Everyone in Georgia is associated with food, feasts and wine! Take any picture of any Georgian artist, and you will see the image of the handsome Georgian men generously covered table on which there is most certainly the wine.
What first comes to mind when you hear "Georgia"?
Of course, this lobio, sacivi, khachapuri, suluguni tkemali...
Names that sound like music!
1. kharcho
Kharcho means "beef soup." Thick, burning, sharp, saturated, aromatic, spicy soup beef with nuts, plums tkemali, herbs and garlic.
Initially, the recipe uses beef, but you can prepare your grub and lamb, and chicken.
Cooking method
- 1 kg of beef brisket
- Walnuts 200g
- Figure 1 cup
- Onion 4-5 pcs.
- 1 large bunch of cilantro
- 1 large bunch of parsley
- 3-4 garlic cloves
- Hot pepper 1 pc.
- Hops-suneli, bay listpo taste
- Salt and freshly ground black and fragrant taste peretspo
- Tklapi 2 pieces (10x10)
Cooking method:
1.Grudinku chop, fill with water, bring to boiling, remove the foam and boil for 1.5 hours. At this time tklapi soaked in water in a small bowl.
2.Luk chop coarsely and passeruem to transparency.
Fig send in the broth, bring to a boil and cook for 15 minutes. At this time, grind the garlic, chopped hot pepper.
Nuts knife shred or mince.
3.Smeshivaem pepper, nuts, garlic. Intervene a small amount of broth. Ship acute nut mixture into the pan with the broth. There also add chopped fresh herbs.
Then add tklapi (5-6 tablespoons or tkemali or bank 1 (450 grams) pureed tomato), salt, pepper, bay leaf, giving boil for 10-15 minutes on and off.
2. khinkali
"Bags" of a resilient thin dough with a spicy and juicy meat filling. Do not offend Georgians compared to our dumplings.
And God forbid you use a fork and knife!
Khinkali only eat with your hands! Slightly cant khinkali, nadkusyvaem dough sips hot broth, emitting sounds characteristic, then spoon adding a simple hole garlic sauce (finely chopped garlic with water) or satsebeli already enjoying filling...
Tail reserve on a plate. By the number of tails is determined by the weakest consumer. Do not hit the face in the dirt!
Ingredients:
- 500 g Wheat Flour
- Water 300 ml
- The mixed mince (fat pork + beef) 500 g of
- 2 large onion
- Garlic 2-3 cloves
- 1 bunch cilantro
- Salt to taste
Cooking method:
1.Snachala prepare the stuffing. Add to the meat chopped onions and garlic. Then, little by little to intervene in the minced water: as much as you can take the stuffing.
500 grams of minced meat we need approximately 100-150 milliliters of water. Then add the chopped cilantro.
2.Zameshivaem dough from flour, salt and 150 grams of flour. Roll out the dough. In the middle of each dough sheet put 1 tablespoon with slide minced meat (minced before putting some kneaded again).
3.Sobiraem-Fold edges of dough as closely as possible. The more you get wrinkles - the better. Ideally, there should be 19.
4.Otryvaem top excess dough and put khinkali on a chopping board, a lightly floured.
Omit khinkali in boiling water (broth) and waiting for them to emerge. Cook for another 2-3 minutes and just take out. Spread on a dish, and sprinkle with freshly ground pepper.
3. ajapsandali
Glossy purple eggplant, red bellied peppers, juicy carrots, sugar tomatoes, onions, garlic, aromatic herbs and spices - all these colors and flavors are intertwined in one dish called ajapsandali.
Ajapsandali vegetables for stew in a large cast-iron cauldron without the addition of water, and it is especially good for the next day.
Ingredients:
- Eggplant 1 kg
- 500 g of Tomato
- Sweet peppers 500g
- Onion 250 g
- Carrot 250 g
- Acute green pepper pod 1
- 1 head garlic
- Cilantro, parsley, bazilikpo 1 beam
- Utsho suneli (Khmeli Suneli) for 2 hours. l.
- Imeretinsky saffron 1/2 hours. l.
- Salt and freshly ground black pepper to taste
- Vegetable oil on the eye
Cooking method:
1.Baklazhany cut into cubes 1,5h1,5 centimeters. Sprinkle salt and leave for 30 minutes. Washed and dried. Fry eggplant in a frying pan with vegetable oil. Lay off.
On the same pan fry the chopped onion until golden brown. Add the carrots, grated on a coarse grater, strips of sweet pepper. Fry, stirring for 10 minutes.
2.U remove tomato peel (this can be omitted in boiling water for 30 seconds) and ground. Finely chop the garlic and add to the tomatoes. Mix eggplant and mixture of onion, carrot and pepper. Add the tomatoes and put the stew on low heat for 10 minutes.
3.Izmelchaem cilantro, parsley and basil.
Add to the pot herbs and spices.
Simmer another 10 minutes.
Turn off and give to cool under a cover for 30 minutes.
4. Chakopuli
In the first week of April, Tbilisi covers a whirlwind of white petals.
Tkemali blossoms and plums that grow here at every step. It will be held just a couple of weeks, and in the branches appear little fruit with not yet formed before the end of the bone.
Acidic, with a pronounced bitter plum, tarragon and young lamb - mandatory ingredients chakopuli.
Chakopuli traditionally prepared for Easter and to celebrate the Georgoby - the day of Saint George, the patron saint of Georgia.
But if you freeze plums young, you can arrange a holiday at any time of the year!
Ingredients:
- Lamb 1 kg
- Chives 500 g
- Tarragon beam 2
- 1 bunch cilantro
- Plums 2 cups
- Dry white wine 1.5 - 2 cups
- Garlic 2 cloves
- Hot green pepper 1/2 pod
- Khmeli Suneli 1 h. l.
- Salt and freshly ground black pepper to taste
Cooking method:
1.Myaso cut into small pieces, put in a saucepan. Herbs, garlic, crushed and divide in half. One half of the ship to the meat, add the wine and half plum.
2.Soteynik put on a strong fire, after boiling, diminish the heat and simmer for about 40-50 minutes.
Add the remaining herbs, onions and plums, cover lid and tomim 10-15 minutes. Turn off and give to stand for another 15 minutes.
5. satsebeli
Satsebeli in Georgian means "sauce".
A traditional tomato sauce with addition of coriander, Khmeli Suneli garlic and fed to corn gruel, to tobacco chicken to khinkali to kebab.
But even if all of the above you now is not on the table, then broke off a piece of fresh bread, dunk it in satsebeli and enjoy the bright taste of the sunniest and most hospitable countries.
Ingredients:
- Tomatoes 1 kg
- Pepper chilli 1 piece.
- Coriander (cilantro) 1 high beam
- 1/2 head garlic
- Hops-suneli 1 tbsp. l.
- Coriander 1 tbsp. l.
- Salt to taste
Cooking method:
1.So ripe tomato peel pre showering them with boiling water.
Chop and give a little stand. During this time, the juice that we merge.
Tomatoes put to stew until they are a little zagusteyut.
2.Dobavlyaem in tomatoes chopped garlic, chopped hot pepper.
Shred greens and add it to the tomatoes with salt and spices.
Boil for just a couple of minutes and turn off. We give to stand, covered for 30 minutes.
Bon Appetit!
Start >>> Georgian cuisine: the best dishes with detailed recipes - Part 1
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