Archive for the 'Georgian Cuisine' Category

Khmeli Suneli (Georgian Spice Mix)

Tuesday, November 20th, 2007

This recipe is to a Georgian cuisine what curry powder is to Indian. No set formula exists for making this mixture, as the proportions of herbs change to complement whatever dish is being prepared, This mixture is to be used with meats and stews. Makes about 1/4 cup 2 teaspoons of ground coriander 2 teaspoons [...]

Kindzis Satsebela (Cilantro Sauce)

Tuesday, November 20th, 2007

Here is an excellent sauce to serve with grilled meats or chicken. Cilantro Sauce can be poured over a bean salad, or potato salad, or cooked eggplant slices. While living in Latin America and Mexico, I used to make Ceviche by using any white fish (sierra, dorado or sea bass), squeezing lime juice over the [...]

Pamidvris Satsebela (Tomato Sauce)

Tuesday, November 20th, 2007

This sauce often accompanies basturma, grilled marinated meat. The prunes add a hint of sweetness, while the coriander adds depth. Try serving his sauce with American-style steaks. Makes One Quart 1 large onion, peeled and finely chopped 2 large garlic cloves, peeled and minced 1/4 cup of corn oil 3 pound of ripe tomatoes, cut [...]

Tkemali (Plum Sauce)

Tuesday, November 20th, 2007

This sauce is the universal condiment in Georgia, used as much as American ketchup. It is prepared in small portions or large ones for long-term keeping. To make this sauce in America, Santa Rosa plums are recommended. The finished sauce takes on a luscious shade of pink. Ingredients 1 1/2 pounds of plums (not too [...]

Makvali (Blackberry Sauce)

Tuesday, November 13th, 2007

This tart summer sauce refreshingly highlights roast chicken. Makes One Cup 1 1/2 cups of ripe blackberries 1 small garlic clove, peeled and roughly chopped 1/4 teaspoon of salt 1/2 small hot red or green pepper, minced 1/4 cup of minced mixed fresh dill and cilantro 1 or 2 teaspoons of lemon juice Force the [...]

Niortskali (Garlic Sauce)

Tuesday, November 13th, 2007

A zestful companion to Chicken Tabaka or grilled fish. Makes about half of a cup 1/2 cup of chicken broth 4 garlic cloves, peeled and roughly chopped 1/4 teaspoon of salt A pinch of paprika or 1/8 of a teaspoon A dash of cayenne 1 tablespoon of chopped cilantro In a small saucepan heat the [...]

Adzhika (Hot Pepper Relish)

Sunday, November 11th, 2007

No Georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. This sauce will enliven meats. In my area of Samegrelo or Mingrelia, we serve meats with this sauce and add melon to sooth the tongue. Makes About One Pint 8 garlic cloves, peeled 1 large celery [...]

Tklapi (Fruit Leather)

Sunday, November 11th, 2007

Wherever a rare natural widening occurs along the mountain highways, local residents sit by the roadside hawking their foods and crafts – plums and apples, peaches and apricots, colorful knitted mittens and socks. These roadside stands sell the best tklapi, fruit leather made from the tkemali plum that is the favored souring agent for soups [...]

Mzhave Bulgaruli Tsitsaka (Red Pepper Pickle)

Friday, November 9th, 2007

Makes 4 pints 2 pounds of red bell peppers 2 1/2 cups of red wine vinegar 2 1/2 cups of corn oil 2 whole large heads of garlic, peeled and minced 2 cups of minced cilantro 1 cup of parsley Quarter the peppers and seed them. Place on a baking sheet skin side up and [...]

Moshushuli Tevzi Pamidvrit (Poached Fish with Tomatoes)

Friday, November 9th, 2007

Serves 2 1 pound of fillet of sole, flounder, cut into serving pieces Salt 1 medium onion, peeled, thinly sliced, and separated into individual rings 1 cup of water 2 whole cloves 3 allspice berries 1 bay leaf 2 teaspoons of vegetable oil 3 large ripe tomatoes, peeled and seeded 1/ 4teaspoon of freshly ground [...]