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Georgian cuisine: 10 best dishes with detailed recipes.

Georgian cuisine: 10 best dishes with detailed recipes.

Among the Georgians, it is believed that when God was distributed among the nations of the earth, the Georgians were busy and were not going to participate at all in the general bustle. They sat down and slowly drank wine and ate kebabs.

The Lord was so moved that he took and gave Georgia, the land that he had reserved for himself.

  • Yogurt or kefir 500 ml.
  • Milk 200 ml
  • Chicken egg 3 pcs.
  • Melted butter 100 g
  • Vegetable oil 100 g
  • Flour 800-1000 g
  • Dry yeast 10 g
  • Sugar 1 teaspoon.
  • Salt to taste
  • Imereti cheese (or Adygei, soaked cheese) 1 kg
  • Butter 75 g
  • Sour cream 1 spoonful. l
  • Yolk 1 pc.
  1. In a warm milk (not hot!), Add a 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 to the yeast mixture matsoni (kefir), one egg and half the flour previously sieved. Knead, gradually adding melted butter, salt and remaining flour. From time to time, pour a few drops of vegetable oil on the palm of your hand so that the dough does not stick to your hands.
  3. We form a ball of dough, sprinkle flour and let it arrive for 1 hour. Knead and leave again to approach for 1 hour more.
  4. Rub the cheese on a coarse grater, add the egg and add the softened butter.
  5. We divide the dough and the filling into 5-6 parts. Roll each part of the dough into a flat cake of 1 centimeter, extend the filling and leave 3-4 cm from the edge. We connect the edges, turn downwards and roll gently until reaching a thickness of 1 centimeter. We spread khachapuri with a mixture of yolk and sour cream, we pricked it several times with a fork. We bake 20-30 minutes at 180-200 degrees. Lubricate with butter, give a little cold and serve.

Georgian cuisine: 10 best dishes with detailed recipes.

  • Spinach leaves 500 g
  • Peeled walnuts 75-100 g
  • Large onion 1 pc.
  • 2-3 pieces of garlic
  • Cilantro 1 pack
  • Granada 1 piece.
  • Utsho-suneli or hops-suneli1 teaspoon
  • White wine vinegar or pomegranate juice 1 tbsp. l
  • Salt, freshly ground black pepper to taste.
  • Walnut oil on request
  1. Wash the spinach thoroughly and place it in the pan with boiling water for 5 minutes, discard it and let drain. Squeeze it
  2. Nuts, garlic, onion, chopped vegetables in a meat grinder or blender. Add spices, salt and pepper. Kneading Squeezed spinach is also skipped through a meat grinder. If the mass turned out to be watery, press it again.
  3. Mix the spinach with walnut dressing. Add a bit of wine vinegar. Put the resulting dough into balls, sprinkle with pomegranate grains and sprinkle lightly with walnut oil.

Georgian cuisine: 10 best dishes with detailed recipes.

  • Beans 500 g
  • Large bulbs 2 pcs.
  • Cilantro 1 large bunch
  • 3-4 cloves of garlic
  • Salt, adjika, hops-suneli, ground coriander to taste.
  1. Beans soaked overnight in cold water. 1 Cut the onion large enough, add to the beans and cook with the lid closed until the beans are cooked. During this time, the onion will practically dissolve and give up all its flavor. The beans should be completely soft and knead with a spoon in a paste.
  2. Chop the coriander, chop the garlic. Cut the second onion in medium thin rings. Crush the beans so they remain intact. Stirring constantly, add adjika, cilantro, hops-suneli, salt.
  3. Then turn off the stove and immediately add the chopped vegetables, onions and garlic. Stir, cover with a lid and let stand for 15-20 minutes. Serve lobio with grilled pork or gomi (corn porridge).

Georgian cuisine: 10 best dishes with detailed recipes.

  • Chicken 1 PC
  • Peeled walnuts 500g
  • Bulb 4-5 pcs.
  • 1/2 head of garlic
  • Cilantro 1 large bunch
  • White wine vinegar or pomegranate juice 1 tbsp. l
  • Ground coriander 1 tbsp. l
  • Imeretinsky saffron earth 1 tbsp l
  • Ground cinnamon on the tip of a knife.
  • Salt, pepper to taste.
  • Butter for lubrication
  1. Boil the chicken. Broth in broth and fresh. Chop the onion finely and fry until they are transparent about 10 minutes. Chop the coriander finely.
  2. Crush the nuts by poking them or using a food processor. Mix them with spices and chopped cilantro. Expand the cloves of the cloves, add to the nut mixture along with the cinnamon. Dissolve the nuts with a soup ladle of the cooled broth until you get a suspension. Libra the garlic with salt, add it to the nuts and mix.
  3. Put the remaining broth (1.2-1.5 liters) on fire again. When the broth boils, reduce the heat and, while stirring constantly, gradually add the mass of the nut. Then, let the sauce boil, let it simmer for a few minutes. Add the golden onions and the pieces of boiled chicken fillet, let the dish boil again, add the vinegar. Stir and cook for another 5 minutes.
  4. Turn off, cover and let rest. Satsivi can be served hot or cold with fresh shoti bread cooked in a special tone oven or with gomi (corn porridge).

Georgian cuisine: 10 best dishes with detailed recipes.

  • Chicken 1.5-2 kg
  • Bulb 3-4 pieces
  • Big tomatoes 4 pieces.
  • Tomato paste 2 tbsp. l
  • Fresh hot pepper 1 pc.
  • Garlic 4-5 Teeth
  • Adjika 1 teaspoon.
  • Cilantro 1 pack
  • Utsho-suneli and cilantro for 3/4 teaspoon.
  • Vegetable oil by eye
  1. Cut the chicken, cut into pieces. Finely chop the onion and pass it in a separate dish to the transparency. Place the chicken in a pot with thick walls (preferably cast iron), add vegetable oil, salt and simmer under the lid for 20-30 minutes in its own juice. Add the onions to the chicken.
  2. Cut the tomatoes and the stew for 3 to 4 minutes, then add the tomato paste and the stew for a few more minutes. Add the tomato dressing to the chicken. If the liquid in the tray is not enough, you can add a little water.
  3. Cut half of the cilantro. Add chakhokhbili adjika, cilantro, peeled and chopped chilies. Cook the chicken over low heat for another 30-40 minutes. The chicken must literally be divided into fibers. Now add ucho-suneli, cilantro and chopped garlic. We jump, add the remaining half bunch of cilantro, mix it, cover it with the lid and turn it off. Let stand 15 minutes and serve.

Georgian cuisine: 10 best dishes with detailed recipes.

  • Beef breast 1 kg
  • Walnuts 200 g
  • Fig 1 glass
  • Bulb 4-5 pcs.
  • Cilantro 1 large bunch
  • Parsley 1 large bunch
  • 3-4 cloves of garlic
  • Hot pepper 1 pc.
  • Hops-suneli, bay leaf to taste.
  • Salt, freshly ground black and allspice to taste.
  • Tklapi 2 pieces (10×10)
  1. Chop the skirt, fill it with water, put it to boil, remove the foam and cook for 1.5 hours. At this time tklapi soak in water in a small bowl.
  2. The onions cut into large pieces and pass to transparency. The rice is wrapped in broth, put to boil and cooked for 15 minutes. At this time, chop the garlic, chop the hot pepper. Grind the nuts with a knife or jump through a meat grinder.
  3. Mix the peppers, the nuts, the garlic. Stir a small amount of broth. We send the spicy mixture of nuts in a pan with broth. There we add chopped vegetables. Then add tklapi (or 5-6 tablespoons of tkemali, or 1 jar (450 grams) of grated tomatoes), salt, pepper, bay leaf, let it boil for 10-15 minutes and turn it off.

Georgian cuisine: 10 best dishes with detailed recipes.

  • Wheat Flour 500 G
  • Water 300 ml
  • Mixed minced meat (fatty pork + veal) 500 g
  • Bulb 2 large
  • 2-3 cloves of garlic
  • Cilantro 1 pack
  • Salt to taste
  1. First, prepare the filling. Add the chopped onion and garlic to the meat. Then, gradually, we mix the water with the minced meat: as much as the minced meat can take. For 500 grams of minced meat, we need around 100-150 milliliters of water. After that add the finely chopped cilantro.
  2. Knead the flour dough, salt and 150 grams of flour. Extend the dough Put 1 tablespoon of minced meat in the center of each sheet of dough (knead the minced meat again before spreading).
  3. We pick up the edges of the accordion test as tightly as possible. The more folds you get, the better. Ideally, they should be 19.
  4. Tear the excess dough on top and place the khinkali on a chopping board lightly sprinkled with flour. Dip the khinkali in boiling water (broth) and wait for it to float. Cook another literally 2-3 minutes and remove. Spread on a plate and sprinkle with freshly ground pepper.

Georgian cuisine: 10 best dishes with detailed recipes.

  • Eggplant 1 kg
  • Tomatoes 500 g
  • Sweet pepper 500 g
  • Onion 250g
  • Carrots 250g
  • Hot green pepper 1 pod
  • Garlic head 1
  • Cilantro, parsley, basil in 1 bunch
  • Utsho-suneli (hops-suneli) 2 teaspoons.
  • Saffron Imereti 1/2 tsp.
  • Salt, freshly ground black pepper to taste.
  • Vegetable oil by eye
  1. Eggplant cut into cubes of 1.5×1.5 centimeters. Sprinkle with salt and let stand for 30 minutes. Wash and dry. Fry the aubergines in a pan with vegetable oil. Postpone in the same pan fry the chopped onion until golden brown. Add the carrots, grated on a coarse grater, strips of sweet pepper. Fry, stir for 10 minutes.
  2. Remove the peel from the tomatoes (for this they can be submerged in boiling water for 30 seconds) and grind. Finely chop the garlic and add to the tomatoes. Mix aubergines and a mixture of onions, carrots and peppers. Add the tomatoes and put the stew on low heat for 10 minutes.
  3. Grind the cilantro, the parsley and the basil. Add vegetables and spices to the pan. Simmer another 10 minutes. Turn off and let cool under the lid for another 30 minutes.

Georgian cuisine: 10 best dishes with detailed recipes.

  • Lamb 1 kg
  • Green Onions 500g
  • Tarragon 2 packages
  • Cilantro 1 pack
  • Plums 2 glasses
  • Dry white wine 1,5 – 2 glasses.
  • Garlic 2 teeth
  • Spicy green pepper 1/2 pod
  • Jumps suneli1 teaspoon
  • Salt, freshly ground black pepper to taste.
  1. The meat is cut into small pieces, put in a saucepan. Greens, garlic, chopped onion and divided in half. We send one half to the meat, add wine and half plums.
  2. We put the pan on a strong fire, after boiling, reduce the heat and simmer for about 40-50 minutes. Add the remaining green leaves, onions and plums, cover with a lid and cook for 10-15 minutes. Turn off and let rest for another 15 minutes.

Georgian cuisine: 10 best dishes with detailed recipes.

  • Tomatoes 1 kg
  • Red chilli pepper 1 pc.
  • Cilantro (coriander) 1 large bunch
  • 1/2 head of garlic
  • Jumps suneli 1 cda. l
  • Ground cilantro1 st. l
  • Salt to taste
  1. With the ripe tomatoes, remove the skin, previously soaked with boiling water. Cut and let stand a little. During this time, the juice will stand out, which will merge. Put the stewed tomatoes until they are a little thick.
  2. Add chopped garlic and chopped hot peppers to the tomatoes. Grind the herbs and add it to the tomatoes together with salt and spices. Boil literally a couple of minutes and turn off. Let stand under the lid for 30 minutes.

Georgian cuisine: 10 best dishes with detailed recipes.

There is a tradition in Georgia: during the party, there are always instruments and glasses on the table in case someone joins the food unexpectedly. Try cooking these dishes from the national kitchen of Georgia and wait for the guests!

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