tightly sealed glass jar in a cool, dark place (the refrigerator is ideal) to preserve its potent aroma. Enjoy sharing this little piece of Georgian tradition with your friends and family!
0 comments