What color and charm, but most importantly - Georgian dishes are famous for the incomparable composition of ingredients! Of course, you can try the real “Georgia” only in this state itself, but from year to year the expansion of the mountaineers in the world, and in particular in Russia, is growing. Accordingly, new visions of culinary recipes come.
The peculiarity that characterizes Georgian dishes is the differences in agricultural trends in different regions of a small mountainous state. For example, in the east (in Kakheti) much more fatty meat and pastries are eaten, hence the origin of cheese pies - khachapuri. Whereas in the north they like sharper dishes, for example, khinkali with cilantro and lamb pepper. Mchadi cakes are Georgian dishes of the western regions, Abkhazians also prefer corn porridge - Gomi, and historically they don’t eat large animals in Primorye - they like fish and poultry here.
Of course, the first Georgian dishes that arise in the subconscious at the mention of this nation are all kinds of kebabs. But few people know what it is called in Georgian ("Mivadi"). Be sure to serve fried meat with hot sauces made from herbs and nuts (satsivi). As for the popular masterpieces of poultry - chicken and turkey, chihirtma, broth with flour, vinegar, onion and egg, as well as chakhokhbili sauce are prepared from them.
Most popular in the world is the Georgian
dish of beans - lobio. Red, green and white beans are used. Below are a couple of the most popular recipes in Georgia.
Lamb and beef with beans
Ingredients: lamb or beef - 150-200 g, animal fat - 15 g, a little flour, green beans - 100 g, onions - 40 g, peppers, suneli hops, oregano, salt, a packet of tomato paste.
Pre-wash, dry, clean and remove the veins. It is advisable to choose the loin. Cut into pieces and sprinkle with salt and spices. Fry the onions in a pan and add the meat. Simmer for 5-7 minutes, then mix in flour and tomato paste (so that a semi-liquid sauce is obtained that does not completely cover the meat). Pour green beans, cilantro and garlic there. Simmer until tender.
Georgian dish green lobio with meat
Ingredients:
beef shoulder or tenderloin - 220 g (you can take lamb brisket), green beans - 200 g, onions - 1 pc, butter, garlic - a couple of cloves, herbs, pepper, salt.
The dish is similar to the previous one, with the only difference being that the meat is stewed with onions under the lid for 15 minutes, then topped with broth or boiling water, put the beans and stew until cooked. At the end is the green. Over low heat, the dish is stewed for another 25 minutes.
Georgian chicken dishes
Ingredients: chicken fillet - 200 g, ghee - 30 g, onions - one large onion, chicken egg - 1 pc, wine vinegar, peppermint, salt.
Cut the chicken fillet so that its shape resembles nuggets, fry along with onions and crushed nuts. Add mint at the end. Drain the sauce that was stewed into a stew-pan, add the egg yolk, diluted with vinegar, and salt. Serve hot with chicken and a side dish of vegetables.
This is only the simplest and at the same time spicy chicken roast in Georgian, so it is recommended that all gourmets master this cuisine.