Everything about Georgian Cuisine

Georgian cuisine

Elizaveta Makarova

K-602

CONTENS

• Introduction
• Classic traditional kitchen
• Traditions and customs
• History of Georgian winemaking national product
• National product
• Dishes
• Conclusion
• list of references

Introduction

Georgia is famous for surviving from the ancient times temples and monasteries. Tbilisi is one of the richest in attractions city of the world. Near from the capital is a cult for every Georgian place the symbol of the establishment of Christianity in the country-Mtskheta.

Classic traditional kitchen:

Georgian cuisine is spicy and spicy taste is characterized by an abundance of meat and vegetable dish. Also very popular are used tortillas made of corn flour.

Traditions and customs:

Georgia has long been famous for its hospitality and winemaking. To see Georgian and abandon succulent shish kebab and a glass of wine – it means to offend the host. Also in Georgian it is customary for a guest's glass to be always full, but this does not mean that the guest should drink everything immediately. And of course no Georgian feast can do without songs and dances.

History of Georgian winemaking

• Today the wines of Georgia are famous for its Kakheti technology of wine production around the world. The essence of this method is storage and aging of wine special pitchers, conical shape – Kvevri.
• Кvevri is buried in the ground, leaving on the surface only the pitcher opening. Such immersion allows you to achieve relatively constant temperatures ,ideal for fermentation and storage of wort, which to this day of crushed grapes with their feet. Irreproachable quality Georgian wine is the result the unique Kakheti an method.

National product

Many dishes of Georgian cuisine include beans, eggplants, white and cauliflower, beets, tomatoes, a lot of walnuts. These are the so-called basic vegetables. Most often, beans and eggplants are cooked with various seasonings and walnuts, resulting in many types of lobio and eggplant dishes .

Dishes

• Khachapuri(хачапури)
• Khinkali(хинкали)
• Lobio.(лобио)
• Chakhokhbili(чахохбили)
• Phala(пхали)

Khachapuri(хачапури)

• Ingredients: yoghurt 450 g, wheat flour 650 g, soda 15 g, vegetable oil 70 g, chicken eggs 2 PCs,salt 10 g.
• Centuries - old use of healing matsoni by mountaineers is considered to be one of the foundations of Caucasian longevity. Yogurt is easy to make at home. Bring a liter of milk to a boil, then turn off the gas. Boil the milk should not be enough to bring the temperature to 90°C. when the milk cools to 50°C, add the cream, close and wrap. In the heat of the matsoni should languish for 4 hours, then it is cooled and cleaned in the refrigerator for 3 hours. Half of the flour is mixed with baking soda, pour the matsoni into flour, mix. With a fork, beat the eggs and salt, add to the dough. Knead the soft dough (not cool), gradually adding vegetable oil and flour. Mix well and leave for 40 – 45 minutes.

Khinkali(хинкали)

• Ingredients:Wheat flour-2 kg, Water-650 ml, Egg — 1 PC, Ground beef-500 g, Pork minced meat-500 g, Fat tail -150 g, Onion-3 PCs , Cilantro-20 g, Green onions-20 g, Parsley-10 g, Garlic-2 tooth, Salt to taste, Black pepper (ground) to taste.
• Mix two types of minced meat, fat, add finely chopped onion, cilantro, parsley, garlic and green onions passed through the press. Add salt and pepper. Add 0.5 cups of cold boiled water to the mixture. Its amount may vary depending on how much meat will absorb. Minced meat should be a bit watery. Replace the dough: pour the flour with a slide, add salt, make a recess inside, beat the egg and gradually pour the remaining water. Divide the dough into pieces and roll each into a thin cake. Carefully invest in each minced meat. The weight of the filling should be equal to the weight of the dough. Connect the edges of khinkali, making no more than 18 tongs. Trim the top gently. Bring the water in a saucepan to a boil, salt. Cook khinkali for about 15 minutes. Pour cold water over the finished products. Serve this wonderful Georgian dish, sprinkled with black pepper.

Lobio.(лобио)

• Ingredients:500 g beans of the same color * onions • vegetable oil * 1 tsp mixture of spices (dry cloves, black or red pepper, cinnamon, coriander, suneli, Imeretian saffron) • 1 bunch of cilantro • 1 bunch parsley • 1 bunch celery • 1 bunch leek • 1 bunch of mint • 1 bunch of savory * 1 bunch Basil • 1 bunch of dill • Sol
• Beans going bust, wash. Cook quickly, soak in cold water at night or in the morning in the evening. Well, if during this time you will be able to change 1-2 times the water. Drain the water and re-iterate the beans. Rinse again. Add to the pot in which cook, cover with cold water so that it just covered the beans. Boil on a small fire under a closed lid. As the boiling need to gradually add boiling water. Do not add salt. With the finished beans, drain the remaining water and transfer it to a saucepan with stewed onions, which should be prepared while the beans are cooked: peel the onion, cut into cubes, put out with vegetable oil. Only now salt the beans and onions and let stand, so that the beans are saturated with oil. Then shift the beans and onions in porcelain or enameled dishes, add spices, finely chopped herbs and serve.

Chakhokhbili(чахохбили)

• Ingredients:Chicken-1.5 kg; onion-three pieces; red bell pepper-two PCs – fleshy red tomatoes-two pieces; the pod of pepper of Chile; head of garlic, a small; butter-40-50 gr; seasoning Hops-suneli-2-3 spoons; on a bunch of parsley and cilantro; salt to your own taste;
• Chicken cut it into pieces, put in a cauldron fry without oil on all sides until the meat is slightly browned. Bulgarian pepper cut into half rings. Onion peel, cut into large rings or half rings. In a frying pan, heat the butter, fry the vegetables, as soon as they are slightly browned, send them to the cauldron with chicken. Pour the washed tomatoes into boiling water, remove the skins, cut into cubes, add the rest. Put the cauldron on the stove, turn on the medium heat, cover the dishes with a lid, stew the dish for 40 minutes. While chakhokhbili is preparing, chop all the greens and chili, squeeze garlic through the garlic, mix all this beauty with salt and hops-suneli. For 5 minutes before the end of cooking meat, open the cauldron, pour the mixture of herbs and seasonings, stir, cover again with a lid and leave for another 5-7 minutes.

Phala(пхали)

• Ingredients:1.5 kg of chicken,300 g of nuts,3-4 eggs,2 small bulbs,1-2 garlic cloves,1/2 tsp curry or Imeretian saffron,1 bunch of cilantro greens,3-4 sprigs of dill,2-3 tablespoons vinegar, salt and red ground hot pepper to taste.
• Boil the chicken with onions, bay leaf and allspice. Cut meat into thin and small pieces. Boil the eggs hard, do not use the yolk, and the protein is wiped on a fine grater. Chop the herbs with a knife as small as possible. Garlic wipe. Nuts scroll in a meat grinder, onions chop with a knife very thin half-rings. Vinegar should only be felt very lightly. Method of preparation: All mix, add vinegar, Imeretinsky saffron or curry, salt and red pepper.Give it a try. If you do not have enough vinegar or salt or spices, add a little. We must take into account the fact that when pkhali soaked, it will take away part of the spices. Phala is better to prepare in advance, so it is well soaked. When serving, you can decorate with pomegranate seeds.

Conclusion

Georgian cuisine consists of cuisines of many other Nations: Armenian, Azerbaijani, Kazakh and so on. Caucasian cuisine is very common in Russia. In our time, very often there is a situation where the markets, shops, everywhere you can find the so-called persons of Caucasian nationality. They came into our lives, and now we are not surprised to see them on the street. As they came into our lives, and their cuisine came into our lives, now it is difficult to imagine a picnic without barbecue, lunch in a restaurant without Georgian red wine and so on. Each cuisine is interesting in its own way, but the cuisine of the peoples of Georgia have their own feature, which is opposed to all other cuisines. I think this topic is the most relevant in connection with the fact that many dishes of Georgian cuisine have long been something close to our Russian population, in my opinion, it will be interesting to learn some unusual and interesting facts more specifically.

list of references

• Source: http://tuda-suda.net/2017/02/gruzinskaya-kuhnya-blyuda-eda / Blog about independent travel Stas and Ani tuda-suda.net
• More recipes at: http:// saechka.ru/recipes/recipe_2338

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