National dishes of Georgia: recipes

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

National Georgian cuisine is a kaleidoscope of bright colors, tastes and aromas that evoke the warmest and most joyful feelings and, of course, appetite. In Georgia, everything is connected with feasts, wine and food. This is probably why Georgian national dishes are so delicious.

Products for khachapuri

Surely there is not a single person who has not heard of khachapuri. Many recipes of Georgian dishes have long become popular far beyond the borders of the country. And the reason for this is amazing taste. Khachapuri is one of the most popular national dishes of Georgia. Flat cakes made from light airy dough with cheese drive you crazy with just one smell. There are different types of khachapuri: Adjarian, Imeretian, Mengrelian. They are all incredibly delicious.

Speaking about what national dishes are prepared in Georgia, we offer a recipe for Imeretian khachapuri. For cooking, take the following products:

1. Matsoni (can be replaced with kefir) - 0.5 liters.
2. Three eggs.
3. Glass of milk.
4. Half a pack of melted butter.
5. Kilogramflour.
6. Vegetable oil - 120g
7. A tablespoon of sour cream.
8. S alt.
9. Yeast (preferably dry) - 10g
10. Teaspoon of sugar.
11. One yolk.
12. Butter – 70g
13. Kilogram of Imeretian cheese (can be replaced with cheese or Adyghe cheese).

Khachapuri recipe

National dishes in Georgia are prepared on the basis of products that are unlikely to be found outside the country. However, this is not a problem, since recipes can be slightly modified by replacing some products with analogues.

In warm milk, add yeast and a pinch of sugar, and pour a little vegetable oil (about two tablespoons). Sprinkle the solution with flour and send for fifteen minutes in a warm place.

After the specified time, add yogurt to the mixture (replace with kefir), an egg and ½ part of the sifted flour. Mix everything thoroughly, adding the cooled ghee, the second part of the flour and s alt. While kneading the dough, periodically drip vegetable oil on your hands so that the mass does not stick to your fingers and palms. We make a ball out of the dough, sprinkle it with flour and leave it for an hour, letting it rise. Then knead again and leave again for another hour.

Meanwhile, let's get on with the stuffing. Grate the cheese on a coarse grater, add the egg and soft butter.

All stuffing and dough are divided into equal six parts. Roll out each portion of the dough into a layer about one centimeter thick. We lay out the filling so that there are threecentimeters. Then we connect the edges and turn the khachapuri down with a seam. Now you need to very carefully roll out the cake to a thickness of no more than one centimeter. Grease khachapuri with a mixture of sour cream and yolk on top, and also make several punctures with a fork. Baking is prepared for about 20-30 minutes at a temperature of 200 degrees. Lubricate the finished khachapuri with butter (butter) and serve. This is how one of the favorite Georgian dishes is prepared quite simply. The recipe, on the one hand, is not very complicated, but cooking takes a lot of time and effort.

Pkhali

Speaking of the national dishes of Georgia, it is impossible not to mention pkhali. This amazing appetizer is made from boiled vegetables and nuts in the form of a pate. The dish can be prepared from green beans, young cabbage, beets, eggplant, spinach or beet tops. They eat pkhali spread on pita bread. After tasting the snack, you will become its admirer.

Ingredients:

1. Walnuts - 120 g.
2. Half a kilo of spinach leaves.
3. Garlic - 3 cloves.
4. Bunch of cilantro.
5. Onion.
6. Garnet.
7. A teaspoon of suneli hops.
8. Ground pepper.
9. S alt.
10. A tablespoon of white wine vinegar or pomegranate juice.
11. Nut butter (optional).

Wash the spinach well and put it in boiling water for five minutes. After that, we take out and let the excess liquid drain. Grind garlic, walnuts, herbs and onions in a meat grinder, you can also use a blender. Add pepper and s alt to the resulting mass, and wellknead.

Spinach leaves are also passed through a meat grinder. If a lot of liquid is obtained, then it must be removed. Mix walnut dressing and spinach, add wine vinegar. The resulting mass can be put on a dish in the form of balls, and sprinkle with pomegranate seeds on top, and sprinkle with nut butter. This Georgian cuisine recipe is suitable not only for every day, but also useful for the festive table.

Lobio: ingredients

Lobio in Georgian is nothing but beans. There are many recipe options for such a Georgian national dish as lobio. All of them differ only in the varieties of beans used for cooking, as well as seasonings and additional components. During the preparation of lobio, wine vinegar, vegetable oil and onions are certainly used. In addition to these main ingredients, the recipe may contain: Imereti cheese, walnuts, cilantro, tomatoes, thyme, mint, black pepper, cinnamon, saffron, garlic and a mixture of hops-suneli.

Ingredients:

1. ½ kilogram of beans.
2. Two large onions.
3. A few cloves of garlic.
4. Bunch of cilantro.
5. Adjika.
6. S alt.
7. Coriander.
8. Hmeli-suneli.

How to prepare the dish?

Before cooking, the beans must first be soaked in water. You can, for example, fill it with cold water at night. In the morning, the beans can already be boiled by adding coarsely chopped onions. Cook until the beans are soft. During this time, the onion will have time to practically dissolve, but at the same time give all the taste, and the beans will become so soft that they can be mashed with a fork.

Chop the garlic and cilantro, and cut the second onion into thin rings. Lightly knead the beans so that some beans remain intact, stirring constantly, add s alt, suneli hops, coriander and adjika. Now you can turn off the heat and add onions, garlic and herbs. Mix the ingredients and cover the pot with a lid. The dish should be infused for twenty minutes. Lobio is served with corn porridge (gomi) or fried pork.

Chakhokhbili: ingredients

The photos of Georgian national dishes in our article will surely interest the housewives and encourage them to cook one of them. Culinary experiments can begin with the development of such a dish as Chakhokhbili. Delicious and fragrant chicken stew has a bright and rich taste. It is prepared in its own juice, which makes it incredibly tasty. Chakhokhbili means pheasant in Georgian. Previously, such a dish was prepared from freshly slaughtered game, which can now be safely replaced with chicken.

Ingredients:

1. Two kilos of chicken.
2. Four large tomatoes.
3. Four onions.
4. Two tablespoons of tomato.
5. Five cloves of garlic.
6. Hot pepper (fresh).
7. A teaspoon of adjika.
8. Bunch of cilantro.
9. Coriander.
10. Vegetable oil.

Chakhokhbili recipe

Cuttingchicken into portions. Finely chop the onion and saute it in a pan until transparent. For further cooking, we need a cauldron or pan with thick walls. We spread the chicken on the bottom of the dish, add s alt and oil, and then simmer for half an hour over very low heat in our own juice. Add onion. Cut the tomatoes, simmer them for a few minutes in a pan, then add the tomato paste and cook for a few more minutes. Then put the tomato preparation in a pan with chicken. If there is very little liquid in the dishes, you can add a little water.

Chop some cilantro. Add adjika, chopped hot pepper and cilantro to chakhokhbili. After that, simmer the chicken for forty minutes. The readiness of the dish is determined by the chicken, if it diverges into fibers, then the fire can be turned off. Now you can add the rest of the cilantro, chopped garlic, coriander and suneli hops. After that, cover the pan with a lid and let it brew for fifteen minutes.

Kharcho

Going through the recipes of the national dishes of Georgia, it is worth remembering the famous kharcho. Spicy, thick, very fragrant and rich soup is made from beef with the addition of nuts, herbs, garlic and tkemali plums. In principle, you can use any meat that you have in your refrigerator for cooking.

Ingredients:

1. Glass of rice.
2. Kilogram beef.
3. Walnuts - 230 g.
4. Bunch of cilantro.
5. Five bulbs.
6. Bunch of parsley.
7. Hot pepper.
8. A few pieces of tklapi.
9. Black pepper.
10. Hmeli-suneli.
11. S alt.

Cut the beef, fill it with water and put on fire. Bring the meat to a boil, remove the foam, then cook for an hour and a half. In the meantime, soak tklapi in water.

Cut the onion into large rings and sauté it until golden brown. We throw rice into the broth and cook for fifteen minutes. At this time, finely chop the garlic and hot peppers, and grind the nuts in a meat grinder. All components are thoroughly mixed, adding a little broth. After that, we send the spicy mixture to the pan with meat, and throw chopped greens there. After that, you can add tklapi (or five tablespoons of tkemali, or a half-liter jar of mashed tomatoes), pepper, s alt, bay leaf. After fifteen minutes, the soup can be turned off. Georgian dishes (photos are given in the article) are prepared with a lot of spices and spices, therefore, for the most part, they have a spicy rich taste, kharcho soup confirms this.

Khinkali

The list of dishes of Georgian cuisine (photos are given by us in the article) can be continued with such a dish as khinkali. They look like bags with juicy spicy meat filling. Georgians eat them with their hands, not using knives and forks. And the dish is seasoned with ordinary garlic sauce or satsebeli.

Ingredients:

1. Half a kilo of flour.
2. Minced meat (mixture of beef and fatty pork) - ½ kg.
3. Water - 350 ml.
4. A few cloves of garlic.
5. Bunch of cilantro.
6. Several large bulbs.
7. S alt.

Cooking must start with minced meat. It can consist of several types of meat, to which garlic and onions are added, and then water is mixed in at the rate of 150 grams of liquid for every 500 grams of minced meat. Then add chopped cilantro.

After preparing the minced meat, you can begin the process of kneading the dough. Any basic recipe will work for this. We divide the finished dough into portions, roll out each part, laying out a tablespoon of meat. Then we collect the edges of the dough into a knot, pinching off the excess from above. Put the finished khinkali on the board and sprinkle with flour on top. Boil them in broth or water. Before serving, sprinkle the dish with ground pepper.

Products for satsebeli

Many Georgian dishes (recipes with photos are given in the article) are served with satsebeli sauce. It is prepared on the basis of tomatoes with the addition of suneli hops, cilantro, garlic. The sauce is served with barbecue, khinkali, chicken tabaka and corn porridge, but even with fragrant fresh bread, satsebeli is incredibly tasty.

Ingredients:

1. Kilogram of tomatoes.
2. Bunch of cilantro.
3. Pod of red pepper.
4. ½ heads of garlic.
5. Ground coriander.
6. Hmeli-suneli.
7. S alt.

Recipe for the popular Georgian sauce

To prepare the sauce, you will need very ripe tomatoes, they are peeled off, doused with boiling water beforehand. After that, the tomatoes are cut and left to stand so that the juice stands out, which is poured into a separate bowl. BUTWe send the tomatoes themselves to be stewed until they slightly thicken. Then add chopped hot peppers, cilantro greens, as well as spices and s alt to them. Boil the sauce for a few minutes and turn off the heat. Satsebeli should be infused in a sealed container. After half an hour, it can be served at the table.

Chakopuli

Sour cherry plum, young lamb and tarragon are the main ingredients for making chakopuli. Traditionally, the dish is prepared for Easter, but by freezing plums, you can please your loved ones with delicious food at any time.

Ingredients:

1. Kilogram of lamb.
2. ½ kilogram of green onions.
3. Two bunches of tarragon.
4. Bunch of cilantro.
5. Two glasses of plums.
6. Two glasses of dry wine (white).
7. A few cloves of garlic.
8. S alt.
9. ½ hot pepper.
10. Hmeli-suneli.
11. S alt.

Cut the meat into portions and send to the saucepan. Finely chop the onion, herbs and garlic and divide into two equal parts. We put one to the meat, also add half the plums and wine. We put the dishes on a strong fire, and after boiling we reduce it. Simmer foods for 50 minutes. After that, add the second part of the plums, onions and herbs, close the lid and simmer the dish for fifteen minutes. Next, turn off the stewpan and let the meat brew a little, after which we serve it on the table.

Georgian dishes

The list of Georgian national dishes can be continued indefinitely. In our article, we have given cooking recipes onlysome of the more famous dishes. In fact, their diversity is so great that it is not possible to mention all of them in one article. Chakhokhbili, khachapuri, chikhirtma, satsivi, eggplant rolls, kharcho, khinkali, shkmeruli, ojakhuri, khachapuri, achma are all well-known dishes, some of which have long been present in our diet. We hope that the recipes given in the article will help you understand the nuances of cooking traditional Georgian food.