Everyone in Georgia is associated with food feasts. We picked for you all the best dishes, including khachapuri sacivi khinkali, lobio, pkhali that should definitely make at home.
Among Georgians goes a belief that when God has distributed among the nations of the earth, the Georgians were employed and are not going to participate in the general hustle and bustle. They were leisurely drinking wine and eating barbecue. The Lord is so touched that he took and gave it to Georgia - a land that has reserved for himself.
We offer you some of the best recipes of Georgian cuisine.
You can start cooking at home now!
1. khachapuri
These pellets from an air test with stringy cheese inside maddening. Can not be stopped! You pinch off a piece, then another slice, and more...
Khachapuri are several types: in Adjara - in the form of boat, with egg, cheese added on top of the filling, in Imereti - in a cheese cake with a filling of cheese Imereti, in Mingrelian - in the form of tortillas with cheese stuffing, sprinkle cheese. Try to cook Imeretia khachapuri.
Ingredients:
- Yoghurt or kefir 500 ml
- Milk 200 ml
- Eggs 3 pc.
- Melted butter 100 g
- Vegetable oil 100 g
- 800-1000 g Flour
- Dry yeast 10 g
- Sugar 1 h. l.
- Solpo taste
- Imeretinsky cheese (or Adyg, soaked cheese) 1 kg
- Butter 75 g
- Sour cream 1 tbsp. l.
- Yolk 1 pc.
Cooking method
1. In a warm (not hot!) Milk add pinch of sugar and yeast, pour a little sunflower oil (2 tablespoons), sprinkle with flour and put in a warm place for 15 minutes.
2. Add the yeast mixture yoghurt (kefir), one half of the egg and pre-sifted flour.
Knead, gradually adding the cooled melted butter, salt and remaining flour. From time to time pour into his palm a few drops of vegetable oil to the dough does not stick to hands.
3.Formiruem of the ball of dough, sprinkle with flour and give it a go 1:00. Knead again and leave to approach another 1 hour.
4.Syr rub on a coarse grater, add the egg and interfere with the softened butter.
5.Testo stuffing and divide into 5-6 parts. Every part of the dough is rolled out into a pancake thickness of 1 centimeter, lay out the filling, leaving a 3-4 cm from the edge.
Putting edge overturn tucks down and gently rolled to a thickness of 1 centimeter.
Khachapuri lubricates the mixture of yolk and sour cream, prick several times with a fork. Bake 20-30 minutes at 180-200 degrees. Grease with butter, give cool slightly and serve.
2. pkhali
Truly - Georgian dishes can please and vegetarians! Pkhali - snack in the form of paste of boiled (steamed) vegetables with walnut dressing.
Pkhali can be of young cabbage, green beans, eggplant, beets or beet tops, spinach. Otschipnite piece of fresh pita, spread pkhali, put in your mouth and zazhmurte pleasure!
Ingredients:
- 500 g of spinach leaves
- Purified walnuts 75-100 g
- Large onion 1 piece.
- 2-3 garlic pieces.
- 1 bunch cilantro
- Pomegranate 1 pc.
- Utsho suneli or Khmeli Suneli 1 h. l.
- White wine vinegar or pomegranate juice 1 tbsp. l.
- Salt and freshly ground black peretspo taste
- Walnut oil orehapo request
Cooking method
1.Tschatelno wash spinach and drop into a pan of boiling water for 5 minutes, giving thrown back and drain. Squeeze.
2.Gretskie nuts, garlic, onions, greens grind in a meat grinder or in a blender. Add the spices, salt and pepper. Knead. Pressed spinach and mince. If the mass is turned watery, again press.
3.Smeshivaem spinach with walnut dressing. Add a little vinegar. The resulting mass lay out in the form of beads, sprinkle with pomegranate seeds and lightly sprinkled with walnut oil.
3. lobio
Lobio in Georgian means "beans." There are many variations lobio, differing from each other varieties of beans used, additional ingredients and spices. But mandatory in the recipe used lobio onions, oil and vinegar. In addition to these basic ingredients you can use walnuts, Imereti cheese, tomatoes, tklapi, seasoning it all with coriander, celery, basil, leeks, mint, thyme, black or red pepper, Imeretia saffron, cinnamon, cloves, hops suneli mixture and garlic.
Ingredients:
- Beans 500 g
- Large bulbs 2 pcs.
- 1 large bunch of cilantro
- 3-4 garlic cloves
- Salt adjika, hops-suneli, coriander taste molotyypo
Cooking method
1.Fasol soaked overnight in cold water. 1 onion cut into large enough, add to the beans and cook with the lid closed until cooked beans. During this time the bow is almost dissolved and will give its full flavor. They must be completely soft and warm up with a spoon into a paste.
2.Narezaem cilantro, grind the garlic. Second onion cut into thin half-rings. Mash the beans so that the portion of beans remained intact. Stirring constantly, add adjika, coriander, hops-suneli, salt.
3. Then turn off the oven and immediately add the chopped herbs, onions and garlic.
Stir, cover with a lid and give stand 15-20 minutes. Free lobio with roast pork or Gomi (maize porridge).
4. Satsivi with chicken
This chicken soaked in a delicate sauce with tart nutty flavor. The fresh walnuts, the more delicate taste and aroma will be. Cinnamon, cloves, saffron Imereti fill this dish truly Georgian sound. Without sacivi not do any Christmas table.
Ingredients:
- Kuritsa1 pieces.
- Purified walnuts 500g
- Onion 4-5 pcs.
- 1/2 head garlic
- 1 large bunch of cilantro
- White wine vinegar or pomegranate juice 1 tbsp. l.
- Ground coriander 1 tbsp. l.
- Imereti saffron powder 1 tbsp. l.
- Powdered koritsana tip of a knife
- Salt and pepper to taste
- Butter for greasing
Cooking method
1.Otvarite chicken. Strain the broth and cool. Onions chop finely and saute until transparent about 10 minutes. Finely chop the cilantro.
2.Izmelchite nuts by passing them through a meat grinder or using a food processor. Mix them with spices and chopped coriander. Clove bud mash, add the nut mixture with cinnamon. Dilute the cooled broth nuts ladle to a state of slurry. Garlic rub with salt, add the nuts and stir.
3.Ostavshiysya broth (1.2-1.5 liters) again put on fire. When the broth comes to a boil, reduce heat and, stirring constantly, gradually add the nut mass. Then, bring the sauce to a boil, let it boil for a few minutes. Add the browned onions and pieces of boiled chicken, give the dish a boil again, add the vinegar. Stir and cook for another 5 minutes.
4.Vyklyuchite, cover and allow to stand. Satsivi can be served hot or cold with fresh bread shoti prepared in a special furnace Tone, or Gomi (corn gruel).
5. chakhokhbili
Chakhokhbili - hot fragrant stew of chicken, moderately spicy, with bright and rich flavor, as cooked in its own juice with minimal addition of liquid.
The name of this dish comes from the Georgian word "Jojoba", which means "pheasant".
But do not worry if you can not find in the refrigerator carcass svezhepodstrelennoy game. Feel free to use chicken.
Ingredients:
- Chicken 1,5-2 kg
- Onion 3-4 pieces.
- Large tomatoes 4 pieces.
- Tomato paste 2 tbsp. l.
- Fresh hot pepper 1 pc.
- 4-5 cloves of garlic
- Adzhika 1 h. l.
- 1 bunch cilantro
- Utsho-suneli and koriandrpo 3/4 hours. l.
- Vegetable maslona eye
Cooking method
1.Kuritsu carve, cut into pieces.
Finely chop the onion and passeruem in a separate bowl until transparent.
Put the chicken in a pot with thick walls (preferably cast iron), add vegetable oil, salt and simmer over low heat, covered for 20-30 minutes in their own juice.
Add the onions to the chicken.
2.Pomidory cut into cubes and simmer for 3-4 minutes, then add to the tomato paste and simmer for a few minutes. Add tomato dressing for chicken. If the liquid in the pan is not enough, you can add a little water.
3.Narezaem half the cilantro. Add the chakhokhbili adjika, coriander, peeled and chopped hot pepper. Simmer chicken 30-40 minutes.
Chicken should just disperse the fibers. Now add utsho-suneli, coriander and crushed garlic. Salt, add the remaining half of the beam cilantro, stir, cover cap on and off. Give stand 15 minutes and serve.
Bon Appetit!
Continued >>> Georgian cuisine: the best dishes with detailed recipes - h. 2
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