National dishes of Georgia: recipes

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

Products for khachapuri

For sure there is not a single person who does not hear about khachapuri. Many recipes of Georgian dishes have long become popular far beyond the borders of the country. And the reason for this - stunning taste. Khachapuri is one of the most popular national dishes of Georgia. Cakes from a light airy dough with cheese are only making one smell crazy. Khachapuri can be of different types: Ajarian, Imeretian, Mengrelian. All of them are incredibly tasty.

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

1. Matzoni (can be replaced with kefir) - 0.5 liters.
2. Three eggs.
3. A glass of milk.
4. Flakes of melted butter.
5. A kilogram of flour.
6. Vegetable oil - 120 g.
7. A tablespoon of sour cream.
8. Salt.
9. Yeast (preferably dry) - 10 g.
10. A teaspoon of sugar.
11. One yolk.
12. Butter - 70 g.
13. Kilogram of Imeretian cheese (can be replaced with cheese or Adyghe cheese).

The recipe for khachapuri

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 the recipes can be slightly modified, 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 it to a warm place for fifteen minutes.

After this time, add to the mixture matzoni (replace with kefir), egg and ½ portion of sifted flour. Thoroughly we mix everything, adding the cooled melted butter, the second part of the flour and salt. When kneading dough, periodically drip vegetable oil on hands, so that the mass does not stick to fingers and palms. We make a ball of dough, sprinkle it with flour and leave for an hour letting it come. Then again we mix and again leave for another hour.

In the meantime, let's deal with the filling. We rub the cheese on a large grater, add the egg and soft butter.

The entire filling and dough is divided into equal parts, six. Each portion of the dough is rolled into a layer about one centimeter thick. We spread the stuffing in such a way that from the edge there were three centimeters. Then we connect the edges and turn the khachapuri downwards with a seam. Now you need to very carefully roll out the cake to a thickness of not more than one centimeter. Top with khachapuri grease mixture of sour cream and yolk, and also make several punctures with a fork. Baking is about 20-30 minutes at a temperature of 200 degrees. Finished khachapuri lubricated with butter (cream) and served on the table. That's just enough to prepare one of the favorite Georgian dishes. The recipe, on the one hand, is not very complicated, but cooking takes a lot of time and energy.

Phali

Speaking about the national dishes of Georgia, it is impossible not to remember the phalis. This stunning appetizer is prepared from boiled vegetables and nuts in the form of pate. The dish can be made from green beans, young cabbage, beets, eggplant, spinach or beetroot. They eat phali, smeared on lavash. Having tasted the snack, you will become its admirer.

Ingredients:

1. Walnut nuts - 120 g.
2. A polylogram of spinach leaves.
3. Garlic - 3 teeth.
4. A bunch of cilantro.
5. Bulb.
6. Garnet.
7. A teaspoon of hops-suneli.
8. Ground pepper.
9. Salt.
10. A tablespoon of white wine vinegar or pomegranate juice.
11. Nut butter (optional).

Spinach well washed and put for five minutes in boiling water. After that, we take out and drain excess liquid. Garlic, walnuts, greens and onions are chopped in a meat grinder, you can also use a blender. In the received weight we add pepper and salt, and well we mix.

The leaves of spinach are also passed through a meat grinder. If you get a lot of fluid, then you need to remove it. Mix nut butter and spinach, add wine vinegar. The resulting mass can be laid out on a dish in the form of balls, and sprinkled with grains of pomegranate, and sprinkle with nut oil. Such a recipe for Georgian cuisine is not only suitable for every day, but also useful for a festive table.

Lobio: ingredients

Lobio, translated from the Georgian language, is nothing more than a bean. There are many variants of recipes for such a national dish of Georgia as lobio. All of them differ only in the varieties used for the preparation of beans, as well as seasonings and additional ingredients. During the preparation of lobio, wine vinegar, vegetable oil and onions are always used. In addition to these basic ingredients, the recipe can include: Imeretian cheese, walnuts, coriander, tomatoes, thyme, mint, black pepper, cinnamon, saffron, garlic and a mixture of hops-suneli.

Ingredients:

1. ½ kilogram of beans.
2. Two large bulbs.
3. A few cloves of garlic.
4. A bunch of cilantro.
5. Adjika.
6. Salt.
7. Coriander.
8. Hops-suneli.

How to cook a dish?

Before cooking, the beans must be pre-soaked in water. You can, for example, pour it with cold water overnight. In the morning, the beans can already be boiled by adding a large chopped onion. Cook should be soft beans. Onion during this time will have time to dissolve, but at the same time give all the flavor, and the bean will become so soft that it can be kneaded with a fork in mashed potatoes.

Chop the garlic and cilantro, and cut the second onion with thin rings. Lightly mash the beans so that some beans remain intact, stirring constantly, add salt, hops-suneli, coriander and adjika. Now you can turn off the heat and add onion, garlic and greens. Stir the ingredients and close the pan with a lid. The dish should be infused for twenty minutes. Lobio is served with corn porridge (gomi) or with roast pork.

Chahokhbili: ingredients

Photo of Georgian national dishes in our article will surely interest the hostesses and encourage them to prepare one of them. Culinary experiments can begin with the development of a dish such as Chahokhbili. Delicious and aromatic stew with chicken has a bright and rich taste. It is prepared in its own juice, which makes it incredibly tasty. In translation from Georgian, the Chahokhbili is a pheasant. Previously, this dish was prepared from freshly killed game, which at present can be safely replaced with chicken.

Ingredients:

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

The recipe for cooking chaohovbili

We divide chicken into portions. Finely chop the onion and pass it in a frying pan until it is clear. For further preparation we will need a cauldron or a pan with thick walls. At the bottom of the dishes lay out chicken, add salt and oil, and then stew for half an hour on a very slow fire in its own juice. Add the onion. We cut tomatoes, stew them for several minutes in a frying pan, after which add the tomato paste and cook for a few more minutes. Then spread the tomato stock into a pan of chicken. If the dish is very little liquid, you can add a little water.

We grind a portion of cilantro. In chahokhbili we add adzhika, chopped hot peppers and coriander. After that, choke the chicken for forty minutes. The readiness of the dish is determined by chicken, if it diverges into fibers, then the fire can be turned off. Now you can add the rest of the coriander, chopped garlic, coriander and hops-suneli. After that, cover the pan and leave to stand for about fifteen minutes.

Harcho

Looking through the recipes of national dishes of Georgia, it is worth remembering the famous harcho. A spicy, thick, very fragrant and rich soup is prepared from beef with the addition of nuts, greens, garlic and tkemali plums. In principle, any meat that is available in your refrigerator can be used for cooking.

Ingredients:

1. A glass of rice.
2. Kilogram of beef.
3. Walnut nuts - 230 g.
4. A bunch of cilantro.
5. Five bulbs.
6. A bunch of parsley.
7. Pepper is spicy.
8. Several pieces of clay.
9. Black pepper.
10. Hops-suneli.
11. Salt.

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

We cut the onion into large rings and pass it until golden. We throw rice into the broth and cook for fifteen minutes. At this time, finely chop the garlic and hot pepper, and the nuts in the meat grinder. All components are thoroughly mixed, adding a little broth. After this, the sharp mixture is sent to the pan with meat, there we throw the cut greens. After that, you can add clover (or five spoonfuls of tkemali, or a half liter jar of wiped tomatoes), pepper, salt, bay leaves. After fifteen minutes, you can turn off the soup. 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 sharp rich taste, soup is harko to that confirmation.

Khinkali

List of Georgian dishes (photos are given in the article) can be continued with a dish like khinkali. They are like bags with juicy spicy stuffing of meat. Georgians eat them with their hands, not using knives and forks. And they fill the dish with ordinary garlic sauce or satsebeli.

Ingredients:

1. A pound of flour.
2. Minced meat (mixture of beef and fat pork) - ½ kg.
3. Water - 350 ml.
4. A few cloves of garlic.
5. A bunch of cilantro.
6. Several large bulbs.
7. Salt.

Preparation must begin with minced meat. It can consist of several types of meat, in which garlic and onions are added, and then mix the water at a rate of 150 grams of liquid for every 500 grams of minced meat. Then crushed cilantro is added.

After the preparation of the stuffing, you can start the kneading process. For this, any basic recipe is suitable. The finished dough is divided into portions, each part is rolled out, spreading on a tablespoon of meat. Then we assemble the dough into the knot, pinching off the excess from above. Finished khinkali put on a board and sprinkled with flour on top. Cook them in broth or water. Before serving, sprinkle with ground pepper.

Products for satsebs

Many Georgian dishes (recipes with photos shown in the article) are served along with the sauce of satsebeli. It is prepared on the basis of tomatoes with the addition of hops-suneli, cilantro, garlic. The sauce is served to a shish kebab, khinkali, a chicken of tobacco and corn porridge, but even with a fragrant fresh bread of satzebel is incredibly tasty.

Ingredients:

1. Kilogram of tomatoes.
2. A bunch of cilantro.
3. A pod of red pepper.
4. ½ head of garlic.
5. Ground coriander.
6. Hops-suneli.
7. Salt.

The recipe for a popular Georgian sauce

To prepare the sauce you need a very ripe tomatoes, they peel off the skin, first pouring boiling water. After that, tomatoes are cut and left to stand, so that the juice is separated, which is poured into a separate bowl. And we send the tomatoes themselves to stew until they lightly thicken. Then we add crushed paprika, coriander greens, spices and salt. We weld the sauce for a few minutes and turn off the fire. Sacebeli must brew in a sealed container. After half an hour it can be served to the table.

Chakopuli

Sour alycha, 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 family with delicious food at any time.

Ingredients:

1. A kilogram of lamb.
2. ½ kilogram of green onion.
3. Two bunches of tarhuna.
4. A bunch of cilantro.
5. Two glasses of plums.
6. Two glasses of dry wine (white).
7. A few cloves of garlic.
8. Salt.
9. ½ pod of hot pepper.
10. Hops-suneli.
11. Salt.

We chop the meat in portions and send it to the saucepan. Onions, greens and garlic are carefully crushed and divided into two equal parts. We put one to the meat, we also add half of the plums and wine. We put the dishes on a strong fire, and after boiling we reduce it. Stew the food for 50 minutes. After that, add the second part of plums, onions and greens, close the lid and simmer the dish for fifteen minutes. Next, turn off the saucepan and let the meat stick a little, then we serve it on the table.

Georgian dishes

The list of national dishes of Georgia can be continued indefinitely. In our article, we cited recipes for the preparation of only some of the most famous dishes. In fact, their diversity is so great that it is not possible to mention everything within the framework of one article. Chahokhbili, khachapuri, chihirtma, satsivi, rolls with eggplant, kharcho, khinkali, shkmeruli, ojahuri, khachapuri, achma - these are all known dishes, some of which have long been present in our diet. We hope that the recipes given by us in the article will help to understand the nuances of cooking traditional Georgian food.