Oh my, once they'll leave the car.
Come on, come here! Look at you, hero…
So, will you walk us around Batumi and show us everything here?
Batumi is the best, right?
We met a dog here that will be our guide.
We secretly decided to name this dog Khinkali.
Did we really have any other option while we are in Georgia?!
-Hi! My name is Andrew. -And mine is Masha.
We are a couple travelling together around the world.
We ride and we bite, using different means of transport
to find the most beautiful routes and the most delicious food.
We are in Batumi,
in a wonderful Georgian city situated on the Black Sea.
It's Easter today,
nonetheless, all the places are open, even the market.
Now we are on our way to have breakfast.
-Khinkali? -No wait, khachapuri!
Ajarian khachapuri that should be eaten exceptionally in Adjara.
How to eat tons of khachapuri and how not to die from it?
We'll tell you soon. Good morning!
Butter, my butter is leaking.
If we talk about khachapuri,
Ajarian khachapuri because we are in Batumi,
we should mention exactly this khachapuri and this shape.
In general, khachapuri is a flapjack with cheese.
It can be of various shapes.
In our case it's Ajarian khachapuri with imeretian cheese, not suluguni,
with an egg, with a huge slice of butter.
I think, khacha means cottage cheese and puri – bread.
It's best to eat this khachapuri with black sweet tea and by hands.
This is how you do it: first you tear away the ears,
they will serve you as cutlery.
Then start mixing imeretian cheese, butter and an egg
in such a way that it wouldn't have spilled out, it's important.
The butter starts to melt, oh my goodness!
Then you can start raking out the filling.
Next would be both sides one by one
and when you will just have a thin slice of dough –
you roll it and eat, but you need to be strong for that.
Let's try!
If you have a free day in Batumi – you should visit this place.
It's a fish market, it's called "The shallow sea",
and it is truly shallow in this region.
You can not only buy fresh fish but also eat it
and it's the most pleasant thing.
Let's go.
It's a sea robin; they say it's best for fish soup.
Oh, it's a butterfly.
What kind of robin is it? It's a butterfly!
Look how beautiful it is!
It's seldom to be caught.
This sea robin isn't big, and it can be huge, up to 4–5 kg.
Its body looks like sturgeons.
-It is from sturgeons. -Ah, here it is.
It's just tastier than other sturgeons.
Actually, all fish is tasty here.
Our ecology is clean, our sea is clean,
and we don't have any industry – that's why our fish is tasty.
Looks like ruff is waving to us with its fin.
And this looks like trout.
-Is it sea trout? -No, it's pool trout.
And this is salmon.
-Local? -Yes.
Wow.
How about cold waters?
Cool waters are good for it too?
This fish is whiting.
How do they cook it?
It is crispy and little when cooked, isn't it?
Yes, it's very tasty.
-And what's this? -This is goatfish.
Small goatfish, I see.
Oh, can we also have this fish fried please?
This much.
Also, there is starlet over there.
It's very cool that you can
give this fish right away to the kitchen to be fried
and then eat it fresh right here,
drinking wine or beer or whatever is best.
It's a paradise, a market in Batumi – a must visit place
and you should try super fresh fish
which was swimming just a few hours ago.
Aromas are just crazy.
But there is one recipe for all the kinds of fish –
flour, good butter, salt and a well-heated frying pan.
This is it.
I feel we should eat already.
Because we have herbs,
tomatoes, onions, cucumbers,
a bit of pepper, flatfish divided in pieces and fried,
tkemali, satcebeli and beer. Oh, and one mchadi.
I feel as if I'm in some wonder world.
200? 200 can be cooked in this steamer simultaneously?
Okay, how long does it take then?
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