Delicious Georgian Cuisine

Lobiani (Bean Khachapuri)

2007-12-28T13:55:00.000-08:00

Ingredients:
2 1/5 lb wheat flour
1-2 tbsp yeast
2 tbsp butter for dpugh and the same quantity for stuffing
2 cups water
salt, ground pepper
* for stuffing
2 1/2 cups haricot tinned kidney beans
3 onions
spices (khmeli-suneli)

Directions:
Dissolve yeast in the warm water, add salt, pepper, flour, knead dough. Stir in some melted butter. Leave to stand for 2 hours, knocking back 1-2 times.
Boil pre-soaked beans, cool and shred, add butter. Sauté chopped onion in the oil, mix with the beans, sprinkle with salt, pepper and khmeli-suneli.
Divide dough into 10 even pieces, roll out flat cakes, and lay out the stuffing on each one. Pinch the edges up and press, roll out in 0.5 inch thick. Bake over 448 °F (220 °C). When serving, brush with butter.

Khachapuri Tarkhunit (Cheese and Herb Bread)

2007-12-25T14:15:00.000-08:00

Follow the directions given in the Bean Bread recipe for making baking-soda dough. Substitute the following mixture for herb filling:

Ingredients:

8 eggs

1/2 pound or two sticks of butter, softened

1/2 pound of farmer cheese

1/2 pound of feta cheese

2 cups of loosely packed fresh mint or tarragon

1 teaspoon of salt

Freshly ground black pepper

Directions:

Hard-boil the eggs. Cream the butter and add the mashed hard-boiled yolk, mixing well. Dice the whites and add to the egg mixture. Crumble the cheese and stir in. Finely chop the mint or tarragon and stir it in along the salt and pepper to taste.

Gomi (Cornmeal)

2007-12-25T12:43:00.000-08:00

Actually some call it grits. I don't. It is cornmeal. We have it in large supermarkets. It is like Italian polenta or Rumanian mamaliga.

Ingredients:
1cup of grits or cornmeal
2 cups of water
Salt

Directions:
In a heavy saucepan cook the meal in salted water over low heat, covered, until it is thick and steaming.
Note: All gomis can be eaten with a variety of sauces poured on top of it. It is used as a compliment to a dish. I like my Chicken Satsivi with gomi abundantly drowned with walnut sauce. It is also very delicious with cheese.

Lobio Soup (Red Bean Soup)

2007-12-23T13:11:00.000-08:00

Ingredients:
3/4 lb Dried red beans soaked in water overnight & drained

8 c Water boiling
1/2 c Walnuts shelled & made into a paste
Salt & pepper to taste
1 c Celery chopped
1 c Onions chopped fine
2 tb Fresh mint chopped
2 tb Fresh flat-leaf Italian parsley chopped
2 tb Fresh dill chopped
2 tb Fresh coriander chopped

Directions:
Put beans & hot water in a pan, bring to a boil, & cook over moderate heat until soft, for 1 hr. Mash beans with 1 cup of liquid to a puree & return to pan. Add walnut paste, salt, pepper, celery & onions to pan and simmer over low heat for 10 mins. Add herbs & simmer for 10 mins more. Serve hot with bread.

Ispanakhi Pkhali (Spinach Salad)

2007-12-23T12:27:00.000-08:00

Ingredients:
spinach 1 lb, washed
walnuts, chopped
3/8 cupgarlic
1 large clove dried coriander
1/2 tspsmall onion chopped
1chopped cilantro 1/4 cup
salt and vinegar to taste
hungarian paprika 1/4tsp

Directions:
Cook spinach until leaves are just wilted. Drain, cool, and squeeze out as much water as you can. In a food processor or coffee grinder, grind walnuts, garlic and dried coriander to a paste. Run the spinach, cilantro, and onion through a meat grinder, or chop very, very finely. Combine with walnut paste in a bowl with your fingertips, mixing thoroughly and adding salt, vinegar and paprika to taste. cover bowl and leave at room temperature for 1 to 2 hours, then store in fridge. When ready to serve, form into a thick pancake shape on a small plate. Score crosswise, with a knife. Garnish with pomegranite seeds, if you have some.

NOTE: It is very important to leave this at room temperature for an hour or two after mixing. This is necessary for the taming of the raw garlic , and the melding of flavors. Keeps several days in fridge.

Gupta (Beef Patties)

2007-12-23T05:00:00.000-08:00

Ingredients:
3/4 pound of stewing beef (or leftover cooked beef)
1/2 stick of butter
1 cup of raisins
1 medium potato, boiled
1/2 cup of shelled walnuts
1/4 cup of chopped parsley
3/4 teaspoon of salt
Freshly ground black pepper
1 egg, well beaten
1/ 3 cup of fine dry dread crumbs
Parsley sprigs for garnish

Directions:
Bring beef to a boil in cold salted water, skimming any foam that rises to the surface. Simmer, partially covered, for 1 hour, or until tender.
In a skillet melt half of the butter. Stir in 3/4 cup of raisins and cook them, covered, over low heat until plump, about 10 minutes.
In a food processor, coarsely grind together the boiled beef, boiled potato, walnuts, the remaining 1/4 cup of raisins, and parsley. Stir in the salt, pepper to taste, and the beaten egg. Shape the mixture into 12 flat, oval patties, about 3 inches long. Dust the patties with breadcrumbs on both sides.
Melt the remaining half of the butter in a large skillet and fry the patties slowly until browned, turning once. Arrange the patties decoratively on a platter and strew the plumped raisins over them. Garnish with sprigs of parsley. I have seen parsley being substituted with cilantro.

Chebureki (Deep-fried Lamb Dumplings)

2007-12-22T10:11:00.000-08:00

These fried lamb dumplings are a Tatar dish, developed in the Crimea and bought to Georgia and other Central Asian areas, where many Tatars now live.

Ingredients:
3 tablespoons of butter
1 tablespoon of vegetable oil
3/4 pound of lean lamb, finely ground twice
1/4 cup of finely chopped parsley
2 tablespoons finely chopped fresh coriander
2 teaspoons of salt
3 tablespoons of cold boiled white rice
1 prepared dough (see below)
1 egg, lightly beaten
Vegetable oil for deep-frying

Directions:
Melt the 3 tablespoons of butter in 1 tablespoon of vegetable oil in a heavy 10 to 12-inch skillet set over high seat. When the fat just begins to brown lightly, add the ground lamb. Mashing the meat constantly with a fork to break up any lumps, cook for 3 to 5 minutes or until the lamb is light brown. Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped parsley, coriander, salt and rice. Cool to room temperature.
On a lightly floured board surface, roll the dough until it is about 1/8 inch thick. Lift the dough over the backs of our hands and spread your hands apart gently until the dough stretches almost paper thin. Lay it flat on the table and with a 2 1/2 to 3-inch cookie cutter, cut out 76 rounds of the dough. Top half of the rounds with a heaping teaspoon of filling and flatten the filling slightly. Cover with the remaining rounds and seal the edges by pressing them firmly all around their circumferences with the prongs of a fork. With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even more securely.
Heat the oil in a deep-fat fryer until it reaches a temperature of 375°F. (contents). Fry the dumplings, 6 to 8 at a time, for 2 or 3 minutes, turning them over in the fat until they are evenly browned. Drain on paper towels and serve hot, with soup or as a first course.

Chakapuli (Braised Lamb Chops)

2007-12-22T10:06:00.000-08:00

This dish is another popular slow-cooked dish. It can be made with almost any meat, although lamb or kid is preferred. The meat is eaten separately, then the broth is drunk like soup. Serve this stew with bred and mild cheese.

Ingredients:
2 pounds of shoulder lamb chops
1 onions, peeled and chopped
1 cup of dry white wine
1/2 cup tkemali sauce
3 cups loosely packed fresh tarragon leaves
1 cup of loosely packed mixed fresh herbs (parsley, mint, dill, cilantro)
1 large garlic clove, peeled and minced
1/2 teaspoon of salt

Directions:
Preheat over to 350°F.
Place lamb chops in a single layer in a flameproof casserole and top it with chopped onions. Pour in the white wine. Cover the casserole and bring to a boil. Transfer to the oven and braise the lamb until tender, about 1 1/2 hours.
Coarsely chop the fresh herbs. When the lamb is ready, stir in the tkemali sauce, the herbs, the minced garlic, and salt. Return the casserole to the oven and cook 5 minutes longer. Let the lamb sit 5 minutes before serving.

Abkhazura (Spicy Meatballs)

2007-12-21T14:21:00.000-08:00

An Abkhazian dish from the Batumi area, on the Black Sea Coast.

Ingredients:
1 pound of pork butt
3/4 pound of beef chuck
1 small onion, peeled
4 large garlic cloves, peeled
1/2 teaspoons of cayenne
1/2 teaspoon of ground coriander seed
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of dried fenugreek
1/2 teaspoon of dried savory
2 tablespoons of ground barberry or sumac
1 pound of caul fat, if available (fatty tissue around intestines)
2 teaspoons of salt
Vinegar

Directions:
Grind together the pork, beef, onion, and garlic. Work the spices in well with your hands and not with a spoon.
Soak the caul fat in warm water with a little vinegar until it becomes pliable, then cut it into 4-inch squares. Place a mound of ground met mixture on each square and enclose in the fat to make a plump meatball. Fry the meatballs over low heat until cooked through nicely browned. Serve with tkemali sauce. If caul is not available then form the meatballs like you normally do.

Soko Arazhanit (Mushrooms in Cream)

2007-12-20T02:39:00.000-08:00

Ingredients:
1 tablespoon of butter
1 pound of mushrooms, trimmed and thickly sliced
Salt
Freshly ground black pepper
1 1/2 cups of heavy cream
4 handfuls each (about 2 ounces each) parsley, and dill sprigs
5 whole black peppercorns
One 2-inch piece of cinnamon stick
2 bay leaves
3 whole cloves

Directions:
Melt butter in a saucepan and toss the mushrooms in it just long enough to coat them. Season lightly with salt and pepper to taste.
Heat the cream to boiling and pour over the mushrooms.
Tie the remaining ingredients into a cheesecloth and add to the mushrooms.
Cover and simmer the mixture for 40 50 minutes, or until the liquid is absorbed. Remove the cheesecloth bag and serve.

Pamidvris Tolma (Stuffed Tomatoes)

2007-12-20T02:34:00.000-08:00

Ingredients:
1 onion, peeled and minced
2 tablespoons of butter
1 cup of shelled walnuts
4 garlic cloves, peeled
3/4 teaspoon of ground coriander seed
3/4 teaspoon of ground marigold
3/4 teaspoon of salt
Freshly ground black pepper
1/4 teaspoon of paprika
1/8 teaspoon of cayenne
1 cup of boiling water
2 tablespoons of red wine vinegar
4 large firm tomatoes
3/4 cup of chopped mixed fresh herbs (basil, cilantro and parsley)Cilantro

Directions:
In a deep saucepan just large enough to hold the tomatoes, cook the onion in the butter until soft. Finely grind 1/2 cup of walnuts with 3 garlic cloves. Add to the cooked onions. Stir in the coriander seed (grinded), marigold, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, paprika and cayenne. Pour in the boiling water and the vinegar. Pour in the boiling water and the vinegar and simmer for 10 minutes.
Meanwhile, slice the tops off the tomatoes and scrape out the seeds, being careful not to puncture the skin.
Grind together the remaining 1/2 cup of walnuts, garlic, clove, salt and black pepper. Stir in the finely chopped herbs. Stuff the tomatoes with this mixture and replace the tops.
Place tomatoes in the nut sauce and cook them over low heat, covered, until they are tender but still hold their shape, about 25 minutes. Allow cooling to room temperature in the pan.
Serve tomatoes on a bed of the sauce, garnished with sprigs of cilantro.

Mtsvane Pamidori (Stewed Green Tomatoes)

2007-12-20T02:26:00.000-08:00

Ingredients:
2 tablespoons of olive oil
1 pound of green tomatoes, coarsely chopped
1 medium onion, peeled and finely chopped
2 large carrots, peeled and cut into rounds
1/4 cup of coarsely chopped celery leaves
1/4 cup of coarsely chopped parsley
1/4 cup of water
3 garlic cloves, peeled and roughly chopped
1 teaspoon of salt
Freshly ground black pepper
Directions:
In a skillet, heat the olive oil. Add the chopped tomatoes, onion, carrots, parsley, celery leaves and the water. Cover skillet and cook over low heat, stirring occasionally for 30 minutes.
In a mortar with a pestle, pound the garlic with salt until a paste is formed.
When the vegetables are tender, remove from heat and stir in the garlic paste and pepper to taste.
Cool to room temperature before serving.

Lobio Mtsvanilit (Herbed Kidney Beans)

2007-12-20T01:48:00.000-08:00

Ingredients:
1/2 pound of dried kidney beans
1/4 cup of olive oil
1/4 cup of red wine vinegar
1 teaspoon of ground coriander seed
1/2 cup of mixed chopped fresh herbs (cilantro, parsley, basil dill and tarragon)
SaltFreshly ground black pepper

Directions:
Soak the beans overnight in water to cover. The next day, drain and rinse them. Place in a large pot and cover with fresh water. Add 1/2 teaspoon of salt. Bring the water to boil and simmer until the beans are tender, about 1 hour. Drain. While the beans are still warm, stir in the remaining ingredients, adding salt and pepper to taste.
Allow the beans to cool to room temperature before serving.

Labda (Potato Pancake)

2007-12-20T01:38:00.000-08:00

Labda is a Passover specialty of the Georgian Jews, but this large, rich pancake makes a quick and filling supper any time of the year.

Ingredients:

1 pound of boiling potatoes
1 cup of finely chopped walnuts
2 tablespoons of finely chopped parsley
1/2 teaspoon of salt
Freshly ground black pepper
3 large eggs, beaten
2 tablespoons of butter
2 tablespoons of corn oil

Instructions:
Boil the potatoes until tender; peel and mash them. Stir in the walnuts, parsley, salt, pepper to taste and eggs, mixing them well.
In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake. Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter. Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more. Slide onto a platter and serve, cut into wedges.

Wild Mushrooms Telavi Style

2007-12-18T09:48:00.000-08:00

Certain mushrooms grow only in certain regions. These mushroom appear at springtime and they grow on the trees around Televi, Kakheti'- main city. Same mushrooms are not available in the United States. I suggest morels, but this dish will taste only as interesting as the mushrooms you choose. They should be strongly flavored, with firm texture.

Ingredients:
1 pound of flavorful mushrooms, such as shiitake or morels
3 eggs, lightly beaten
2 tablespoons of minced cilantro
1 tablespoon of minced mint
2 tablespoons of minced scallion
1/4 teaspoon of salt
Freshly ground black pepper
3 tablespoons of butter

Directions:
Finely chop the mushrooms. Beat the eggs and combine them with cilantro, mint, scallion, salt and pepper.
In a large skillet melt the butter and cook the mushrooms quickly over high heat. Do not allow them to give off liquid.
Add the egg mixture and stir until they are just cooked through. Serve immediately.

Kartopili Nigvzit (Potatoes with Walnuts)

2007-12-18T09:22:00.000-08:00

Ingredients:

1 pound of boiling potatoes

1 medium onion, peeled and minced

1 tablespoon of butter

1 generous cup of shelled walnuts

2 garlic cloves, peeled1 teaspoon of salt

Freshly ground black pepper

Parsley

1/4 cup of finely chopped mixed herbs (cilantro, parsley and dill)

2 tablespoons of red wine vinegar

Directions:

Boil the potatoes I salted water until tender.
Meanwhile, saute the onion lightly in butter
Finely grind the walnuts with garlic, salt and pepper to taste.
Stir in the herbs and vinegar. Add the cooked onion.
While the potatoes are still warm, peel them and cut into eighths. Stir together thoroughly with nut mixture (potatoes will begin to break up). Serve at room temperature, garnished with parsley.

Charkhlis Chogi (Beets with Cherry Sauce)

2007-12-18T09:10:00.000-08:00

These wonderful beets are simultaneously sweet and tangy. In Georgia, Cornelian cherries are used, but our tart domestic cherries provide similar savor. Chogi is usually eaten warm or at room temperature.

Ingredients:
1 pound of beet
1 medium onion, peeled and mince
1 tablespoon of butter
1/3 cup of tart dried cherries
10 tablespoons of water
2 tablespoons of minced parsley
2 tablespoons of minced cilantro or dill
1/8 teaspoon of salt

Directions:
Preheat oven to 375°F.
Scrub beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saut? the onion in butter until soft, 10 to 15 minutes.
Simmer the cherries in water until they are very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, if necessary, to make 1/4 cup of thick sauce.
When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt.

Charkhils Mkhali (Beet Puree)

2007-12-18T08:43:00.000-08:00

A hallmark of Georgian cuisine is mkhali, a vegetable puree to which herbs and ground walnuts are added. Mkhali is made from any number of different vegetables, though spinach and beets are favored. Some of the most interesting versions call for radish and even cauliflower greens.
In making mkhali, you must rely on your palate, since the amount of vinegar necessary depends on the sugar content of each given vegetable. It should be sharp but vinegary.
Georgians like to mix their vegetable by hand and that means both hands. But, in our modern society we can use a blender.

Ingredients:
1 pound of beets
1/2 cup of shelled walnuts
3 garlic cloves, peeled
1/2 teaspoon of salt
1/2 cup of chopped cilantro
Freshly ground black pepper
1/4 teaspoon of dried summer savory
1/4 teaspoon of ground coriander seed
1 or 2 teaspoons of red wine vinegar (to taste)

Directions:
Bake the unpeeled beets at 375°F for 1 to 1 1/2 hours, until tender. If you are short of time, the beets may be boiled, but their flavor will not be as good. While the beets are cooking, grind together walnuts, garlic and salt. Add the cilantro, parsley and continue grinding to make a fine paste. Transfer to a bowl.
When the beets are soft, peel them and finely grate them in the food processor. In a medium size bowl mix together the grated beets and the ground walnut mixture, then stir in the remaining ingredients. Keep tasting, as the amount of vinegar needed will depend on the sweetness of the beets. The mkhali should be slightly tart.
Chill in the refrigerator for at least 2 hours, but bring to room temperature before serving, mounted on a plate and cross-hatched on top with a knife.

Badridzhani Bostneulis Satenit (Stuffed Eggplant)

2007-12-18T08:19:00.000-08:00

Ingredients:
4 eggplants or about 2 pounds in total
1 large red pepper, cored and seeded
1 small onion, peeled
2 tablespoons of each minced cilantro, parsley and basil
1/4 cup of chopped celery leaves
4 garlic cloves, peeled and minced
Diced hot red or green pepper (use Mexican Chili Serrano)
5 medium tomatoes
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 cup of corn oil

Directions:
Cut eggplant in half lengthwise and with a spoon scrape out most of the seeds, creating a hollow in each half.
Dice the red pepper and the onion. Place them in a bowl with the minced herbs, celery leaves, garlic and hot pepper to taste. Peel, seed and chop the tomatoes; add to the other vegetables. Stir in the salt, pepper and 2 tablespoons of corn oil. Mix well.
Stuff the eggplants with this mixture and place in a large skillet. Add about 1/4 cup of water to the bottom of the pan. Drizzle the eggplant halves with the remaining to tablespoons of olive oil. Cover the skillet and simmer for 45 minutes, or until the eggplant is tender.
To serve, slice each stuffed half eggplant in half lengthwise.

Couscous-Stuffed Tomatoes

2007-12-17T12:39:00.000-08:00

Ingredients:
1 cup couscous1
1/2 cups boiling water
Zest and juice of 1 lemon or 2 limes
1/4 cup of fresh mint leaves, sliced thinly or chopped
4 x ripe tomatoes, pulp removed and set aside
Salt and pepper

Directions:
couscous in a medium sized bowl and cover with boiling water. Cover tightly with a piece of plastic wrap and let steam for about 10 minutes, or until couscous is tender. Toss with a fork and add lemon juice and zest, fresh mint, tomato pulp and salt and pepper to taste.Spoon couscous mixture into hollowed out tomatoes and serve.

Grilled Georgian Bay Lake Trout with Citrus Sauce

2007-12-17T11:54:00.000-08:00

Ingredients:

Grilled Georgian Bay Lake Trout
3 pounds lake trout (cleaned)
4 pieces leek leaves (blanched)Kosher salt
White pepper

Citrus Salsa
1 x whole lemon, lime, orange and grapefruit
4 x Springs of coriander
2 pieces chopped chives
1/2 oz white wine vinegar
1/4 oz chili oil
Salt and pepper

Beurre Blanc:
2 cups dry white wine
2 cups white wine vinegar
2 cups minced shallots
4 pounds unsalted butter
10 pieces of pickled ginger
1 L 35% cream
Salt and pepper to taste

Herb Tapenade:
1/2 cup basil
1 cup mint leaves
1 cup cut scallion
1 cup flat parsley
1 x small garlic clove minced
8 x mint leaves
1 tbsp capers
1 x lemon juice only
Olive oil - enough to loosen
Salt and pepper

Directions:
Grilled Georgian Bay Lake Trout
1.Season trout and tie with leek leaves.
2.Roast for 15 minutes @ 450 degrees and reserve.
Citrus Salsa
1.In a bowl, segment all citrus fruit, add rest of ingredients and toss.
Beurre Blanc
1. Place all ingredients in a sauce and reduce by 60%.
2.Remove from stove, cool until just warm and then add butter slowly and evenly.

Adzhapsandali (Vegetable Medley)

2007-12-16T11:07:00.000-08:00

Ingredients:

1 pound of eggplant

1 large potato

1 medium onion, peeled and choppe

2 tablespoons of corn oil

1 1/2 pounds of tomatoes1 medium green pepper, cored, seeded and chopped

4 garlic cloves, peeled and minced

Generous 2 tablespoons of minced dillGenerous 2 tablespoons of minced cilantro

Generous 2 tablespoons of minced parsley

Generous 2 tablespoons of minced basil

3/4 teaspoon of salt

1/4 teaspoon of paprika

1/4 teaspoon of cayenne (more or less to taste)

1/4 teaspoon o freshly ground black pepper

Instructions:

Pierce the eggplant and bake it in a preheated 375°F oven for 35 to 40 minutes, until tender. Allow to cool.
Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.
Saute the onion in the oil until soft.
Drop the tomatoes into boiling water and cook them until soft, about 10 minutes. Drain then force through a sieve to make a puree. Add tomato puree to the onion along with the green pepper and the minced garlic. Simmer uncovered for 10 minutes, until slightly thickened.
Peel eggplant and cut into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.

Pakhlava (Walnut Pastry)

2007-12-16T10:57:00.000-08:00

Ingredients:
12 tablespoons or 1 1/2 sticks of very cold unsalted butter
1 3/4 cups of unbleached white flour
1/2 teaspoon of baking soda
1 egg yolk
1 cup of sour cream
Filling:
Heaping 1/2 cup of shelled walnuts
1 cup of sugar1/2 teaspoon of vanilla extract
2 egg whites
1 egg yolk, beaten

Instrutions:
With pastry blender or in a food processor, cut the butter into the flour and baking soda until it resembles coarse meal. Mix in the egg yolk and sour cream to make a soft dough. Wrap in was paper and chill in the refrigerator for at least 2 hours.
Preheat the oven to 350°F. Grease and lightly flour a 10-inch saucepan.
To make the filling, finely grind the walnuts: stir in the sugar and vanilla. Beat the egg whites until stiff but not dry and fold into the nut mixture.
Divide the chilled dough into 3 parts. Roll out one of the parts and transfer it to the pan. Spread with half of the filling, leaving a 1-inch border. Roll out the second part and carefully place it on top of the filling. Cover the remaining filling. Roll out the last part and place it on top. Tuck the edges under slightly to seal. Flatten the pastry to conform the sides of the pan. With a sharp knife, score the top of the pie lightly into diamonds.
Brush the tops of the pieces with beaten egg yolk and bake for 45 to 50 minutes, until browned. Cut into diamonds to serve.
Note: Unlike its close cousin baklava, it is made with baking soda and sour cream dough rather than phyllo.

Kada (Butter pastry)

2007-12-16T08:03:00.001-08:00

Serves 8 to 10
1 1/2cups of unbleached white flour

1/4 teaspoon of saltApproximately

1/2 cup of water

6 tablespoons of unsalted butter, melted
Filling
2 tablespoons of white flour

3 tablespoons of unsalted butter

1/2 cup of sugar

1 egg yolk, beaten

Instructions:

Place the flour in a large bowl and make a well in the middle. Add salt and enough water to make a firm dough. Knead for 1 minute, then roll the dough out on a floured board to a 9 X 12-inch rectangle. Brush the dough with 2 tablespoons of melted butter, fold it in quarters, wrap in wax paper and chill for 10 to 15 minutes. Roll out the dough once again, brush it with 2 more tablespoons of butter, fold, and chill. Repeat it one more time and chill.
Meanwhile, prepare the filling. Place the flour in a skillet and fry over medium high heat, stirring constantly, until the flour turns a deep pink, bordering brown. Do not allow the flour to burn. Add butter and stir until the butter melts and the mixture is smooth. Remove from heat, stir in the sugar, and cool.
Preheat the oven to 350°F. Dust a 10-inch pie plate with flour.
Roll the dough out into a 9 X 16-inch rectangle. Cover with filling to within 2 inches of the edges and roll up starting from the longer side. Using your hands, carefully stretch the roll to 28 inches.
Seal the seam of the roll with cold water, then carefully coil it into the pie plate, seam side down, forming a ring around the base of the plate. Bring the ends together and seal them well. Brush the ring with the beaten egg yolk. Bake until lightly brown, 45 to 50 minutes. Remove from the pie plate while still warm and cool on a rack.

Nigvzis Torti (Walnut-Raisin Torte)

2007-12-16T08:03:00.000-08:00

Serves 10 to 12

Ingredients:
1/2 pound or two sticks of butter,

softened

1 cup of sugar

1 cup of plain yogurt

3 1/2 cups of unbleached of white flour

1/2 cup of white grape juice
Filling:
2 cups of shelled walnuts

2 cups of raisins

1/ 2 cup of sugar

1 teaspoon of ground cinnamon

Instructions:

In a bowl cream together the butter and 1/2 cup of sugar; beat in the yogurt. Stir in the flour and mix well. Shape the dough into a ball and chill for at least 6 hours, or overnight.
Preheat the oven to 350°F. Toast the walnuts for 10 minutes until lightly browned, then grind them.
Steam the raisins over boiling water until plump. Mix with the ground walnuts and stir in 1/ 2 cup sugar and the cinnamon.
Divide the dough into 4 parts, keeping the unused dough refrigerated. On a floured board, roll out 1 piece of dough to a round 20 inches in diameter. Place it on a greased baking sheet. Cover to within 1 inch of the edges with 1/3 of the filling. Roll out the second round and place it over the filling, then top with half of the remaining nut mixture. Roll out the third round and place it over the filling, then top with the remaining nut mixture. Cover with the last round of dough. Trim the edges and fold the top edge under to seal. Pat the pie into a uniform round shape and crimp the bottom edges with your fingers. Make 5 slits in the top crust.
Place in the oven and bake for 50 minutes or until nicely browned.
Meanwhile, prepare syrup by mixing together in a saucepan the remaining 1/2 cup of sugar and the grape juice. Bring to a boil and simmer for 3 to 5 minutes, until syrup forms.
When the pie is don, remove from the oven and allow cooling for 15 minutes. Then brush with the syrup to glaze, allowing it to soak into the filling through the slits in the crust. Set under a hot boiler for a minute to set the glaze.
Store any leftover cake tightly covered at room temperature.

Churchkhela (Walnut Roll)

2007-12-16T07:49:00.000-08:00

This is a dish that is a long string of nuts that have been dipped repeatedly in a concentrated fresh grape juice to form a confection.

Ingredients:
40 walnuts halves or whole hazelnuts
1 1/2 quarts of white grape juice
3/4 cup of sugar
1 cup of flourConfectioners' sugar

Instructions:
Thread a needle with a 30-inch length of heavy-duty thread. Knot the ends together. With the flat side of the nuts facing up, thread 20 walnut halves onto the thread, then thread the remaining walnut halves flat side down.
Cut the thread from the needle and knot the ends. Then push half of the walnuts to that end of the thread, leaving about 6 inches of thread in between the 2 portions of nuts. Pick up the thread from the top. You will have 2 separate strands of walnut halves hanging flat side up.
In a large skillet combine the grape juice and sugar. Heat to just below the boiling point. Place four in a bowl and very gradually stir in the heated juice, whisking constantly so that no lumps form. When about half of the juice has been added to the flour, pour the remaining flour mixture into the skillet and bring to a boil, stirring. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened slightly.
Meanwhile, find a board about 4 inches wide and suspend it between two chairs. Place newspaper on the floor underneath to catch the drips.
Pick up the walnuts by the middle of the thread and slowly dip them into the juice mixture, using a spoon to coat the topsides, if necessary. Slowly pull them up from the juice and carefully drape the thread over the prepared board so that the walnut strands hang down over the newspaper.
Allow the nuts to dry for 15 to 20 minutes, or until the coating is slightly tacky. Then return the nuts to the juice, which has been kept warm, and repeat the dipping process. Allow to dry again for 20 minutes or so. The drier the coating, the better the next layer will adhere.
Repeat the dipping process, 8 to 10 times, or until the nuts are completely coated. Leave to dry for 3 to 4 days, until the strands are no longer sticky to the touch. When dry, pull out the strings and dust it with confectioner's sugar.
To serve, cut the delicacy into rounds.

Atami (Peaches)

2007-12-16T07:40:00.001-08:00

Ingredients:

Makes 6 cakes, 1 per person
4 tablespoons (1/2 stick) of unsalted butter, softened

3/4 cup of sugar

1/4 teaspoon of vanilla extract

1/8 teaspoon of almond extract1

1/2 cups of unbleached white flour

1 1/2 teaspoons of baking powderPinch of salt

1 cup of milk

2 egg whites

Peach jam

Syrup
6 tablespoons of white grape juicetablespoons of sugarRed sugar sprinkles or flakes.

Instructions:

Preheat oven to 350°F. Liberally grease twelve 6-ounce custard cups. Place cups on a cookie sheet.
Cream the butter with sugar until fluffy and stir in the extracts. In another bowl combine flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with milk, beating well after each addition. Bet the egg whites until stiff but not dry. Fold into the batter.
Pour about 1/4 cup of batter into each custard cup. Bake for 20 to 22 minutes, or just until a cake tester comes out clean. Do not let the cakes brown. Remove from oven and immediately turn the cakes out onto a wire rack. Working quickly, turn each cake upright and with a serrated knife trim the crown of each cake to make a flat surface. Discard the trimmings or save for a later snack.
Spread a thin layer of peach jam on the sliced end of each cake, and then press 2 cakes together to form a "peach". The cakes will stick together if they are still warm. If desired, gently press one end of each "peach" into a slightly pointed shape.
To make the syrup, combine the grape juice and sugar in a small saucepan. Bring to a boil and simmer for 5 minutes. With pastry brush, brush each "peach" all over with the syrup. Put the red sugar sprinkles in a bowl and dip each "peach" into the sprinkles.
These cakes are best made earl in the day or even before serving so that the syrup will soak in.

Gozinake (Candied Walnuts)

2007-12-16T07:31:00.000-08:00

Ingredients:
Makes about 2 dozen pieces of candy
3 1/ 2 cups of shelled walnuts
1 cup of honey

Instructions:
Toast walnuts lightly at 350°F for 10 minutes, then chop them coarsely.

In a deep saucepan bring the honey to a boil. Stir in the nuts and cook over medium heat for 8 to 10 minutes, stirring periodically, until the mixture is thick. Be careful not to let it burn.
Pour the mixture out onto a moistened wooden board or oiled marble slab. With a spatula, spread it 1/2 inch thick. When cool, cut into 2-inch diamonds.

THIS IS ONE OF THE BEST!!!

Aselila (Egg Salad)

2007-12-16T05:51:00.000-08:00

Ingredients:
4 large eggs
1 tablespoon of butter,softened
1/ 4 cup of shelled walnuts, ground
2 tablespoons of minced fresh dillPinch of salt
1 tablespoon of adzhika or hoot Mexican salsa

Instructions:
Hard-boil the eggs and allow them to cool; separate the yolks from the whites. Mash the yolks with softened butter. Stir in the ground walnuts, dill, salt and adzhika.Turn out onto a serving plate and surround with chopped egg whites. Serve at cool room temperature.
Variation:
For a creamier salad, do not separate the hard-boiled eggs. Mash the eggs with 3 tablespoons of softened butter, ground walnuts, dill, 2 tablespoons each of minced cilantro and scallion (white part only) and 1/8 teaspoon of salt. Sprinkle 2 tablespoons of pomegranate seeds on top of the salad for garnish.

Adjaruli Khachapuri (adjarian cheese bread)

2007-12-16T04:46:00.000-08:00

Ingredients:

½ pounds Eng. Lancashire Or Med-Sharp

½ pounds White Cheddar -- grated

4 Eggs

4 teaspoon Butter

Instructions:

Preheat oven to 425 F. Prepare the dough and divide into 4 equal parts. Form each into an oval and pat down with floured hands until 1/2-inch thick. Depress the center of each to about 1/6 inch thickness and to within 1/2 inch of edge. Place the dough on an ungreased or nonstick baking sheet. Bake for 15 mins, then remove from the oven. Fill the bottom of each bread with cheese, then break an egg on top. Return to the oven, reduce temperature to 375 F, and continue baking for 8 to 10 mins. The khachapuri will be done when the egg white is set, and the yolk is soft, and the bread is golden color. Remove from oven and serve with a pat of butter on top of each yolk. (Author's Note): you mash the butter, egg, and cheese together with a fork and push them inside the thick outer edge of the bread. It is then cut with a knife and fork and eaten.

KHACHAPURI (imeruli)

2007-12-15T04:52:00.000-08:00

Ingredients:

sour milk - 200 ml or youghurt,

whey 2 eggs,

plain flour for the filling;

cheese - 0,5 kg;

egg - 1;

butter - 25-50 gr.

instructions:

Beat 2 eggs add sour milk and salt and mix with plain flour to make a soft not sticky dough. Divide it in four. Roll each quarter about half a finger thick. Make the filling by crumbling the cheese and mixing it with egg and butter, Put ready cheese filling on each quarter, twist them and press, rolling lightly. Fry ready Khachapuri in a heavy-bottomed pan in butter top side down. When the underside is brown turn the pie. Brush on top with butter and serve immediately.

MTSVADI (BASTURMA)

2007-12-15T04:46:00.000-08:00

Ingredients:
fillet steak - 1kg
For marinade:onions - 1,vinegar or dry white vine,1 glass, black pepper,laurel leaves - 2. No salt in marinade.

Instructions:
Spring onions and pomegranate to garnish.Take an enamel dish, place chopped meat in it and cover with vinegar, black pepper, laurel leaves and chopped onions. Leave for 24 hours in the refrigerator. Add salt to taste. Thread marinated meat on skewers and cook over hot charcoal or grill for 15 minutes. Don't overcook. Garnish with chopped spring onion and pomegranate.

MATSONI /YOGHURT/ SOUP

2007-12-15T04:39:00.000-08:00

Ingredients:
matsoni - 1/2 litre,
onions - 1,
butter - 50g,
water 2 tea-glasses,
eggs - 2,
wheat fleur -2 table-spoonfuls,
greens - 2 shoots each

Instructions:
Beat matsoni, water and wheat flour. Stew shredded onions in butter in a sauce-pan, pour the beat mass over and boil for 15 min, stirring it frequently with a spoon. Then still stirring slowly pour the beat egg, into the sauce-pan and without bringing it to the boiling point remove the sauce-pan from the fire. Immediately add shredded coriander, dill or estragon. Add salt to taste.

TOLMA (Stuffed grape leaves)

2007-12-14T15:21:00.001-08:00

Ingredients:

500 g lamb (boned)

½ cupful rice

1 onion

1 cupful stock

400 g grape leaves (or a cabbage)

1 tblsp butter

Chopped dill

Salt, pepper

Instructions:

Cut the meat into pieces about 5 cm square and mix with salt, pepper, finely sliced onion and vinegar (or teaspoonful lemon juice). Cover with a lid and set aside in a cool place for 2 or 3 hours to marinate. About 15 to 20 minutes before serving, skewer the pieces of meat, alternating with sliced onion. Grill the shaslik over a charcoal fire turning frequently until tender. Take the meat off the skewer. Pour over butter and garnish with green onions, tomatoes and lemon slices. Pass ground dry barberries or pomegranate juice, and sour plum sauces.

CHIKHITMA (Georgian mutton soup)

2007-12-14T15:16:00.000-08:00

Ingredients:
500 g mutton
2 onions
1 tblsp flour
1 tblsp butter
2 eggs
½ tsp saffron
2 tblsps grape vinegar
Kindza (the leaves of coriander)
Salt, pepper

Instructions:
Wash the mutton in cold water. Cut so as to have 3 or 4 pieces per plate. Bring to a boil and skim. Remove the mutton when tender; strain the stock through a cheesecloth. Chop the onion, saute in butter, sprinkle with flour and brown. Return the mutton to the stock, thicken with browned flour and onion. Add saffron, salt and pepper to taste. Bring to a ball. Separately boil the light grape vinegar, add it to the soup, bring to a boil again and remove from heat. Beat the egg yolks, combine with a little of stock and then stir into the soup; heat but do not bring to the boiling point otherwise the yolk will curdle. Sprinkle with Kindza and serve immediately. Chicken maybe substituted for mutton.

EGGPLANT (Aubergine) with Walnut

2007-12-14T15:02:00.000-08:00

Ingredients:

Eggplants-1 kg

Walnuts-200 gr. ( about 1 cup)

Parsley-1 bunch

Garlic-3 or 4 cloves

Celery-1 bunchCoriander-1 bunch

Onions-3S

affron, pepper, salt, oil, vinegar to taste

Instructions:

Wash the small eggplants, cut them lengthwise, sprinkle with salt. After an hour squeeze and fry in vegetable oil. Allow the eggplant to cool. To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, celery, parsley, coriander, salt, pepper and wine vinegar to taste. After that spread the stuffing on each of the eggplants and fold over.

SATSIVI (Turkey or Chicken in Walnut Sauce)

2007-12-14T14:50:00.000-08:00

Ingredients:
1 turkey ( or chicken)
Walnuts -600 gr.
Onions- 5
Fenugreek-3 teaspoons
Garlic- 6 or 7 cloves
Saffron -1/2 teaspoon
Cinnamon-1/2 teaspoon
Vinegar,red pepper and salt to taste.

Instructions:
Cut up a drawn and thoroughly washed turkey into medium-sliced pieces and put them in a saucepan. Cover it with water and boil. Remove the scum in the process of boiling . Remove the fat from the broth and stew finely chopped onions in it. Mince walnuts through a meat grinder 2 or 3 times. Ground garlic, fenugreek, coriander, red pepper, saffron and cinnamon; dilute with vinegar. Leave 2/3 of the broth in the pan, put the prepared mass and the stewed onions into the pan. Remove it from the stove in a bout 10 minutes.

Bazhe

2007-12-14T14:44:00.000-08:00

Ingredients:

1 chicken
2 ups of walnut
5 or 6 cloves of garlic
Saffron and salt to taste

Instructions:

Bazhe is a common dish of Western Georgia. Boil or fry a chicken. Cut it into pieces. Grind the walnuts. Take the garlic and pound it together with the salt. Sprinkle the ground walnut with saffron. Add the garlic and squeeze the mass so that the excess oil comes out. Then dilute the mixture with chilled broth. The sauce should have a thick consistence. Finally put the chicken pieces with the sauce and serve

The Tradition of Georgian Feast or "Supra"

2007-12-14T14:36:00.001-08:00

Georgian people are famous for their hospitality. They respect guests and are good at being friendly and generous while entertaining them, especially in their own home. They give parties in honor of certain respectable people, or for a special events like a wedding, a birthday, a housewarming, Christmas, Easter, etc. If you are invited to one of those parties try not to miss one as it is supposed to be a real performance put up by the toast master, or the " tamada. "The tamada acts like a director of the party announcing traditional toasts to peace, health, happiness, well-being , etc. Tamadas can make exceptional toasts. Guests at the party are like actors responding to the toasts and often with their own interpretation.So, a toast-master ought to be eloquent, intelligent, smart, sharp-witted and quick-thinking, with a good sense of humor because very often some of the guests might try to compete with him on the toast making.Songs have always accompanied the Georgians in joy and sorrow, in battle and labor. Special drinking songs and wedding songs ( if it is a wedding party) as well as chants full of humor, sung by guests during the course of the party contest. It may sound strange but sometimes even events of social, economic and political significance are discussed during the table talks, and some problems are solved peacefully. The atmosphere at the Georgian table is so friendly and candid that even the enemies are likely to make up. If there is enough room at the party you make take part in folk dances. In these dances and at the table men outgh to be gentlemen and try to be very polite and respect the ladies. Most Georgians play piano and guitar. Most of them study it themselves at home. So, do not surprised if you see Georgian play musical instruments and know that he (she) had never go to musical school.As for wine, it has been adored by the Georgians as a symbol of strength and beauty, keeping our spiritual balance and always filling us with stamina. Georgia is rich in wines and it has been the pride of Georgian people cultivating it for centuries and loving it as their own children. Most Georgians have their own wine at home.
Do You Want to Know Where the Georgian Man Reveals Himself in All His Splendor? This is the Georgian Table !
Where do we come from? Georgian roots can be traced back before Christian period. There is much enigmatic and unidentified with us which is beyond conscious perception. And only intuition we feel that there is something sacred and cosmic in it. Such is the Georgian table. The whole ritual is submitted to the common rules. The word reigns over the Georgian table. At the beginning of the table a toast- master is appointed either by a host or by guests and almost in a few minutes he becomes a leader of the revelry. A toast-master should undoubtedly be an eloquent and intelligent person. He conducts the table according to the order set by the ancestors. First of all, he is to toast the hosts and wish them happiness, longevity, success and reproduction. High-flown and magic words seem to help a toast-master to establish contact with the Heaven. All wishes expressed in a toast are usually accompanied by direct appeal to God: God! help us in all our deeds.One of the most important toasts is a toast devoted to the memory of deceased ancestors. having poured some wine on bread, a toast-master crosses himself and prays God to be merciful to the souls in the other world. But you shouldn't expect a toast to the deceased to grow into mysticism. Never. For Georgians consider this world and the other world to be an indivisible entity.At the Georgian table a toast-master bridges the gap between past, present and then the future. It seems that not only the guests, but their ancestors and descendents are invisibly present at the table. A toast-master toasts them with the same love and devotion as the other members of the table.When drinking some toasts all men have to stand up and drink wine in silence. A toast can be proposed only by a toast-master and the rest are to develop the idea. Everybody tries to say something more original and emotional than the previous speaker. The whole process grows into a sort of oratory contest.A toast master arranges breaks from time to time. The thing is that there are special toasts which according to the ritual should be accompanied by a song or a verse. Almost everyone in Georgia has a good ear to music and good voice. Old Georgian drinking-songs are melodious, polyphonic and rather complicated. Some of them don't need any accompaniment. The choir of men creates musical background. Modern drinking-songs are usually performed to the accompaniment of the guitar or the piano.The Georgian folk dances are rather common for the Georgian table. The Georgian dance is distinguished for its aristocratic restraint and steadiness: a man is a knight, a lady is as delicate and gracious as a fairy. Their restrained, smooth movements express flaming emotions. The toast-master has to propose a toast to every person at the Georgian table and so have the others. every speaker tries to distinguish the most interesting, original and praiseworthy features of a person toasted. But it should not be considered to be flattery. These are lessons of love and humanism. This tradition ennobles a person. When a person is told that he is kind and honest he will find it difficult to do evil. When he is told he is generous he will try not to be greedy. When he is told he is handsome and beautiful, there is less probability of developing the inferiority complex. What is it? May be it's a psychoanalytical method widely used in Georgia long before Zigmund Freud's Birth?Love, life, friendship and other abstract notions are subjects of eloquent toasts at the Georgian table. Every speaker tries to express his personal understanding of these notions. When a person is toasting, the rest are listening to him with great attention and respect. The revelry never grows into an unrestrained drinking-bout.The table has come to an end. A toast-master proposes a toast to the Saints patronizing the Georgian people. Finally, one of the men proposes a toast to a toast-master and thanks him on behalf of all guests. As a rule the table is full of dishes as the Georgian cuisine is diverse and delicious. On arrival to Georgia you will have a chance to try Georgian toasts and enjoy both wine and food!

Georgian fruit buns

2007-12-14T14:14:00.000-08:00

Ingredients:

6 tb Baking powder

2 ts Cinnamon ground

6 1/4 c Wheat all-purpose flour

1 ts Salt

1/2 ts All spice12 g Brown sugar*

1/2 c Karo white syrup*

2 c Raisins2 c

Cream -OR-2 c 1/2 & 1/2*

1/2 c Cream cheese*

4 c Apples diced 1/4"

1/3 c Prunes pureed

1/3 c Apple sauce

1/3 c Peaches pureed

1/3 c Water

Instructions:
Mix the dry ingredients together in a large mixing bowl. Pour the syrup the purees and the water over the dry mixture. Add the cream cheese in chunks. Mix by hand using your hands by working your hands under the dry ingredients from the sides. Use a folding motion and mix until all ingredients are throughly blended together. Add the diced apples and the raisins. Mix them into the dough by the same folding method. Add the cream or 1/2 and 1/2 and fold until completely blended. Make 24 round balls of the dough. Place on a well greased baking sheet slightly squash the top of each loaf and bake for 50-55 minutes in pre-heated 300 degree F oven.

NOTE: Honey may be substituted for the Karo syrup. Ingredients that are marked with an (*) are US equivalents for products not available here in this country.

Tblisi beef & mushrooms

2007-12-14T13:53:00.000-08:00

Ingredients:

1 ts Black pepper
1 ts White pepper
1 ts Red pepper flakes
4 ts Salt
4 ts Peppercorns
3 ts Dry mustard
1 tb Paprika
1 ts All-spice MMMMM----------------------MAIN INGREDIENTS---------------------------2 1/2 lb Beef steak
3/4 " thick12 c Flat noodles
1 tb Vegetable oil
8 c Beef stock
4 c Onions chopped
32 oz Sour cream -OR-32 oz Plain yogurt

Instructions:
Mix the spices in a bowl and set aside. Place the meat on a cutting board and cut into 3/4" chunks. Lay these chunks flat and sprinkle with the spice mixture. Cook the noodles and allow to remian ion the water. Take a large heavy pot and place it on High heat for 3-4 minutes. Add 1 T of vegetable oil and then the onions. Saute' until onions are turning transluscent. Add the meat and the remianing spice mixture. Stir and cook for approx. 4-6 minutes. Add the stock. Scrape the pot bottom for the crusts and mix them into the meat. Cook for 6 minutes more and reduece the heat to Medium-High and stir in the sifted flour. Stir and cook for 3 minutes. Add the mushrooms and cookf for 3 more minutes. Whisk in the sour cream and cook for 2-3 minutes. Drain the noodles place a serving of noodles on each plate and sevre the meat mixture over the noodles

Pat fusco`s georgian moppin` sauce

2007-12-14T13:48:00.000-08:00

Ingredients:
1 ts salt 1 tb Hungarian sweet paprika
1/4 ts cayenne pepper
1/4 ts dry mustard
1/2 ts freshly ground pepper
1/3 c water
2 tb Worcestershire sauce
1/3 c red wine vinegar
1/4 c unsalted butter; cut in bits

Directions:
In a medium saucpan, combine the dry ingredients with the water. Heat to boiling; remove from heat. Add the Worcestershire sacue and vinegar. Stir in the butter. Makes about 1-1/4 cups.

Mchadi

2007-12-14T13:40:00.000-08:00

Ingredients:

300 g corn flour

300 g water

Directions:

Combine flour with water and knead a dough.

Shape small round flat cakes and bake in a preheated oven.

Kupaty

2007-12-14T13:28:00.000-08:00

Ingredients:
1 kg pork.
100 g onion.
spices (cinnamon, cloves, thyme, pepper).
salt.
hogcasing.

Directions:
Grind pork in a mincer, add chopped onion, cinnamon, cloves, thyme, pepper, salt. Stuff mincemeat into hogcasing and make small semirings, Fry on hot charcoals.

Georgian roasted chicken

2007-12-14T13:17:00.000-08:00

Ingredients:
2 ts paprika
1 ts sage ground
1/2 ts dry mustard
1 ts black pepper
1 ts thyme ground
2 ea garlic cloves finely minced
1 tb onion finely minced
2 ts salt
1/2 ts red pepper flakes
4 tb ginger root thinly sliced
1/4 ts lemon rind finely grated
1 ea 7-8 lb roasting hen or capon
1/2 ea onion, chopped
2 ea carrot julienned
1 ea celery rib sliced
1/2 ea green bell pepper cored, seeded, and julienned
1 tb butter
1 ts lemon juice

Directions:
Mix the spices together in a bowl and set aside. In the chest and bidy cavities of the bird you will find some fatty deposits. Remove these and set them aside. In a large skillet render the bird`s fat until approx. 1 tablespoon remains. Add the butter, 1/2 teaspoon of the spice mixture, and the ginger. Saute for 2-3 minutes, remove form the pan, and drain the ginger, and set aside. Seperate but DO NOT remove the skin from the bird. Inside the skin place the cooled ginger mixture. Be sure to do all sides of the bird with this mixture. Take the vegetables, mix them together with the lemon juice and the remaining spice mixture and stuff the 2 body cavities with them. Pre-heat the oven to 250 F place the bird into a large roasting pan and roast for 4 1/2 - 5 hours uncovered

Khinkali - One of the Best Georgian Dishes!!!

2007-12-14T12:33:00.000-08:00

Ingredients:
200 g flour.
30 g water.
salt.
Meat filling:.300 g
lamb.50 g
onion.
ground black pepper.
greens.

Directions:

Make dough from flour, water and salt. Knead dough and roll out finely. Grind lamb, onion in a mincer, add pepper, chopped greens. Make rounds with a help of saucer. Put on filling and shape small pears. Cook in a boiling, lightly salted water for 10-15 minutes.

Georgian Kidney Bean Salad ('Lobio')

2007-12-14T12:28:00.000-08:00

If you think that you don't like either cilantro or assertively spicy food, this salad could change your mind, as it did mine. The flavors play off each other, creating a dish even better than the sum of its parts. Like any recipe that's been passed down through generations, there are many different versions of this, some with plum jam, pomegranate juice and seeds, ground coriander, marigold, cinnamon, or all of the above, but I just make it the way my mother-in-law does — crunchy, spicy and tangy.

Makes 2 cups
1 garlic clove, minced
1 to 2 tablespoons minced fresh cilantro
1/2 to 1 whole jalapeno pepper, minced
1/2 red onion, finely diced
1/4 cup walnuts, finely chopped, not ground
3 tablespoons white vinegar
1 tablespoon vegetable oil
1 15-ounce can kidney beans, drained and rinsed
Salt and pepper to taste
Whisk first seven ingredients in a bowl, stir in kidney beans and season to taste.

Georgian potato soup

2007-12-14T11:08:00.000-08:00

Ingredients:
6 c potatos diced 1/2" 1/2 c onions chopped small 1/4 c scallions chopped 1 c apple sauce 1/4 c apple juice 3 c chicken stock or 3 c vegetable stock 1 1/4 c heavy cream 1/2 c cottage cheese 1/3 c raisins 1 ea garlic clove minced 1/3 c dried apricots chopped 2 1/2 tb flour 1/4 ts cumin 2 ts dry mustard 1/2 ts white pepper 1 tb dried hot pepper flakes 2 ts salt 1 ts dill dried and crushed 1 tb parsley fresh and chopped 3 tb carrots julienned

Directions:
Mix 1 cup of the cream, the cottage cheese, and the flour in mixing bowl. Beat until smooth then blend in the remianing cream. This can be done by hand, with a hand mixer, or in a blender. Set aside in refrigerator. Mix all of the spices together and divide into 2 equal portions. Take a large, heavy pot and place on HIGH heat for 3-4 minutes. Add the vegetables except for 2 cups of the diced potatos and 1 of the spice portions. Stir and cook over the High heat for 4-6 minutes being sure to scrape the crusts that form on the bottom of the pot. Add the apple juice and then the apple sauce. Stir and cook for 2-3 minutes then add the stock, the other spice portion. Cook while stirring for 12 minutes. Remove and either rice the mixture or puree it in a blander until it is smooth. Return to the pot, add the 2 cups of diced potatos, bring to a boil, reduce heat to Low, stir well, cover and cook for 15 minutes. Add more stock if more liquid is need. Blend in the cream mixture and continue to cook stirring as you do for 3-4 minutes.