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Soulful feast: seven popular dishes of Georgian cuisine
The national Georgian cuisine is a bright kaleidoscope of colors, aromas and tastes, awakening warm joyful feelings, and with them-an unprecedented appetite. We suggest you to remember our favorite Georgian dishes.
Vegetable palette
One of the features of cooking and recipes of national Georgian cuisine is the abundance of vegetables, herbs and seasonings. The colorful ajapsandali snack confirms this once again. Cut into cubes 3-4 eggplants with peel, salt and leave for 20 minutes. Fry 3-4 onions in cubes in a large frying pan. We spread the eggplants to them and fry for another 7-8 minutes. Add 5-6 chopped tomatoes without skin, 4-5 sweet peppers in strips, 4 chopped garlic cloves. Liberally sprinkle the vegetables with coriander, parsley, salt and hops-suneli to taste, mix and simmer under the lid for 10 minutes. It is impossible to resist such an intoxicating fragrance.
Velvet beans
Red bean lobio is a favorite recipe of the national Georgian cuisine. To prepare lobio, soak 400 g of beans overnight and boil it in salt water. In a frying pan with oil, passeruem until golden brown 2 chopped onions and mix them with the beans. Put 4-5 tomatoes in boiling water for a couple of minutes, remove the skin, mash the pulp in mashed potatoes and mix with the beans. Add 100 g of crushed walnuts, 1/2 bunch of coriander and oregano, salt, add coriander and suneli hops. Simmer the beans over low heat for 20 minutes, stirring frequently. The luxurious lobio is the perfect match for roast pork or corn porridge.
Firebird in tomatoes
Chakhokhbili from chicken is a hit of Georgian cuisine. Chop the chicken carcass into pieces and fry in a cast-iron pan under the lid for 30 minutes. Then we introduce a roast of 3-4 onions. In another pan, simmer 3-4 tomatoes without the skin with the addition of 2 tbsp. l. tomato paste. Pour this sauce to the chicken, if necessary, add a little water. Here we also put ½ bunch of coriander, 1 tsp adzhiki and hot pepper rings. Simmer the chicken for another 30 minutes, at the end lay the remaining half a bunch of coriander, 3-4 cloves of garlic, ½ tsp each of utsho-suneli and coriander. Let the chakhokhbili brew for 15 minutes — the chicken will be saturated with flavors and will become stunningly delicious.
Meat perfection
Kharcho soup is a national dish of Georgian cuisine, which will decorate the table on weekdays and holidays. First of all, we soak 150 g of rice in water. Cook 500 g of beef brisket in large cubes for 40 minutes under the lid. Passeruem in the oil mixture of 2 onions, 3 tomatoes and sweet pepper. Together with the swollen rice, we put the roast in a pan with meat and cook for another 20 minutes on high heat without a lid. 5-7 minutes before the end, add 2 tbsp.l. tkemali sauce, ½ tsp. suneli hops, a pinch of salt and black pepper to the soup. Next, put 3-4 crushed garlic cloves and a bunch of celery. Spicy hearty kharcho will conquer even those who are indifferent to soups.
A sheep in the thicket
Lamb chacapouli is also a timeless classic. Chop 2 bunches of tarragon, a bunch of coriander and ½ bunch of green onions. Finely chop the onion, green bell pepper and 500 g of young plums. Instead, you can take 300-400 g of tkemali sauce. Combine all the ingredients together. Chop pieces of 1.5-2 kg of lamb and fry in butter in a deep frying pan. We put here a green assortment, pour 250 ml of white wine, add 2 cloves of garlic, 1 tsp. suneli hops, salt and black pepper. Reduce the heat to a minimum and simmer the meat for an hour under the lid. To taste the fragrant chakapuli is like visiting Georgia itself.
Boats with gold
Khachapuri in Adjarian style is the hallmark of Georgian cuisine. Knead the dough from 150 ml of kefir, 150 ml of water, 1 kg of flour, 6 tbsp butter, 10 g yeast, 3 tsp sugar and 1 tsp salt. Let him rest for an hour. Mix 200 g of grated suluguni and cheese with 3 crumbled boiled eggs and divide into 4 parts. From the dough, we also roll out 4 layers, sculpt boats and fill with cheese filling. Make a recess in the center, lubricate the khachapuri with egg yolk and milk and put it in the oven for 20 minutes at 220 °C. Then break into the recess of the egg and bake for another 7 minutes. The final touch to this splendor is the decor of fresh greenery.
Nut delight
Sweet-toothed Georgian cuisine will delight you with delicious shakarlam cookies. Heat 100 g of almonds and walnuts in a dry frying pan and grind them into crumbs with a blender. Beat 3 eggs with a mixer with 350 g of sugar in a foamy mass, add 300 g of flour, nuts, 200 g of melted butter, 200 g of sour cream and ¼ tsp of cardamom. Gradually adding another 500 g of flour, knead a dense soft dough. We roll it into a layer and cut out a glass of roundels. Decorate each one with whole almonds, place on a baking sheet with parchment and send it to a preheated 180 °C oven for 30 minutes. A heartfelt tea party with such a wonderful cookie is provided.
Spices from the branded online store ” Eat at Home»
More recipes of Georgian cuisine, photos and step-by-step descriptions can be found on the website ” Healthy Food Near Me!”. Here you will definitely find dishes that will please the whole family. And if you want to share your favorite recipes, tell us about them in the comments. Well, spices from the company store “Eat At Home” will add brightness to the taste of your dishes!