Jonjoli – what is this tree

The content of the article

The Georgian national appetizer with an unusual taste of flower buds, complementing various dishes, is prepared from the dzhongioli plant – that’s where it comes from, what it looks like and, most importantly, how to cook dishes from it. It remains only to find the plant, take the crop, read in this article how to cook correctly, and after a while the snack will be ready.

Plant jongjoli

Colchis klechka, called the dzhonjoli, is a shrub or undersized tree from the genus Klechachka (Staphylea). A rare wild plant is found in the southern latitudes: in the Caucasus, in the Crimea and in Asia. The plant with brown bark grows up to four meters. It forms bare green shoots surrounded by five leaves and oblong flower buds that swell and bloom in April.

Colchis Klechka is useful for the body from a medical point of view: the product contains magnesium, calcium, potassium, sodium; Vitamins A, PP, B1, B2, B6. With regular use of food in the diet:

  • memory improves;
  • eating disorders go to “no”;
  • less worried about sciatica;
  • heart muscle strengthens;
  • migraine attacks are reduced;
  • toxins are removed from the body.

Plant jongjoli

What is jongoli in Georgian cuisine

Dzhongdzholi – what is this product? It can be safely attributed to one of the most spectacular, vibrant delicacies of Georgian cuisine. Fermented dzhongoli are amazingly combined as a snack, seasoning or side dish with meat, fish, vegetables, first courses, hot, cold sauces. Tasty jongjolis are served for lunch and dinner. In fact, the dzhongoli are pickled flower buds, and taste like capers, only a more pronounced sourness and a delicate floral pleasant smell are felt. Klechka is grown without any chemical additives.

How do

In April-May, on the crown of the Colchis shrub, white buds appear, collected in racemose inflorescences (see photo). They have a faint pleasant aroma. The local population collects buds, pickles and, unopened, ferments in a similar way that white cabbage.

First, the Caucasian “capers” are thoroughly washed, dried, then the branches are tightly laid out in clay or wooden utensils, sprinkled with salt well. After that, the severity is imposed from above, under whose oppression the preparation lasts for 4-6 weeks. After a month and a half they can be eaten.

What to eat with

Before serving, the dzhongoli, as a rule, are slightly squeezed. After seasoned with a mixture of vegetable oil and wine, add finely chopped onions, sprinkled with green onions to taste to taste (photo). Serve the dish as an independent cold appetizer, or as a seasoning for meat dishes. As well as capers, yongjolis, deliciously seasoned with olive oil, can be served with chicken, lamb, beef, pasta, seafood, olives, eggs, cheese, dill, parsley, sweet pepper, fish.

Johnjolie in a plate

How to cook jongjoli

  • Time: 5-7 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 23 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: Georgian, Armenian.
  • Difficulty: Easy.

Giongioli has a unique taste with a sour tint. In addition, the plant has beneficial properties for the body, it is environmentally friendly. For the versatility of taste, you may need another component that adds piquant spice to the dish – hot peppers. Light and traditional version of the snack – a delicious dressing in the form of vegetable oil and wine vinegar, easy to prepare.


  • joongioli – 200 grams;
  • Yalta red onion – 30-40 grams;
  • unrefined sunflower oil – 10 grams;
  • wine vinegar – 5 grams;
  • salt – 1 spoon.


Cooking method

  1. Before you cook the dzhongioli, you should sort out the unblown flower buds. Rinse thoroughly in cold water, let them drain, and then squeeze it out well. Leave to dry.
  2. After, prepare a container for storage – you can choose a clay, wooden or glass (you can just food enameled pan). Lay the dried twigs of the dzhongoli in layers, salting – as a result, the vessel should be completely filled with greenery. Cover with a smaller diameter (if fermented in a saucepan) and place under oppression. A can of water or a kettlebell can serve as a load. Leave the Caucasian clam for fermentation for a period of one and a half months (4-6 weeks), after which the dish is completely ready for use.
  3. 200 grams of pickled dzhongoli should be squeezed and transferred to a salad bowl. Cut red onion (or green) into thin strips, after peeling the husk. Add 10 grams of sunflower oil and 5 grams of wine vinegar, mix the ingredients. If desired, cut into hot pepper slices.
  4. Serve to the table in the form of a cold snack or a side dish (see photo). Take into account the fact that in the open form this specific dish should be stored for no longer than two days.
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