Georgian cuisine is known far beyond Georgia. It was formed over the centuries, and, although it has its own ancient culinary traditions, experienced a strong Iranian and Turkish influence. Some dishes have long become international, for example, khachapuri, tobacco chicken and kharcho.
Georgian cuisine is heterogeneous, it happened historically. East of the country centuries ago fell under the Iranian influence, and the west - under the Turkish. This could not but affect the cooking. So, in one part of Georgia they prefer lamb, in the other - poultry. In western Georgia, piquant cakes of mchadi are popular, and in the east - wheat bread. In a word, one can speak about the single kitchen of this country with only a certain difficulty. However, Georgian cuisine has one common feature: it is a sharp and spicy contrast. Also characteristic is the widespread use of vegetables, cheeses, spices and all kinds of nuts. In western Georgia, hot dishes are popular. The sauces that are used there are different from those used in the east of the country. Of the meat, the inhabitants of Sakartvelo are most fond of poultry and beef. Rarely what a dish does without adding sauce.
Noting the main features, now let's talk about the dishes with which the Georgian cuisine is rich - khachapuri, kharcho, lobio and others. Khinkali is a special kind of dumplings, filler - ram's stuffing (it's best to take fat meat) and spices. The dough is the simplest, made from water, flour and salt. Further it is rolled out, from it cut out circles as much as a saucer. In the center of each put about a spoonful of minced meat and then wrap up. One by one, dip raw khinkali into boiling salted water. Cook on low heat for fifteen minutes.
Georgian cuisine is very rich, khinkali is just one of the many dishes. Consider how to cook khachapuri. Half the flour sift, add milk at room temperature, 20 grams of butter (softened), a little vegetable oil. Stir well and divide the dough into five equal parts. Immediately use them or send to the refrigerator. Half a kilo of suluguni cheese and 200 grams of Imeretin cheese is mixed, mix with the egg and add 20 grams of butter to the resulting mass if the cheese is lean. Roll the dough into circles with a thickness of five millimeters. To release air, make perforations around them. Finely chop the greens (dill, green onions, parsley - all for 25-30 grams). On each of the circles lay out 250 grams of cheese filling and sprinkle with greens, connect them, tearing around the diameter, and pinched the edges. Roll out the rolling pin to get a thickness of 1 cm, again make punctures. What you have got, send for ten minutes in the oven, to the limit heated.
Georgian cuisine offers such a wonderful kind of soup, as harcho. Take three hundred grams of mutton brisket, cut it and boil it. Finely chop the onion, adding ground black pepper. Pass on vegetable oil thirty grams of tomato puree. Chop and mix the greens and garlic. Soak rice cereal, and then send it to boiling water along with tomato puree and chopped onions. Five minutes before removing from the stove, add greenery, garlic, 10 g of Adzhika, a tablespoon of Tkemali sauce, 5 g of chili pepper chopped, 1 gram of cloves and 1 gram of hops-suneli into the pan. Mix everything. Ready soup can be poured on plates.