Georgian dishes

1 red 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 in the minced seasoning. Pour in some walnut oil.

Chakapuli

Products:

1 kg fatty mutton / lamb meat with bones

1/2 kg onions

1 bunch estragon

Coriander and parsley, 5 sprigs each

1 teas glass fresh tkemali

2 glasses white wine

Pepper and salt to taste

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

Enjoy with “Tsinandali” wine or “Mukuzani”

Chicken Chikhirtma

Products:

1 hen, approx. 800—900 g

4 eggs

2 tablespoons vinegar

4—5 bulbs onions

3 teaspoons wheat flour

1 teaspoon dry saffron (“yellow flower”)

1/2 glass finely shredded coriander

Salt to taste

Cut up a fat chicken, put the pieces into a saucepan and stew in their own juice until the chicken meat turns pink. Add onions and finely shredded coriander and stew on a low fire, stirring carefully. Salt to taste, add approximately 10 glasses of cold water, and boil. Mix in some wheat flour and boil for 10 more minutes. Pour in 4 yolks, stir thoroughly and pour in some white vinegar. Dilute 1 teaspoon of dry saffron in 1/3 glass of hot water and leave for 2 hours, then filter. Serve chikhirtma while hot.

Georgian Solyanka (Meat with Pickles)

Products:

1 kg beef meat

0.5 kg onions

Celery, savoury, parsley, basil – 1 sprig each

4 cloves garlic

Salt and pepper to taste

Take some boneless beef meat, beat it and cut into pieces. Sprinkle the meat with salt and black pepper. Fry with shredded onions in its own fat. When the meat and onions turn slightly brown, pour in tomato sauce, vinegar or lemon juice; add minced garlic and pickles (in summer add peeled and chopped tomatoes). Solyanka is better when it has some juice and is a little stinging. Before serving, add shredded dill or parsley.

Enjoy with “Saferavi” wine.

Chanakhi

Products:

1 kg beef / mutton

1 kg aubergines

1 kg potatoes

4—5 bulbs onions

Basil, coriander, parsley (4 sprigs each)

1 green pepper

4—5 cloves garlic

Take some fat beef or mutton meat with bones, cut it into pieces, put into a cast-iron pot, add some water and put on the stove. Cut some washed aubergines and potatoes into 4—5 pieces, sprinkle with salt and leave for 1 hour. When the meat is done, add shredded onions, and stew. Then place a layer of aubergines, a layer of potatoes, garlic, and finely shredded peppers, strew with basil, parsley and coriander. Pour over some grated tomatoes, put the pot on the stove and cook.

Enjoy with “Saferavi” wine.

Chicken Chakhokhbili

Products:

1 hen / chicken

5—6 bulbs onions

100 g ordinary / clarified butter

1 kg tomatoes