9 Georgian Simplest Recipes

Kitchen and food traditions of any country are formed during centuries. Therefore, almost each traditional dish has its own history. Georgia is a land of food and stories about food. Most of the dishes are prepared on specific seasons and for special fests. Here are some of the most widespread Georgian dishes that you could prepare on your own, with no special occasion, just for the fine dining experience.  

Chakhokhbili

Chakhokhbili
Photo Source: gurmania.ge

  • Chicken – 1 medium-size
  • Onions – 3
  • Garlic cloves – 3
  • Tomatoes – 3
  • Coriander – 200gr (7oz)

Chakhokhbili used to be made from pheasant. Although the name of pheasant (Khokhobi) still remains in the name of the dish, modern recipe includes chicken meat. Cut the chicken into 5-7cm (2-3 inch) pieces and place it in the large bowl. Cut the onions into small pieces and add place them in the bowl. Boil the chicken and onions without water on the low heat. When the chicken is cooked, add coriander, cut garlic, and peeled and cut tomatoes. Continue to cook the dish for 10-12 minutes. Add salt and pepper.

Ajapsandali

Ajapsandali
Photo Source:iamthewonderlustqueen.blogspot.com

  • Eggplant – 1kg (2 – 2.5 lbs)
  • Onion – 1 medium-size  
  • Garlic cloves – 3
  • Potatoes – 3 medium-size
  • Tomatoes – 2 medium-size
  • Red bell pepper – 1  
  • Coriander – 100gr (3.5oz)
  • Parsley – 50gr (1.5-2oz)
  • Dill – 50gr (1.5-2oz)
  • Basil – 100gr (3.5oz)
  • Corn oil

Cut eggplants into cubes and salt them. In 15 minutes squeeze them in hands, so that the liquid is pressed out. Add onion cut into medium pieces, cut garlic, potatoes cut into cubes, and bell pepper cut into circles. Place all these ingredients into bowl, add corn oil and cut greens. Heat it on the low temperature until the potato is ready. Add peeled and cut tomatoes and keep the bowl on the heat for 5 more minutes. Add salt and pepper.

Khachapuri

Khachapuri
Photo Source: ingredientmacher.com

  • Egg – 1
  • Matsoni (or plain yoghurt) – 250gr (8.5 oz)
  • Unsalted butter – 100gr (3 oz)
  • Baking soda – 1 teaspoon
  • Vinegar – 2-3 drops
  • White moderately salted cheese (ideally Georgian Imeruli Cheese) – 1 kg (2-2.5 lbs)
  • All-purpose flour

Mix egg, matsoni, butter, a pinch of salt and soda in a large bowl. Pour a couple of drops of vinegar on the soda before adding it to the bowl. Add all-purpose flour and mix the dough. It should be soft and stretchy. Cover the bowl with a plastic food wrap and leave it for 1.5-2 hours. Afterwards, mix the dough again and separate it into 4 equal pieces (if your pen is smaller than average, you might need to make 5 pieces).  Grate the cheese and separate into 4 equal pieces. Roll the dough in the shape of a circle with the height not more than 1 cm (0.4 inches). Put one piece of cheese in the center of the circle and gently link the edges of the circle together on the top, so that in the end you get a ball with the cheese inside. Afterwards, gently roll the ball to receive a circle not larger than the pen size. It is than ready to be fried. Add some more  flour before putting Kachapuri on the pen. Make sure the pen is hot. You can melt some butter  (around 1 teaspoon) before frying each Khachapuri. 


Baje

Baje
Photo Source: on.ge

  • Walnuts – 200gr (7 oz)
  • Garlic – 5-6 cloves of (1/4 of minced garlic)
  • Water – 300ml (1.2 cooking cups)

Put walnuts and garlic in a blender and add water. Whisk together until thoroughly combined, add salt, red pepper and saffron. Baje should be of thin sour cream consistency, so it’s necessary to add water. Chicken broth also can be used instead of water.

mchadi

mchadi with cheese
Photo Source: gurmania.ge

  • Corn flour – 3 cups
  • Water – 1.5 cup

Mchadi is one of the most common dishes in Georgia. For example, in western Georgia, in particular Imereti, mchadi has been used instead of bread over the centuries. It is very easy to prepare. Corn flour and warm water is kneaded into thick dough, which can be prepared  pan size or shaped as small flat balls. Mchadi is fried on pan or baked in oven. It is traditionally eaten with cheese. Also, a very common and delicious dish is Chvishtari, which is also very easy to prepare. Add grated or crushed Imeretian cheese (could be substituted with Feta) and an egg to the corn dough, knead it and bake it as Mchadi.

chakapuli

Chakapuli
Photo Source: kulinar.ge

  • Lamb meat (with bones) – 1kg (2-2.5 lbs)
  • Green onion – 100 gr (3 oz)
  • Green garlic – 150 gr (4-5 oz
  • Cilantro – 100 gr (3 oz)
  • Parsley – 100 gr (3 oz)
  • Dill – 100 gr (3 oz)
  • Tarragon – 350-400 gr (12-14 oz)
  • Green plums 8-10 pieces

Early spring has the aroma of Chakapuli in Georgia. Mostly because the favorite local plum – Tkemali, an important ingredient in Chakapuli, becomes available.
Cut meet to medium sized pieces. Separately prepare mixed greenery. Firstly place meat into the pot and then add the ‘green mixture’. Repeat two steps several times (depends on the amount of ingredients). Close the pot and let it boil on low fire. After its done add some white dry wine and 8-10 green plums. Boil it 2-3 minutes more and there it is!

eggplants with walnuts

Eggplants with walnuts
Photo Source: happykitchenrocks.com

  • Eggplant – 1kg (2-2.5 lbs)
  • Walnuts – 200gr (7 oz)
  • 5-6 pieces of garlic

Take 1 kg medium-sized eggplant, wash, cut lengthwise into two equal parts and fry in sunflower oil. Fried eggplant place one by one on colander till complete cooled. Then prepare the dressing: 200 gr of walnuts, 5-6 cloves of garlic, 200 gr of coriander, 200 gr of Basil, a little parsley and dill ground through the meat grinder, add the finely chopped medium onions braised in advance, and mix well with each other. Then carefully add 1 or 1.5 tablespoon of vinegar and a pinch of baking soda and mix it till it becomes a mass of thick sour cream consistency. Plenty of salt and black pepper should be added, because the eggplant is salt-free. Spread the walnut mixture onto both sides of eggplant and fold it. This dish should be prepared up to 3-4 hours or the day before serving.

Chikhirtma

Chikhirtma
Photo Source: ratatui.ge

  • Chicken – 1 medium-size
  • All porpose flour – 1-2 tbs
  • Onion – 1 medium-size
  • Coriander – 100 gr (3 oz)
  • Eggs – 2
  • Vinegar – 1 tbs

We need to boil one medium-sized chicken. Remove the chicken and strain the liquid through a fine-mesh sieve. Add flour in a small amount of cold broth and mix so that it becomes a homogeneous mass. Remove the fat from broth and fry a finely chopped onion in that removed fat. Add the well-fried onion mass in broth and boil for 5-6 minutes. Then slowly, in small portions the mass of the prepared flour should be added and stirred with a wooden spoon and boiled for 10-12 minutes. Add the chopped coriander and boil again. Whisk eggs and also very slowly add it to boiling broth and stir quickly. 1-2 minutes after we can remove Chikhirtma from fire and add vinegar and salt. Before serving add chopped coriander to every portion. Chikhirtma can be served with or without chicken pieces. 

Spinach Pkhali

Pkhaleuli
Photo Credit: ratatui.ge

  • Spinach – 1 kg (2-2.5 lbs)
  • Coriander – 100 gr (3 oz)
  • Green onions – 200 gr (7 oz)
  • Walnuts – 150 gr (4-5 oz)
  • Garlic – 5 cloves
  • Coriander – 100 gr (3 oz)

Boil together 1 kg (2-2.5 lbs) of spinach, 100 gr of coriander and 200 gr of green onions, drain the water and cool down the mass. Then divide into small portions and drain it once again.  Add walnuts, garlic, and coriander. Mix with spinach mass and ground through the meat grinder. The mass should be mixed once again with salt, vinegar and black pepper to taste. Spinach, as well as eggplant with walnuts is better to prepare one day ahead.

2017-02-21T14:37:05+00:00 February 20th, 2017|