Salad of roasted peppers in the Meskhetian

Posted on 14 July, 2016 in Georgian kitchen, Vegetable salads

 

Ingredients:

burning green pepper 1 piece
sweet pepper 3 pieces
sunflower oil 100 ml
white wine vinegar 1 h. a spoon
basil 20 grams
garlic 4 cloves
salt to taste
black pepper to taste

 

Cooking method:

1. The hot and sweet peppers remove seeds, pulp is cut into strips.

2. Fry the peppers on half the amount of oil.

3. The remaining oil mixed with vinegar, add chopped basil, crushed garlic, salt and pepper.

4. Pour the prepared mixture of warm roasted pepper and leave for 1-2 hours.

5. Serve the salad cold.

Yogurt sauce with cucumber and mint

Posted on 14 July, 2016 in Georgian kitchen, Sauces

 

About the recipe:

Serve this sauce with meat dishes.
In the hot season it can also serve as a refreshing snack.

 

Ingredients:

yoghurt 250 milliliters
cucumbers 2 pieces
dill 3-4 sprigs
salt to taste
black pepper to taste

 

Cooking method:

1. Cucumbers are washed, cut into small pieces, lightly salt and leave for half an hour. The resulting juice is drained, cucumber pulp crush with a fork.

2. Dill wash and mint, finely chopped with a knife, mix with cucumbers and pour yogurt. The sauce with salt and pepper, stir and leave in a cool place for 2-3 hours.

Fish with peppers and aubergines

Posted on 14 July, 2016 in Fish, Georgian kitchen

 

Ingredients:

fish 1 kilo
sweet pepper 2 pieces
eggplant 1 piece
onions 2 heads
sunflower oil 1 cup
cilantro 3-4 sprigs
dill 3-4 sprigs
parsley 3-4 sprigs
dry white wine 1 cup
salt to taste
ground black pepper to taste

 

The fish gut, clean of scales, wash, then cut into portions. Sweet peppers, remove stalks and seeds, cut into rings. Eggplant, cut the stalk, cut into slices (if necessary with salt and let stand under the yoke, to remove bitterness). Onions cut into rings. Prepared fry the ingredients separately in hot sunflower oil until soft.

 


Stir the ingredients are layered in a saucepan or pot with a thick bottom in the following order: fish, eggplant and pepper. Sprinkle with chopped dill and parsley, salt and pepper. Pour the wine and put on low heat, without covering the bowl with a lid. Simmer for 10-15 minutes, then cover the skillet or pan with a lid, to warm over low heat for 5-10 minutes. Serve the fish with pepper and eggplant hot, sprinkled with finely chopped coriander.

Ahtashiri

Posted on 14 July, 2016 in Georgian kitchen, Various drinks

 

Ingredients:

Grapes 2 kilograms
pumpkin 1 piece
grape leaves 5-6 pieces

 

Cooking method:

1. From the grape squeeze the juice, bring it to a boil, remove from heat and cool.

2. pumpkins cut “caps”, choose the seeds and some of the pulp so as to obtain a thin-walled container. “Cappings” clean from fibers.

3. Grape juice to fill the prepared pumpkin. Cover the leaves of grapes, and then – “caps”.

4. The earth-sized pumpkins dig holes, put them in the pumpkin juice and completely fill them with a thin layer of earth. Ahtashiri will be ready in two to three months.

Note: For ahtashiri cold – not a hindrance. On the contrary: ahtashiri should be frozen a bit. No wonder it is cooked in the mountainous regions with harsh climates, where snow falls early and quickly freeze the ground.

Khachapuri in Racinski

Posted on 14 July, 2016 in Flour products are different, Georgian kitchen

 

Ingredients:

melted butter 300 grams
flour 0.5-1 glass

 

For the dough:

wheat flour 3 cups
sunflower oil 1 st. a spoon
egg 1 piece
vodka 1 st. a spoon
salt to taste

 

For filling:

Cheese 300 grams
egg 1 piece

 

Cooking method:

1. For the filling young salted cheese crumble or mash with a fork, add 1 egg, if necessary, salt and mix well. Leave to mature for 1 hour.

2. For the dough mix the remaining egg with sunflower oil, vodka and 1 glass of cold water. Add the flour and knead the dough.

3. Roll out the dough into a square in the middle of the indicated number of lay 1/3 of the cooled melted butter. The edges of the square to connect over the filling, zaschipnut. Square flip, roll. Repeat operation twice more, as necessary adding flour. In the process of rolling out juicy form do not change. The finished dough should not stick to hands. The dough is put in a bowl with a lid and place in a cool place for 2 hours.

4. Chilled dough roll out the layer, cut into squares measuring 10×10 cm. In the middle of each square put the filling. The corners of the square to connect tightly over filling.

5. Put khachapuri on a baking sheet and bake for 15-20 minutes at 210-220 ° C.

Bakmazi

Posted on 14 July, 2016 in Canned fruits and berries, Georgian kitchen

 

Ingredients:

fruit or berry juice to taste

 

Cooking method:

1. Freshly juice bring to a boil, reduce heat to very weak and boil down the juice without the lid to reduce the amount of liquid by half. During cooking, you need to periodically remove the foam formed.
2. To continue the cooking to reduce the volume of the liquid three or four times from the original, you get a product called fruity honey.

3. Ready bakmazi cool, pour into bottles and cork tightly them. Store in a cool place.

From bakmazi prepare drinks all year round, diluting fruit weight of water in the desired proportions. Bakmazi also added to tea, desserts, they sweeten milk and cereal dishes. The thicker bakmazi get, the longer it is stored.

Gozinaki dough

Posted on 14 July, 2016 in Confectionery different, Georgian kitchen

 

About the recipe:

Gozinaki dough for the preparation of technology reminiscent of the famous biscuits “fagots”, and taste similar to Tatar dish “chak-chak”. There is speculation that this dish was brought to Georgia Polovtsy in the XII century, and received its name by analogy with gozinakami nuts.

 

Ingredients:

wheat flour 2-3 cups

egg 1 piece
vodka 1 st. a spoon
melted butter 200 grams
honey 1 cup
sugar 1 cup

 

Egg mixed with vodka, salt, add 0.5 cups of water, stir. Gradually vsyp sifted flour, knead tight dough. Roll out the dough and cut into narrow strips with a thickness of a match.

 


Melted butter bring to a boil in a skillet or saucepan with a thick bottom. Test strips fry until golden brown, dipping in boiling oil with a slotted spoon to 10-15 pieces, and then tilt them in a colander or sieve to glass excess oil.

 


In saucepan, mix the honey with sugar, bring to a boil and pour into a mixture of fried all at once “match” of the test. Quickly stir to evenly distribute the honey, remove from the heat. The mass lay on a wooden board, moistened with water, smooth the formation thickness of 1-1.5 cm, cool. Cut into squares or diamond-shaped reservoir and dry them until they harden.

Pkhali of vegetables (vegetable snack in Georgian)

Posted on 14 July, 2016 in Cold Appetizers different, Georgian kitchen

 

Ingredients:

vegetables 500 grams
walnuts 100 grams
Garlic 2-3 cloves
cilantro 2-3 sprigs
ground red pepper 1/4 hours. spoons
spice mix 1 piece
red wine vinegar 1 st. a spoon
pomegranate seeds 1/2 cup
salt to taste
spice mixture 1 hour. a spoon

 

Cooking method:

 


Walnuts mince, add crushed garlic, red pepper and spices, chopped cilantro, vinegar, salt to taste.

 


Cabbage and beets, boil separately, beets clean. Spinach simmered, recline in a colander and squeeze out the water. Prepared Vegetables mince or finely chop with a knife. Mix well. Add the nut mixture to the vegetable mass, stir again and pour the pomegranate seeds.

 


Formed from the mass of small portioned “patties”, a tablespoon put on their drawing, put them on a dish, decorate with greens and fresh vegetables. Another option – molded from vegetable mass small balls from the top to make them deepen and put them pomegranate grains. When submitting pkhali can sprinkle with peanut butter.

ARTA

Posted on 14 July, 2016 in Georgian kitchen, Soup different

 

Ingredients:

beef shin 1 kilogram
celery 50 grams
parsley 5-6 sprigs
onion 1 head
Garlic 2-3 cloves
allspice 2-3 pea
bay leaves 1-2 pieces
salt to taste

 

Meat wash, cut into pieces of medium size, put in a saucepan, pour 2.5 liters of water, bring it to a boil. The fire reduced so that the continued weak boiling.

 


The purified water is put onion whole, washed celery root with greens. Cook without a lid when boiling barely noticeable to the broth remained clear, periodically removing the foam, 40 to 50 minutes. Add broth bay leaf, allspice, 1 peeled garlic clove completely and continue cooking until then, until the meat starts to separate from the bone . The finished meat is removed, separated from the bone broth. Parsley washed, cut into small pieces. The remaining crushed garlic with salt. Serve the soup hot in the following way: in a bowl put slices of meat, pour their soup, sprinkle with parsley. In the center of a plate put a small amount of crushed garlic.

Khachapuri in Kolkh

Posted on 14 July, 2016 in Flour products are different, Georgian kitchen

 

Ingredients:

 

For the dough:

yoghurt 500 grams
eggs 2 pieces
baking soda 1 h. a spoon
vinegar 3% 1 drop
wheat flour 4 cups
sugar 1/2 Art. spoons
salt 1 pinch

 

For filling:

Cheese 600 grams
yolk 2 pieces
melted butter 2 Art. spoons
yolk 2 pieces

 

For lubricating:

butter 8 hours. spoons

 

To test the eggs with sugar and salt, pour the yoghurt, stir, add soda, slaked with vinegar, stir again. Gradually podsypaya sifted flour, knead the soft, smooth dough. Divide it into 8 pieces. For the filling to take brine-salted cheese, mash with a fork, add the butter and egg yolks, knead well. Roll the mass into a ball and leave for 2-3 hours at room temperature. For lubrication khachapuri cheese before baking carefully grind with zheltkami.Ostavit bit to lubricate khachapuri.

 


Every piece of dough roll into a circle with a diameter of about 15 cm. In the middle put the filling juicy, succulent tight edge to connect over the stuffing, simultaneously squeezing out the air from the product.

 


Then, without turning, roll up khachapuri diameter of 12-15 cm. In the center make a small hole with a diameter of 1 cm.

 


Oven heated to 200-210 ° C. On a baking sheet, greased with ghee (3-4 tablespoons) and carefully move the khachapuri and bake them about 10-15 minutes. Khachapuri remove from oven, brush with the remaining mixture of egg yolks and cheese and bake for another 5-7 minutes. Ready khachapuri Serve immediately , brushing with melted butter.