For the adjika
Put all of the ingredients into a food processor and pulse blend to a chunky paste. The flavour will become more rounded and mellow if you make the paste in advance and leave to sit for a while.
For the meatballs
Soak the bread in the milk for 10 minutes.
Meanwhile, put all the other ingredients into a large bowl and use your hands to combine everything thoroughly.
Mash together the bread and milk to make a paste, then mix this into the meatball mixture.
Roll into meatballs; I like them golf-ball sized.
Heat a slick of oil in a frying pan and cook the meatballs in batches. Start at a high heat to brown the outside, then lower the temperature until the meat is cooked through.
Serve with the adjika and a generous dollop of yogurt.
About this recipe
Adjika, literally “red salt”, is a spicy and fragrant pepper paste from Abkhazia, a breakaway region of Georgia. You’ll find it completely addictive and you’ll be using it as a condiment for everything, as they do in Abkhazia. It will keep in the fridge for a few days.