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3 little-known Georgian cuisine. Expand their knowledge in the field of cooking!
Many of us love the variety of Georgian dishes. Take, for example, khachapuri delicious sauce satsebeli, khinkali and so on. Also, there are many other delicious, which is very loved in Georgia, but about which few people know in other countries. And if you hear something never prepared. So we decided to introduce you to them and expand your knowledge in the culinary field. Each hostess their recipe, wherein additional ingredients and seasonings. We offer classic options that will appeal to most.
1. Satsivi chicken
Ingredients:
1 medium chicken; 500 g shelled walnuts; 4 onions; 3 tooth. garlic; 1 bunch cilantro; 1 tbsp. l. white wine vinegar or pomegranate juice; 1 tbsp. l. ground coriander; 1 tbsp. l. ground saffron; 10 g butter; a pinch of ground cinnamon; salt and pepper (to taste). < br />
Cooking:
1. decoction of chicken. Broth and cool. Finely chop the onion and fry it until transparent (about 10 minutes).
2. Pass the nuts through a meat grinder or chop them using a food processor. Mix spices and chopped cilantro. Add to the cooled broth nuts. Mass should look like a mess. Grind the garlic with the salt, add and mix.
3. The remaining broth (about 1, 3 liters) again put on fire. When it boils, do a slow fire. Stirring, gradually add the walnut weight. Then Bring the sauce to a boil and leave it for a couple minutes. Add roasted onions and pieces of cooked chicken, give the dish a boil again, add the vinegar. Stir and boil for another five minutes.
4. 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 adjika, coriander (to taste).
Cooking:
1. Soak the beans in cold water for 6-8 hours. It is best to do it in the evening. We shall cut coarsely 1 onion, add to the beans. Vari, covered with a lid, until tender, about 30 minutes. The beans should be soft.
2. we shall cut cilantro and chop garlic. Second onion we shall cut thin half-rings. Mash the beans so that the portion of beans remained intact. Stirring constantly, add adjika and ground coriander. Good ambassadors.
3. Turn off the burner and add chopped fresh herbs, onions and garlic. Stir, cover and set aside for 15-20 minutes.
3. Chakapuli
Ingredients:
1 kg lamb; 500 g of green onions; 2 bunches tarragon; 1 bunch cilantro; 2 tbsp. plums; 2 tbsp. dry white wine; 2 tooth. garlic; 1/2 green pepper pod acute; 1 h. liter. hops-suneli; salt, ground black pepper (to taste).
Cooking:
1. we will cut the lamb into small pieces and place in a saucepan. Grind herbs, garlic, onions and halved. Half put the meat, add the wine and half a plum.
2. Saucepan put on a large fire. After boiling, slow fire and make mascara 45-50 minutes. Add the remaining herbs, onions and plums, cover and Tom 12 minutes. Turn out and leave for another 15 minutes.
Share with your friends these recipes Georgian cuisine!
via takprosto cc
1. Satsivi chicken
Ingredients:
1 medium chicken; 500 g shelled walnuts; 4 onions; 3 tooth. garlic; 1 bunch cilantro; 1 tbsp. l. white wine vinegar or pomegranate juice; 1 tbsp. l. ground coriander; 1 tbsp. l. ground saffron; 10 g butter; a pinch of ground cinnamon; salt and pepper (to taste). < br />
Cooking:
1. decoction of chicken. Broth and cool. Finely chop the onion and fry it until transparent (about 10 minutes).
2. Pass the nuts through a meat grinder or chop them using a food processor. Mix spices and chopped cilantro. Add to the cooled broth nuts. Mass should look like a mess. Grind the garlic with the salt, add and mix.
3. The remaining broth (about 1, 3 liters) again put on fire. When it boils, do a slow fire. Stirring, gradually add the walnut weight. Then Bring the sauce to a boil and leave it for a couple minutes. Add roasted onions and pieces of cooked chicken, give the dish a boil again, add the vinegar. Stir and boil for another five minutes.
4. 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 adjika, coriander (to taste).
Cooking:
1. Soak the beans in cold water for 6-8 hours. It is best to do it in the evening. We shall cut coarsely 1 onion, add to the beans. Vari, covered with a lid, until tender, about 30 minutes. The beans should be soft.
2. we shall cut cilantro and chop garlic. Second onion we shall cut thin half-rings. Mash the beans so that the portion of beans remained intact. Stirring constantly, add adjika and ground coriander. Good ambassadors.
3. Turn off the burner and add chopped fresh herbs, onions and garlic. Stir, cover and set aside for 15-20 minutes.
3. Chakapuli
Ingredients:
1 kg lamb; 500 g of green onions; 2 bunches tarragon; 1 bunch cilantro; 2 tbsp. plums; 2 tbsp. dry white wine; 2 tooth. garlic; 1/2 green pepper pod acute; 1 h. liter. hops-suneli; salt, ground black pepper (to taste).
Cooking:
1. we will cut the lamb into small pieces and place in a saucepan. Grind herbs, garlic, onions and halved. Half put the meat, add the wine and half a plum.
2. Saucepan put on a large fire. After boiling, slow fire and make mascara 45-50 minutes. Add the remaining herbs, onions and plums, cover and Tom 12 minutes. Turn out and leave for another 15 minutes.
Share with your friends these recipes Georgian cuisine!
via takprosto cc
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