Muzhuzhi
A Georgian pork aspic combining two components processed differently, both marinated in wine vinegar with tarragon and basil. It has hot and cold versions; the cold dish is served the next day with green onions and herbs.
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About this dish
What makes muzhuzhi unique is that it's prepared from two components, which are processed in slightly different ways and then combined into one dish after being cooked. Both parts of the muzhuzhi are lightly marinated in wine vinegar infused with tarragon and basil. The vinegar should make up one-tenth of the volume of the broth poured over the finished muzhuzha. The dish is served cold a day after preparation, garnished with green onions and herbs. Muzhuzhi exists in both hot and cold versions.