svv37_14

_ What do you remember, old food, well, what different (food) did you use to make?

_ ǯwinel lezweb mä ǯašq̇id, ay, im xäsq̇iwd naxuncers?

_ I make calakoda.

_ kalaḳodäis xwäsq̇i.

_ How?

_ imži?

_ You can get calakoda everywhere in Lower, in Upper Svaneti, what do I know and...

_ kalaḳodäi čyäg ču itxi čube, žibe šwäns mäy mixal i...

_ Yes!

_ ye!

_ Maybe there you can get. there.

_ ečxāw itxōlni, ečxāw.

You can't get in Ushguli, I have in Ushguli match-makers, there you can't get

ušguls dēsa itxi, ušguls maq̇a mi ʒaxlar, eče dēsa itxēli

and I make a calakoda, I make a horse-sorrel, I make a honey agaric, I make a field mushroom, a brown mushroom, a maize bread mushroom,

i kalaḳodäys xwäsq̇i, ṭelēpis xwäsq̇i, manč̣ḳwaräis xwäsq̇i, kama soḳos xwäsq̇i, arq̇äys,

that it is, àthatà, jijlaka (a sort of a grass), jijlaka.

č̣wadwäys, eǯi er li,... məde..., ǯiǯlaq̇äys, ǯiǯlaq̇äy.

In Georgia it is also called jijlaka, I think it, a sucking jijlaka,

kartuldi ǯiǯlaq̇äy xayžxa, mabža, eǯis, tot ǯiǯlaq̇äys,

it is possible to bake with cheese, you can also make a pkhali (the common name of Georgian traditional food made from the various eatable grasses)

tāšcaxäni šeiʒleba k'ēr axnaq̇ānxi, pxaldi šegiʒlia ži er axer... ži er axsq̇ānxi,

if you want tkemali (a sour sauce), if you want in nuts.

ǯeḳwdi barq̇wenisa, ǯeḳwdi gaḳisa.

That calakoda is then bitter, when you pick, then it is not good for eating.

ser eǯi kalaḳodäys ečka məlni li, šomäy ž'exxornexi, ečka mām xaq̇a lezobd.

Pick, I use to break it well,

ž'exxornexi, eǯis ču xwa... xwatšore xoča zaḳazd,

I braid it, as we braid these, well, the hair, so.

ži xwasdgwi, imžwäy alyärs lasdgwidà, patwärs, amži.

I use to braid.

ži xwasdgwi.

I use to hang it in the shadow.

ču xorḳīne mənčalisa.

When it dries well, it is the firstà ità on the table and this, well, the wild garlic also.

ka er ipri gun eǯi, eǯi li ṗirwel... məde... supražīn i aleà, cxeḳi niwra er äri aǯaġ.

Then I boil it, it sucks up much water, you should know how to make it.

ečānġo qwedni, eǯis ži xwaǯbi, eǯi lics ic̣ows xwǟys, ču xeḳwer ǯixāldes ži lisq̇i.

When I boil it, I wash so braided and boil.

ži er xwaǯbi eǯis, amži lusdigwd ču xwašq̇wdi i ži xwaǯbi.

When it boils??? I take down, it is already boiled, then I

ži er enǯäbis, ??? č'ōxḳidne, məǯab ira, ečānġo qwedni

take it on a plate.

i ka xwäes imwālate tepšteysa.

When it is cold, then I filter it very.

ču er edkwēli, xwac̣urawi gun eǯis.

You shouldn't leave a juice.

c̣wen xeḳwer noma laxcuri sga.

I don't cut it.

eǯis ču dem xwač̣ḳwre.

They are large so, well, when I decompose it so, largely,

eǯi ǯȫdyär der lix amžià, ečānġo ales er dawšli ser amžīnen eǯis, ǯȫdyärd,

I decompose so and when I decompose, then it is already cold, I make then,

eš dawšli amži i er dawšli, ečānġon eǯi ser lekwēle er iri, ečka ži xwasq̇i,

I use to pound nuts, but it doesn't need much nuts, it needs few.

gaḳs xwa... ču xwaq̇li, ču, mare gaḳ xwäy mām xaḳu, ḳoč̣ōl xaḳu.

well, when you have one kilo of it, yes, e, calakoda, for example, boiled,

atxe ešxu ḳilo er ǯeġwēni eǯi, deré, kalaḳodäy, magalitad, ləǯab,

it needs, well, ten - fifteen several nuts, not more.

ečxāwteysa xaḳu atxe ati-txutmeṭi cali eǯi gaḳ, ser _ māma.

You should pound it very much, then you should make this nuts, nuts food,

čwatq̇alni eǯis gun, ečānġo ale gaḳ xeḳwer ž'axsq̇a, moǯor, lušnud.

you don't know, do you know nuts food?

sgäy mām mixa, ǯixalx esa moǯor?

_ Yes!

_ ye!

_ It becomes white, white.

_ eǯis xepsi twetne, katkatay.

When we make a wheat porridge, they ask me:

č̣ānṭis er xwäsq̇is, meč̣wdyeldax:

how, why is it so white?

imži lok, imnar lok li amḳäy twetne?

I make nuts food - I say.

moǯorsiǯ xwäsq̇i.

What is "mojori"?

mäy lok li moǯor?

You should pour boiled water on nuts and it becomes white as a madapollam.

sḳa xeḳw er esš... ž' esgoša ləpīne lic gaḳs i eǯi imžwäy ṗirḳäl, amḳäy twetne xepsi.

I throw in this it, what it needs salt with condiments, I have made,

amxāwtesa sga šude ser eǯis, mäy xac̣əx lusurnele ǯims, məsq̇e muġwa,

Svanish, what is Svanish salt.

lušnu... lušnu ǯim mäy li.

They call it grandmother's salt.

bebias marilis xaṭūlix.

I throw it now in, tasteà it needs a bit of it, you shouldn't throw much.

sga šude eǯis atxe, gemo... ḳoč̣ōl xaḳu eǯi, xwǟy xeḳw er nom ašəde.

Then it is possible to add.

sga likmes ču xaq̇a ečānġo.

I throw in it, I add a bit of pepper, who loves pepper.

gawxsni ečeysa, ḳoč̣ōl ṗimṗiläys oskime, erwäys ṗimṗiläy xäsyam.

It needs a bit vinegar, one spoon, a little spoon.

ḳoč̣ōl ʒmaril xaḳu, ešxu q̇ōš, ḳoč̣ōl q̇ošōl.

I mix these with each other.

aurew ales ušxwārisa.

It is such food, that who has ever ate, everybody likes it very much.

eǯḳä lezob li, ere erwäys ču xoma, ka ləgže li mag.

I have got cousins-doctors, they didn't let me to kill a hen, it, calakoda, we will make it,

deidašwilär maq̇ax mi yekmar, eǯyär katali liʒʒyēnis dem mambə̄dax, eǯis, kalaḳodäys lok,

we make it so...horse-sorrel is also such.

xwäsq̇id eǯži... ṭelēpiy amži li.

You should braid, select, braid, hang...in it...,

ži xeḳwer axsdug, čwattiše, ž' axsdugwāxi, č'oxreḳne... mədāysa...,

in the shadow and in winter you should hang it for drying and some cut it,

mənčalisa i lintwisa xeḳw er č'oxreḳa lapras eǯi i yerxi čwač̣ḳwre,

but I don't do so it, I chop it in chopping machine, a very dried one,

mare mi dem xwičo eǯži, maršinayka waṭareb eǯis, gun pəris,

and it becomes delicious.

i teld c̣q̇əzem xepsi xoča.

If there is a tkemali (sour souse) in it , that tkemali, you should pour it, throw condiments.

ečxāwd ṭq̇emal e ǯeġwēni məsq̇e, eǯi barq̇wen, eǯi xaḳu er sg'ēsgošaxi, saḳmazär xaq̇rīxi.

I, in winter there is not a parsley in Svaneti, but I pick a coriander and a parsley,

mi, lintwisa woxraxuš mām äri šwäns, mare ži xwixwri kinzs i woxraxušs,

cut in little pieces, dry it in shadow,

ču xwač̣ḳwre amži necind, mənčalisa ka xwapre,

I have in winter in wooden chanakhs (grain measure)

lintwisa ču muġwa eǯi zeki ḳarwālisa

and I throw it in and it has such aroma that like the fresh one.

i sga xwečo i eǯi aromaṭ xuwa eǯži, imžwäy xuwa maxas.