The Georgian diet is famous for its especially deliciously prepared meats and vegetables. Delicious sweets are appreciated in all corners of the globe. In addition, no other national cuisine in the world can boast such a variety of incredible combinations of various ingredients. Presenting the 10 best dishes of Georgian cuisine that you can cook at home!
10. Chakhokhbili
Chakhokhbili - poultry stew. Previously, it was prepared only from pheasant, today a similar tradition has been preserved only in the most expensive, gourmet restaurants, and now chicken is used. The peculiarity of the preparation is that the chicken meat is roasted in a dry pan before stewing, without adding oil and water. Thanks to this, the meat slices acquire a delicious fried look.
Classic recipe:
Ingredients:
- chicken meat - 1.5 kg;
- onions in the heads - 3 pcs;
- red meaty pepper - 2 pcs;
- red tomatoes - 2 fruits of the average size;
- chili peppers in pods - 2 pcs;
- garlic - 1 whole head;
- butter - 40-50 g;
- seasoning Hops-suneli - 2-3 tbsp. l;
- parsley, cilantro - 1 bunch each;
- salt.
Cooking Technology:
- Pieces of chicken on all sides are fried in a pan without oil.
- Peeled bell peppers are cut into half rings. Onion heads are also shredded.
- These vegetables are fried in a pan in butter. As soon as they are lightly browned, they should be sent to the cauldron with chicken pieces.
- Skinless tomatoes are cut into cubes and sent to the rest of the ingredients.
- All products are mixed in a cauldron and stewed on a muffled fire for about 40 minutes.
- At this time, greens and chili peppers are chopped, garlic is minced in a garlic press. These components are mixed, and hops-suneli and salt are added to them.
- As soon as 5 minutes remain until the cooking process is completed, greens are poured into the cauldron with chicken. Everything is mixed and covered. After 5-7 minutes, chakhokhbili can be served.
9. Khachapuri
Khachapuri - This is a closed pie stuffed with eggs and cheese. He was assigned the status of an intangible monument of the cultural heritage of Georgia in 2019. Everyone can do a decent Georgian khachapuri at home.
Required Products:
- chicken egg - 2 pcs. (one for dough, the second for lubrication);
- flour - 5 cup .;
- milk - 250 ml .;
- a pinch of salt;
- granulated sugar - 1 tbsp. l .;
- starch - 1 tbsp;
- sour cream - 2 tbsp .;
- 100 ml of sunflower oil;
- yeast - 11 g;
- Suluguni cheese - 900 g.
This amount of ingredients is designed to prepare 3 large khachapuri.
Recipe:
- Salt, sugar and yeast are added to slightly warmed milk and mixed thoroughly.
- Then you need to pour 1 glass of flour and once again mix the mixed composition in a warm corner for a quarter of an hour.
- Next, the egg and starch are added, the mixture is mixed. The rest of the flour is poured and the dough is kneaded. At the end, sunflower oil is added and the composition is mixed again.
- The resulting dough is left in a warm corner for 1.5 hours. During this period, it should rise, increasing in volume by 2 times.
- In a separate container, egg, sour cream and butter, taken in the amount of 1 tablespoon, are mixed. All this is thoroughly whipped.
- Cheese is added, which is pre-chopped on a coarse grater.
- The dough is divided into 3 equal portions. One of them rolls into a circle on which cheese is poured.
- The filling is crushed, after which the dough is taken at the ends and folded into a bag. Above is a bundle.
- A little flour is poured on this bag, after which the product again rolls into a circle.
- Ready khachapuri is transferred to a baking sheet, which is pre-coated with special baking paper. Top greased with egg-sour cream mixture and sprinkled with cheese.
- Bake the product at 190 degrees until browned.
8. Satsebeli
Satsebeli - One of the most common and beloved by many sauces that Georgia has presented to the world. It is a classic seasoning for barbecue, as its spicy, fragrant taste blends perfectly with meat dishes.
Ingredients:
- tomato paste - 200 g;
- water - 200 g;
- cilantro - 50-70 g;
- 5 cloves of garlic;
- 1 tsp adjika;
- 9% vinegar - 1 tsp;
- salt to taste;
- ground black pepper - ¼ tsp;
- hops-suneli - 1 tbsp. l
Cooking:
- The washed cilantro is finely chopped.
- Peeled garlic is passed through a meat grinder and laid out to the greens. Black pepper, suneli hops, adjika and vinegar are sent there.
- All of these ingredients are ground to a paste. Tomato paste is added and everything is thoroughly mixed.
- It remains to salt and pour water. The amount of liquid added depends on the desired density.
7. Lobio
In Georgian lobio - this is a "bean." The dish is obtained with a rich taste, regardless of what kind of beans it is prepared from. The main highlight of the goodies in seasonings and additional ingredients.
Ingredients for 4 servings:
- beans - 0.5 kg;
- tomatoes - 2 pcs;
- garlic - 3 prongs;
- cilantro - 12 g;
- walnut fruits - 100 g;
- onion - 3 heads;
- hot pepper - 0.5 pod;
- hops-suneli - 1 tbsp. l;
- 1 tbsp. sunflower oil;
- salt and pepper to taste.
Recipe:
- Beans are pre-soaked in water, 6 hours will be enough.
- Then, it is poured with water and brought to a boil over maximum heat. After this, the liquid is drained, a new one is poured and the beans are cooked until tender, about 1.5 hours.
- Cooked beans crumple with a fork.
- Kernels are chopped on a blender. Onions are cut into medium-sized cubes.
- Tomatoes are boiled over with boiling water. Then peel is removed from them. Tomatoes, cilantro and onion are chopped. Garlic is minced using garlic presses.
- Onion is first fried in a pan. Once it becomes transparent, you can add tomatoes and season with the rest of the seasonings. After that, the remaining ingredients are added.
- The mixture can be supplemented with bean broth.
- The mixed components simmer for 5 minutes, after which lobio can be served.
6. Phali
Phali - This is a cold appetizer, a favorite gourmet dish. For cooking, you will need boiled vegetables, spices, herbs and chopped walnuts. A similar find of culinary art will be especially appreciated by vegetarians.
Ingredients:
- zucchini - 500 g;
- 2 tbsp. vegetable oil
- cilantro - 1 bunch;
- walnuts - 200 g;
- pomegranate juice - 2 tbsp. l;
- half pomegranate fruit of medium size;
- some salt and pepper.
Recipe for making phali from zucchini:
- Diced zucchini are fried in butter until soft.
- After the vegetable has cooled, it is chopped with a knife until a homogeneous mass.
- To this mass are added nuts, twisted in a meat grinder, finely chopped cilantro and pomegranate juice. The whole mixture must be salt and pepper.
- The resulting mass is laid out on plates, leveled, slightly crushed with a spoon.
- On top of the received little billets, cuts are made with a rhombus. The finished dish is sprinkled with pomegranate seeds and served.
5. Kharcho
Kharcho - the indisputable treasure of the Georgian table and the embodiment of culinary art. This thick, rich, spicy and very spicy soup with a lot of garlic and herbs is ready to be offered in every Georgian restaurant. But, also, it can be prepared at home.
Ingredients:
- beef - 0.5 kg (preferably brisket);
- water - 2.5 l;
- rice - ½ cup;
- onions - 1-2 heads;
- Bulgarian pepper - 1 pc;
- tomatoes - 2-4 pcs (tomato paste is an alternative);
- garlic - 3-4 teeth;
- 3 tbsp. sunflower oil;
- Lavrushka - 1 pc;
- hops-suneli - ½ tsp;
- 1-2 tbsp. tkemali sauce;
- a mixture of parsley, celery and cilantro - 1 bunch;
- salt and pepper are added to taste.
Cooking Technology:
- Meat cut into small pieces is boiled for 40 minutes.
- Rice is pre-washed and soaked in water for 10-15 minutes.
- The onion is peeled and chopped with sticks. Peppers are also shredded. Tomatoes are cut into slices.
- The pan must first be heated, after which the onions, bell peppers and tomatoes are fried in oil. Rice is laid out to the meat in the pan, frying is added and the soup is cooked until tender (about 20 minutes).
- During this time, greens are chopped and garlic is finely chopped. As soon as 5 minutes are left until the end of cooking, ground pepper, salt, garlic, lavrushka, suneli hops, tkemali are laid out in a pan with kharcho.
- Sprinkle with greens on top.
4. Satsivi with chicken
If you consider dishes of Georgian cuisine made from chicken, you should definitely try satsivi - A symbol of the hospitality of this country. It is a delicious, satisfying national dish based on chicken pieces and sauce, prepared according to a special recipe. Served cold.
Ingredients:
- chicken - 1 kg;
- walnuts (fruits) - 1 tbsp;
- cilantro, parsley, dill, green onions - 1.5 bunches;
- 3 tbsp. sunflower oil;
- onion - 2 heads;
- a mixture of paprika, red hot pepper and coriander - all together 1 tbsp. l;
- salt.
Cooking Technology:
- Chicken meat is cut into pieces.
Advice! For the preparation of Satsivi, it is recommended to take the whole carcass and cut it into pieces.
- The washed pieces are poured with water and boiled for an hour.
- At this time, onions are cut into cubes and fried evenly in sunflower oil. Do not burn!
- Walnuts are minced in a blender.
- Nut, spices are added to the onion. There, a little chicken stock is poured from the pan.
- Cooked chicken is sorted into pieces, which are laid out in the sauce. Everything is thoroughly mixed.
- At the end, the dish is sprinkled with herbs and garlic.
3. Chakopuli
Chakopuli prepared from lamb or lamb stewed with herbs and spices. The dish reaches a special piquancy by adding fresh tarragon or tkemali sauce. Thanks to these ingredients, the treat gains a slight acidity and a delicate aroma. Traditional chakopuli is easy to prepare at home.
Ingredients:
- lamb (nonfat) - 0.5 kg;
- 6 cloves of garlic;
- green onions, tarragon, cilantro - 1 large bunch;
- dry white wine - 150 g;
- water - 150 g;
- burning pepper - 1 pc;
- Tkemali - 1 tbsp. l;
- salt tastes good.
Cooking Technology:
- Sliced in small pieces of lamb is laid out in a pan.
- Herbs are washed, dried and finely chopped. On top of the meat laid out in turn tarragon, onion, cilantro. Top - garlic, pre-chopped.
- Add chopped hot pepper, water and wine. All this is stewed on a muffled fire for 30 minutes.
- Then salt, tkemali sauce is added and stewed for another half hour.
- We check the readiness of the dish for meat.
2. Arzhapsandali
Arzhapsandali can serve as an independent dish, or as a side dish, for example, for mutton. And thanks to selected vegetables and fresh herbs, this dish becomes very useful for digestion.
Ingredients:
- eggplant - 1 pc;
- 2 Bulgarian peppers;
- onion - 2 heads;
- tomatoes - 2-3 pcs;
- garlic - 1 head;
- 100 g. Mixture of parsley and cilantro;
- a pinch of salt.
Cooking Technology:
- First you need to prepare all the ingredients: garlic and onions are peeled, the remaining vegetables are washed.
- Eggplant is cut into thin rings and salted. In this state, they give juice, which after half an hour needs to be drained. A similar procedure will help eliminate bitterness.
- The pepper is cut into thin strips, the onion into half rings.
- Eggplant is squeezed out of excess liquid, crumbled in flour and fried in oil in a pan. Finished pieces are laid out in a pan.
- Tomatoes are rubbed on a coarse grater. Onions are fried in the same oil as the eggplants were cooked, then sent to the pan and laid on top of the eggplant.
- The pepper is slightly fried and also laid out in a pan. All this mass is poured with previously prepared tomato juice.
- It remains to lay out the garlic, previously chopped (preferably in garlic press), chopped greens.
- All components are well mixed, salted and stewed on a muffled fire for 15 minutes.
Ready arzhapsandali tastier turns out in the cold.
1. Khinkali
Khinkali - a business card of the country. This patron of almost every Georgian feast. For cooking, you can take beef, pork or lamb. It is desirable that the meat was not ground, but minced.
Ingredients:
For the test:
- flour - 1 kg;
- salt - 10 g;
- water - 700 ml.
For minced meat:
- lamb (pulp) - 0.6 kg;
- beef (pulp) - 0.3 kg;
- onions - 3-4 heads;
- garlic - 4-5 teeth;
- parsley, dill, cilantro - 1 bunch;
- salt and pepper - a little bit;
- cooled water - 100-150 ml.
Cooking Technology:
- The meat is chopped into small pieces. Onions, garlic and herbs are chopped.
- The ingredients are mixed, sprinkled with salt and spices.
- For juiciness, water is added to the minced meat. Pour it in a little bit, with constant stirring.
- To prepare the dough, you need to salt water and sprinkle flour in parts. The dough is thick and plastic.
- Small cakes with a diameter of about 10 cm are formed from the finished dough.
- Stuffing is placed in the center of the tortilla. The edges of the cakes rise above the meat and join in a crease. The resulting bag of meat is twisted so that a “tail” is formed on top.
- Khinkali is boiled in salted water. As soon as the broth boils, the bags are laid out in boiling water. Boil for half an hour after boiling.