Georgiandishes
Merab Beradze


The book Georgian dishes was published inGeorgia into 15 languages: Georgian, Russian, Polish, German, French, Spanish, Ukrainian, italian, Greek, Turkish, Chinese, Japanese, and Hebrew languages.





Georgiandishes

Merab Beradze



Merab Beradze,2016

Lia Beridze, translation,2016

Yuri Mechitov, photos,2016



Editor Amiran Melua



Created with intellectual publishing system Ridero




Little vocabulary ofherbs and spices


Fresh Herbs

Basil Rekhani

Celery Niakhuri

Cilantro Kindzi

DillKama

Mint Pitna

Parsley Okhrakhushi

Summer Savory Kondari



Dried Herbs & Spices

Cinnamon Darichini

Cloves Mikhaki

Coriander Kindzi

Fenugreek Utskho Suneli

Marigold Imeruli Shaprani

Indian CarawayDira




Satsivi







Products:

1turkey

400g onions

1tablespoon dry coriander

1tablespoon utskho suneli

45cloves garlic

1hot pepper

2tablespoon pounded saffron (yellow flower)

450500g dry walnuts

23tables spoon vinegar

2eggs

Salt, clove and cinnamon totaste



It is truly believed that no Georgian table, especially afestal one, can do without satsivi. So let satsivi introduce you tothe Georgian cuisine!

Put afat well-cleaned turkey into abig saucepan and cover it with water. Close the cover, put the saucepan on the stove and cook for 3040min., often removing the scum, until the turkey is ready. Put the turkey on awooden or enamelled board and salt it from inside and outside. Put the turkey into the stove and cook until the skin turns red. Remove fat from the broth left inthe saucepan. Pour half glass ofthe fat over fine-shredded onions and stew them on apan until the onion turns pink. Pour broth into the mass and cook for 1015min.

Separately prepare the seasoning: pound dry walnuts, dilute them inhalf glass ofvinegar, add pounded dry coriander, utskho suneli (dry spices), saffron, garlic, and pepper and mix. Pass the mass through asieve, pour it into the broth and boil on alow fire for approx. 20min, stirring constantly. Let the broth cool, pour in2yolks beat up inaspoon ofvinegar and stir toprevent the yolk from curdling. Then cut the turkey into pieces, put into adeep dish and pour over the satsivi sauce and some walnutoil.

If you follow the instructions properly, you will have the essence ofthe Georgian table His Majesty the Satsivi, so inviting and tasty! True, it takes time tocook satsivi, but it will really enrich your table and everybody is sure toloveit!

Enjoy with Tsinandali wine.




Walnut Sauce (Bazha)







Products:

50g walnuts

50g onions

2cloves garlic

1sprigdill

34pomegranates

1red pepper



Mince walnuts, onions, garlic, coriander, dill, and red peppers; add salt and mix thoroughly. Boil some water, cool it, mix with pomegranate juice, and add inthe minced seasoning. Pour insome walnutoil.




Chakapuli







Products:

1kg fatty mutton / lamb meat with bones

1/2kg onions

1bunch estragon

Coriander and parsley, 5sprigseach

1teas glass fresh tkemali

2glasses whitewine

Pepper and salt totaste

Take fat mutton or lamb meat with bones, cut it into small pieces and put into asaucepan. Pour insome water tocover the meat and cook on aslow fire, then add shredded onions and stew. Add shredded parsley, coriander, estragon, cook for approx. 5min. and put insome fresh tkemali. When the tkemali is done, pour insome white wine and season with salt and pepper.

Enjoy with Tsinandali wine or Mukuzani




Chicken Chikhirtma







Products:

1hen, approx. 800900g

4eggs

2tablespoons vinegar

45bulbs onions

3teaspoons wheat flour

1teaspoon dry saffron (yellow flower)

1/2glass finely shredded coriander

Salt totaste



Cut up afat chicken, put the pieces into asaucepan and stew intheir own juice until the chicken meat turns pink. Add onions and finely shredded coriander and stew on alow fire, stirring carefully. Salt totaste, add approximately 10glasses ofcold water, and boil. Mix insome wheat flour and boil for 10more minutes. Pour in4yolks, stir thoroughly and pour insome white vinegar. Dilute 1teaspoon ofdry saffron in1/3glass ofhot water and leave for 2hours, then filter. Serve chikhirtma whilehot.




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