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Copyright 2013 Patricia McDonald License Notes: This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this ebook with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then you should return to where you bought it and purchase your own copy. Thank you for respecting the hard work of this author.
Table of Contents Georgian Cuisine Meat Cheese Vegetables Mystery of Georgian Cuisine – Walnuts Wine Chicken in Garlic Chicken with Tomato Sauce (Chakhokhbili) Chicken in Walnuts (Satsivi) Chicken in Milk Chicken Soup (Chikhirtma) Pork Kaurma Beef with Potatoes (Ojakhuri) Lamb with Rice (Shila Plavi) Beef Soup (Tatariakhni) Lamb in Herbs (Chakapuli) Lamb in Vegetables (Chanakhi) Chicken Kharcho Chicken Giblets with Walnuts (Kuchmachi) Beet Leaves with Walnuts (Tcharkhlis mkhali) Eggplant with Tomatoes (Ajapsandali) Leek Salad Cabbage Salad Khinkali (Dough with Meat) Lobiani (Dough with Beans) Georgian Cheese-cake (Khachapuri) Wheat with Honey (Tsandili) 3 .
has absorbed the best culinary traditions from many people.Georgian Cuisine If you have not heard about Georgina – you are not alone. you can find something in Georgian cuisine to get pleasure from. called khachapuri. whole family is gathering at the table to have a meal and this is one of the most important traditions for the country. it is one of the richest and the most wonderful country you can ever see. Every evening. Easterners are more concentrated on meat dishes made especially with mutton and lots of animal fats. but the all areas have one type of dish. Georgia due to its geographical location. This is a very small country at the boundary of Asia and Europe. There are very different from each other types of cheese and the structure of them is very specific. mutton and pork. modified and made them unique. Turkish cuisine has more influenced on western part of the country. Dishes for Georgians are not only the ability to eat. which is 4 . but feast called “supra” for natives is the main place for making relationships between family and friends. But despite of its size. there is a wide range of meat used in dishes including – poultry. While the eastern in more affected by Iranian traditions. Natives are using them in various types of dishes and preparing totally differently from each other. beef. For Georgians meat is the most esteemed dish and they will serve you with lots of types of meat cooked in a various manner to express their respect to the guest. Meat Unlike in Moslem countries. Both of them are eaten instead of wheat bread. Regardless of your dietary taste. Georgian dishes are probably the most attractive part of the country. Most of the Traditional Georgian meat recipes are already wide-speared and accepted as international Cheese Georgian cheese is one of the most ancient in countries cuisine.gomi. corn is more respected in this part in the form of corn flour flat cakes from– mchadi and thick mash . between Black and Caspian Seas. Each area of Georgia has several types of cheese and can assure you theirs is the best.
Vegetables Georgia is a fertile country in which vegetables were widely used as food and they are usually accompanying and served with meats. Because they were serving lots of animal fats. coriander. baked. greens are extremely respected by Georgians. as well as boiled. cabbage and so on. That’s why the vegetables have a unique and important place in native cuisine. basil. Geo – is the Ancient Greek word meaning “Earth”. and salt must be necessarily included. sweet pepper. spinach.native vegetable salad cooked and seasoned with local seasoning is one of the characteristic especially for the western part. tomatoes which are served fresh. lettuce. Because there are lots of fat in natives diet. they are compensating it with sour madinated vegetables called Tsnili various pickles and marinades of pepper.although very differently. Mystery of Georgian Cuisine – Walnuts Ancient Georgians. tomatoes. Besides. There are lots of beans. beet. Because of the wide-speared agriculture in the region the ancient world called the people living there Georgians. There are Acharuli Khachapuri. marinated and etc. wine vinegar. without all science and modern technologies knew about the unique composition and usefulness of the walnuts. garlic. You can find out some kind of greens even on breakfast and in winter. Depending on a season. eggplants. it can be parsley. stewed. savory and other greens. That’s 5 . mint. made with eggs in the middle. red pepper. cabbage. fried. coriander (one of most respected). all these were compensated with walnuts. beets. tarragon. Cabbage. Megruli Khachapuri with cheese pieces on the top (which you can find out below in recipes) or Achma made like cheese bread with layers of cheese and dough – one of the most respected types of khachapuri in Georgia. but cooked in every region. salted. leek and onions can be used as basic vegetables for this salad and for seasoning walnuts. parsley greens. Mkhali .
Still wines in turn are distinguished as being ordinary. they are excellently balanced walnuts unique abilities. They are generally made also from walnut and honey. for desserts and so on.why. semi-sweet and natural sweet. Ordinary are young wines which are consumed after three-month-time after grapes have been processed. Natives are making it into the specially made. with meat. despite of fatty look of native dishes. Depending on their colors. Georgians are them in actually all dishes. semidry. Winemaking is one of the wide spared agricultural directions especially in eastern part. so if you want to taste aromas of the old world here are some recipes of the Georgian cuisine. One can hardly imagine Georgian table without them. fruits. Make them and enjoy! 6 . vegetables. such as Gozinaki Wine There are lots of dishes but nobody can imagine Georgian meal without wine – famous all over the world. It is even discovered that Georgia is the Home-Country for wine as the most ancient species were find out archeologically in these areas. And the color depends not only on used grapes but also on wine making techniques. pink and red types. According to sugar content the wines are graded as dry. It is a must for various seasonings and sauces. branded and vintage. There are very little sweat dishes in Georgian cuisine. Georgian wines are divided into white. large clay pots inserted into the ground called Kvevri Georgian cuisine. Branded wines have higher quality made of certain grapes and aged at least one year. as the country itself is very ancient.
On a fry pan pour down the water. 2. 3. from baking sheet take approximately 50 g of oil of roasted chicken and add to the fry pan. milk and add minced garlic.Racha. It is very popular dish made from chicken and garlic. 7 . 4. clean and cut in the middle. Place on the fire and bring to boil. Ingredients Chicken Milk Garlic Olive oil Butter Water Salt Quantity 1 whole 100 ml 50 g (minced) 3 tablespoons 50 g 100 ml Add to taste Instructions: 1. Pour down the boiling garlic and milt mixture to the dish with chicken and serve immediately. sprinkle salt and brush with oil from both sides.Chicken in Garlic This dish is from the one of the prettiest part of Georgia . Cut roasted chicken into the pieces and place on dish. until it is ready. Take a chicken. Place on a baking sheet. insert into the preheated oven and roast on 220°C for 20-30 minutes.
put some additional butter and sauté for 15-20 more minutes. 3. Take a large sauce pan. 2. Ingredients Chicken Butter Eggs Tomato Onions Coriander Parsley Dill Salt and pepper Quantity 1 whole 100 g 3 pieces 900 g (chopped) 4-5 pieces (chopped) 1 bunch (chopped) 1 bunch (chopped) ½ bunch (chopped) To taste Instructions: 1. parsley and dill. Add onions. stirring well. 5. cover and bring to boil. It has a delicious aroma given from tomato and spices.Chicken with Tomato Sauce (Chakhokhbili) Traditional Georgian dish made with pheasant. Chop tomatoes and with the liquid add to the chicken and onions. season with salt and pepper and serve while hot. 8 . place chicken pieces in it and sauté for 5 minutes. then reduce heat and simmer until chicken is ready. 4. stirring frequently. but now natives are preparing it with chicken. Add chopped coriander. In a small bowl beat eggs and slowly pour into the simmering sauce pan.
4. 5. fenugreek. cover with water and bring to boil and then reduce the heat and simmer. saffron and clove. Ingredients Chicken Walnut Onions Garlic Cinnamon (ground) Coriander (ground) Fenugreek (ground) Saffron (ground) Clove (ground) Salt Instructions: 1. add salt and chili to taste. Stir for the whole this process. coriander. There must be some foam on the top while simmering. 2. Put the stock on the low fire and dilute the walnut mass into them. cinnamon. cover and place in the fridge for 7 hours Quantity 1 whole 800 g 500 g 10 cloves 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon to taste 9 . Take a large saucepan and put chicken in it. Take all the fat from the stock and stew finely chopped onions in it. 3. remove them. then transfer it to a large bowl and add ground garlic. Place chicken cut in pieces in a large serving bowl. Add some vinegar (1-2 tablespoons) until it boils. Put the walnuts in a blender and blend until a smooth mass forms. Add walnut sauce.Chicken in Walnuts (Satsivi) Walnut is the Georgian beloved ingredient and this one is the most tasty and delicious from Georgian cuisine made with walnuts. Then add to the reminded stock into the sauce pan. Add some stock (4-5 tablespoon) to the onions during the process and stew well until it turns golden and translucent. Boil until the chicken is forktender. remove from stock and set aside to cool. It is prepared especially for Christmas and other important days to celebrate. boil the sauce for 5-10 minutes and take off the fire.
clean. season with salt and bring to boil. which gives exotic aroma to the dish. place on low fire and cook for 20-25 minutes. cover and leave for 5 minutes. Ingredients Chicken Milk Cheese Onions Saffron (ground) Mint (dried) Salt Instructions: 1. usually made in one of the most beautiful part of Georgia – called Meskheti. simmer for 10 minutes. Take the whole chicken. Stir well and serve while warm. Switch off the fire and put cut cheese into the sauce pan. Add onions. 5. Add milk. 3. Quantity 1 whole 1L 500 g 4 pieces (finely chopped) 1 teaspoon 1 tablespoon To taste 10 . cut in pieces and place into the sauce pan 2. 4.Chicken in Milk This recipe is extremely tasty. It is made from whole chicken with milk and cheese. saffron and mint. Cut cheese in a small cubes.
5. please follow the recipe step by step. 2. Place a chicken into the sauce pan and boil to be a fork-tender. Ingredients Chicken Eggs Onions Garlic butter Wine vinegar Flour Coriander Dill Salt Instructions: 1.Chicken Soup (Chikhirtma) This dish is from Eastern part of Georgia. Remove chicken from the stock. 4. Dish has a bit sour aroma and soup consistency. For the dish not to turn sour. 11 Quantity 1 whole 5 pieces 2 pieces (finely chopped) 4 cloves (minced) 100 g 1 tablespoon 2 tablespoons 2 bunches 1 bunch to taste . Place the chicken stock on a very low fire and with spoon-by-spoon add egg and flour mixture stirring constantly. made actually from chicken and egg mixture. Remove some fat from the stock and place on the fry pan (if there is a little fat. cook until onions are golden and translucent and put this onion and garlic mixture into the chicken stock. Add a small amount of water and the rest ingredients and combine well. Do not forget to stir well and the mass might turn sour. Leave for a minute on a fire as soon as all the mixture in incorporated and then switch off. cut in pieces and set aside. add onions and garlic. Take a medium sized bowl and beat eggs well in it. use butter). Serve while warm with cooked chicken pieces. 3.
cover and leave for 2 minutes. Stir well and serve while hot. Put into the fry pan and brown from all sides 3. Ingredients Pork meat Onion Tomatoes Coriander Parsley Garlic Red hot pepper Salt Instructions: 1. Add chopped. bite-sized pieces. stir well. actually directly from the fire. Add chopped onions and cook for another couple of minutes 4. coriander and chopped red pepper. clean and cut into small. skinless tomatoes.Pork Kaurma This dish is made from meat and some vegetables and spices and must be served while hot. Quantity 500 g (lean) 4 large pieces (chopped) 3 pieces (chopped) 1 bunch 1 bunch 2 cloves (minced) 1 piece to taste 12 . season with salt and simmer for 10 more minutes 5. As soon as it’s ready add minced garlic. parsley. Take pork meat. 2.
As soon as beef is half ready. 4. ground coriander. Ingredients Beef Potatoes Onions Red Wine vinegar Coriander Thyme Salt and pepper Olive oil Instructions: 1. pour the vinegar and put into the refrigerator for couple of hours. Quantity 1 kg 1 kg 3 pieces (chopped) 2 tablespoons 1 teaspoon 1 teaspoon To taste For frying 13 . Clean and cut potatoes into the medium sized pieces 3. put potatoes on it and fry for 20 minutes. Place beef on the fry pan on a low fire and sauté for 30 minutes. Serve while hot with some vegetables.Beef with Potatoes (Ojakhuri) This is one of the most traditional and wide speared dishes in whole Georgia. When potatoes and beef is ready mix them in one fry pan. 5. pepper and salt. pour oil on another preheated fry pan. add chopped onions and leave for another 5 minutes on the fire. 2. Clean and cut beef into medium sized pieces. sprinkle thyme. but this one is exclusion – the excellent combination of meat and potato and spices aromas. There are lots of modifications of beef and potatoes in the world cuisines.
stir well. as it is giving special lamb aroma to the dish. Quantity 500 g 100 g 250 g 5 pieces (finely chopped) 1 piece 1 teaspoon To taste 1L 14 . In some Georgina families it is made from beef or even from chicken. Serve while hot. Add rice and stir constantly to avoid burning. so you are free. cover and continue simmering on a very low heat. Cut fatty tail of sheep in very small pieces and melt into the sauce pan. 6. Add lamb cut into medium sized pieces and cook until meat is brown. than this dish is for you. 3.Lamb with Rice (Shila Plavi) If you like lamb. instead of fatty tail of sheep you can use any fat. pepper and salt with your taste and leave for 5 more minutes. 2. Add finely chopped onions and cook until onions are golden and tender. Ingredients Lamb Fatty tail of sheep Rice (round) Onion Bay leave Cumin (ground) Salt and pepper Stock (any which you like) Instructions: 1. As soon as the rice is ready add ground cumin. 5. 4. Add stock and bay leave. if do not like lamb can make any substitution with your taste.
spread into the serving bowls. But without drink. greens (parsley. place into the sauce pan with chopped onions.Beef Soup (Tatariakhni) This is one of the most famous and delicious soup. cover with water and put on the fire. it is really tasty and what’s the most important it’s quite healthy and full with nutrients for the kids especially Ingredients Beef Carrot Onion Bay leave Parsley Dill Garlic Salt and pepper Instructions: 1. Cut the beef into small pieces. dill) and season with salt and pepper (reserve 1-3 steaks of greens to serve). 2. Georgians often serve it for breakfast after a day of heavy drink. As soon as beef is not completely ready. Put bay leave and bring it to boil and then simmer for an hour on a low fire. add carrot cut in rings. sprinkle with chopped greens and serve with minced garlic Quantity 500 g 1 large piece (chopped) 1 large piece (chopped) 1-2 pieces 1 bunch (chopped) 1 bunch (chopped) 2 cloves (minced) To taste 15 . Simmer for another 15-20 minutes Remove from the fire.
Place wild plum on the top of the sauce pan and pour down the water. Trim tarragon. 6. parsley and green onion and chop. It is mainly spring dish as there is full assembly of herbs and greens. Ingredients Lamb Onions White wine Coriander Parsley Tarragon Water cress Mint Green onions Wild plum Vinegar Salt Instructions: 1. repeat the same with layers.Lamb in Herbs (Chakapuli) This is Georgian national dish. Clean and cut lamb in small pieces and place on one layer into the sauce pan 4. from which more important is tarragon. wash coriander. 5. remove leaves from stem and chop them 3. The classic one is prepared from lamb. Take a large bowl. Add onions and chopped herbs and sprinkle with salt. Quantity 2 kg 2 pieces (chopped) 500 ml 4 bunches (chopped) 4 bunches (chopped) 4 bunches (chopped) 4 bunches (chopped) 2 bunches (chopped) 4 bunches (chopped) 1 cup 1 tablespoon To taste 16 . Place on a low fire and simmer until lamb is ready. more characteristic for the Eastern part of it. but if do not like lamb taste you can use beef or calf meat. 2. but do not completely cover.
In a small sauce pan put all fat. without cutting) and potatoes. Season with salt and put into the preheated oven and leave for 1-1.5 hours. 2. 7. 6. Take an eggplant and remove top and without cutting remove all seeds from inside. oregano. parsley and garlic.Lamb in Vegetables (Chanakhi) This is Georgian national dish. Put eggplant stuffed with lamb fat. Stuff the eggplants with this mixture. cut in 2-3 pieces) To taste 17 . but you can use common sauce pans. garlic and onions. 4. in this one you also can substitute lamb with beef with your taste. Take a large sauce pan and place lamb cut in large pieces. As in other recipes. Ingredients Lamb Tomatoes Eggplant Garlic Onions Parsley Oregano Potatoes Salt Instructions: 1. Quantity 900 g 5-6 pieces (whole) 6 pieces (finely chopped) 8-10 cloves 200 g (finely chopped) 1 bunch (chopped) 1 bunch (chopped) 3 large pieces (peeled. season with salt and mix well. 5. removed from the lamb and combine with onions. Top with tomatoes (whole. Remove and serve while hot with bread. Natives are cooking it in a traditional clay pans. made in summer in every Georgian family. 3.
4. but must be served hot. It is like Satsivi. saffron and pepper. Take a small sauce pan and combine walnuts with garlic. cover and simmer until chicken is ready.Chicken Kharcho One more national and very common Georgian dish. add 2-3 spoons of chicken stock and dissolve well. made with chicken or beef and walnuts. Serve while hot. Add peeled and finely chopped tomatoes and boiling water. Ingredients Chicken Onions Tomatoes Walnut Garlic Ground coriander Saffron Salt and pepper Instructions: 1. coriander. Cut the chicken in pieces. 2. Add walnut mixture to the chicken sauce pan. Quantity 1 whole 2 pieces (finely chopped) 5 pieces (finely chopped) 2 cups (ground) 2 cloves (minced) 1 teaspoon 1 teaspoon To taste 18 . place in a large sauce pan and cook with onions for 5-10 minutes. stir well to dissolve all ingredients. 3.
add 3-4 tablespoons of giblet stock and mix well. In another medium sized sauce pan combine ground walnuts with coriander. Quantity 1 kg 2 cups (ground) 3 pieces (chopped) 3 cloves (minced) 1 tablespoon 1 teaspoon 1 teaspoon 1 teaspoon 1 piece To taste 19 .Chicken Giblets with Walnuts (Kuchmachi) This recipe is for those who love chicken giblets. made and beloved actually every native family Ingredients Chicken giblets Walnuts Onions Garlic Thyme (fresh) Coriander (ground) Fenugreek (ground) Pepper Pomegranate seeds Salt Instructions: 1. In a medium sized sauce pan place chicken giblets and boil until cooked. 3. Place the mixture on a low fire. fenugreek. remove. add chicken giblet and bring to boil. onions and garlic. cool and cut into bite-sized pieces 2. Remove. It is quite spicy and extremely aromatic dish from Georgian table. cool and sprinkle with pomegranate seeds before serving.
as there is whole orchestra of antioxidant components. 2. season with salt and pepper. 4. cover with water and place on a fire. In a medium sized bowl combine beet leaves with onions and mix well. but it is very healthy. Simmer for 5 minutes. until leaves are tender. So it you care about your health. Quantity 1 cut (ground) 500 g 2 pieces (finely chopped) 2 cloves (minced) ½ bunch (chopped) ½ bunch (chopped) 1 teaspoon 1 teaspoon To taste 20 . Then chop finely. then remove from water and set aside to drain all extra liquid and cool. Add garlic. Take a small fry pan. Clean and wash beet leaves and place in a sauce pan. Ingredients Walnuts Beet Leave Onions Garlic Parsley Coriander Fenugreek Ground coriander Salt and pepper Instructions: 1. coriander and ground herbs. pour down the olive oil and put onions.Beet Leaves with Walnuts (Tcharkhlis mkhali) The salad is not only extremely tasty. If you like garnish with pomegranate seeds before serving. 3. taste this healthy and nutritious dish from Georgian cuisine. parsley. cook until they are golden.
Peel potatoes and cut in large pieces 3. one more hot dish. until eggplants are ready and potatoes are fork-tender 6. 2. peel and cut in large cubes. leave couple of minutes Remove. season with salt and serve while hot. pour some water if needed and leave on a low heat for 20-25 minutes. It is great combination of eggplants and other vegetables with a bit spicy aroma. Ingredients Eggplant Onions Bell pepper Garlic Tomatoes Potatoes Olive oil Oregano Coriander Thyme Dill Parsley Green hot pepper Salt Instructions: 1. stir well. Take a large sauce pan. Add chopped herbs. hot pepper. potatoes and tomatoes. Remove the top from the eggplants. 21 Quantity 500 g 2 pieces (chopped) 2 pieces (chopped) 3 cloves (minced) 500 g 4 pieces 2 tablespoons ½ bunch (chopped) ½ bunch (chopped) ½ bunch (chopped) ½ bunch (chopped) ½ bunch (chopped) 1-2 pieces (chopped) To taste . Remove skin from potatoes and chop 4. Add chopped eggplants.Eggplant with Tomatoes (Ajapsandali) For eggplant lovers. pour down oil and heat. put chopped onions and garlic and cook until they are golden 5.
squeeze. In a medium sized bowl combine chopped leeks and walnut mixture and stir well. Take a small bowl and combine walnuts with onion. Ingredients Leek Walnuts Garlic Saffron (ground) Coriander (ground) Fenugreek (ground) Pomegranate seeds Salt and pepper Instructions: 1. where actually every family makes it in summer. here is one more delicious and extremely tasty recipe for you. Simmer for 10-15 minutes and then remove. salt and pepper. 22 . garlic-like leek aroma. Quantity 1 kg 2 cups (ground) 3 cloves (minced) 1 teaspoon 1 teaspoon 1 teaspoon ½ piece To taste 3.Leek Salad If you like a special. coriander. This salad is more characteristic for the Western part of the country. Take a medium sized sauce pan with boiling water and put washed leeks in it. 2. add small amount of water to dissolve and to get sour-cream consistency like mass. drain all extra liquid and cool before chopping. saffron. fenugreek. Garnish with pomegranate seeds before serving.
coriander and minced garlic and mix well.Cabbage Salad Georgians often make this salad for summer evenings. stir well Set for15 minutes for flavors to mix and garnish with chopped green onions before serving. Add finely chopped onion. Take a medium sized bowl and combine chopped cabbage with salt and squeeze with hand to drain some liquid 2. It is especially delicious to serve with roasted potatoes and bread. dill. oil and vinegar. Ingredients Cabbage Onions Garlic Carrots Olive oil White wine vinegar Dill Coriander Salt and pepper Green onions Instructions: Quantity 1 small head 1 piece (finely chopped) 2 cloves (minced) 2 pieces (grated) 4 tablespoon 3 tablespoons 1 small bunch (chopped) 1 small bunch (chopped) To taste To garnish 1. Add carrots. 3. 23 .
Place covered in a refrigerator for 1 hour. 2. 3. Be careful not the pour down the bullion inside and do not use even fork for serving. sprinkle with pepper and serve while hot with hand. Quantity 1. Ingredients For Dough: Bread flour Salt Water Filling: Beef and Pork (ground) Onions Pepper Cumin Salt Water Instructions: 1.5 cm thickness round rolls. salt and warm water (!). stir well to form dough. stir well and then slowly add warm water. 5.Khinkali (Dough with Meat) If you even will travel in Georgia. Take a large bowl and combine flour. Take another large bowl and combine all Filling ingredients except water. Place rounds (khinkali) in a large sauce pan with boiling water and salt in a manner that the pleats meeting center to be downward. nobody will let you leave this country without tasting this amazing and delicious and the most traditional dish. Remove dough from refrigerator and divide into 30 equal-sized pieces and roll each to make 0. 4. Boil for 20 minutes until dough and meat inside is ready. Combine all ingredients well and set aside for 20 minutes for flavors to combine.5 kg 2-3 tablespoons (or add with your taste) 3 cups (warm) 1 kg (each) 6 pieced (finely chopped) 2 pieces (ground) 2 tablespoons To taste 1. Remove. Place filling with spoon in the center of each round and folding edges of the dough make pleats over filling until it is covered and closed. It is made from dough with meat inside and the main trick it to eat without pouring down the hot broth inside.5 cups (warm) 24 .
Brush each rolling bread with egg yolk and bake into the preheated oven for 40 minutes. leave for a while to cool and then mash beans well. 5. add onions and bring to boil. then reduce heat and simmer until beans are done. 3. 2. until skin is golden-brown. eggs and sour cream. divide it into 2-3 pieces and roll each to make 2 cm thickness round rolls.Lobiani (Dough with Beans) If you like pirogues and pizzas you will like this interesting and very tasty modification of these two. Add ground coriander and salt and pepper to taste and mix well to combine. Ingredients For Dough: Unbleached white flour Baking soda Eggs Butter Sour cream Filling: Kidney beans onions Olive oil Coriander (ground) Egg yolk Salt and pepper Instructions: 1. 4. Cover the dough well and leave at room temperature for 5-6 hours. cover with a water again. drain overnight soaked kidney beans. stir well and add flour and baking soda to make soft dough. When dough is ready. 6. To make filling. 25 Quantity 4 cups 1 teaspoon 2 pieces 10 tablespoons (softened) 2 cups 500 g (soaked overnight) 4 pieces (finely chopped) ½ cup 1 teaspoon 1 piece To taste . In large bowl combine butter. It is very common dish made in actually every Georgian family and sold in every fast food box in the street. Remove from the heat. Brush with a piece of butter the surface of each bread as soon as you remove from oven and serve while warm. Put the filling on each round and cover from edges up over the top to incorporate the filling mixture. 7.
then sprinkle a little amount of flour. roll well each piece in a 2-3 cm round. 26 . Meanwhile. 4. Bake for 30 minutes until bread is golden-brown. 3. Place cheese and egg mixture into the center and over from edges up over the top to incorporate the filling mixture. 7. 4 eggs and flour and make dough. Add ¾ of melted butter and combine well to the dough. Flatten the bread with hands and brush with egg yolk on the top. in a medium sized bowl grate the cheese and combine with rest eggs and butter and mix well.Georgian Cheese-cake (Khachapuri) The most delicious and one of the most beloved dishes for Georgians. As soon as dough is ready. cover and put on a warm place for 3-4 hours. 2. 6. divide into 4-5 pieces. There is no Georgian “supra” (feast) without this dish and natives are always making it in respect to their guests. Take a large bowl and heat milk in it. place several pieces of cheese and insert into the preheated oven. add baking soda. Remove and serve while hot. 5. Taste and enjoy! Ingredients Bread flour Baking soda Milk Butter Eggs Cheese Salt Instructions: Quantity 1 kg 30 g 2 cups 5 tablespoons 7 pieces 1 kg (grated) To taste 1.
It is excellent and very tasty combination of wheat with honey and walnuts. Leave for 15 minutes stirring constantly on a medium fire. heat and put wheat on it. 4. 27 . Take a small fry pan. walnuts and raisins and combine well. Place fried wheat in a medium sized sauce pan with boiling water and simmer for 2 hours. Add olive oil. Cool before serving. Add honey to the mixture and leave for 5 more minutes and then remove.Wheat with Honey (Tsandili) There is no family in Georgia which does not make this dessert. 2. 3. Ingredients Wheat Honey Olive oil Walnuts Raisins Instructions: Quantity 250 g 30 g 15 g 30 g 50 g 1.
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