Dishes of national Georgian cuisine: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What do we associate Georgian cuisine recipes with? Of course, with hot spices, meat, spicy aromas and unique taste. We are used to cooking according to long-familiar recipes, but why not experiment and try something new. Just imagine what aromas will come from your dishes, and how happy your household will be. It just seems that the Georgian dish is difficult to cook. In fact, it is not more difficult than cooking borscht. In the article we will learn some interesting, and most importantly, delicious homemade recipes for Georgian cuisine.

Ojakhuri

Easy recipe with very simple ingredients.

Ingredients:

• About a quarter kilo of pork neck.
• Three large potatoes.
• One large onion.
• A few cloves of garlic.
• One big tomato.
• Approximately 100 grams of vegetable oil.
• S alt, spices and fresh herbs to taste.

Cooking:

First of all, you need to cut the meat into medium-sized thin pieces and put it on a preheated pan with vegetable oil. Fry until a delicious golden crust appears on the meat. During frying, you need to cut the onion into thin half rings and add to the meat, but only after the appearance of a crust. Mix the contents of the pan and do not remove from heat until the onion acquires a golden hue.

Simultaneously with the meat, but in a different pan, you need to fry the potatoes, cutting them into thin slices. Add spices to vegetables and s alt to taste. When the potatoes also turn golden, they are transferred to the same bowl with meat. To this contents of the pan, you need to add chopped garlic. Mix well. Again spices, a little s alt, and at this stage it is already possible to sprinkle with a small amount of chopped herbs. The final touch is tomato slices. After adding them, you need to simmer the composition for no more than three minutes. Delicious Georgian dish is ready to eat. Sprinkle with remaining chopped herbs before serving.

Chakhokhbili

Chakhokhbili is, perhaps, one of the most famous and delicious dishes of Georgian cuisine, the recipe of which every self-respecting inhabitant of this country should know. We sometimes confuse chakhokhbili with soup or another first course. No, chakhokhbili is a delicious chicken stew with vegetables.

Required products:

• Of course, one big chicken.
• Vegetable oil.
• Four good onions.
• Two tablespoons of tomato paste.
• Four medium sized tomatoes.
• Two sweet peppers.
• One hot pepper.
• Four garlic cloves, peeled.
• One teaspoon of real Georgian adjika.
• 1/2 teaspoon ucho-suneli.
• Pepper, s alt and spices are added to taste.
• One bunch each of cilantro and parsley.

Cooking:

Start by washing and butchering the chicken. It needs to be cut into pieces of medium size. Pour a little oil into the bottom of the pan and put the bird there, do not forget to s alt. Cover and simmer for twenty minutes. At this time, you need to cut the onions into thin half rings and also stew, but in a pan, stirring occasionally. After twenty minutes, the onion should be added to the meat.

In the pan where you stewed the onions, you need to put the tomato paste and fry it a little, and then put the coarsely chopped tomatoes on top. And simmer the entire contents of the pan for about two more minutes. The resulting frying, as well as onions, are added to the pan with meat. Leave to stew, and in the meantime, cut the sweet pepper into strips and send after the tomatoes. The next ingredient that is added to the chicken is adjika. After spicy seasoning, you need to add chopped herbs and bitter pepper. The entire contents of the pot remain on the fire for another half an hour.

Check if the chicken is done. One should not just be soft, but fall apart into pieces. Only when the meat is in this state, you can add to itgarlic, some more herbs and spices that you have chosen for yourself. The dish is almost ready. Let it steep for ten minutes to "activate" the spices.

Soup "Kharcho"

Soup "Kharcho" - a well-known dish of Georgian cuisine (photo attached). Traditionally, it should be prepared on the basis of beef broth and, accordingly, with the addition of meat. But modern Georgians are increasingly cooking it with chicken. This recipe is much easier and cheaper to make in your own kitchen.

Ingredients:

To make the soup rich, it is better to take a whole chicken, but not the largest one, half a glass of rice and a head of garlic. For frying, you will need butter, one onion, one carrot, a few tablespoons of tomato paste, as well as herbs and s alt to taste.

Chicken needs to be washed well and cut into pieces. It is cooked for about forty minutes on low heat. While the broth is boiling, you can safely rinse the rice. You need to spread it only when the chicken meat reaches the state of readiness. And after ten minutes, the rice should swell, and then the soup can be a little s alted. At the same time, you need to prepare the remaining vegetables for frying. Onions, garlic and carrots are cut into small pieces and fried in melted butter. When the vegetables begin to turn golden in color, you can add tomato paste, mix well. After a minute, put the garlic in there as well. In this composition, the vegetables remain on low heat for about seven minutes, after which they are transferred to the soup.

Additional dressing needs to be prepared separately. She isConsists of crushed garlic and chopped basil and parsley. It is added only when serving.

Satsivi

Satsivi is a Georgian dish, the recipe of which is known for its delicious nut sauce. Only he can saturate the chicken fillet with such amazing flavor.

For cooking, you will need half a kilogram of chicken fillet, one hundred grams of walnuts, two cloves of already chopped garlic. From spices: a teaspoon of ground coriander, a pinch of cayenne pepper, three tablespoons of chopped fresh cilantro. And also prepare in advance 500 grams of water, three tablespoons of sunflower oil, a teaspoon of s alt and two finely chopped onions. And leave some walnuts for garnish when serving.

Start with chicken fillet. It is washed well, poured with water and put on fire, and then after five minutes of boiling, a little s alt is added and boiled for another fifteen minutes. At the same time, you can work on vegetables. Heat up a frying pan with vegetable oil and add onion and garlic. Let it simmer for about five minutes until the vegetables are soft. Then the contents of the pan, along with half of the broth where the fillet was cooked, nuts and spices, must be placed in a food processor and turned into a homogeneous mass. After that, you need to add the remaining broth. You will have a runny peanut sauce.

Chicken fillet should be cut into pieces of no more than three centimeters and dip into the sauce. All this is well mixed, and then covered and sent for the whole night tofridge. In the morning the dish will be completely ready. Before serving, it is customary to decorate with pieces of walnuts and sprigs of fresh cilantro.

Lobio

You can safely call Georgian lobio a masterpiece of national Georgian cuisine. There are many variations of this recipe, but here the most accessible one for the modern cook will be presented.

You will need the following products: 500 grams of dry red beans, one large onion, half a glass of shelled walnuts and a couple of garlic cloves. S alt, red pepper and herbs are added to taste. And, of course, stock up on vegetable oil.

Beans should be soaked in cold water in advance so that they can swell. Then it is transferred to a saucepan, poured with water and boiled until fully cooked over low heat. This will take you about an hour. Do not pour out the resulting broth, it must be saved. Take a third of the whole bean and mash it. Pour all the beans that remained intact, chopped onion into small pieces and a little broth.

Walnuts can be finely chopped, but it is better to crush with a rolling pin and add to the beans. Then chopped greens, selected spices and crushed garlic are added there. If desired, you can add a few tablespoons of vegetable oil. Mix it all well, and Georgian lobio is ready.

Achma

Achma is such a Georgian pie. It consists of a large number of thin layers that need to be boiled. Filled with various types of cheese.

Take 500 gramssuluguni cheese and about the same amount of sifted flour, 200 grams of sour cream and butter, 2 eggs, 100 grams of water. Add s alt to taste.

Traditionally, a stiff dough is kneaded from eggs, flour and water, which needs to be brewed a little. And while it comes, you can do the cheese. You need to first grate it on a fine grater, and then melt it using a water bath. The dough should be divided into several equal parts, however one of them should be slightly larger than the others.

The largest one needs to be laid out in a mold and distributed there in such a way that the sides hang down a little. Do not forget to grease the mold with butter. Boil water in a saucepan and place a bowl of cold water next to it. Roll out the remaining balls to exactly the size of your shape. While the water is boiling, mix the cheese, butter and sour cream. Dip the rolled circle for a few minutes in boiling water and then immediately in cold water. After that, it must be laid out on the first, largest, circle greased with oil. And on top of it you need to grease the cheese mass. We lay out the last circle in such a way that it can be connected with the first. Lubricate all this with sour cream and send it to the oven, which must be preheated to 200 degrees.

Achma is being prepared for about forty minutes. may puff up a little during baking. In such cases, it is recommended to pierce in several places with a wooden stick. Before serving, let it brew a little.

Chicken tobacco

Ingredients:

• One broiler chicken.
• A few cloves of garlic.
• Vegetable oil.
• S alt and pepper to taste.

Cooking:

In a mortar, mix crushed garlic (about five cloves), black pepper and s alt, you can also add a few drops of vegetable oil. The chicken should be cut along the breast, beat off well and greased on all sides with the prepared mixture. Put it on a preheated pan and place some kind of weight on top. On both sides, the bird is fried for approximately twenty minutes. As soon as a golden crust appears, the chicken is ready.

Tsitsibeli

What is Georgian cuisine without hot sauce, which can even be prepared for the winter.

You will need: one kilogram of tomato and half a kilogram of garlic, the same amount of sweet pepper and three hundred grams of hot pepper, more or less. One tablespoon of s alt, but you also need to taste.

All vegetables must be washed well, peppers must be cleaned of seeds, and garlic from husks. Pass it all through a meat grinder and add s alt. Bring to a boil and divide into sterilized jars. Delicious Georgian sauce is ready.

Tkemali

One of the most famous Georgian sauces based on plums. It is most often served with meat.

Ingredients:

• One kilogram of tkemali plums.
• One bunch each of basil and dill.
• One head of garlic.
• Table spoon of s alt.
• Teaspoon red pepper.

Plums need to be sorted out,so that spoiled ones are not caught and cleaned of stones. Pour in Pour half a glass of water and boil for about fifteen minutes. While the plum is cooking, you can chop the herbs and garlic. Drain the plums, but do not pour out the broth. Fruit must be passed through a sieve, and then add so much broth to make thick sour cream. All other products are added there. The resulting sauce is brought to a boil and then cooled. Bon appetit.

Chakapuli

Ingredients:

• Half a kilo of young lamb.
• 150 grams of dry white wine and the same amount of water.
• One large bunch each of tarragon, green onion and cilantro.
• Six garlic cloves, peeled.
• One hot pepper.
• A tablespoon of tkemali.
• S alt.

The meat must be cut into pieces and placed on the bottom of the pan. Chopped greens, squeezed garlic and finely chopped pepper are laid out on top. All this must be filled with water and wine. Boil for thirty minutes, and then you need to s alt and add tkemali sauce. After that, boil for another thirty minutes. The dish is ready to eat.

In closing

We hasten to please fans of Georgian cuisine. There are a lot of recipes (with photos and detailed instructions). Listed in this article are only a small part of what the cuisine of a wonderful country can offer us. Not everyone will like these recipes due to the spiciness of some ingredients, but at least once in your life you should cook one of these wonderful dishes.