Many of us adore different dishes of Georgian cuisine . Take, for example, delicious khachapuri, sauce of satsebeli, khinkali and so on. There are also many other delicacies that are very popular in Georgia, but few people know about it in other countries. And if you heard, you never cooked it. Therefore, "So Simple!" Decided to introduce you to them and expand your knowledge in the field of cooking. Each housewife has her own cooking recipe, featuring additional ingredients and seasonings. We offer classic options that will appeal to the majority.
1. Satsivi with chicken
Ingredients
- 1 medium chicken
- 500 g of peeled walnuts
- 4 onions
- 3 tooth. garlic
- 1 bunch of cilantro
- 1 tbsp. l. white wine vinegar or pomegranate juice
- 1 tbsp. l. ground coriander
- 1 tbsp. l. ground saffron
- 10 g of butter
- pinch of ground cinnamon
- salt, pepper (to taste)
Preparation
Boil the chicken. Broth and cool. Finely chop the onion and fry it until it is clear (about 10 minutes).
Pass the nuts through a meat grinder or grind them with a food processor. Mix with spices and finely chopped cilantro. Add the cooled broth to the nuts. The mass should look like porridge. Rinse the garlic with salt, add and mix.
The remaining broth (about 1.3 liters) should be put on fire again. When it boils, make a slow fire. Stir, add a little walnut mass. Then bring the sauce to a boil and leave it for a couple of minutes. Add the fried onions and pieces of boiled chicken fillet, let the food boil again, add the vinegar. Stir and cook for another five minutes.
Remove from heat, cover and let stand.
2. Lobio
Ingredients
- 500 g of beans
- 2 onions
- 1 large bunch of cilantro
- 3 tooth. garlic
- salt, adzhika, coriander (to taste)
Preparation
Soak the beans in cold water for 6-8 hours. It's best to do this from the evening. Large cut one onion, add to the beans. Wary, cover with a lid, until done, about 30 minutes. Beans should become soft.
Cut the cilantro and chop the garlic. Cut the second onion into thin semicircles. Cut the beans so that some beans remain intact. Constantly stirring, add adzhika and ground coriander. Good salting.
Turn off the hotplate and add crushed herbs, onions and garlic. Stir, cover and leave for 15-20 minutes.
3. Chacapuli
Ingredients
- 1 kg of lamb
- 500 g of green onion
- 2 bunches of tarragon
- 1 bunch of cilantro
- 2 tbsp. discharge
- 2 tbsp. white dry wine
- 2 tooth. garlic
- 1/2 pod of hot green pepper
- 1 tsp. hops-suneli
- salt, ground black pepper (to taste)
Preparation
Slice the lamb in small pieces and place it in the saucepan. Grind the greens, garlic, onions and bisected. Half put to the meat, add wine and half of the sink.
Place the stew-pan on a big fire. After boiling, make slow fire and carcasses 45-50 minutes. Add the remaining greens, onions and plums, cover and cover for 12 minutes. Turn it off and leave for another 15 minutes.
Share these dishes with Georgian recipes!
