Cuisine is one of the important parts for culture in any country. For centuries the culinary style of Georgian cuisine has shaped the world today and occupies one of the leading places in the ranking. This indicates its unique spices and the variety of spices that can be found in virtually every dish. There is a significant difference between the regional cuisine of the country. Eastern Georgia, with an abundance of meat, wine and animal fats, rich dishes to the west of Western cuisine, mixed with nuts and pepper sauces, salads and dairy products. We are glad to present you some popular Georgian dishes.
Maybe you not only heard, but even tried khachapuri, but did you know that it was patented in 2011 as the “national wealth” of the country? because khachapuri is the very heart of Georgian cuisine! In each region, it is prepared in its own way, experimenting with forms and fillings. There are several types of khachapuri: Megrelian, Imeretian, Ajarian, shortbread dough khachapuri, khachapuri curd (Gurian), even with greens, but Imereti khachapuri is considered traditional.
- Wheat flour -400-500 g
- Water – 200 ml
- Sugar – 1 tsp.
- Salt – 1/4 tsp.
- Pickled cheese (Imeretinsky) – 500 g
- Eggs – 1 pc.
- Butter – 30 g
First you need to prepare the dough: from flour, yeast, salt and sugar, and let it rest for 1 hour. The dough is rolled and in the center is put the crushed cheese with butter. thus round khachapuri are made, it is possible to bake both in the oven and in the pan.
Now let’s talk about other types of khachapuri:
Megrelian – also round, but in addition to the cheese inside, there is also cheese on top.
Adjara – served in the form of an open boat, except for cheese inside there is butter and an egg.
Guriy khachapuri cottage cheese is shaped like a flat crescent, and inside, in addition to cheese, boiled eggs. cook on christmas.
As in Georgia, khinkali are not prepared anywhere else. It appeared almost two hundred years ago and during this time has become one of the symbols of the country. If you think this is a big dumpling, you are mistaken. General only dough and meat. See for yourself by reading the khinkali recipe in Georgian.
- flour – 400 gr.
- cold water – 180 mil.
- salt – 0.25 tsp.
- minced meat – 300 gr.
- onion – 1 piece;
- fresh cilantro – 1 bunch;
- zira – 1 tsp
- cold water is 100 mil.
- salt, pepper – to taste.
The classic dough for khinkali is kneaded from water and flour, without adding eggs, but modern housewives use eggs and vegetable oil – this dough turns out to be tastier and more elastic. However, many Georgian cooks categorically reject all sorts of additives, especially eggs, arguing that the yolks make the unique dough for khinkali into ordinary pasta. It is advisable to take durum flour and sift it, so that it is saturated with oxygen, and the ideal ratio of water and flour is 1: 2.
Once in Georgia, khinkali stuffing was made only from mutton, and now cooks use beef, veal and pork more often, mixing different types of meat with each other, and sometimes add lamb to mincemeat for piquancy of taste. In the classical methods of cooking the meat is not ground in a meat grinder, it is finely chopped with a very sharp knife – like onions, and then water is added to this mass. Georgian chefs advise that after adding spices and salt, leave the mince for 20 minutes so that it is well marinated.
Khinkali are molded as a bag with folds of at least 18. The more skillful a mistress is, the more folds she makes. In general, khinkali is a dish that is not made in a hurry, it should be cooked “with feeling, with sense, with arrangement”, choosing a free day, for example, a weekend.
Convinced that khinkali are not big dumplings?
Elarji – just a masterpiece from the Georgian region of Samegrelo, having tried once, fall in love with its taste forever! This is a real cheese delight!
- Cornmeal – 300 g
- Cornmeal flour – 80 g
- Sulguni cheese – 600 g
- Water – 800 ml
Well pomit gergili boil for about two hours, until it turns into a thick mass. Then add corn flour finely ground. cook for some time until the mass becomes homogeneous. So you get a saucepan “gomi”. And to turn it into Elardzhi, you need a little magic – grated milk cheese. Suluguni cheese must be fresh and lightly salted. Suluguni can be replaced with mozzarella cheese, since they are very similar to each other. Properly prepared Elardzhi should be thick and elastic consistency. Remember, the most delicious Elardzhi is cooked only in Samegrelo, here you will always be welcome.
Chakapuli is a celebration of flavors, which is made from various fresh and tasty herbs in a place with young lamb or veal. In Georgia, spring comes from Chakapuli, when the still unripe fruits of tkemali appear on the trees. This spring dish, which is traditionally prepared in Georgia for Easter.
- Veal or lamb – 1.5 kg
- Tkemali – 300 grams
- Estragon (fresh tarragon) – 30 grams
- Cilantro Green – 100 grams
- Green onions – 150 grams
- Parsley – 100 grams
- Water – 0.5 l
- dry white wine – 1 tbsp
- salt to taste
Fresh products are thoroughly washed and cleaned. The meat is cut into small pieces, and the greens are also finely chopped. Meat is placed on the bottom of the pan, the remaining ingredients are placed on top. All this is poured with wine and water, and then you can salt to taste, and you just have to wait about an hour. Enjoy your meal!
Georgian cuisine gives a lot of taste, but this unusual dish from the Samegrelo region will make your gastronomic journey unforgettable! Gebzhaliya – cheese roll with mint adzhika, and it is served in a sauce of yoghurt.
- Matsoni – 150
- Milk – 1 l.
For Mint adjika:
- Mint – 20 g, Cilantro – 20 g,
- Green capsicum – 1 pc.
- Garlic – 4 cloves
- Salt – to taste
To begin with, mint adjika is prepared: chopped mint, cilantro and green pepper until smooth. Finely chopped suluguni is dipped in boiling milk for 3–5 minutes to form a friable mass, and then spread evenly on the board and smeared with piquant adjika. Rolling up the form of a roll is cut into several pieces. Gebzhaliya served with yoghurt and mint adjika sauce. Enjoy your meal!
Georgian festive table can not be imagined without calcivi. Many people confuse satsivi with bazhe, these are different dishes. Satsivi boiled, and bazhe just diluted with water. Still, in Satsivi do not add cornmeal and eggs.
Satsivi from the word “Civi”, which translates as “cold”, that is, it is served cold. Satsivi is usually served with gomi (mamaliga) or elarji (hominy with cheese), but you can simply serve with a mchad (corn tortilla) or with shoti-puri (Georgian bread).
- walnuts – 150 g. Indian or chicken – 700 g.
- Dried ground Kindza – 1 h / l
- Red hot pepper – 0.5 h / l
- Ucho-suneli – 1 h / l
- Ground saffron – 0.5 h / l
- Ground cinnamon – 0.5 h / l
- Ground cloves – 0.5 h / l
- Broth – 2 glasses
- Salt to taste
First, cook the turkey or chicken until half cooked, pour the broth into a separate container and fry the meat in the oven or in a frying pan, then cut it in the end. In Satsivi, the most important thing is walnuts sauce: you need to pick up light and non bitter nuts, which are passed through a meat grinder 2-3 times. Salt, garlic, spices are added to the nuts and all this must be kneaded with the hand for 5 minutes. Finely chopped onions are stewed and added to meat. Then gradually add warm broth while stirring. Transferring to the pan Satsivi bring to a boil. need to wait another 8-10 minutes and a dish of gatova!
Churchkhela is the most harmless Georgian candy, it is not only tasty, but nutritious and healthy. They were created by Georgian caring mothers for sons who went to war or on a long road, as they raise hemoglobin. In the people it is also called “Georgian Snickers”.
The color of the churchkhela is different, from white, yellow, green to red, maroon and even black. It depends on the grape variety. For the filling, walnuts are used mainly, but you can opt for hazelnuts, hazelnuts, almonds, raisins, and even peach kernels or apricot kernels.
- grape juice – 2 l
- peeled walnuts – 200 g
- flour – 200 g
- sugar – 100 g
Grape juice is boiled for a long time, settled and filtered, thickened with the help of corn flour (wheat in some regions). In the resulting mixture dipped strung on a string of nuts. Do this several times, slightly drying the intermediate layer. When the churchkhela acquires the desired volume, the product is dried for a week or two and then stored for 2-3 months, wrapped in canvas. These months, the sweetness “ripens” to the desired condition. After the churchkhela dries, it can be stored for a year.
Pkhali is a cold appetizer made from various vegetables and herbs, but its constant ingredient is walnuts and spices. You can try phale from beets, spinach, beans, eggplants, cauliflower, etc. but mostly phali are made from spinach.
- Fresh spinach – 500 g
- Green Cilantro – 100 g
- Walnuts – 150 g
- Hot green pepper – 0.25 pcs.
- Garlic – 1 clove
- Pomegranate seeds – for decoration
- Salt – to taste
Pkhali most of all resembles the consistency of the pate, so for the preparation of this dish all the ingredients will have to be crushed. An ordinary meat grinder is best for this (in a blender, walnuts can be difficult to grind).
Peel the spinach in hot water and boil for 10 minutes. After cooling, spinach shake hands. With the addition of fresh cilantro, pepper, garlic and nuts, this mass should be passed through a meat grinder. After that, for sourness, add, if desired, a little wine vinegar and salt. Enjoy your meal!