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Hoender Chakhokhbili (Georgiese kruie hoender) resep

Hoender Chakhokhbili (Georgiese kruie hoender) resep


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  • Resepte
  • Bestanddele
  • Vleis en pluimvee
  • Pluimvee
  • Hoender
  • Sny hoender
  • Hele hoender

Chicken Chakhokhbili is 'n beroemde Georgiese hoendergereg met baie vars kruie en tamaties.

2 mense het dit gemaak

BestanddeleBedien: 8

  • 1 (1,5 kg) heel hoender of hoenderstukke (bene, dye, vlerke, borste)
  • 100 g botter
  • 2 (400 g) blikke geskilde tamaties
  • 3 tot 4 wit uie, fyngekap
  • 1 groot bos vars koljander, fyngekap
  • 1 groot bos vars pietersielie, fyngekap
  • 1 groot bos vars dille, fyngekap
  • 1 eetlepel sout
  • gemaalde chili vlokkies na smaak
  • gemaalde peper na smaak
  • paprika poeier na smaak

MetodeBereiding: 10 minute ›Kook: 1 uur en 30 minute› Gereed om: 1 uur en 40 minute

  1. As jy 'n heel hoender gebruik, sny dit in stukke. Verhit 1/4 van die botter en braai hoenderstukke tot goudbruin.
  2. Voeg ui en kruie en die res van die botter by. Braai nog 10 minute.
  3. Druk tamaties fyn met 'n vurk en voeg by die hoender. Voeg sout en speserye by en laat prut tot hoender sag is en van die bene losgemaak word. ongeveer 1 uur.

Onlangs bekyk

Resensies en graderingsGemiddelde globale gradering:(5)


Hoender Chakhokhbili (Georgiese kruie hoender) resep - Resepte


Ek het in Junie met hierdie voedselblog begin, en as ek reg onthou, was een van die eerste opmerkings wat ek op 'n ander blog gelaat het, gretig verdedig die Georgiese kombuis. Ek is nie 'n kenner van die spesifieke kombuis nie, maar ek besoek graag die paar Georgiese (en ander Kaukasiese) restaurante in Tallinn as ek 'n kans het. Gedurende my tienerjare het ek in 'n woonstelgebou gewoon, waar ons bure 'n streng Russiese fisika -professor was (hy) en 'n uiters lewendige en sjarmante Georgiese joernalis en teaterkritikus (sy). Sy was 'n goeie kok. Ek kan amper sê dat ek daagliks grootgeword het met die heerlike geure van die Georgiese kombuis.

Ek weet nie hoekom nie, maar die onlangse angs vir voëlgriep - wat my in teorie moet laat pluimvee eet - het presies die teenoorgestelde uitwerking op my gehad. Ek is al weke lank lus vir hoender, en laas naweek was ek lus. Ek het seker gemaak my hoender kom van 'n betroubare plaaslike organiese bron en ek het twee dae agtereenvolgens hoender gaargemaak - 'n Georgiese hoenderbredie (wat voorafgegaan het) die lekker vyetertjies) en 'n ietwat teleurstellende Karibiese klapperhoender Sondag (ek probeer nog uitvind of dit ek of die resep was).

Die volgende resep vir 'n Georgiese hoenderbredie is gebaseer op 'n hele paar bronne, waaronder Clarissa Hyman Die Joodse kombuis: resepte en verhale van regoor die wêreld, asook verskillende Estniese bronne. Clarissa Hyman se resep was waarskynlik die nuttigste met betrekking tot watter geurmiddels om te gebruik, alhoewel die manier waarop sy aartappels in haar bredie ingesluit het, op die minste was. Ek het die verskillende resepte vergelyk, gekombineer en aangepas met wat ek byderhand het. Tradisioneel word 'n heel gesnyde hoender eers in die kastrol drooggebraai voordat ander bestanddele bygevoeg word. Ek het hoenderborsies gebruik. Om die hoendergeur wat andersins uit die bene en die vel sou kom, te versterk, het ek vars hoendersous bygevoeg. Die gevolglike bredie was regtig smaakvol en smaaklik, en lyk redelik outentiek - hoewel aangepas - vir alle eters. En ek dink Eteria, my buurman, sou dit goedgekeur het.

Georgiese hoender met kruie en wyn - Chakhokhbili
(Kanatšahhohbili)

500 gram hoenderborsfilette, in groot stukke gesny
2 eetlepels sonneblomolie
2 gekapte groot uie
1 gekapte knoffelhuisie
400 gram gekapte tamaties (of paar vars tamaties)
100 ml vars hoenderaftreksel
100 ml rooiwyn van medium grootte
2 lourierblare
1 teelepel borrie
1 teelepel rissievlokkies
1 teelepel fyngedrukte koljandersaad
1 teelepel gebreekte fenegriek sade (opsioneel)
sout en swartpeper
'n baie ruim koppie vars kruie (CORIANDER/CILANTRO, TARRAGON, kruisement, basiliekruid, dille, pietersielie - dit MOET die kruie in hoofletters insluit, anders is dit nie eers op afstand outentiek nie. Ek het die hele stuk afgesluit van munt gebruik.)

Verhit die olie in 'n dik kastrol. Voeg hoender by en braai op matige hitte tot effens bruin.
Voeg uie by, roer vir 'n paar minute. Voeg knoffel by en soteer tot ui effens sag is.
Voeg die rissievlokkies, koljander en fenegriek by*, roer 'n paar sekondes om geure vry te stel. Voeg tamaties, vars hoenderaftreksel en wyn by saam met lourierblare. Seisoen. Bring tot kookpunt, bedek die kastrol met 'n deksel en kook 30-45 minute (of meer as jy wil), roer af en toe totdat die sous tot 'n dik glansende sous verminder het.
Verwyder die lourierblare en voeg die vars kruie by. Roer en bedek vir 10 minute, sodat die geure kan toedien. Geur weer, indien nodig.
Bedien met gekookte rys of aartappels, versier met suurlemoenskywe.

* As u die Georgiese pittige smaak, adjika, in die hande kan kry, gebruik dan hierdie een in plaas van die speserye ('n eetlepel of twee, afhangende van u smaak).


Georgia About

A Supra (Georgies: სუფრა) is 'n tradisionele Georgiese fees en 'n belangrike deel van die Georgiese kultuur. 'N Feestelike supra, vir 'n spesiale viering word a genoem Keipi (ქეიფი).

Tydens 'n Georgiese supra speel die rol van die "Tamada ” of broodrooster, is 'n belangrike en geëerde tradisie. Die tamada sal na verwagting die feestelikhede saam met heildronke en liedjies aan die gang hou en verseker dat die wyn aanhou vloei!

Maak u eie Supra (Georgiese feesmaal) met ons stap-vir-stap foto-resepte en vier die Georgiese manier!

Die groot Russiese digter uit die 19de eeu, Alexander Poesjkin, was eens aangeraai om kommentaar te lewer dat elke Georgiese gereg 'n gedig is. Hier is ons gedigte ‘ wat ons hoop u sal help om 'n fantastiese Supra voor te berei!

Brood en graan

Daar sal altyd brood op die tafel wees by 'n Supra – berge brood! Ons het stap-vir-stap foto-resepte wat wys hoe tradisionele Georgiese brood gemaak word, asook ander bekende broodgeregte soos khachapuri.

Lobiani – Georgiese boontjiegevulde brood. Kyk in ons plaaslike bakkery om uit te vind hoe ons bakker, Zaur Skhirtladze, maak Lobiani (gekookte boontjiebrood).

Lobiani word die hele jaar deur geniet, veral op die Georgiese vakansie Barbaroba, of St Barbara's Day (17 Desember). Klik hier om te sien Georgia oor ’s stap-vir-stap foto's en vind meer uit oor tradisionele lobiani-maak.

Shotis Puri – Tradisionele Georgiese brood. Om te wys hoe tradisionele Georgiese brood gemaak word, het ons 'n oggend saam met ons plaaslike bakker deurgebring, Zaur Skhirtladze, wat by die bakkery werk, Trepezi in ons omgewing in Tbilisi.

'N Tipiese dag by ons Georgiese bakkery begin om 7.30 uur wanneer Zaur die diep sirkelvormige oond aanskakel. Klik hier om te sien Georgia oor ’s stap-vir-stap foto's en vind meer uit oor die tradisionele Georgiese broodmaak.

Acharuli (Georgies: აჭარული ხაჭაპური) – Georgiese kaasbrood (khachapuri) van Ajara, waarin die deeg in 'n oop gondelvorm gevorm word en met 'n rou eier en botter bedek word voor dit bedien word.

Khachapuri (Georgies: ხაჭაპური) word tereg beskou as een van die bekendste nasionale geregte in Georgië. Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep.

Megruli Khachapuri (Georgies: მეგრული ხაჭაპური) – 'n sirkelvormige Georgiese kaasbrood uit die Samegrelo -streek met kaas bo -op.

Megruli Khachapuri is een van die drie gewildste kaasbrode in Georgië (die ander is Acharuli en Imeruli).

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep.

Imeruli (Georgies: იმერული ხაჭაპური) – 'n sirkelvormige Georgiese kaasbrood uit die Imereti -streek en die algemeenste tipe khachapuri en gewild tuis en as u uiteet.

Met botter geglasuur om 'n goudbruin kleur te gee, dit is absoluut heerlik. Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep.

Khachapuri Deeg Daar is verskeie resepte om die nodige deeg te maak, maar ons gebruik een wat ons die maklikste vind om khachapuri te maak.

Ons het hierdie resep gebruik om al drie soorte khachapuri op hierdie blog te maak.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep.

Mchadi – 'n Georgiese mieliebrood, tradisioneel geëet met lobio (boontjies) en kaas.

Dit is vinnig om voor te berei, goudbruin as dit gaar is en absoluut heerlik!

Probeer dit met ons lobio -resep.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep.

Gomi (Georgies: ღომი) – Georgian ‘grits ’.

Gomi is 'n gewilde gereg uit die Samegrelo -streek, gemaak van growwe mieliemeel en bedek met repies Sulguni -kaas en botter.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep.

Chvishtari – Georgiese mieliebrood met kaas. Dit kom van Svaneti (Georgies: სვანეთი), 'n bergagtige gebied in die noordwestelike deel van Georgië.

Daar is verskillende soorte Chvishtari.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir een van die gewildste soorte Chvishtari.

Vleisgeregte

'N Supra sal altyd vleis hê, dikwels gebraai, asook ander vleisgeregte. Ons het stap-vir-stap foto-resepte wat wys hoe u gewilde Georgiese vleisgeregte kan maak.

Georgiese hoenderbraai – Gebraaide vleis is baie gewild in Georgië, sowel as 'n gesinsmaaltyd en ook tydens feeste en vieringe.

Varkvleis is die gewildste vleis, gevolg deur hoender.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir gebraaide hoender.

Ojakhuri Georgian gesinsmaaltyd gemaak met varkvleis.

Die vark word minstens 12 uur voor die kook gemarineer, sodat die vleis sag en vol smaak word.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto-resep vir Ojakhuri.

Khinkali (Georgies: ხინკალი) – Georgiese kluitjies. Hierdie gedraaide knoppies deeg, gevul met vleis en speserye, word beskou as een van die nasionale geregte van Georgië en is ongelooflik!

Die gewildste vulsel is 'n vark/beesmengsel. Vulsels kan ook lamsvleis, Imeretiese kaas gemeng met maaskaas sampioene en kapokaartappels insluit.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir Khinkali.

Chakhokhbili (Georgies: ჩახოხბილი) – Georgiese hoender met kruie. Die naam kom van die Georgiese woord "khokhobi" wat "fisant" beteken, maar dit word deesdae meestal met hoender gemaak.

Gewoonlik gemaak met 'n heel hoender, in stukkies gesny met die vel op, ons het ons met hoenderborsies gemaak. Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir Chakhokhbili.

Daar sal altyd slaaie op die tafel wees by 'n Supra. Gemaak met vars groente en neute, dit is verfrissend en baie lekker!

Ons het drie resepte vir Georgiese slaaie wat vinnig en maklik voorberei kan word Klik hier vir Georgia oor ’s Tradisionele Georgiese slaai, slaai met kaas en slaai met neute.

Imeretiese kaas – Georgiese kaas uit die Imereti -streek is 'n baie gewilde wrongelkaas gemaak van koeimelk. Dit het 'n sagte en veerkragtige tekstuur en 'n effens suur, sout smaak.

Klik hier om meer uit te vind oor hierdie heerlike kaas.

Groentegeregte

Supra -geregte word altyd gemaak met die varsste groente. Ons kry ons groente uit die markte in Tbilisi.

Lobio (Georgies: ლობიო) – 'n gewilde Georgiese gereg gemaak met nierbone en gewoonlik saam met Mchadi en gemarineerde groente geëet.

Die Georgiese woord 'lobio' beteken 'boontjies'. Daar is 'n aantal variëteite van hierdie gereg.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir een van die gewildste soorte lobio.

Groenbone met neute (Georgies: მწვანე ლობიო ნიგვზით). Neute is 'n baie gewilde bestanddeel in die Georgiese kombuis.

'N Supra sal byna altyd geregte met neute hê.

Klik hier om te sien Georgia oor ’s stap-vir-stap resep vir Groenbone met neute.

Ajapsandali (Georgies: აჯაფსანდალი) – Georgian Eggplant Stew.

Hierdie pittige bredie is altyd gemaak van aartappels, eiervrug, tamaties, uie en rissies en is altyd 'n gunsteling.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir Ajapsandali.

Groenboontjie en eierbak – 'n heerlike gereg uit die Racha (Georgies: რაჭა) streek van Georgië.

Racha is 'n hoogland in die weste van Georgië, geleë in die boonste Rioni -riviervallei en omring deur die Groter Kaukasusberge.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir Groenboontjie en eierbak.

Tolma (Georgies: კომბოსტოს ტოლმა), bekend as Dolma in Armenië, Azerbeidjan en Turkye, is 'n gewilde maaltyd in Georgië en baie ander lande, en daar is baie variasies. Groente wat 'n vulsel bevat, is tamatie, eiervrug, peper, appel en courgette. Blaaromhulsels sluit wingerdstok en kool in.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir Gevulde koolblare en klik hier om te sien Gevulde soetrissies.

Aubergine met pittige mayonnaise (Georgies: ბადრიჯანი მაიონეზით). 'N Gewilde somergereg wat warm of koud geëet kan word.

Ons weergawe is redelik pittig, dus u kan die hoeveelheid speserye verminder of weglaat.

Klik hier om te sien Georgia oor ’s stap-vir-stap resep vir Aubergine met Mayonnaise.

Khabakhi (Georgies: ყაბაყი) – Gebraaide murg. Dit is heerlik warm of koud, gemaak met murg (courgette), soetrissie, uie, tamaties en speserye.

Gewoonlik geëet met Georgiese Shotis Puri -brood.

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir Khabakhi.

Gebakte sampioene met Sulguni -kaas – gebak in botter in tradisionele Georgiese klei "ketsi" -geregte (Georgies: კეცი) hierdie sampioene gevul met gesmelte Sulguni -kaas is ongelooflik!

Hierdie sampioene kan vinnig en maklik gemaak word by 'n Supra!

Klik hier om te sien Georgia oor ’s stap-vir-stap foto resep vir Gebakte sampioene met Sulguni -kaas.

Dragon en rys skilferdeeg – Georgiërs is baie lief vir die kruidragon, wat hulle tarkhuna noem (Georgies: ტარხუნა). Dit word by vleisbredies, vis- en kruieslaai gevoeg.

Daar is selfs 'n koeldrank met 'n smarag-groen dragongeur!

Klik hier om te sien Georgia oor ’s foto resep vir Dragon en rys skilferdeeg.

As u nog steeds honger voel!

Churchkhela (Georgies: ჩურჩხელა) – 'n tradisionele worsvormige lekkergoed, wat twee van Georgië se gunstelinge kombineer-druiwe en neute.

Dit word gemaak deur herhaaldelik 'n lang string neute in gekonsentreerde vars druiwesap te doop, dit is heerlik en voedsaam en word dikwels die Georgiese 'Snickers' genoem!

Klik hier om te sien Georgia oor ’s stap-vir-stap resep vir Churchkhela.

Dit is 'n Supra, so ons moet die wyn nie vergeet nie!

Georgië voer wyn uit na 48 lande, sodat u 'n paar kan vind waar u woon.

Vul dus u kleibak, die tradisionele wynhouer in Georgië, met een van die vele oesjare in Georgië en bring 'n heildronk op vrede, versamel vriende, voorouers, ouers, vroue, kinders, die land en selfs die reis huis!

Geniet jou Supra!

KLIK op die logo om te besoek GEORGIA OOR op Facebook en sien foto's en nuus oor Georgië. Klik LIKE op die bladsy en word 'n vriend van GEORGIA OOR.


Georgia About

In hierdie artikel beskryf ons 'n paar speserye en kruie wat die meeste in Georgiese kookkuns gebruik word.

Ons het skakels na voorbeelde van ons stap-vir-stap foto-resepte wat die beskryfde speserye en kruie gebruik, ingesluit.

Koljander saad

Alle dele van die koljander plant (Georgies: ქინძი) is eetbaar, maar die vars blare en die gedroogde sade is die dele wat die meeste gebruik word in die Georgiese kookkuns. Georgiese resepte wat gemaalde koljandersaad gebruik, sluit in: Tolma (Georgies: ტოლმა) – 'n gevulde, uitgeholde groente of 'n vulsel toegedraai in 'n blaar en Hoenderlewer Chashushuli.

Blou Fenegriek sade

Blou fenegriek (Georgies: უცხო სუნელი) groei wild in die bergagtige noordelike deel van Georgië en word wyd gebruik om voedsel te smaak. In Georgië word dit utskho suneli of vreemde speserye genoem en word dit berei deur die sade en peule saam te maal om 'n bruin poeier te kry wat aromaties en effens pittig is.

Blou Fenegriek

Georgiese resepte wat blou fenegriek gebruik, sluit in: Kababi en Khabakhi (Georgies: ყაბაყი) – courgette gebraai met groente en speserye.

Gedroogde Berberis Bessies

Die berberis plant (Georgies: კოწახური), algemeen genoem Europese berberis of eenvoudig Berberis, groei wild in Georgië en produseer groot gewasse eetbare bessies wat ryk is aan vitamien C. Gemaal sumac, wat in voedselwinkels in die Midde -Ooste beskikbaar is, kan gedroogde berberis in resepte vervang word.

Gebreekte Berberis Bessies

Georgiese resepte wat gedroogde berberis gebruik, sluit in: Ojakhuri – varkvleis met aartappels en Gebraaide varkvleis met rooi ui.

Gedroogde goudsbloemblomblare

Georgiërs gebruik die gedroogde en gemaalde blare van die goudsbloem (Georgies: ყვითელი ყვავილი) om 'n aardse geur en kleur te gee aan okkerneutgeregte en souse, soos bazhe.

Karwysaad

Karwy (Georgies: ძირა) is 'n gunsteling bestanddeel in geregte afkomstig uit die bergstreke van Georgië. Die sade kan in 'n koffiemolen of speserye gemaal word om 'n poeier te maak. Georgiese resepte wat gemaalde karwijsaad gebruik, sluit in: Khinkali (Georgies: ხინკალი) – 'n baie gewilde Georgiese kluitjie.

Gedroogde Ajika

Gedroogde Ajika (Georgies: აჯიკა). Ajika is 'n warm, pittige pasta wat hoofsaaklik in Samegrelo en Abchazië gebruik word om vleis- en visgeregte te smaak. Dit word gemaak met warm rooi rissies, knoffel, kruie en speserye. In voorkoms en konsekwentheid lyk ajika soos Italiaanse rooi pesto. In sy gedroogde vorm word dit gebruik om vleis en groente te geur.

Svanetiese sout

Svanetiese sout (Georgies: სვანური მარილი), uit die Svaneti-streek in die bergagtige noordwestelike deel van Georgië, het 'n unieke geur en smaak en word tradisioneel gebruik as 'n geurmiddel vir 'n verskeidenheid vleis-, vis-, aartappel- en sopgeregte, sowel as 'n spesery. in plaas van tafelsout. Die soutmengsel word met die hand gemaak in 'n spesiale houtmortel uit 'n minimum van 8 bestanddele, waaronder gewone sout, knoffel, goudsbloem, koljander en blou fenegriek. Om 1 kg voor te berei. Svanetiese sout neem 'n paar uur se meng.

Megreliaanse sout

Megreliaanse sout (Georgies: მეგრული მარილი), uit die Samegrelo -streek, is dit baie pittig en baie warmer as Svanetiaanse sout.

Twee soorte basiliekruid (Georgies: რეჰანი) word gebruik in die Georgiese kookkuns, die groenblaarvariëteit en die persblaar donker opaal -basiliekruid. Beide vars en gedroogde basiliekruid word gebruik. Georgiese resepte wat basiliekruid gebruik, sluit in: Sampioen Chashushuli en Groenboontjie en eierbak, sowel as slaaie.

Somer hartig

Vars en gedroog Somer hartig word gebruik om vleis en groente te geur. Georgiese resepte wat somersout gebruik, sluit in: Tkemali (Georgiese ტყემალი) suur pruimsous.

Gedroogde lourierblare

Gedroogde lourierblare word wyd gebruik in die bereiding van vleisgeregte, veral varkvleis. Dit word ook gebruik in marinades en by die kook van groentegeregte. Georgiese resepte wat lourierblare gebruik, sluit in: Lobio (Georgies: ლობიო) – 'n gewilde gereg gemaak met nierbone en Lobio met neute (Georgies: ლობიო ნიგვზით).

In Georgië is knoffel (Georgies: ნიორი) 'n fundamentele bestanddeel van baie resepte, soos Shkmeruli (Georgies: შქმერული) – hoendergereg uit die Racha -streek Chakapuli (Georgies: ჩაქაფული) – 'n gewilde Georgiese bredie gemaak met lam of beesvleis en Ham Chashushuli (რაჭული ლორის ჩაშუშული).

Vars pietersielie word wyd gebruik in die Georgiese kombuis, beide as bestanddeel en as versiering. Georgiese resepte wat pietersielie gebruik, sluit in: Aubergine met pittige mayonnaise (Georgies: ბადრიჯანი მაიონეზით).

Gedroogde growwe warm peper

Georgiese resepte wat gedroogde warmpeper gebruik, sluit in: Chakhokhbili (Georgies: ჩახოხბილი) – hoender met kruie en Tolma (Georgies: ტოლმა ბულგარული წიწაკით) – gevulde rissies.

Ander gewilde speserye en kruie wat in die Georgiese kombuis gebruik word, sluit in kruisement, naeltjies, neutmuskaat en mace en kaneel.

Speserye in 'n Georgiese mark

Speseryverkoper in 'n Georgiese mark

Gebruik tradisionele speserye en kruie in ons Georgia Oor resepte en geniet outentieke Georgiese kookkuns!

KLIK op die logo om te besoek GEORGIA OOR op Facebook en sien foto's en nuus oor Georgië. Klik LIKE op die bladsy en word 'n vriend van GEORGIA OOR.

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Liefde, liefde hou van hierdie pos. Pragtige foto's – en HEERLIK!

Ok. Ek is 'n Georgiër en het nie al hierdie name self geken nie. Dankie vir hierdie pragtige plasing!

Hi! Eerstens wil ek u gelukwens met die puik werk wat u met hierdie webwerf verrig! Al die resepte wat ek tot dusver probeer het, is tot dusver grootliks goedgekeur in my Georgiese vuur, en ek weet dat dit baie ernstig is rakende kos!
Ek dink dat daar slegs iets is wat in hierdie pos oor Georgiese speserye verduidelik moet word (en waarskynlik reggestel moet word). In die Georgiese kookkuns word “caraway ” nooit gebruik nie en eintlik het ek dit nooit by die plaaslike basaars in Tbilisi of ander streke van Georgië gesien nie (ek het karwy slegs by 'n internasionale supermark gevind). Wat in plaas daarvan wyd gebruik word, is komyn (wat eintlik ძირა, “dzira ”) is, en soos ek verstaan, is daar nie eens 'n spesifieke Georgiese woord vir “caraway ” nie. Beide komyn (Lat .: Cuminum cyminum) en Caraway (Lat .: Carum carvi) behoort in werklikheid tot die familie van Apiacaee, maar hulle het baie verskillende geure en ek het eintlik nooit khinkali met karwij geëet nie.
Dit is natuurlik nie 'n kritiek nie, maar 'n eenvoudige voorstel!
Weereens dankie

Dankie. Ek het die pos gewysig.

Dit is agteruit. ძირა is karwij en komyn wat nooit in Georgiese kookkuns gebruik word nie.

Gaan net na Carrefour en kyk na die tweetalige speseryetikette. Of, jy weet, koop 'n bietjie dzira en proe dit. Dit is niks soos komyn nie.


Georgiese knoffelhoender (Chkmeruli)

Bedien hierdie verslawende pittige hoender saam met korrels, brood of aartappels: jy sal 'n paar koolhidrate wil hê om die glansryke vloeistof waarin die vleis gaar is, op te vang. As daar sous oor is, moenie dit weggooi nie, probeer om groente te roer of garnale te stroop om dit die volgende dag oor rys te bedien.

Porsies:

As u 'n resep skaal, moet u in gedagte hou dat kooktye en -temperature, pangroottes en geurmiddels beïnvloed kan word, dus pas dienooreenkomstig aan. Die hoeveelhede wat in die aanwysings gelys word, weerspieël ook nie die veranderinge wat aan bestanddeelhoeveelhede aangebring is nie.

Bestanddele
Aanwysings

Voorverhit die oond tot 400 grade. Geur die hoender mildelik met sout en peper.

Verhit die olie en botter in 'n groot oondvaste pan, verkieslik gietyster, oor matige hitte. Sodra die botter skuimig is, voeg die hoender, met die velkant na onder, by terwyl stukke nie aan mekaar raak nie. (U sal waarskynlik twee panne moet gebruik of in groepe moet werk.) Kook tot bruin, ongeveer 10 minute aan die eerste kant, 5 minute aan die tweede kant. Die hoender sal nie gaar wees nie. Oordra na 'n bord.

Meng die knoffel, jalapeño of habanero -peper, water, melk en 'n klein knippie sout in 'n voedselverwerkerpuree tot 'n gladde, los sous.

Plaas die hoenderstukke in die koekpan (e), dit is goed as die stukke 'n bietjie oorvleuel. Giet die sous daaroor. Rooster vir 10 tot 15 minute of tot 'n termometer wat in die dikste deel van die vleis (weg van die been) ingeplaas word, 165 op 'n onmiddellike geleesde termometer registreer.

Laat die hoender vir 5 minute rus, en plaas dit dan op 'n skottel, met pansappe daarop.


Say It With Me: Chakhokhbili

Chakhokhbili. Ek kan jou nie kwalik neem as jou eerste drang was om te sê nie Gesundheit as jy dit lees. Ja, dit klink baie soos 'n nies, en vir sommige mense is dit baie moeilik om uit te spreek. Khokhobi in Georgies beteken fisant. Hierdie gereg is tradisioneel gemaak met 'n fisant, maar hoender het reg langs die fasan ingeneem omdat dit so goedkoop en maklik verkrygbaar is. Alhoewel uitspraak vir u 'n bietjie lastig kan wees, is dit belaglik maklik om hierdie lekker gereg bymekaar te sit en is daar geen spesiale vaardighede nodig behalwe om uie en kruie te kap nie.

Soos met enigiets anders wat baie gewild is, is daar baie weergawes van hierdie gereg beskikbaar. Die enigste vereiste vir chakhokhbili is om 'n voël, tamaties en vars kruie te hê. Al die ander is aan 'n kok. Ek het êrens gelees dat een van die vereistes is om hoender vir 15 minute sonder ekstra vet te kook voordat iets anders in die pot gevoeg word. Ek sou dit waarskynlik gedoen het as ek nie beenlose bobene gehad het nie. Om dit sonder vet te kook, verg moeilikheid. Die volgende keer as ek die hele hoender het, of ten minste 'n bietjie vel en bene saam met die vleis, sal ek beslis hierdie tegniek probeer.

Onder die resep is my draai op chakhokhbili. Ek het groen ertjies daarby gevoeg, net vir kleur en tekstuurbelangstelling. Ek het dit ook met witwyn gaargemaak, wat ek gereeld doen as ek nie voorraad het nie. Die kruie wat ek gebruik het, was die spesiale boeket in die yskas. Ek het toevallig 'n goeie verskeidenheid gehad omdat ek baie lief is vir kruie en meestal 'n verskeidenheid byderhand het. Dit is nie 'n moet nie. Maar u benodig wel een of ander vars kruie as u 'n geurige gereg wil hê. Vars ryp tamaties sal die beste werk, maar eerlik gesê, hulle is tans nie in die seisoen nie en daarom is dit ook nie so lekker nie, en ek hou nie daarvan om te blansjeer, af te skil, te saai en te kap nie, so 'n blikkie weergawe sal in hierdie geval baie goed doen . Ek het toevallig ingemaakte organiese vuurgeroosterde tamaties gehad, wat baie lekker is en wat hul toorkuns verwerk in enige gereg wat nie erger is as die vars nie.


Inhoud

Abchazië Wysig

  • Die gewildste geregte uit Abchazië is Abysta (Абыста - pap gemaak van mielies, soortgelyk aan die Mingrelian Ghomi), Apyrpylchapa (Апырпылчапа - peperskil gevul met okkerneut sous), Achma (Ачма - 'n variasie van Khachapuri), Aritsvmgelи (Ар brood met okkerneut), Achash (Ачаш - Abkhaz chudu, met kaas), Achapa (Ачапа - nierbone met okkerneut) en Akutaghchapa (Акутагьчапа - hardgekookte eiers gevul met okkerneute, soortgelyk aan duiwelse eiers).
  • Die gewildste nagereg is Akuarkuar, 'n koekie met heuning. is 'n warm, pittige, maar subtiel gegeurde dip, wat dikwels gebruik word om kos te smaak. [1] [2] sluit Lykhny, Apsny en Anakopia in.

Adjara Edit

Die Adjariaanse kookkuns word beskou as 'n baie gediversifiseerde kombuis, wat beïnvloed is deur die aard daarvan (see, bergagtige deel) en geskiedenis.

  • In die bergagtige Adjara is suiwelprodukte die belangrikste produkte, en die geregte is meer vet en swaar, en aan die ander kant word die geregte meestal gekruid en baie vars kruie gebruik.
  • Die gewildste geregte in Adjara is Adjaruli Khachapuri (აჭარული ხაჭაპური), Borano (ბორანო - gekapte kaas in ghee), Chirbuli (ჩირბული - omelet met okkerneute en tamatie), Malakhto (მალახტო - fyngedrukte boontjies met okkerneute en ruwe druiwesap) , Iakhni (იახნი - bredie soortgelyk aan Kharcho, tradisioneel gemaak in en rondom Kobuleti) Khavitsi (ხავიწი - mieliepap met ghee), Sinori (სინორი - gemaak van Nadughi en ongesuurde deeg), Pakhlava (პახლავა - 'n weergawe van die Turkse Baklava ) en Shaqarlama (შაქარლამა - 'n koekie).

Guria Edit

Die kombuis van Guria is meestal gebaseer op pluimvee (veral hoendervleis), mieliebrood (Mchadi) en okkerneute, net soos die kookkuns van Imereti.

  • Die gewildste geregte van Guria is Satsivi (საცივი - vleis, meestal van hoender/kalkoen in okkerneut sous genaamd bazhe), Mchadi (მჭადი - Mieliebrood), Kupati (კუპატი - wors gemaak van varkvleis), Badrijani Nigvzit (ბადრიჯანი ნიგვზით - gebraai) eiervrug met okkerneut sous), Gurian Khachapuri (გურული ხაჭაპური - halfmaanvormige soort khachapuri gevul met kaas en hardgekookte eier wat gewoonlik op Kersdag geëet word), Brinjula (ბრინჯულა - 'n soort kaasomelet "met 'n deegbasis" soortgelyk aan khachapuri) Pkhali (ფხალი) en Kuchmachi (კუჭმაჭი - hoenderlewers met okkerneut sous en granaatjie).

Imereti Edit

Die kookkuns van Imereti deel baie affiniteit met die buurstreek Guria en is bekend vir die oorvloedige gebruik van okkerneute.

  • Die bekendste Imeretiese geregte is Imeruli Khachapuri (იმერული ხაჭაპური - die mees algemene weergawe van die Georgiese kaasbrood), Mchadi (მჭადი - Mieliebrood), Pkhali (ფხალი), Kuchmachi (კუჭმაჭი - hoenderlewers met okkerneut sous en granaatjie), Soko ( Fried - gebakte sampioene), Lobio (ლობიო - fyngedrukte rooibone met speserye), Badrijani Nigvzit (ბადრიჯანი ნიგვზით - gebakte eiervrug met okkerneut sous), Chakhokhbili (ჩახოხბილი - tamatiesop met pluimveevleis), Mtsnili (მწნილი - gepekelde groente, soos as komkommers, kool, beet en jonjoli), Ekala (ეკალა - pkhali gemaak van smilax) Kupati (კუპატი - wors gemaak van varkvleis), Satsivi (საცივი - vleis, meestal van hoender/kalkoen in okkerneut sous genaamd bazhe), en Tsitsila Isrim-Maqvalshi (წიწილა ისრიმ-მაყვალში-gebraaide kuiken in 'n braambos- en druiwe-sous) is ook bekend [volgens wie?] vir sy kase soos Chkinti (ჭყინტი - Sout kaas), Imeruli Kveli (იმერული ყველი) en ook Sulguni (სულგუნი).

Kakheti Edit

Kakhetiaanse kookkuns word beskou as 'n meer vleisgerigte kombuis, en die streek word die 'wynstreek' genoem. [ deur wie? ] Dit staan ​​ook bekend as die geboorteplek van een soort Georgiese brood, Tonis Puri.

  • Opvallende geregte uit Kakheti sluit in Mtsvadi (მწვადი - vleis gaargemaak), Chakapuli (ჩაქაფული - sop gemaak van vars kruie soos dragon en vleis van skape of lamsvleis), Khinkali (ხინკალი - kluitjies gevul met vleis en gekruid met kruie), Khashlama (ხაშლამა - gekookte vleis van bees- of lamsvleis), Khashi (ხაში - gekookte vleis, word dikwels na Supra geëet), Chanakhi (ჩანახი - sop van lam en tamaties), Chikhirtma (ჩიხირთმა - sop van hoendervleis) en Ajapsandali ( აჯაფსანდალი - soort ragout gemaak van eiervrugte, aartappels en tamaties).
  • In Kakheti maak hulle beroemde nageregte soos Churchkhela (ჩურჩხელა - Lekkergoed gemaak van druiwesap en okkerneute) en Pelamushi (ფელამუში - Nagereg gemaak van druiwesap).
  • Kakheti is ook bekend vir sy wyne, soos Alazani, Akhasheni, Saperavi en Kindzmarauli.

Kartli Edit

Kartli staan ​​bekend as 'n baie ryk gebied wat vrugte betref (veral appels, appelkose, vye en perskes) en groente (veral komkommers, tamaties en uie).

  • Kartlian -geregte sluit in Puris Kharcho (პურის ხარჩო - 'n soort brood gemaak), Shechamandi (შეჭამანდი - sop gemaak van hondehout of dokke), Jonjoli (ჯონჯოლი - piekels gemaak van blaasneute), Chakhrakina (ჭახრაკინა - 'n soort Khachapuri gevul met kaas en beetblare), Khabizgina (ხაბიზგინა - Ossetiese Khachapuri gevul met kaas en aartappels), en Chakapuli (ჩაქაფული - sop van vars kruie en vleis van lam of beesvleis).

Lazeti Edit

Alhoewel die grootste deel van die historiese deel van Lazeti in Turkye geleë is, bly Lazes in Georgië, veral in Sarpi, steeds hul tradisionele geregte, waarvan sommige:

    (ბურეღი/ფაფონი): Gebakte soetgebak met melkpoeding.
  • Gresta (გრესტა): Hoender of beesvleis met gesmelte kaas en sampioene.
  • Kapça Tağaney (ქაფშია ტაღანეჲ): Gebraaide ansjovis en groente.
  • Kapça Princoni (ქაფშა ფრინჯონი): Ansjovis pilaf.
  • Kapçoni Mç̌kudi (ქაფშონი მჭკუდი): Gebraaide mieliebrood met gesnyde ansjovis, pkhali en kruie.
  • Lu Dudey (ლუ დუდეჲ): Marinebone gemeng met rooi Pkhali, uie en preie.
  • Lu Ncaxeyi ( ლუ ნჯახეჲ ): Sort of porridge made from different vegetables mostly cabbage, kidney beans, potato which are mixed with cornmeal. ( მუჰლამა ): Cornmeal with cheese.

Mingrelia Edit

The regional cuisine of Mingrelia can be considered as the most famous in Georgia. It uses many spices and walnuts.

  • Famous Mingrelian dishes include Ghomi ( ღომი - porridge made of corn meal), Elarji ( ელარჯი - ghomi with Sulguni), Gebzhalia ( გებჟალია - rolls of cheese seasoned with mint), Mingrelian Khachapuri ( მეგრული ხაჭაპური - Khachapuri with cheese added on the top), Kupati ( კუპატი - sausage made from pork), Tabaka ( ტაბაკა - chicken cooked with Ajika), and Kharcho ( ხარჩო - soup with beef). ( სულგუნი ) is traditionally made in the region. ( აჯიკა ) is a sauce made of pepper and spices. It is made traditionally in Mingrelia and in Abkhazia.

Mtianeti, Khevi, Khevsureti, Pshavi and Tusheti Edit

These cuisines are often considered as one due to their similarities.

  • Famous dishes include Khinkali ( ხინკალი - dumplings filled with meat, potatoes or cottage cheese), Gordila ( გორდილა - boiled dough), Qaghi ( ყაღი - dried and salted meat), Kaurma ( ყაურმა - a kind of soup made from meat), Kotori ( კოტორი - Khachapuri filled with cottage cheese), Khachoerbo ( ხაჭოერბო - dried cottage cheese in a ball shape) and Khavitsi ( ხავიწი - melted cheese) also produces a goat / sheep based cheese, called Guda ( გუდა ). [original research?]
  • These regions are also well known for their beer ( ლუდი ) and alcohol, Zhipitauri ( ჟიპიტაური ).

Racha-Lekhchumi Edit

The cuisines of Racha and of Lechkhumi share most of their dishes and are often grouped into one cuisine as a consequence.

  • Notable dishes include Shkmeruli ( შქმერული - chicken in a sauce made of cream and garlic), Lori ( ლორი - pork bacon), Lobiani ( ლობიანი - a kind of Khachapuri filled with kidney beans and lori), Lobio ( ლობიო - mashed kidney beans with spices), Rachuli Khachapuri ( რაჭული ხაჭაპური - a kind of Khachapuri made into a square form).

Samtskhe-Javakheti Edit

The Cuisine of Samtskhe-Javakheti consists of two regional cuisines: Meskhetian and Javakhetian. Due to their similarities, they are often considered as one regional cuisine. This cuisine differs significantly from other regional cuisine of Georgia, partly because of its heavy use of goose meat and historical Turkish rule of the region.

  • Famous dishes from Samtskhe-Javakheti include Batis Shechamandi ( ბატის შეჭამანდი - soup made of goose), Meskhuri Khinkali ( მესხური ხინკალი - Khinkali filled with goose), Apokhti ( აპოხტი - dried meat of lamb, beef, goose and duck), Tatarboragi ( თათარბორაგი - boiled dough), and Rdzis Korkoti ( რძის კორკოტი - wheat grains boiled in milk). of Lokokina ( ლოკოკინა ) are also a very common dish in the region due to the presence of French Catholics in the past.
  • Samtskhe-Javakheti is also famous for its Chiri ( ჩირი - dried fruits), Tklapi ( ტყლაპი - fruit roll-up) and Tenili ( ტენილი - a preserved, hand-pulled cheese).

Svaneti Edit

  • Main dishes from Svaneti include Kubdari ( კუბდარი - also known as Svan Khachapuri, a kind of Khachapuri filled with seasoned pork), P'etvraal ( ფეტვრაალი - Khachapuri filled with cheese and millet), Chvishtari ( ჭვიშტარი - Mchadi with Sulguni inside), Lutspeq ( ლუცფექ - boiled barley grains seasoned with pepper and garlic), Kharshil ( ხარშილ - soup of barley and urtica), Tashmijabi ( თაშმიჯაბი - mashed potatoes with Sulguni).
  • Svaneti is also famous for its local alcohol made from fruits such as elderberry, and even honey. , a spiced salt [3]
  • Abkhazura ( აფხაზურა ): Caul fat rolled meatballs from Abkhazia.
  • Achma ( აჩმა ): A dish with multiple layers of cheese and bread. It bears resemblance to a sauceless lasagna. ( აჯაფსანდალი ): A traditional Georgian meal. Consists of eggplants, potatoes, onions and spices. ( ბადრიჯნის ხიზილალა ): Fried and chopped eggplants. The name means "Eggplant Caviar".
  • Jonjoli ( ჯონჯოლი ): Pickled flowers of bladdernut. ( ხაჭაპური ): Cheese-bread with regional variation. This dish is very popular outside [[Georgia (land)|Georgia]], especially in the ex-USSR. ( კუჭმაჭი ): Dish made of chicken livers. ( კუპატი ): Fried sausage from Western Georgia. ( კუბდარი ): Meat-bread made from bread, meat (lamb, kid or pork), spices, and onions. ( ლობიანი ): Bean-stuffed Khachapuri. ( ლობიო ): Mashed beans with spices. ( მაწონი ): Dairy product, similar to yogurt or sour cream. ( მუჟუჟი ): Pork jelly.
  • Nadughi ( ნადუღი ): Cream-like dairy product. ( ნიგზვიანი ბადრიჯანი ): Fried eggplant and walnut sauce. ( ფხალი ): Minced and chopped vegetables, mostly made of spinach, beets, and cabbage. ( საცივი ): Walnut sauce.

Traditional Georgian breads are varied, and include Tonis Puri, Shotis Puri, Mesxuri Puri, Nazuki and Mchadi.

Georgian breads are traditionally baked in a large, round, well-shaped oven called a tone.

Khachapuri Edit

Khachapuri, also spelled as Hachapuri, is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. [4]

There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:

  • Achma ( აჩმა ), from Abkhazia, which has multiple layers and looks more like a sauceless lasagna. (Adjaruli / ( აჭარული ) Khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving.
  • Chakhrakina ( ჭახრაკინა ) is a variation of Khachapuri made in Kartli and in Racha. It is filled with cheese and beets leaves.
  • Kotori ( კოტორი ) is a Khachapuri made in Tusheti. The dough should be as thin as possible and the filling consists of Kalti ( კალტი - a sort of cottage cheese made in the region) and erbo. (Guruli / ( გურული ) Khachapuri has boiled eggs inside the dough and looks like a calzone. Arguably, it is not a type of khachapuri. Gurians make them for Christmas and call them simply 'Christmas pie'. In the rest of Georgia, it is called 'Gurian pie'. (Imeruli / ( იმერული ) Khachapuri, which is circular and probably the most common type. [5]
  • Lemzira ( ლემზირა ) is a Svanetian ritual cheese bread mostly made in a round or triangular shape. Khachapuri also called "Megruli" ( მეგრული ), similar to Imeretian but with more cheese added on top.
  • Meskhuri Khachapuri ( მესხური ) is a Khachapuri made of puff pastry dough and cheese. Lard is added in the dough and filling which give it a distinct taste from the more widespread Penovani Khachapuri. it is made in Meskheti. Khachapuri also called "Osuri" ( ოსური ) or by its original name "Khabizgina" ( ხაბიზგინა ) is a version of Khachapuri which has potato, as well as cheese in its filling.
  • Petvraali ( ფეტვრაალი ) is a sort of Khachapuri filled with cheese and millet, made in Svaneti.
  • Penovani Khachapuri ( ფენოვანი ) is made with puff pastry dough, resulting in a flaky variety of the pie. It is often sold as street food in local bakeries.
  • Pkhlovana or Mkhlovana ( მხლოვანა / ფხლოვანა ) is a Khachapuri made in the mountainous areas of Georgia, especially Khevi. It is similar to Chakhrakina but spinach is also added in the filling.
  • Rachuli Khachapuri also called “Bachuli” ( რაჭული / ბაჭული ) is a version of Khachapuri made in Racha. It is filled with cheese and is of rectangular shape and puff pastry dough is used.
  • Adjaruli Chechili ( აჭარული ჩეჩილი ): Cheese made in Adjara from cow milk, which is shaped into ropes.
  • Chogi ( ჩოგი ): Cheese made from sheep milk in Tusheti. [6]
  • Chkinti' ( ჭყინტი ): Salty and juicy cheese made originally in Imereti.
  • Dambalkhacho ( დამბალხაჭო ): Moldy cheese made in Pshavi and Mtiuleti. It is considered as one of the most ancient and expensive cheeses.
  • Dampali Kveli ( დამპალი ყველი ): Rare cheese with a butter filling inside.
  • Kartuli ( ქართული ): Cheese made from a mixture of around 50% cow milk and a mixture of sheep, goat or buffalo milk.
  • Guda ( გუდა ): Cheese made from sheep milk in Tusheti. Its preparation lasts 20 days.
  • Imeruli ( იმერული ): Cheese made in the region of Imereti from cow milk.
  • Kalti ( კალტი ): Cheese made in mountainous regions of Georgia. It is often considered a Shepherds' cheese because of its nutritional values.
  • Kobi ( კობი ): Mixed cow/sheep milk cheese, mostly eaten in Eastern Georgia.
  • Meskhuri Chechili ( მესხური ჩეჩილი ): Cheese made in Meskheti and same as the Adjarian one.
  • Narchvi ( ნარჩვი ): Cheese made in Svaneti. It is shaped in curds.
  • Sulguni ( სულგუნი ): One of the most famous cheeses in Georgia, which comes from Mingrelia. It is made from cow or buffalo milk. Outside Mingrelia, it is also made in Svaneti.
  • Tenili ( ტენილი ): Cheese made in Samtskhe-Javakheti. It is shaped in curds.
  • Kitri Pomidvris Salata ( კიტრი პომიდვრის სალათა ): Cucumber and tomato salad with Georgian herbs, greens and Kakhetian oil ( კახური ზეთი ). It is sometimes eaten with a walnut sauce.
  • Ispanakhis Salata ( ისპანახის სალათა ): Spinach salad. ( ფხალი ): Minced vegetables in a ball shape. It is mainly made from spinach, cabbage or beans and is topped with pomegranate seeds.
  • Sagazapkhulo Salata ( საგაზაფხულო სალათა ): Salad made during [[Spring (seisoen)|Spring]]. There is not a strict recipe but it is mostly made of fresh ingredients and boiled eggs.
  • Satatsuris Salata ( სატაცურის სალათა ): Salad made of asparagus.
  • Tcharkhlis Salata ( ჭარხლის სალათა ): Salad made of beets.
    ( ბოზბაში ): Soup made of mutton and peas and chestnuts, mostly consumed in Kakheti. ( ჩაქაფული ): Stew made of lamb or beef (or veal), tarragon and cherry plums in Eastern Georgia (Kakheti and Kartli). ( ჩახოხბილი ): Soup made of tomatoes and poultry meat (mostly chicken or turkey) which originated in Western Georgia. ( ჩიხირთმა ): Soup made of turkey or chicken meat and eggs which is traditionally made in Kakheti. ( ხარჩო ): Soup made of beef, rice, cherry plums and walnuts from Mingrelia.
  • Kharshil ( ხარშილ ): Soup made of spinach in Svaneti. ( ხაში ): Boiled cow or sheep parts in their juice. Mostly made in the Eastern regions, especially Kakheti. ( ლობიო ): Stew made mostly from kidney beans. Popular in Western Georgia.
  • Matsvnis Supi ( მაწვნის სუპი ): Soup made mainly of Matsoni.
  • Puris Kharcho ( პურის ხარჩო ): Soup made of bread. It originated in Kartli.
  • Shechamandi ( შეჭამანდი ): Different sorts of soup made by a principle ingredients, mostly made in Kartli. These soups can be made of spinach, malva, garlic, dogwood, grains, sorrel, pink peavine and other ingredients.

Though Georgian cuisine is not very fish-oriented, there are still some dishes mainly made of trout, catfish and carp:

  • Kalmakhi Tarkhunit ( კალმახი ტარხუნით ): Fried trout with tarragon.
  • Kalmakhis Kubdari ( კალმახის კუბდარი ): Kubdari filled with minced trout, onions, coriander and ajika.
  • Kapchoni Mchkudi ( ქაფჩონი მჭკუდი ): Cornbread made with anchovy, which is made in Adjara by the Lazs.
  • Kepali ( კეფალი ): Fried flathead mullet.
  • Kibo Kindzit ( კიბო ქინძით ): Lobster cooked with coriander.
  • Kibo Mokharshuli ( მოხარშული კიბო ): Boiled lobster.
  • Kibo Tetri Ghvinit ( კიბო თეთრი ღვინით ): Lobster cooked in white wine.
  • Kobri Nigvzit da Brotseulit ( კობრი ნიგვზით და ბროწეულით ): Fried carp with walnuts and pomegranates seeds.
  • Loko Kindzmarshi ( ლოქო ქინძმარში ): Boiled catfish with coriander and vinegar.
  • Loko Tsiteli Ghvinit ( ლოქო წითელი ღვინით ): Boiled catfish in red wine.
  • Tsotskhali ( ცოცხალი ): Boiled or fried local fish.
  • Tsvera Nigvzit da Brotseulit ( წვერა ნიგვზით და ბროწეულით ): Fried common barbel with walnuts and pomegranates seeds.
  • Zutkhi Kaklis Potolshi ( ზუთხი კაკლის ფოთოლში ): sturgeon cooked in a walnut leaf.

The most popular Georgian meat dishes include:

  • Abkhazura ( აფხაზურა ): Fried meat rolled in caul fat from Abkhazia.
  • Apokhti ( აპოხტი ): Dried / Smoked meat (beef, lamb, goose, duck).
  • Batis Shechamandi ( ბატის შეჭამანდი ): Meskhetian soup made of goose meat. : Soup of lamb meat with peas, chestnuts and tomatoes. ( ჩანახი ): Soup made of tomatoes and lamb. ( ჩახოხბილი ): Soup made of tomatoes and poultry meat (chicken or turkey). ( ჩაქაფული ): Stew made of cherry plums, tarragon and meat (lamb, beef or veal) from Kakheti.
  • Chashushuli: Spicy beef stew with tomato base ( ჩიხირთმა ): Soup made of chicken and eggs from Kakheti. : Georgian version of Kefta meatballs. ( ხარჩო ): Soup made of beef, tomatoes, herbs and walnuts.
  • [[Khash (gereg)|Khash]]i ( ხაში ): Boiled parts of cow or sheep in its juice.
  • Khashlama ( ხაშლამა ): Boiled meat. ( ხინკალი ): Dumplings filled with beef, pork or lamb meat (in Meskheti filled with goose) herbs from Eastern Georgia. ( კუბდარი ): Khachapuri filled with meat from Svaneti. ( კუჭმაჭი ): Fried chicken livers with walnuts and pomegranate seeds. ( კუპატი ) : Fried sausage made of pork.
  • Lori ( ლორი ): Smoked pork from Racha. ( ქაბაბი ): Meat cooked on fire, with pomegranate seeds. ( მწვადი ): Meat cooked on fire.
  • Muzhuzhi ( მუჟუჟი ): A kind of jelly filled with meat and vegetables (specifically carrots and other herbs).
  • Qaghi ( ყაღი ): Smoked meat.
  • Qaurma ( ყაურმა ): A kind of soup with chopped meat. ( საცივი ): Poultry meat in a walnut sauce called bazhe which originated in Western Georgia. ( შილაფლავი ): Pilaf made of lamb, spices, and vegetables. ( შქმერული ): Chicken in a cream-based sauce.
  • Tabaka ( ტაბაკა ): Roasted chicken with Adjika.
  • Tolma ( ტოლმა ): Georgian version of Dolma. The filling is mostly meat and rolled in cabbage or grape leaf.
  • Ziskhora ( ზისხორა ): Svanetian boiled blood sausage

Sauces and spices common in Georgian cuisine include:

    ( აჯიკა ): Spicy paste or sauce seasoned with hot chili peppers. ( ხმელი სუნელი ): Powdered herb/spice mixture. ( ულუმბო, უცხო სუნელი ): Milder than regular fenugreek. ( ბაჟე ): Walnut sauce.
  • Svanuri Marili ( სვანური მარილი ): Salt from Svaneti mixed with spices. ( ტყემალი ): Cherry plum sauce.
    ( აჯაფსანდალი ): Dish made of vegetables such as eggplants, potatoes, tomatoes, onions and herbs.
  • Badrijnis Borani ( ბადრიჯნის ბორანი ): Chopped and fried eggplants with spices.
  • Badrijnis Khizilala ( ბადრიჯნის ხიზილალა - "Eggplant caviar"): Chopped eggplants with pomegranate seeds and herbs.
  • Badrijani Mtsvanilit ( ბადრიჯანი მწვანილით ): Fried eggplants with fresh herbs (coriander, parsley and basil).
  • Ekala Nigvzit ( ეკალა ნიგზვით ):Smilax with walnuts.
  • Gogris Gupta ( გოგრის გუფთა ): Squash in a ball shape (vegetarian kefta). ( ლობიანი ): Khachapuri filled with kidney beans. ( ლობიო ): Mashed kidney beans with spices.
  • Lobio Nigvzit ( ლობიო ნიგვზით ): Kidney beans with walnuts. ( ფხალი ): Minced vegetables with pomegranates.
  • Qnashi ( ქნაში ): Boiled minced pumpkin seeds which is later spiced and given a circle shape.
  • Shechamandi ( შეჭამანდი ): Different sorts of soup made by a principle ingredient, mostly made in Kartli. These soups can be made of spinach, malva, garlic, dogwood, grains, sorrel, pink peavine, and others.
  • Akuakuar (Аквакуар): Honey biscuits made in Abkhazia
  • Alaharuy or Alaharya ( ალაჰარუი / Алаҳария): Roll-ups traditionally made in Abkhazia from figs.
  • Alvakhazi ( ალვახაზი ): Sweets of different shapes, made from honey and almonds in the region of Kakheti. ( ჩირი ): Dried fruits mostly apricots, grapes, plums and figs. ( ჩურჩხელა ): Candy made of grape juice mixed with flour and walnuts. It originated in Kakheti. ( ჯანჯუხა ): Same as Churchkhela but instead of walnuts, chopped hazelnuts are used. It is made in Guria. ( გოზინაყი ): Candy made mostly for New Year. It is made from chopped walnuts and honey.
  • Meskhuri Qada ( მესხური ქადა ): A sort of bread filled with a mixture of lard and flour, traditionally made in Meskheti.
  • Muraba ( მურაბა ): Sort of jam made mostly from fruits such as walnut, watermelon, quince, fig, berries and from flowers (especially wild rose).
  • Nazuki ( ნაზუქი ): Sweet bread with cinnamon, lemon curds and raisins. It is made mostly in Shida Kartli, especially in Surami.
  • Pachkhi ( ფაჩხი ): Svanetian dessert made from a dried pear powder that is later mixed with water.
  • Palustaki ( ფალუსტაკი ): Dessert made from the combination of wheat flour, honey, erbo, similar to Halva. ( ფელამუში ): Dessert made of grape juice and flour, similar to a sweet porridge. ( ფახლავა ): Adjarian version of the Turkish dessert Baklava.
  • Shaqarlama ( შაქარლამა ): Biscuits made from sugar and honey. It is made in Adjara.
  • Taplis Kveri ( თაფლის კვერი ): Candy made from honey.
  • Tklapi ( ტყლაპი ): Roll-ups made from fruits such as grapes, apricots, cherry plums, and figs.

Georgia is one of the oldest wine-producing regions in the world. The fertile valleys and protective slopes of the Transcaucasia were home to grapevine cultivation and neolithic wine production (Georgian: ღვინო , ɣvino) for at least 8000 years. [7] [8] [9] [10] Due to the many millennia of wine in Georgian history and its prominent economic role, the traditions of wine are considered entwined with and inseparable from the national identity. [7]

Among the best-known Georgian wine regions are Kakheti (further divided into the micro-regions of Telavi and Kvareli), Kartli, Imereti, Racha-Lechkhumi and Kvemo Svaneti, Adjara and Abkhazia.

UNESCO added the ancient traditional Georgian winemaking method using the Kvevri clay jars to the UNESCO Intangible Cultural Heritage Lists. [11] [12]

Alcoholic drinks from Georgia include chacha and wine (especially Georgian wine). Some of the most well-known Georgian wines include Pirosmani, Alazani, Akhasheni, Saperavi, and Kindzmarauli. Wine culture in Georgia dates back thousands of years, and many Georgian wines are made from traditional Georgian grape varieties that are little known in the West, such as Saperavi and Rkatsiteli. Georgian wine is well known throughout Eastern Europe, and is a significant national export, with exports of over 10 million bottles of wine per year. Georgia is also home to many beer brands, including Natakhtari, Kazbegi, Argo, Kasri, and Karva.

Lagidze water is a Georgian flavored soda drink, made with a variety of natural syrups, sold bottled or mixed directly in a glass from a soda fountain. Common types of mineral water from Georgia include Borjomi, Nabeghlavi, Likani, and Sairme.


Creating a Georgian Meal

So, what would a Georgian menu look like? Georgian food is served on the table all at once on communal plates, apart from soups which are served as a first course in individual bowls. One of my favorite menus includes a big plate of cucumbers and tomatoes cut into chunks and piled high with chopped herbs and onions. The dressing is salt, pepper, wine vinegar and sunflower seed oil. Olives are not native to Georgia, but you can use any other light-tasting oil in place of sunflower.

Sometimes I don’t season the vegetables and leave the herbs whole, as in my photos above. There would also be a plate of pickles (cucumbers, cabbage, cauliflower, grapes) somewhere on the table, and here is where the whole herbs come in handy. You pick up a slice of pickle with a herb of your choice, wrap it in flatbread–and voilà, a delicious tidbit. For a Georgian meal, I prefer flatbread like lavash or even pita, although Indian naan and Iranian barbari and sangak breads are perfect too. And don’t forget a good baguette–like champagne, it goes with everything.

Georgians also keep a selection of sauces on their table (the ajika I mentioned above, tkemali made with plums or walnut sauces) to customize their food. The simplest is made from crushed raw blackberries with salt and garlic. It adds a bright top note to any meat dish.

I would then include a couple of cooked vegetable dishes, like lobio (my recipe is here), a spicy bean salad/stew, spinach pkhali (like the one on p. 14 of the Supra book), eggplant with walnuts (p. 291 of Tasting Georgia) or beets with plum sauce (p. 13 of Kaukasis). All of these recipes can be made in advance and they even improve as their flavors meld.

In the summer, I would fire up the grill for Georgian-style kebabs or trout with tarragon, but at this time of autumn, I turn to stews, and there are many to choose from. Should it be a lamb and plums, pork and red ajika or chicken with spices? Since the tomato season is not yet over, I take advantage of it and make chakhokhbili, the stew that calls for as much vegetables and herbs as chicken.

This kind of meal goes well with full-bodied wines, and in my experience, Italian wines, especially from Sicily, match it well. Of course, if you can find Georgian wines in your stores, you’re in luck.

The meal is best finished with a plate of fresh fruit. In the fall and winter, you can serve fresh walnuts, hazelnuts or almonds, which not only give a taste of the season but marry well to the last drops of wine.


Add Georgian Ajika Dry Spice Paste to Any Dish to Kick it Up a Notch

The Eat the World Challenge is headed to Georgia this month. Did you know that Georgia is both in Europe and Asia? It’s got quite a cultural mix and a wonderful variety of flavors. I have a very special spice mix for you to try, the Georgian Ajika Dry Spice Paste.

Honestly, I think is if my favorite spice mix ever. Salty, garlicky, a touch of heat, a sweet touch of bitterness and floral. It’s addicitive.

My body is trying to kill me, not Mexico

In my last post, where I showed you how to make a refreshing Singaporean rose milk drink, I mentioned that I was recovering from Montezuma’s revenge. Well, that was half my health battle.

You see, I had a bad asthma attack a few days before my trip. And I did not stop coughing after. Like not for the whole trip. But when I got back I wanted to treat the gastro issue, still coughing and getting worse. So it’s only after having a follow up with my GP this did I find out I have acute asthmatic bronchitis. Besides lots of meds, I am on bed rest, just after coming back from vacation. Kinda sucks big time.

For my Georgia contribution, I was originally so looking forward to making this awesome Acharuli Khatchapuri, but it will have to be for another post. I want to taste this so bad! It will be here soon!

So once again, if I wanted to participate in this month’s Eat The World, I had to find something super easy and quick to make, with ingredients I already had at home. And I was so thrilled when I found this Georgian Ajika Dry Spice Paste recipe.

Georgian Ajika

Ajika is one of the cornerstones of Georgian cuisine when it comes to flavoring and condiments. Ajika is a heavy dip, or paste, which is used to flavor many Georgian dishes. The really bring spiciness to a dish enhanced by subtle flavors.

The two most common ones are the red Megrelian ajika and the green ajika. Both are boiled mixtures of hot pepper, lots of salt, garlic, and many local herbs and spices.

Let op: marigold powder, made from the flower, is a very common spice in Georgian recipes. As a substitute, divide the total amount you need by 4. Use powdered saffron for 1/4 of the amount you need, and use a dry powdered flower like chamomile or chrysanthemum for the remaining 3/4.

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Georgian Ajika Dry Spice Paste

I also came across a dry version on a Georgian recipe channel on YouTube. The end product looks like a very dry paste of small red clumps. And t is very easy to make. Just pound the right amounts of chill pepper, dry coriander, fenugreek, marigold, salt, and garlic.

The paste can then be stored in two ways. The first is in a jar that you must keep in the fridge and it will keep for a couple of months.

The second is to break up the paste and leave it to dry for a few days on the counter and then pulverize it to a powder. You can keep this with your regular spices and it will last for years.

It will give just about every dish you make a wonderful flavor, giving it a bit of heat, garlic, and a unique fragrant flowery bitterness. Add a bit to soups, eggs, potatoes, and any meat.

If you used the safron alternative and you are a saffron fan, you will use this stuff on everything!


Wow, these were tasty. Garlic and walnuts are an unexpected but great combination, sharp and brash versus meaty and deep. Put that inside strips of eggplant fried dark brown. Who doesn’t like intense flavors wrapped fried things? A real winner, this would make for a great potluck dish. You could replace the fried eggplant strips with marinated peppers or even strips of cucumber if you wanted to avoid the calories and hassle of the eggplant.

Satsivi | Roast chicken with walnut sauce | Resep

There’s two genius things going on with this recipe. First off, this is the best advice for roasting a chicken I’ve ever read. Trussing is actually pretty easy -- no needle needed, just about three feet of twine to tighten up the bird. The genius, though, is roasting on high heat for ten minutes on each side, like, thigh to the bottom of the pan, then returning to legs-up for the last 40 minutes at regular heat. The result was a perfectly cooked bird. Oh, and the butter basting helped.

I’d have been happy just to tuck into that well-roasted chicken, but the sauce made it sublime. It’s essentially pounded walnuts (walnuts! again!) with onion, a little flour to thicken, and chicken stock, reduced until you can just about slather it over the chicken. I’m pretty sure I’ll make this rich and oh-so-tasty dish again. Bonus: it’s just as good cold as it is hot.

Chakhokhbili | Braised chicken and tomato | Resep

Alhoewel die somer nie granate bied nie, bied dit beslis tamaties, en dit is 'n goeie alternatief as u op soek is na iets wat te doen het met die oorvloed in u tuin of boermark en nie pastasous wil maak nie. Hierdie resep is so maklik dat u dit feitlik kan twiet: bruin die hoenderbene, voeg 'n ui by, voeg baie tamaties by, braai tot vleis van die bene val, gooi kruie in, sit voor. Die braising laat dit langer neem as u wil vir 'n maklike aandete na die werk, maar dit is nie baie werk nie, so as u tyd het, moet u uself bederf! (Dankie aan Kathryn dat jy al die tamaties gekap het!)

Lobio | Nierboontjieslaai | Resep

Dit sê iets oor Brooklyn dat ek nie 'n eenvoudige sak droë nierbone in die twee koswinkels naaste aan my huis kon vind nie, maar albei het verskillende soorte quinoa. Toe ek by Mark se kant toe kom, het sy kamermaat Justin vrywillig na die supermark in die blok gegaan om iets te gaan haal, en hy was so bly dat hy twee sakke gekoop het. Ons het dus baie van hierdie slaai gemaak. Dit was redelik goed, maar nie besonder wonderlik nie, miskien in die gejaag om die maaltyd klaar te maak, het ons per ongeluk 'n spesery gemis of te min ui ingesit.

Khinkali | Georgiese "sop" kluitjies | Resep

Ek dink ek word beter na my kombuis, na soveel maaltye, maar ek het te lank gewag om met hierdie gereg te begin, die tipiese Georgiese begeleiding vir bier. (Of is dit dat bier die belangrikste begeleiding vir khinkali is?). Ek hou nie daarvan om dinge met uitgerolde deeg te maak nie, en ek het nie 'n weegskaal op my gehad nie, en die resep was alles gebaseer op gewig, so ek moes die verhoudings heeltemal vou en uiteindelik te min deeg gemaak. Toe dit kom by die bereiding van oulike pakkies wat met vleis gevul is, lyk dit redelik lelik, te klein-en as dit kook, breek baie van hulle in plaas daarvan om die sappigheid van die gaar vleis binne te hou. Die kluitjies kom dus laat uit, was verkeerd en daar was te min. O ja, dit was die moeite werd om te probeer, maar ek moet beter word met my kluitjiesmaak omdat soveel kulture hierdie soort dinge doen. Enige wenke?

Shashlik | Braai | Resepte: marinade, hartige sous, warm sous

Dit was die ander groot probleem: ek het die resep verkeerd gelees toe ek my inkopielys gemaak het, en ek het lamsvleis in plaas van stukke gekry! Ek het die meeste gebruik gemaak van die gemaalde lam in balletjies en dit gemarineer in die groot hoeveelheid uie soos gespesifiseer. (Dankie tog vir die voedselverwerker, om 2,5 pond uie met die hand te versnipper sou brutaal gewees het.) Ek het Kathryn gevra om dit op die kabobspies te sit, maar dit was vinnig onmoontlik, daarom gooi ons dit eerder direk op die rooster - - en ondanks die feit dat dit heeltemal die verkeerde formaat was, was dit heerlik. Verskeie souse vergesel: 'n kruie-en-tamatiesous, 'n warm sous (ek het die dik rooi soetrissies eerder as jalapenos gebruik soos gespesifiseer) en 'n gebottelde suur pruimsous.

Ghvinisa da tsqlis | Wyn en water

Saam met die dragondrank het ons die kos afgespoel met Borjomi, 'n taamlik sout mineraalwater met bekende gesondheidsvoordele, en natuurlik baie wyn. Georgië maak al duisende jare lank wyn, maar blykbaar het die kwaliteit in die Stalin -jare 'n groot knou gekry. Oom Joe, soos hulle hom noem, was eintlik 'n groot promotor van die wyn van Georgië, maar sy voorkeur was vir soetwyn, en daarom het hulle soetwyn gemaak. Dit is eers in die afgelope jare dat droër, meer komplekse wyne op die mark gekom het - en sommige is eintlik redelik goed, beslis vrugtig en met 'n matige terroir. Moenie verbaas wees as u een van die dae 'n Georgiese wyn of twee by u plaaslike wynwinkel sien nie, want ons het een by ons gekry! Alhoewel ons rooi verkies het, sien u miskien 'n spesiale wyn genaamd Pheasant's Tears, wat 'amber' genoem word, kenmerkend geel as witwyn.

Laura hou 'n lys van lande wat nie regtig op haar radar was nie, maar wat sy nou wil besoek nadat sy die kos geëet het - Kaap Verde, Comore. en nou Georgië! Daar kom 'n swaai van die slinger, 'n kombuis wat bekend is, maar nogal geïgnoreer word in die kookkuns: Duitsland.


Kyk die video: Chikhirtma - Georgian Chicken Soup (Julie 2022).


Kommentaar:

  1. Banain

    fu kwaliteit

  2. Zulkibei

    Die portaal is uitstekend, almal sou so wees!

  3. Shakarisar

    Agree, a very good message

  4. Tosho

    Hoe kan dit bepaal word?



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