Categories
Georgian cuisine

Khachapuri, Gadazelili, Buglama etc.

1. Jonjoli Add green or onions, vegetable oil and vinegar to pickled jonjoli. Pickled Jonjoli 140, green onion 25, wine vinegar 5, sunflower oil 10. 2. Pickled cabbage in Georgian style Coarsely chop cabbage with stalk, put in a barrel, mixed with sliced ​​beets, celery and parsley, salt, sprinkle with ground red pepper, pour vinegar, boiling water and put [...]

Categories
Georgian cuisine

Soup, shechamandy of yoghurt.

10. Georgian kharcho Brisket (the bone is removed beforehand) is chopped together with cartilage in pieces of 25-30 g, poured with cold water and boiled, periodically removing the foam. Then put rice soaked in water, sautéed onion and cook until tender. After that, season with tomato puree, tkemali sauce, chopped cilantro, crushed garlic, dried herbs (khmeli-suneli), pepper, bay leaf, salt and boil another 3-5 [...]

Categories
Georgian cuisine

Chicken in Georgian cuisine

40. Tobacco chickens The chicken carcass is processed, the breast is cut lengthwise, the legs are tucked into the pocket and plastered. Sprinkle with salt, grease with sour cream and fry with butter in a pan under pressure. Crushed garlic or tkemali sauce, salad or pickles are served separately. Chickens 1 pc., Ghee 15, sour cream 10, garlic 5, or tkemali sauce 50, garnish 150, salt. 41. Chickens on [...]

Categories
Georgian cuisine

Sauces

79. Sauce tklapi Tklapi (sour lavash) is prepared for future use. To do this, boil tkemali, blackthorn or sour plums, put them on a sieve, allow all the liquid to drain. The remaining mass is rubbed through a sieve, spread on a smooth rectangular board, previously moistened with cold water, leveled so that the layer is not thicker than 1 cm. The board with cloth is placed in the sun, turning over as it dries. Then tklapi [...]

Categories
Georgian cuisine

Georgian shashlik

Shish kebabs Shish kebab is considered a typical Caucasian dish all over the world. As for the name “shish kebab”, despite its undoubted Turkic origin, no one in the Caucasus, including Turkic-speaking Azerbaijan, can explain the origin of this word. In Georgia, kebab is called mtsvadi, in Armenia - khorovats, and in Azerbaijan - kebab. The word "barbecue" is used only [...]

Categories
Georgian cuisine

All about Georgian cuisine.

Georgian cuisine The difference in agricultural production directions and historical traditions affect the character of the cuisine in various regions of Georgia. In Eastern Georgia, for example, wheat bread made from yeast dough is baked on the walls of huge clay and cylinder-shaped jugs, at the bottom of which a fire is made; these cakes are still delicious especially hot. In the east of Georgia, bread is called differently - "madauri", "kutnani", "fucked up" [...]