Serves 4 to 6
3-4 eggplant
1 large potato
1 medium onion, peeled and chopped
2 tablespoons of corn oil1
2-3 tomatoes
1 medium green pepper, cored, seeded and chopped
4 garlic cloves, peeled and minced
2 tablespoons of minced dill
2 tablespoons of minced cilantro
2 tablespoons of minced parsley
2 tablespoons of minced basil
3/4 teaspoon of salt
1/4 teaspoon of paprika
1/4 teaspoon of cayenne (more or less to taste)
1/4 teaspoon o freshly ground black pepper
Pierce the eggplant and bake it in a preheated oven 180°C for 35 to 40 minutes, until tender. Allow to cool.
Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.
Saute the onion in the oil until soft.
Drop the tomatoes into boiling water and cook them until soft. Make a puree. Add tomato puree to the onion along with the green pepper and the minced garlic. Simmer uncovered for 10 minutes, until slightly thickened.
Peel eggplant and cut into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.
7/18/09
Gomi (Cornmeal)
Serves 4
1cup of grits or cornmeal
2 cups of water
Salt
In a heavy saucepan cook the meal in salted water over low heat, covered, until it is thick and steaming.
All kind of gomi can be eaten with a variety of sauces poured on top of it. It is used as a compliment to a dish. I like Satsivi with gomi abundantly drowned with walnut sauce.
1cup of grits or cornmeal
2 cups of water
Salt
In a heavy saucepan cook the meal in salted water over low heat, covered, until it is thick and steaming.
All kind of gomi can be eaten with a variety of sauces poured on top of it. It is used as a compliment to a dish. I like Satsivi with gomi abundantly drowned with walnut sauce.
7/11/09
Satsivi (Turkey or Chicken with Walnut Sauce)
We enjoy this absolutely delicious dish only for special occasions. Walnuts and some spices add marvelous flavor to Turkey. The sauce is heavy and usually goes with some Gomi (cornmeal), but if you don’t like cornmeal you can try it with boiled rice. Very often this meal is served as an appetizer. Satsivi could be a good dinner for your big family.
One young turkey or one chicken
1.5 cupwalnuts
3-4 onions finely minced
4 garlic cloves
1 teaspoon "utskho suneli"
3 tablespoons of fresh cilantro
1 teaspoon of coriander seeds
1 teaspoon ground marigold
1 teaspoon ground cloves
1/4 cup wine vinegar
salt and paprica to taste
Clean and wash turkey or chicken well. Place it in a pot and boil. Preheat the oven to 350'F. Place the boiled turkey or chicken on a pan and roast it. To keep the turkey moist occasionally pour the pan juice all over it. Mince onions, add turkey fat from the stock to pan and saute until transparent. Grind walnuts and garlic finely. Mix marigold, cloves, utskho suneli, tablespoons of fresh cilantro, teaspoon of coriander seeds walnuts and garlic with onions, add turkey stock and bring to boil. Simmer this mixture for 10-15 minutes. Cut roasted turkey on small pieces and place them in a deep pot. Use salt and paprika to your taste, add vinegar, stir well and pour this sauce over the turkey. Let it stand a couple hours, until cool. Satsivi is best at room temperature.
One young turkey or one chicken
1.5 cupwalnuts
3-4 onions finely minced
4 garlic cloves
1 teaspoon "utskho suneli"
3 tablespoons of fresh cilantro
1 teaspoon of coriander seeds
1 teaspoon ground marigold
1 teaspoon ground cloves
1/4 cup wine vinegar
salt and paprica to taste
Clean and wash turkey or chicken well. Place it in a pot and boil. Preheat the oven to 350'F. Place the boiled turkey or chicken on a pan and roast it. To keep the turkey moist occasionally pour the pan juice all over it. Mince onions, add turkey fat from the stock to pan and saute until transparent. Grind walnuts and garlic finely. Mix marigold, cloves, utskho suneli, tablespoons of fresh cilantro, teaspoon of coriander seeds walnuts and garlic with onions, add turkey stock and bring to boil. Simmer this mixture for 10-15 minutes. Cut roasted turkey on small pieces and place them in a deep pot. Use salt and paprika to your taste, add vinegar, stir well and pour this sauce over the turkey. Let it stand a couple hours, until cool. Satsivi is best at room temperature.
7/10/09
BAZHE
Ingredients:
1 chicken
2 cups of walnut
5 or 6 cloves of garlic
Saffron and salt to taste
Bazhe is a common dish of Western Georgia. Boil or fry a chicken. Cut it into pieces. Grind the walnuts. Take the garlic and pound it together with the salt. Sprinkle the ground walnut with saffron. Add the garlic and squeeze the mass so that the excess oil comes out. Then dilute the mixture with chilled broth. The sauce should have a thick consistence. Finally put the chicken pieces with the sauce and serve.
1 chicken
2 cups of walnut
5 or 6 cloves of garlic
Saffron and salt to taste
Bazhe is a common dish of Western Georgia. Boil or fry a chicken. Cut it into pieces. Grind the walnuts. Take the garlic and pound it together with the salt. Sprinkle the ground walnut with saffron. Add the garlic and squeeze the mass so that the excess oil comes out. Then dilute the mixture with chilled broth. The sauce should have a thick consistence. Finally put the chicken pieces with the sauce and serve.
7/7/09
Khinkali
Ingredients:
Pork-500 gr.
Onions-3
Parsley,as much as you like
Flour-500 gr.
Salt and pepper to taste
Cut the meat into pieces and mince with onions and parsley in a bowl. Season the minced meat with pepper and salt, adding 1/2 glass of warm water and mix thoroughly. Sift the wheat flour, heap it up and make a dip in the middle of the heap. Pour a glass of water into it , add some salt and knead the dough. Roll out the dough to a thin layer and cut out round pieces using a glass or a cup for a cutter. Put a spoon full of the meat mixture in the centre of the dough circle. Gather the edges together into a bunch and twist the top. Press on them slight to create a form similar to a bulb. Drop khinkali into boiling salt water. They tend to drop to the bottom and then rise to the top of the water. Stir occasionally to prevent from sticking. Allow to boil for a few minutes. Serve hot.
Pork-500 gr.
Onions-3
Parsley,as much as you like
Flour-500 gr.
Salt and pepper to taste
Cut the meat into pieces and mince with onions and parsley in a bowl. Season the minced meat with pepper and salt, adding 1/2 glass of warm water and mix thoroughly. Sift the wheat flour, heap it up and make a dip in the middle of the heap. Pour a glass of water into it , add some salt and knead the dough. Roll out the dough to a thin layer and cut out round pieces using a glass or a cup for a cutter. Put a spoon full of the meat mixture in the centre of the dough circle. Gather the edges together into a bunch and twist the top. Press on them slight to create a form similar to a bulb. Drop khinkali into boiling salt water. They tend to drop to the bottom and then rise to the top of the water. Stir occasionally to prevent from sticking. Allow to boil for a few minutes. Serve hot.
7/6/09
GORGIAN PEOPLE AND CUISINE
Georgian cuisine uses well familiar products but due to varying proportions of its obligatory ingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate grains, barberries and other spices combined with the traditional secrets of the chef 's art the common products do acquire a special taste and aroma, which make Georgian cuisine very popular and unique.
Georgian national cuisine is notable for an abundance of all possible kinds of meat, fish and vegetable hors d'oeuvres, various sorts of cheese, pickles and pungent seasonings, the only ones of their kind.
Georgian people are famous for their hospitality. They respect guests and are good at being friendly and generous while entertaining them, especially in their own home. They give parties in honor of certain respectable people, or for a special events like a wedding, a birthday, a housewarming, Christmas, Easter, etc. If you are invited to one of those parties try not to miss one as it is supposed to be a real performance put up by the toast master, or the " tamada. "
The tamada acts like a director of the party announcing traditional toasts to peace, health, happiness, well-being , etc. Tamadas can make exceptional toasts. Guests at the party are like actors responding to the toasts and often with their own interpretation.
So, a toast-master ought to be eloquent, intelligent, smart, sharp-witted and quick-thinking, with a good sense of humor because very often some of the guests might try to compete with him on the toast making.
Songs have always accompanied the Georgians in joy and sorrow, in battle and labor. Special drinking songs and wedding songs ( if it is a wedding party) as well as chants full of humor, sung by guests during the course of the party contest. It may sound strange but sometimes even events of social, economic and political significance are discussed during the table talks, and some problems are solved peacefully. The atmosphere at the Georgian table is so friendly and candid that even the enemies are likely to make up. If there is enough room at the party you make take part in folk dances. In these dances and at the table men outgh to be gentlemen and try to be very polite and respect the ladies. Most Georgians play piano and guitar. Most of them study it themselves at home. So, do not surprised if you see Georgian play musical instruments and know that he (she) had never go to musical school.
As for wine, it has been adored by the Georgians as a symbol of strength and beauty, keeping our spiritual balance and always filling us with stamina. Georgia is rich in wines and it has been the pride of Georgian people cultivating it for centuries and loving it as their own children. Most Georgians have their own wine at home.
Do You Want to Know Where the Georgian Man Reveals Himself in All His Splendor? This is the Georgian Table !
As a rule the table is full of dishes as the Georgian cuisine is diverse and delicious.
Go to Georgia and you will never regret, but if you can not visit this country I give you some dilicious recipes which make you understand what I 'm taking about.
Georgian national cuisine is notable for an abundance of all possible kinds of meat, fish and vegetable hors d'oeuvres, various sorts of cheese, pickles and pungent seasonings, the only ones of their kind.
Georgian people are famous for their hospitality. They respect guests and are good at being friendly and generous while entertaining them, especially in their own home. They give parties in honor of certain respectable people, or for a special events like a wedding, a birthday, a housewarming, Christmas, Easter, etc. If you are invited to one of those parties try not to miss one as it is supposed to be a real performance put up by the toast master, or the " tamada. "
The tamada acts like a director of the party announcing traditional toasts to peace, health, happiness, well-being , etc. Tamadas can make exceptional toasts. Guests at the party are like actors responding to the toasts and often with their own interpretation.
So, a toast-master ought to be eloquent, intelligent, smart, sharp-witted and quick-thinking, with a good sense of humor because very often some of the guests might try to compete with him on the toast making.
Songs have always accompanied the Georgians in joy and sorrow, in battle and labor. Special drinking songs and wedding songs ( if it is a wedding party) as well as chants full of humor, sung by guests during the course of the party contest. It may sound strange but sometimes even events of social, economic and political significance are discussed during the table talks, and some problems are solved peacefully. The atmosphere at the Georgian table is so friendly and candid that even the enemies are likely to make up. If there is enough room at the party you make take part in folk dances. In these dances and at the table men outgh to be gentlemen and try to be very polite and respect the ladies. Most Georgians play piano and guitar. Most of them study it themselves at home. So, do not surprised if you see Georgian play musical instruments and know that he (she) had never go to musical school.
As for wine, it has been adored by the Georgians as a symbol of strength and beauty, keeping our spiritual balance and always filling us with stamina. Georgia is rich in wines and it has been the pride of Georgian people cultivating it for centuries and loving it as their own children. Most Georgians have their own wine at home.
Do You Want to Know Where the Georgian Man Reveals Himself in All His Splendor? This is the Georgian Table !
As a rule the table is full of dishes as the Georgian cuisine is diverse and delicious.
Go to Georgia and you will never regret, but if you can not visit this country I give you some dilicious recipes which make you understand what I 'm taking about.
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