Georgian cuisine: inspiration in traditions
Georgian cuisine is not something that can be placed in a separate volume of the "National Cuisines of the World" and put on a shelf. These are verified recipes - dishes that are cooked on daily basis moreover, improving their taste.
The heat of the sun includes in each of them together with the freshness of the wind from the mountains, the fresh breath of streams and the aroma of herbs. Each of it contains a piece of history and friendliness, with which Georgia meets its guests.
If you think that Mtsvadi is just a Georgian name for a traditional shish kebab, you are very mistaken. First, this dish cannot be tasted practically anywhere, except the real Georgian restaurants, and not those that are just called themselves. In addition, in the hospitable houses of Georgia, where traditions including culinary are valued. Plus, even try you Mtsvadi a hundred times, each time this dish will be discovered form the beginning. The reason is a huge number of variations on the topic Georgian shish kebab, which is prepared according to three basic recipes - beef tenderloin and pickled lamb. Every single self-respecting Georgian shish kebab maker adds several unique notes to this symphony of taste!
The snack, which came to us from Western Georgia, particular, from Samegrelo became additional visiting card of this amazing country.
It is prepared from a mixture of herbs, in which the main role plays mint and sulguni, melted to a viscous consistency in milk. Rolls from suluguni, greased with a spicy mint, are cut into pieces and seasoned with another favorite taste of Georgian cuisine - matzoni. Then all we need is to enjoy this amazing flavor and the skills of the Georgian chefs.
Do you like porridge? If not, you have not try the Elarji yet. Corn cereals are cooked on the water (less often on milk, but this "upgrade" no longer refers to the national Georgian cuisine), and at the end of cooking, a lot of Imeretin cheese or sulguni is added. As a result, there is a very tasty and satisfying dish on your table that restores strength and energy; also you will take the recipe with you to enjoy this culinary miracle every time you wish.
Everybody knows Khachapuri! But not everyone knows about its most popular and delicious varieties. Thus, the filling for Adjarian khachapuri is fresh, not yet ripe cheese, mixed with eggs and the cake itself is prepared in the form of a boat. Mingrelian khachapuri will please you with the taste of sulguni, which is generously greased with a flat cake from above. The dough for the khachapuri is mixed on the matzoni, which gives the ready-made cake an exquisite taste, and is filled with imeretian cheese. Try each of them and be sure: to the question "What kind of khachapuri is better" you cannot answer - they are both delicious!
It is generally accepted that Shoiti plays the role of bread in national Georgian cuisine (lavash). But it is perfectly replaced by gomi - fresh, very thick porridge from a special kind of millet, dressed with corn flour. Its amazing property to shade and complement the taste of the main course made it almost universal garnish. For example, if a cold satsivi was served on the table, the hot gomi makes it tastefully new
To all fans of cheese and its variations is dedicated! Delicate creamy taste, tinted with mint notes - this is the finest cheese-curd plates of the august, wrapped like a wondrous bouquet, in envelopes from suluguni. You can eat it just like that if you're hungry and it's time to regain strength. You can take the energies in the "partners" to khachapuri or satsivi. But in any case, try this snack, it will surely impress you!
Another version of the national Georgian bread, which is traditionally baked in a clay pan. Depending on which region of Georgia you try mchadi, the cake can be stuffed with cheese, beans with onions or ham. And if you are treated with mchadis, on which you can see the imprint of your hand - you were treated not just bread, but your mother's blessing. That's the way, leaving a trail of palm on a cake, Georgian mothers from olden times blessed their child for the long journey.
Champignons with suluguni on ketsi
If you like mushrooms, this dish will make you look at their taste in a new way. And it will be great! The fragrant aroma of hats of champignons, in which the butter is still boiling and suluguni "bubbles", and all this with the sharp notes of black pepper - how you can resist. A clay skillet of ketsi will preserve the taste and smell of this dish while your Georgian feast lasts!
Remember, you ate meguli khachapuri and wondered how delicious this simple dish could be? Chvishtari will once again confirm that dough and cheese can create an amazing combination, which rejoices both the soul and the body. Only, unlike khachapuri, only corn flour is used for the preparation of chwhitari, and the famous suluguni in crushed form is injected directly into the dough.
The sauce made from walnuts and garlic will make you remember its taste and, having returned from Georgia, it is necessary to cook it at home. After all, you can not imagine how you can serve "lean" chicken, fish baked vegetables, and in general - anything, without this king of Georgian sauces.
A fragrant and delicate veal thawing in the mouth in a "frame" of spicy herbs, spices and tomatoes, which is equally good for eating at any time of the day - is another brilliant Georgian cuisine - chashushuli.
Depending on which restaurant in Georgia you will serve this dish, its taste will vary from sharp and contrasting, to soft and harmonious - they say that the cook invests the soul in cooking Chashushuli, and the taste of the dish changes the taste of the soul.
Variants of cooking chicken in national Georgian cuisine are more than enough. But one of them deserves a separate mention. This Chkmeruli - chicken, grated with spices and fried in a stone frying pan under the yoke. The sauce, which is prepared especially for this dish, causes the meat to melt in the mouth and ... ask the cook for supplements - it's impossible to tear yourself away from this fragrant masterpiece of national cuisine!
If you ordered Kupati in the Georgian restaurant - it's hard to say which recipe they will cook. Perhaps sausages will be made from beef or pork, or maybe from both meat. Minced garlic, hmeli-suneli, pomegranate berries, and any other traditional Georgian herbs and spices can be added to mince. In advance, only one thing is known: roasted on charcoal suites submitted to your table will be invariably delicious and will become a highlight of the culinary program!
A Georgian feast never fails without this dish. The basis for Kuchmachi is selected veal, pork or chicken offal, which are seasoned with onions, garlic, pomegranate seeds, walnuts, chilli, cilantro, thyme and other spices, spices and herbs at the discretion of the hostess. At the end of cooking around the house a wonderful aroma spreads, attracting guests to the table, and the hostess can only watch that the dishes are not empty.
This review does not include a hundredth part of what Georgian cuisine can offer you. And to talk about how much these dishes are tasty and fragrant is an ungrateful thing, because you need to have the talent of such poets as Rustaveli and Guramishvili to convey the beauty and splendor of these tastes. Try, enjoy and do not be surprised that the chef will want to say poetry !