What do we associate Georgian cuisine recipes with? Of course, with hot spices, meat, spicy aromas and unique taste. We are used to cooking according to long-known recipes, but why not experiment and try something new. Just imagine what aromas will come from your dishes, and how your household will be happy. It just seems that it is difficult to cook a Georgian dish. In fact, no more difficult than cooking borsch. In this article we will learn some interesting, and most importantly, delicious home-made recipes of Georgian cuisine.
Ojahuri
A simple recipe that includes the simplest foods.
Ingredients:
- About a quarter kilogram of pork neck.
- Three large potatoes.
- One large onion.
- A few cloves of garlic.
- One big tomato.
- Approximately 100 grams of vegetable oil.
- Salt, spices and fresh herbs to taste.
Cooking:
First of all, you need to cut the meat into small thin slices and put it in a preheated pan with vegetable oil. Fry until an appetizing golden crust appears on the meat. During frying, you need to chop the onions into thin half rings and add to the meat, but only after the appearance of the crust. Stir the contents of the pan and do not remove from the heat until the onion has a golden hue.
Simultaneously with the meat, but in a different pan, you need to fry the potatoes, cutting it into thin slices. Add spices to the vegetable and salt to taste. When the potato also turns golden, it is transferred to the same dish with meat. Add garlic, chopped into strips, to this pan. Mix well. Again spices, a little salt, and at this stage you can already sprinkle with a small amount of chopped herbs. The final touch is slices of tomato. After adding them, you need to simmer the composition for no more than three minutes. A delicious Georgian dish is ready to eat. Sprinkle with remaining chopped greens before serving.
Chakhokhbili
Chakhokhbili is perhaps one of the most famous and delicious dishes of Georgian cuisine, the recipe of which should be known to every self-respecting resident of this country. We sometimes confuse chakhokhbili with soup or another first course. No, chakhokhbili is a delicious stewed chicken with vegetables.
Required Products:
- Of course, one big chicken.
- Vegetable oil.
- Four good onions.
- Two tablespoons of tomato paste.
- Four medium sized tomatoes.
- Two sweet peppers.
- One hot pepper.
- Four peeled garlic cloves.
- One teaspoon of real Georgian adjika.
- 1/2 teaspoon uchi-suneli.
- Pepper, salt and spices are added to taste.
- One bunch of cilantro and parsley.
Cooking:
We start by washing and cutting the chicken. It needs to be chopped into medium sized pieces. At the bottom of the pan, pour a little oil and put the bird there, do not forget to salt. Cover and simmer for twenty minutes. At this time, you need to cut the onions into thin half rings and put out, too, but in a pan, stirring occasionally. After twenty minutes, the onion should be added to the meat.
In a pan where you stewed the onions, you need to put the tomato paste and fry it a little, and then put the chopped tomatoes on top. And simmer the entire contents of the pan for about two minutes. The resulting frying, as well as onions, is added to the pot with meat. Leave to stew, and meanwhile cut into strips sweet pepper and send after the tomatoes. The next ingredient added to chicken is adjika. After hot seasoning, add chopped herbs and hot peppers. The entire contents of the pan remains on fire for another half hour.
Check if the chicken is ready. One should not just be soft, but fall to pieces. Only when the meat is in this condition can you add garlic to it, some more herbs and spices that you have chosen for yourself. The dish is almost ready. Let it brew for ten minutes to “season” the seasonings.
Soup kharcho"
Kharcho soup is a well-known dish of Georgian cuisine (photo attached). Traditionally, it should be prepared on the basis of beef broth and, accordingly, with the addition of meat. But modern Georgians are increasingly cooking it with chicken. This recipe is much easier and cheaper to cook in your kitchen.
Ingredients:
To make the soup rich, it is better to take a whole chicken, but not the largest, half a glass of rice and a head of garlic. For frying you will need butter, one onion, one carrot, several tablespoons of tomato paste, as well as herbs and salt to taste.
The chicken needs to be washed well and cut into slices. It boils for about forty minutes over low heat. While the broth is boiling, you can safely wash the rice. Spread it only when chicken reaches the state of readiness. And after ten minutes, rice should swell, and then the soup can be slightly salted. At the same time, you need to prepare the remaining vegetables for frying. Onions, garlic and carrots are cut into small pieces and fried in melted butter. When the vegetables begin to acquire a golden color, you can add tomato paste, mix well. After a minute, put garlic there too. In this composition, the vegetables remain on low heat for about seven minutes, after which they are transferred to soup.
Separately, it is necessary to prepare additional dressing. It consists of crushed garlic and chopped green basil and parsley. It is added only when serving.
Satsivi
Satsivi is a dish of Georgian cuisine, the recipe of which is known for its delicious nut sauce. Only he can saturate the chicken fillet with such an amazing aroma.
For cooking, you will need a pound of chicken, one hundred grams of walnuts, two cloves of chopped garlic. From spices: a teaspoon of ground coriander, a pinch of cayenne pepper, three tablespoons of chopped fresh cilantro. And also prepare in advance 500 grams of water, three tablespoons of sunflower oil, a teaspoon of salt and two finely chopped onions. And leave some walnuts to decorate the dish when serving.
Start with the chicken. It is washed well, poured with water and put on fire, and then after five minutes of boiling it is slightly salted and boiled for another fifteen minutes. You can do vegetables at the same time. Heat a frying pan with vegetable oil and put onion with garlic. Keep it on fire for about five minutes until the vegetables are tender. Then the contents of the pan, along with half the broth, where the fillet was cooked, nuts and spices should be placed in the kitchen processor and turned into a homogeneous mass. After this, add the remaining broth. You will get a liquid nut sauce.
Chicken fillet should be cut into slices of no more than three centimeters and dip in the sauce. All this is well mixed, and then covered and sent to the refrigerator for the whole night. In the morning, the dish will be fully prepared. Before serving, it is customary to decorate with pieces of walnuts and sprigs of fresh cilantro.
Lobio
You can safely call Lobio in Georgian a masterpiece of Georgian national cuisine. There are many variations of this recipe, but here will be presented the most affordable for the modern chef.
You will need the following products: 500 grams of dry red beans, one large onion, half a glass of peeled walnuts and a couple of cloves of garlic. Salt, red pepper and herbs are added to taste. And, of course, stock up on vegetable oil.
Soak beans in advance in cold water so that it has time to swell. Then it is transferred to a pan, poured with water and boiled until cooked on low heat. This will take you about an hour. Do not pour the resulting broth, it must be saved. Take a third of the whole bean and mash it. Pour all the beans, which remained intact, chopped onion into small pieces and a little decoction.
Walnuts can be finely chopped, but it is better to crush using a rolling pin and add to the beans. Then chopped greens, selected spices and crushed garlic are added there. If desired, you can add a few tablespoons of vegetable oil. Mix all this well, and Lobio is ready in Georgian.
Achma
Achma is such a Georgian pie. It consists of a large number of thin layers that need to be boiled. The filling is various types of cheese.
Take 500 grams of suluguni cheese and about the same amount of sifted flour, 200 grams of sour cream and butter, 2 eggs, 100 grams of water. Add salt to taste.
Traditionally, eggs, flour and water mix a steep dough that needs to be infused a little. And while it comes, you can do cheese. You first need to grate it on a fine grater, and then melt using a water bath. The dough should be divided into several equal parts, but one of them should be slightly larger than the rest.
The largest should be laid out in a form and distributed there so that the sides hang slightly. Do not forget to grease the form with butter. Boil water in a saucepan, and place a bowl of cold water next to it. Roll out the remaining balls exactly to the size of your shape. While the water is boiling, mix the cheese, butter and sour cream. Dip the rolled circle for several minutes in boiling water and then immediately into cold water. Then it needs to be laid out on the first, largest, circle greased. And from above it needs to be greased with cheese mass. We lay out the last circle so that it can be connected with the first. All this is lubricated with sour cream and sent to the oven, which must be warmed up to 200 degrees in advance.
Achma takes about forty minutes. in the process of baking may be slightly inflated. In such cases, it is recommended to pierce in several places with a wooden stick. Let it brew a little before serving.
Tobacco Chicken
Ingredients:
- One broiler chicken.
- A few cloves of garlic.
- Vegetable oil.
- Salt and pepper to taste.
Cooking:
In a mortar, you need to mix squeezed garlic (about five cloves), black pepper and salt, you can still add a few drops of vegetable oil. Chicken should be cut into the breast, beat well and greased with prepared mixture on all sides. Put it on a preheated pan and set some kind of load on top. On both sides, the bird is fried for approximately twenty minutes. As soon as a golden crust appears - the chicken is ready.
Tsitsibeli
What Georgian cuisine without hot sauce, which can even be prepared for the winter.
You will need: one kilogram of tomato and half a kilogram of garlic, as much sweet pepper and three hundred grams of hot pepper, you can more or less. One tablespoon of salt, but also to taste.
All vegetables must be washed well, peppers should be peeled of seeds, and garlic should be husked. Skip it all through a meat grinder and add salt. Bring to a boil and arrange in sterilized jars. Delicious Georgian sauce is ready.
Tkemali
One of the most famous Georgian sauces, which is prepared on the basis of plums. It is most often served with meat.
Ingredients:
- One kilogram of plum tkemali.
- One bunch of basil and dill.
- One head of garlic.
- A tablespoon of salt.
- A teaspoon of red pepper.
Plums must be sorted so as not to get spoiled and peeled. Pour pour half a glass of water and boil for about fifteen minutes. While the plum is cooked, you can chop the herbs and garlic. Drain the plums, but do not pour the broth. Fruits need to be passed through a sieve, and then add so much decoction to make a thick sour cream. All other products are added there. The resulting sauce is brought to a boil and then cooled. Enjoy your meal.
Chakapuli
Ingredients:
- A pound of young lamb.
- 150 grams of dry white wine and the same amount of water.
- One large bunch of tarragon, green onion and cilantro.
- Six peeled garlic cloves.
- One hot pepper.
- A tablespoon of tkemali.
- Salt.
The meat must be cut into pieces and laid on the bottom of the pan. Shredded greens, squeezed garlic and finely chopped pepper are laid out on top. All this must be filled with water and wine. Boiled for thirty minutes, and then you need to salt and add tkemali sauce. After that, boil another thirty minutes. The dish is ready to eat.
Finally
We hasten to please fans of Georgian cuisine. There are a lot of recipes (with photos and detailed instructions). Listed in this article is only a small part of what the cuisine of a wonderful country can offer us. Not everyone will like such recipes because of the sharpness of some ingredients, but at least once in your life it is worth preparing one of these wonderful dishes.