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The Dish: Supra’s Ajaruli Ketse Bostneuli
Where To Get It: Weekend brunch at Supra, 1205 11th St. NW; (202) 789-1205; supradc.com
What It Is: Supra’s Ajaruli Ketse Bostneuli is a mash-up of two worldly comfort foods: Georgia’s cheese filled bread known as khachapuri and Middle Eastern shakshuka—eggs baked in tomato and pepper sauce.
It’s tough to pronounce, but just ask your server for some help spotting this dish on the new brunch menu. Warm bread forms the base of a bubbling stew of fresh vegetables including eggplant, tomatoes, mushrooms, potatoes, orange bell pepper, zucchini, and squash. The restaurant sprinkles Georgian sulguni cheese on top so it melts and adds fennel, cilantro, and green onions for additional flavor.
How It Tastes: This Georgian dish will pulverize any hangover you might experience with a one-two punch of starches and cheese. Pull off pieces of the warm, flaky bread and dive deep into this veggie stew, which has a distinctly smoky taste. The two fried eggs on top coronate a perfect breakfast dish that will leave you feeling well nourished and needing a nap.
Why It Helps: Georgia is the place where shots of wine are taken from a rimmed horn, commonly referred to as a khantsi. So leave it to the Georgians to invent the perfect hangover cure of bread, cheese, eggs, and stewed vegetables. If you ever find yourself in a situation where you’re tipping back a ram’s horn, look to Ajaruli Ketse Bostneuli as your hangover helper.