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5 courses of Georgian cuisine

Georgia is famous for its wine, nourishing food and, of course, hospitality. When we hear "Georgia", we immediately recall khinkali, khachapuri, satsebeli and many other dishes.

So our editorial has prepared for you today 5 recipes Georgian dishes, Which is worth learning how to cook every housewife.

Khinkali

This is one of the most famous Georgian dishes,Which first appeared in several regions of Georgia, but soon spread to other parts of the Caucasus. In contrast to the usual dumplings, Georgians do not use eggs to prepare the dough.

Khinkali

Ingredients

  • 500 g of wheat flour
  • 300 ml of water
  • 500 g of mixed stuffing (fatty pork + beef)
  • 2 large onions
  • 2-3 cloves of garlic
  • 1 bunch of cilantro
  • Salt to taste

Cooking

  1. First you need to prepare forcemeat. Then add to the meat chopped onions and garlic and gradually mix the water in the stuffing (as much as necessary). You should leave about 100-150 milliliters of water. Then add minced finely chopped coriander.
  2. It's time for the test. Knead it from flour, salt and water. Then roll out the dough, immediately making small circles out of it. Put in the middle of each 1 tablespoon with a slice of minced meat.
  3. Collect the edges of the circles of the accordion as tightly as possible, trying to make more folds.
  4. Tear off the excess dough on top of each "bag". After that, lower the khinkali into the broth and wait until they come up. Cook another 2-3 minutes and take out.

Satsebels

This is a traditional Georgian tomato sauce, in which coriander is added, Hops-suneli And garlic.

Satsebels

Ingredients

  • 1 kg of tomatoes
  • 1 red capsicum
  • 1 large bunch of cilantro
  • 1/2 head of garlic
  • 1 tbsp. L. Hops-suneli
  • 1 tbsp. L. Ground coriander
  • Salt to taste

Cooking

  1. Remove peel from ripe tomatoes, in advanceHaving showered them with boiling water. Cut them and let them stand a little. When the tomatoes are allocated juice, you will need to merge it. Then put the tomatoes to stew until they are slightly thickened.
  2. Then add crushed garlic and chopped hot pepper.

    Cut the greens finely and add it to tomatoes along with salt and spices. Boil the sauce for a few more minutes and turn it off. Now let him brew under the lid for 30 minutes.

Phali

This is a traditional Georgian snack In the form of pate from boiled (stewed) vegetables with nut dressing.

Phali

Ingredients

  • 500 grams of spinach leaves
  • 75-100 g of peeled walnuts
  • 1 large onion
  • 2-3 cloves of garlic
  • 1 bunch of cilantro
  • 1 grenade
  • 1 tsp. Hops-suneli
  • 1 tbsp. L. Pomegranate juice
  • Salt, freshly ground black pepper - to taste
  • Walnut oil - optional

Cooking

  1. Wash the spinach leaves and put them to a pan of boiling water for 5 minutes. After that, get them, let the water drain and squeeze.
  2. In a blender or a meat grinder, chop the nuts, onions, garlic and greens. Add spices, salt and pepper. Stir.

    The spinach must also be crushed in a blender, but separately from the nut filling. If the mass is a bit fluid, squeeze it.

  3. Then mix the spinach with the nut dressing and add the pomegranate juice. Shape the resulting mass balls, sprinkle them with pomegranate seeds and lightly sprinkle with walnut oil.

Khachapuri

It is flat cakes made from airy dough with a viscous cheese inside - a dish familiar to everyone.

Khachapuri

Ingredients

  • 500 ml of matzoni or kefir
  • 200 ml of milk
  • 3 eggs
  • 100 g melted butter
  • 800-1000 g of flour
  • 10 g dry yeast
  • 1 tsp. Sahara
  • Salt to taste
  • 1 kg of Imeretian (Adyghe) cheese or brynza
  • 75 g of butter
  • 1 tbsp. L. Sour cream
  • 1 yolk

Cooking

  1. Pour a pinch of sugar and yeast into warm milk and add to it another 2 tablespoons. L. Sunflower oil. Sprinkle with flour and put in a warm place for 15 minutes.
  2. Further in the yeast mass, add matzoni (kefir),One egg and half pre-sifted flour. Stirring, gradually add the cooled down melted butter, salt and the remaining flour. So that the dough does not stick to your hands, periodically lubricate your hands with vegetable oil.
  3. Then form a ball of dough, sprinkle it with flour and leave it for 1 hour, so it rises. After this, mix and leave for another hour.
  4. The cheese of sodium on a large grater, add the egg and mix with the softened butter.
  5. Divide the dough and filling into 5-6 parts. Roll each part of the dough into a 1-centimeter thick cake. Lay out the stuffing on it, leaving 3-4 centimeters from the edge. Connect the edges, turn the trowel down and gently roll it out to a thickness of 1 centimeter.

    Smear khachapuri with a mixture of yolk and sour cream, nail several times with a fork. Bake for 20-30 minutes at 180-200 degrees. Smash with butter, let it cool down a little and serve it.

Chaohoff

Chahohby - hot aromatic chicken ragout, with a bright and rich taste, as it is prepared in its own juice with minimal addition of liquid.

Chaohoff

Ingredients

  • 1,5-2 kg of chicken
  • 3-4 bulbs
  • 4 large tomatoes
  • 2 tbsp. L. Of tomato paste
  • 1 fresh hot pepper
  • 1 tsp. Adjiki
  • 4-5 cloves of garlic
  • 1 bunch of cilantro
  • For 3/4 tsp. Uzho-suneli and coriander
  • Vegetable oil - by the eye

Cooking

  1. Chop the chicken into pieces. Chop the onion and passer it until it is clear. Put the chicken in a saucepan with thick walls, add the vegetable oil, salt and carcass over low heat under the lid for 20-30 minutes in its own juice. Then add the onion to the chicken.
  2. Cut the tomatoes into cubes and protrude them for 3-4 minutes,Then add the tomato paste and carcass for a few more minutes. Add this dressing to the chicken. If there is too little liquid in the pan, you can add some water.
  3. Chop the half-pound of cilantro, add to chahokhbili adzhika, coriander, peeled and chopped hot pepper. After this carcass of chicken for another 30-40 minutes. The chicken should literally disperse into fibers.

    Finally add ucco-suneli, coriander and chopped garlic. Salts, add the remaining coriander, mix, cover and turn it off. Give the dish 15 minutes to brew.

Be sure to prepare one of these dishes for the next arrival of guests. It will surely smite everyone on the spot, not for nothing because Georgia is famous for its cuisine!

And share these recipes with your friends!

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