Archive for the 'Georgian Cuisine' Category

Gulaschsuppe (Goulash soup)

Thursday, November 8th, 2007

Ingredients: 2 c onion, chopped 1/4 c shortening 3 green bell peppers, chopped 3 T tomato paste 1 lb beef cubes, 1-inch cubes red pepper, dash 1 t paprika 2 garlic cloves, minced 6 c beef broth 1 T lemon juice 1/4 t caraway seeds Directions: Fry onions in hot fat until transparent. Add green [...]

Nazuki (Spice Bread)

Thursday, November 8th, 2007

Makes 4 small loaves 1/4 cup of milk 1 package (tablespoon) of active dry yeast Pinch of sugar 2 eggs, at room temperature, well beaten 8 tablespoons (1 stick) unsalted butter, melted and cooled 1/4 cup of sugar Generous 1/2 teaspoon of salt 2 teaspoons of ground cinnamon 1/ 4 teaspoon of ground cloves 1 [...]

Basturma (Grilled marinated meat)

Thursday, November 8th, 2007

The most common grill in Georgia is mtsvadi, skewers of plain, freshly slaughtered lamb, beef, or pork. If the meat is less tender, however, it can be marinated overnight before grilling, in which case it is known as basturma. The following two recipes for lamb and beef, but the marinades are interchangeable and work equally [...]

Khalia (Georgian spicy beef stew)

Thursday, November 8th, 2007

Ingredients: 1 1/2 lb beef chuck boneless cubed 1/2″ 3 tb olive oil 3/4 c beef stock 3 ea onions, chopped fine 2 ts tamarind concentrate 2 1/2 tb tomato paste 1/2 ts paprika hungarian hot 1/4 ts fenugreek ground 3/4 ts coriander seeds, crushed 1 ts tarragon dried salt 1 1/2 ts black pepper [...]

Badridzhani Mtsvanilit (Herbed Eggplant Salad)

Thursday, November 8th, 2007

This salad goes well with grilled poultry or meat. It is wise to salt the eggplant here to ensure that it is not bitter. Otherwise the aromatic taste of the spices and herbs will be lost. Serves 6 l 1arge (1 1/4 pound) eggplant 1 medium onion, peeled and minced 2 tablespoons of olive oil [...]

Gadazelili

Thursday, November 8th, 2007

Ingredients: 500 g cheese. 120 g milk. 10 g mint. Directions: Slice cheese finely and sink them in hot milk. Cook on low heat, not bringing to boil, until it is viscid. Blend cheese mass with chopped mint and shape into a flat cake. Gadazelili is served with milk in which cheese was cooked.

Gochi (Roast Suckling Pig)

Thursday, November 8th, 2007

To prepare a suckling pig in the Georgian manner, rub it all over with the following spice mixture and then roast it in the oven or on a split over an open fire, using a drip pan to catch the juices. For every four pounds of meat, use these proportions of spice mixture: 3 tablespoons [...]

Abkhazura (Spicy Meatballs)

Thursday, November 8th, 2007

An Abkhazian dish from the Batumi area, on the Black Sea Coast. Serves 8 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 [...]

Pamidvris Tolma (Stuffed Tomatoes)

Thursday, November 8th, 2007

These tomatoes packed with fresh herbs and walnuts differ from most other stuffed vegetables in that they contain no meat or starch. They work equally well as an accompaniment to grilled meat or as a featured luncheon entreƩ. Serve crusty bread on the side. Serves 4 1 onion, peeled and minced 2 tablespoons of butter [...]

Badridzhani Bostneulis Satenit (Stuffed Eggplant)

Thursday, November 8th, 2007

Serves 8 to 10 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 [...]