Georgia

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Supra

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Khinkali, Bazhe,Phkali www.myhungrytum.com

Khinkali (Georgian Dumplings)

Ingredients

Makes 25 dumplings4 cups of unbleached white flour1 1/4 teaspoons salt1 1/4 cups of warm water1 pound of mixed ground beef and pork (not too lean)1/2 teaspoon of freshly ground black pepper1 1/4 teaspoons of saltPinch or two of cayenne1/4 teaspoon of ground caraway seed

3 small onions, peeled1/2 cup of warm water or beef bouillon

Preparation

Combine the flour, salt and warm water to make firm dough. Knead for 5 minutes, then let it sit, covered,for 30 to 40 minutes.Meanwhile, make the filling. Mix the ground meats and spices. Grind the onions and stir them into themeat mixture. With your hands, knead in water or bouillon.Divide the dough into 25 pieces. On a floured board, roll each piece out to a 6-inch round. Place about 2tablespoons of filling in the center of each round. Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center. Move in a clockwiseDirection, allowing each fold of dough to overlap the previous one until the filling is completely enclosedin the pleated dough. Holding the dumpling firmly in one hand, twist the pleats together at the center toseal, breaking off the excess dough at the topknot.Cook the dumplings in salted, boiling water for 12 to 15 minutes. Serve hot.

Chicken Bazhe

Ingredients

1-1/2 cups walnuts5 garlic cloves, peeled and roughly chopped3/4 cup boiling water2 tsp. red wine vinegar1/2 tsp. salt1 tsp. ground marigold (if available)3/4 tsp. ground coriander seeds1/4 tsp. paprikaDash cayenneOne 4- to 5-lb. roasting chicken

Butter or olive oil

Preparation

In a food processor, grind the nuts coarsely. Add the garlic and continue to grind to a paste. Transfer to a bowl and beat in the boiling water, stirring constantly until smooth. Stir in the vinegar and spices. Allow to sit for several hours to meld. About 1 1/2 hours before serving time, rinse the chicken and wipe it dry. Rub the skin with a little butteror olive oil. Place on a rack in a shallow pan at roast at 375°F for 1 to 1 1/4 hours, basting occasionally.Remove the chicken from the oven and allow to sit for 10 minutes before carving.Serve the bazhe sauce over slices of hot roast chicken.

Red Beet Pkhali

Ingredients:

Walnuts-200 gr.Beets- 1 kgGarlic- 4 clovesCelery-1 bunchParsley-11 bunchCoriander- 1 bunchSalt, pepper and vinegar to taste

Preparation

Wash and boil the red beet with leaves. While boiling add celery and parsley. Chill, strain and put thisthrough the meat grinder or food processor. Then add minced walnut, garlic, new and dry coriander, salt,pepper and wine vinegar to taste. Mix the ingredients well and serve.Serves 6.Sources:http://www.aboutgeorgia.ge/cuisine/meats.html?page=10 http://www.darragoldstein.com/bazhe.html