Georgian traditional food


Published on

Published in: Self Improvement
1 Like
  • Be the first to comment

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Georgian traditional food

  1. 1. Georgian Traditional FoodGeorgian cuisine uses well familiar products but due to varying proportions of its obligatoryingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate grains,barberries and other spices combined with the traditional secrets of the chef ‘s art the commonproducts do acquire a special taste and aroma, which make Georgian cuisine very popular andunique.Georgian national cuisine is notable for an abundance of all possible kinds of meat, fish andvegetable hors d’oeuvres, various sorts of cheese, pickles and pungent seasonings, the only ones oftheir kind.SatsiviSatsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold either as a dippingsauce for bread, or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts,water, garlic, combination of dried herbs, vinegar, cayenne pepper, and salt to taste.KhinkaliKhinkali (Georgian: ხინკალი, Azerbaijani: xingal, Avar: ХинкIал, Chechen: нгал, Armenian:Խնկալի) are Caucasian dumplings filled with various fillings such as mushrooms or cheese, butmostly with spiced meat (usually beef and pork, sometimes mutton) with greens, onions and garlic.They are eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali isassembled, so when cooked the meats juices are trapped inside the dumpling. To eat one must suckthe juices while taking the first bite or the Khinkali will burst. The top, where the pleats meet, istough and is not supposed to be eaten, but discarded to the plate so that those eating can count howmany they have consumed. In Georgia, this top is called the "kudi" (Georgian ქუდი, hat) or "kuchi"(Georgian კუჭი, belly button). The towns of Dusheti, Pasanauri and Mtskheta are particularlyfamous for their khinkali.KhachapuriKhachapuri (Georgian: ხაჭაპური - xač’ap’uri or "cheese bread") is a filled bread dish from Georgia.The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese(fresh or aged, most commonly suluguni), eggs and other ingredients. Ajarian khachapuri, filled withcheese and topped with a raw egg and butter. Megruli Khachapuri, filled with cheese and toppedwith cheese.There are several distinctive types of khachapuri in Georgian food from different regionsof Georgia:Imeretian (Imeruli) khachapuri, which is circular and probably the most commontype.Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shapeand the hot pie is topped with a raw egg and a pat of butter before serving. Mingrelian (Megruli)khachapuri, similar to Imeritian but with more cheese added on top. Abkhazian (Achma) khachapuri,which has multiple layers and looks more like a sauceless lasagna.Ossetian (Ossuri) khachapuri,which has potato as well as cheese in its filling.LobianiLobiani – "Bean khachapuri", bread baked with a seasoned bean stuffing. Especially eaten on theGeorgian holiday of Barbaroba, or St. Barbaras Day
  2. 2. MtsvadiShashlyk or Shashlikis a form of Shish kebab popular throughout the former Soviet Union, parts ofEastern Europe, Mongolia, and Israel. Shashlyk is originally lamb (in some extent pork or beef)depending on local preferences and religious observances. These skewers of meat are either all meat,all fat, or alternating pieces of meat, fat, and vegetables such as bell pepper, onion and tomato.Meatfor shashlik (as opposed to other forms of shish kebab) is usually marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of herbs andspices. While it is not unusual to see shashlik listed on the menu of restaurants, it is more commonlysold in Western Asia by street vendors who roast the skewers over wood, charcoal, or coal. Shashlykis usually cooked on a grill called a mangal.KharchoKharcho(Georgian: ხარჩო) is a traditional Georgian soup containing meat, rice, vegetables and ahighly spiced bouillon. The soup is usually served with finely chopped herbs.The characteristicingredients of the soup are sun-dried plum purée (tklapi/tkemali) and grated walnuts.As with allsoups, there are numerous variations; however, 3 components are key and cannot be replaced :walnuts, plum sauce (pomegranate juice can be substituted instead) and beef broth.An example of aGeorgian recipe for Kharcho:Cut a cleaned, thoroughly washed piece of beef into pieces, put it into asauce-pan, add shredded onions, close the cover, and place the pan on the fire. Stew until the onionsturn brown, then cover the pieces with boiling water and add peeled, finely chopped tomatoes.Pound walnuts, garlic, dry and fresh coriander, pepper, and saffron in a mortar and put them into asmall bowl. Gradually add broth using a tablespoon and thoroughly stir the mass. Pour the mass intothe pan and boil until cooked. Add salt to taste.ChakapuliChakapuli(Georgian: ჩაქაფული) is a Georgian dish. It is considered to be one of the most populardishes in Georgia. It is made from onions, lamb chops, dry white wine, tarragon leaves, tkemali sauce(plum sauce), mixed fresh herbs (parsley, mint, dill, cilantro), garlic and salt.LobioLobio – a cross between bean and soup and refined beans. Its consistency andtase varies widely, bearsa resemblance to Mexican bean dishes and is almost always satisfying.MchadiMchadi- Georgian corn bread so dense you`d think it was a paperweight. Eaten with lobio.AjapsandaliAjapsandali (Georgian: აჯაფსანდალი) is a Georgian vegetarian dish consisting of eggplant, potato,tomato, bell pepper and seasoning.
  3. 3. MatsoniMatzoon (matsoon, matsoun,matzoun, madzoon, madzounmacun, matson, matsoni) (Armenian:մածունmacun , Georgian: მაწონი matsoni) is a fermented milk product found in Caucasian cuisine,armenian origin.It is very similar to yogurt.It is made with Lactobacillus delbrueckii subsp. bulgaricusand Streptococcus thermophilus lactic acid bacteria. It is said to be originated in ArmenianHighland.Matsoni is made from cows milk (mostly), goats milk, sheeps milk, or a mix of them and aculture from previous productionsTkemaliTkemali (Georgian: ტყემალი) is the Georgian name for the Plum Sauce, as well as a sauce made ofcherry plums. Tkemali is made from both red and green varieties of plum. The flavor of the saucevaries between sweet and pungently tart. To lower the tartness level, occasionally sweeter types ofplums are added during preparation. Traditionally the following ingredients are used besides plum:garlic, pennyroyal, cilantro, dill, cayenne pepper and salt.Tkemali is used for fried or grilled meat,poultry and potato dishes much like ketchup is used in the West. It can be made at home, but is alsomass produced by several Georgian and Russian companies. Tkemali can be eaten with spaghetti aswell.AdjikaAdjika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasianregions of Abkhazia and Samegrelo. Adjika is usually red, though green adjika can be made withunripe peppers. The name itself comes from the Abkhaz word аџьыка "salt (literally, "red salt") andаџьыкаҵ әаҵ әа are also used to refer specifically to adjika. The Abkhazian variant of adjika is basedon a boiled preparation of hot red peppers, garlic, herbs and spices such as coriander, dill, bluefenugreek (only found in mountain regions such as the Alps or the Caucasus), salt and walnut. A dryform of adjika exists that is sometimes called svanurimarili in Georgian (სვანურიმარილი "Svanetiansalt"); this looks like small red clumps mixed with a looser version of the spice mixture[citationneeded]. Home-made adjika is available from many market stalls in the Caucasus and in theKrasnodar Krai of Russia. Tomatoes are not an ingredient of traditional adjika, though differentversions of adjika, sometimes having tomatoes as a main ingredient, are produced on a commercialscale and sold in supermarkets in Ukraine and Russia. In appearance and consistency adjika resemblesItalian red pesto. The spiciness varies from recipe to recipe; those acquainted with British-Asian currystyles would probably rate a typical adjika as "vindaloo strength".. bulgaricus and Streptococcusthermophilus lactic acid bacteria. It is said to be originated in Armenian Highland. Matsoni is madefrom cows milk (mostly), goats milk, sheeps milk, or a mix of them and a culture from previousproductions.
  4. 4. ChurchkhelaSoutzoukos, probably from Turkish sujuk meaning sausage because of its shape,[7] making has twoparts: making must jelly, called palouzes or moustalevria; and dipping strings of almonds into it.Mustis placed in a large bronze cauldron (called chartzin or kazani) and heated slowly. A small amount ofa special white earth called asproi is added to the boiling must and causes impurities to rise to thesurface where they are collected and removed. It is possible to substitute asproi, when not available,with lager beer, which has a similar result. Once the cleansing process is complete the must is left tocool. Next, flour is added while stirring and heating the mixture. When it gets to the rightconsistency, judging from the rate of steam bubbles and the fluency of the mixture, it is removedfrom the heat. The mix, called palouzes, is now ready for dipping the almond strings and makesoutzoukos.The next step is the making of soutzoukos involves the creation of strings of almonds (orwalnuts), which are dipped in the palouzes mixture and are then left to dry. First, the nuts are shelledand dipped into water in order to become softer. Once soft enough, they are strung onto 2-3 meter-long threads. The strings are dipped in the palouzes mixture until completely covered. This process isrepeated several times (usually three times) until soutzoukos has the desired thickness. Soutzoukosstrings are then left to dry for 5-6 days.GozinakiGozinaqi or Gozinaki (Georgian: გოზინაყი) is a traditional Georgian confection made of caramelizednuts, usually walnuts, fried in honey, and served exclusively on New Years Eve and Christmas. In thewestern Georgian provinces of Imereti and Racha, it was sometimes called Churchkhela, a namemore commonly applied to walnuts sewn onto a string, dipped in thickened white grape juice anddried. In several of Georgias rural areas, both walnuts and honey used to have sacral associations.According to a long established tradition, Gozinaqi is a mandatory component of New YearsEve/Christmas celebration.