Georgian preparations for the winter. Georgian salad for the winter

30.10.2019 Restaurant notes

The method of their tight sealing is widespread everywhere, but especially in the southern regions of the country. Winter time is warm here, for this reason freezing carcasses, as it is used in more northern places, is an unreliable occupation.

We would like to warn you right away that canning meat with a hermetically sealed seal is not safe. But since this technique has spread everywhere, and, no matter how you warn, they still canned, we suggest that you follow certain rules: before preparing meat in reserve - wash your hands cleanly with a brush and soap, scald or boil cans for a long time, use additional long sterilization, keep cans of canned meat in a cool place and in no case roll the meat raw without sterilization.

For our part, we recommend the canning method used by poultry farmers. First, a layer of salt is poured onto the bottom of the container (preferably large), a gutted duck or goose is added to it, a medium layer of salt is sprinkled on top of it. And so in layers: layer by layer: carcass - salt. The salting time depends on the temperature indicators of the air, the time of year and the place of harvesting, but there is a sign: if all the salt has dissolved, it's time to start the next manipulation.

First, the fat that is cut from the carcass is carefully melted. It is boiled for a long time, 45 minutes, so that all moisture evaporates from it. Subsequently, the carcasses are cut into 4 parts and boiled well. Next, they take clay pots, glazed outside and inside (odorless), put boiled pieces of meat, stomachs, liver necks in them as tightly as possible to each other. The tighter the pieces are packed, the less fat will be absorbed by them. While filtering, fill the pots with fat so that it covers the meat and is on a level with the edges of the pot.

If there is little fat from the carcasses, it is allowed to fill them with lard (but not abdominal fat). The fat is cut into pieces and melted for a long time, stirring from time to time. The melted fat is gradually lowered into a separate bowl and allowed to cool a little, so that it does not get absorbed into the meat and does not give it its aroma.

As soon as the greasy cover becomes solid, the pots are covered with a white sheet of paper, which is soaked in alcohol or vodka, two more layers of paper are placed on top and tightened tightly (best of all with a thick nylon fishing line). The pots in the cellar are covered with cargo so that rodents do not get to the meat.

For over three hours I have been sterilizing meat in sealed jars. When carcassing an animal, we avoid using water. Remove all fat from the carcass for salt and melt into lard. Next, I fill liter jars with large pieces of meat (only without bones) and close them with lids. In each jar I put 2 bay leaves (between the pieces), 5-6 allspice peas and one teaspoon with top salt. Sprinkle pepper and salt on top.

I put the sealed cans under a press and clamp them in it, acting initially with only my hand, and then, taking the key. Banks at hand should not rotate, otherwise they will just burst.

For the press, cut a couple of circles out of the metal to fit the size of a large enamel pot. In each circle, 6.8 mm thick screw holes were made. We put a sheet of flat rubber on the lower circle of the press and put cans on it. Apply the upper circle without rubber and clamp it with screws. If one of the cans is not fixed, then, by loosening the screw, we put a blank sheet of paper on the lid (just not a newspaper). After fixing the cans, the press is lowered into a saucepan, filled with cold water and set on fire. The structure should be 6-8 centimeters covered with water on top. Banks should not hurt each other, and the fire must be kept constant at the same time. As soon as the water boils, we time it and sterilize it for at least 3 hours. After this procedure, we remove the pan from the heat, wait for it to cool completely and subsequently release the cans from under the press. In terms of taste, the meat looks like a factory-made stew. Cooking takes a longer period of time than in an autoclave, but it is safe.

My father-in-law gave excellent advice on cooking bacon: we put the lard cut from the carcass in an enamel basin and fill it with clean cold water for ten hours to soften and remove blood and odor from it. At the bottom of the dishes we pour a layer of salt, a little garlic, passed through a meat grinder, again a layer of salt, and then bacon. Then we repeat everything in the same way to the top. We close the container with a lid and put it in a warm place (+ 15-18 °) for ten days. And after salting we take out in the frost.

However, what to do with lard cut from the underbelly? We also put it in cold water for ten hours, and then spread it with the inside out. The garlic passed through the meat grinder is mixed with salt and rubbed, forcing it to be absorbed into the inside of the underbelly. Then sprinkle a little garlic with salt again, twist it tightly, tie it with twine and put it for 12-14 hours for salting. After this manipulation, cook in water until tender, and store at temperatures from 0 to + 5 °.

And one friend in the family has not canned meat since autumn. The winter period is overexposed, and processed to heat. The family has been using this method for eight years.

From November to March they have fresh meat all the time. Some residents of our village, who adopted this method of storing meat, are very pleased with it. When the first permanent frost occurs, they begin to slaughter livestock. The carcass is cut into 6 parts or more and hung in the cold for two or four days, so that the meat is well frozen. Subsequently, the pieces are placed on a clean board or bench and watered with cold water from a garden watering can: very quickly - in one and a half seconds, 1 piece. Then - a pause of 4-8 minutes (let it freeze up) and secondary watering. And so 2-4 times on each side. Turn the meat over with the ice crust down and pour over again in the same way. There should not be a single unspilled area.

In order for the ice crust to be preserved for a longer period of time, the meat is placed in tubs or boxes with double walls very tightly and covered with a lid. Even during long-term thaws, the ice crust on pieces of meat does not completely melt. With the arrival of minus temperature indicators, the water treatment is repeated.

I also want to offer you homemade sausage recipe... I learned about him from my own grandfather. He is no longer alive, but I remember the recipe very well, because I myself helped him make such a sausage. She even stayed with her grandfather for the summer - it did not deteriorate at all.

And they made homemade sausage in this way. After the slaughter of the pig, the intestines were washed a large number of times, scalded with boiling water (kept in it for several seconds) and cut into pieces of approximately 30 centimeters. The meat, bacon without the skin was finely ground, crushed garlic, pepper were added, everything was perfectly mixed together and the intestines were filled. The ends were tied tightly. After this manipulation, the sausage was boiled for 15-20 minutes, perfectly fried and put into a small (8-10 liters) barrel, and boiling fat was poured on top. This sausage was very, very tasty.

Some fashion has gone to divide all the recipes into "awesome" and "lick your fingers", have you noticed? For example, they say about zucchini in Georgian for the winter - "lick your fingers!" Since such a tradition has already appeared, I will not change it, I will just tell you how to achieve such an appetizing result.

Slicing vegetables can be anything from cubes to grating. Perhaps the most "elegant" option, when the zucchini are cut into circles and put in layers with filling. Therefore, I will describe in detail exactly this method of preparation. Spicy Georgian zucchini with tomatoes will look splendid on the festive table, and serving vegetables, in my opinion, is much more convenient.

Total cooking time: 40 minutes
Cooking time: 20 minutes
Output: 1 L

Ingredients

young zucchini - 1 kg
hot pepper - 0.5 pod or ground to taste
bell pepper - 300 g
tomatoes - 300 g
garlic - 6 teeth
onion - 1 pc.
9% vinegar - 30 ml
salt - 2 tsp
sugar - 1 tbsp. l.
vegetable oil - 50 ml
parsley - 0.5 bunch
hops-suneli - 2 tsp optional

* Vegetable weight is indicated in peeled form.

Preparation

First you need to prepare all the vegetables. I rinse the zucchini and cut into circles about 5 mm thick - they should not be too thin, as they will be fried, and then also stew in sauce (when sterilized).

I clean sweet and hot peppers from seed boxes and internal partitions. In tomatoes, I cut out the green part near the stalk. Rinse the greens, peel the garlic and onion.

In a frying pan, I heat a little vegetable oil (odorless) and fry the zucchini in portions until a light crust forms on both sides. You do not need to salt before frying, otherwise the vegetables will let the juice out.

While the zucchini is cooling down, I am preparing a fragrant filling. To do this, grind tomatoes, peppers, garlic and herbs in a blender to a state of gruel. Instead of a blender, you can use a meat grinder or cut with a knife - as small as possible.

I add salt and sugar to the resulting vegetable mixture, pour in 9% table vinegar (if cooking for the winter, then 9% vinegar is preferable, and if just for the dinner table, then you can use wine or apple cider). You can add suneli hops or dry adjika to emphasize the "Georgian character" of the snack. Mix well, put on the stove, bring to a boil and simmer for 3-4 minutes over medium heat, stirring occasionally. The filling should taste spicy, slightly salty. Adjust the amount of salt and sugar based on the acidity of the tomatoes and your personal taste.

I repeat the procedure until the jar is completely filled. The top layer should be a fill. Tamp tightly and try to "spill" any voids with the sauce.

I cover the jars with sterilized lids, but do not seal them. I install them in a saucepan (it is advisable to put a towel under the bottom), pour warm water up to the hangers or higher, but so that the water does not get into the jars. I sterilize 0.5 liter jars within 20 minutes from the moment the water boils in a saucepan.

I carefully remove the canned water from the boiling water and immediately roll it up. Then I turn it upside down, wrap it in a warm blanket and leave it in this form until it cools completely, after which I transfer it to storage in the cellar. In a dark and cool place, Georgian zucchini, canned for the winter, will be stored for 1 year.

In winter, most of us especially want to try something summer, sunny and warm.

Unfortunately, only "plastic" vegetables can be found on store shelves during this period, and therefore various twists, for example, Georgian salad for the winter, will help to satisfy the need for seasonal dishes. Of course, you will have to take care of the preparation of this dish in advance, but all the efforts and efforts will pay off with interest, already at the stage of opening the fragrant jar.

How to sterilize jars for Georgian salad

The most important point in the preparation of any preservation is the stage of sterilization of cans. The quality of this procedure affects not only the safety of the contents, but also the taste of the whole twist as a whole.

Of course, there are a lot of sterilization methods - you can do it with steam, using the oven, and even in the microwave. However, we will consider the most convenient and practical one - in a saucepan.

First, we need to find the right saucepan. A deep vessel is suitable, in which the jars will be placed vertically entirely or almost completely.
The jars themselves need to be washed well and the same should be done with the lids with which we will close our canned salads.
We pour water into the jars up to the neck, put them inside the pan, we also pour water into it so that it covers the "shoulders" of the jars. We put the lids next to them, they will also need to be boiled.
Put the saucepan on fire and bring the water to a boil. After that, slightly reduce the heat and sterilize our jars for 10 to 20 minutes.

The time required for sterilization depends entirely on the size of your jars. So, for a half-liter container, 10 minutes of boiling will be enough, liter cans are sterilized in 15 minutes, and for three-liter containers, you will have to wait 20 minutes.

A simple recipe for Georgian salad for the winter from cucumbers and green tomatoes

If you have tried traditional Georgian dishes at least once, then you probably know that such dishes are always distinguished by a slight pungency and simply incredible aroma. This salad is no exception, which captivates with its smell even at the cooking stage.

Ingredients

Green tomatoes - 2 kg;
Fresh cucumbers - 2 kg;
Sweet bell pepper - 2 kg;
Garlic - 2-3 heads;
Sunflower oil - 200 ml;
Vinegar 9% - 1 tsp each per liter jar;
White granulated sugar - 100-150 g;
Salt to taste;
Seasonings to taste.

How to make a canned Georgian salad with your own hands

First of all, we need to rid our green tomatoes of the characteristic unpleasant aftertaste. To do this, we soak them in cold water for an hour, after rinsing well.
While our tomatoes are settling, we are busy with other vegetables. My peppers, we cut off the caps. Then, with our hands or with a sharp knife, remove the central part with the seeds, Rinse the vegetables again and cut them into small cubes.
We wash the cucumbers well from dirt, cut into semicircles. It is better to make them not very thin so that the pieces do not creep out during cooking.
We disassemble the garlic heads into slices, and then remove the skin from them. We need to chop the garlic very finely.
Drain the tomato container, cut each tomato in half, cut out the hard center and then chop the medium-sized vegetables into slices.
We put chopped tomatoes and peppers in a deep cauldron (or saucepan), pour in oil, add spices (for example, suneli hops), garlic, salt and sugar. We put on fire a little less than average, cover and simmer for 20 minutes.
During this time, we stir our vegetable mass several times, after which we add the cucumber slices. Close the lid again, increase the heat to the maximum (the contents should boil), reduce it back and simmer for another 5 minutes.
In parallel with this, we sterilize jars and lids. Then we put the resulting salad in each of them, pour in the vinegar.
We roll up the lids, turn the jars upside down, wrap them up with something warm. We wait until it cools completely and transfer to a cool place for storage.

Many culinary experts are seriously afraid of using cucumbers in the manufacture of spins - jars with them often burst. If you don't want to risk it, you can exclude this vegetable from the recipe. In this case, you will rather get canned Georgian lecho, which is also very tasty.

Traditional Georgian eggplant salad for the winter

What vegetables come to your mind when you mention Georgian cuisine? Most likely, the set will be standard - tomatoes, garlic, onions and, of course, eggplants. It is the latter that will become the main ingredient in the dish that we will cook using this recipe.

Ingredients

Eggplant - 5 kg;
Vinegar 9% - 1 tsp each per liter jar;
Fresh cilantro - bunch;
Garlic - 2 heads;
Salt - 1 tablespoon;
White granulated sugar - ½ cup;
Yellow onions - 0.5 kg;
Carrots - 300 g;
Sunflower oil - 250 ml;
Dill and parsley - bunch;
Ground red pepper - 1 tsp

How to quickly and easily make Georgian salad for the winter step by step

We wash the eggplants well, cut off the "butts" and damaged areas. Then we cut each vegetable into large cubes.
We send our eggplants to boil in boiling salted water for 5 minutes, after which we take them out and put them in a colander.
We clean the onion from the husk and cut it into half rings. Our chef will tell and show how to do this quickly and beautifully.

We also remove the skin from the carrots, we rub it on a coarse grater.
All the greens that we have, we wash well and chop as finely as possible.
We disassemble the heads of garlic into cloves, clean them and pass them through a press.
Pour oil into the cauldron, heat it, then add onion, carrots, eggplants here. Simmer over low heat for about 15 minutes, then add green tea, garlic, sugar, salt and red pepper. Mix everything well and cook for another 5 minutes.
We put our vegetable mass into sterilized jars, add a teaspoon of vinegar to each jar, and then roll up the containers.
We turn the cans over, let them cool under the covers and send them for storage.

It is better to use such a Georgian salad not right away, but let it stand for at least two weeks. During this time, all the tastes will finally mix and at the exit you will have an incredibly aromatic and tasty vegetable dish that will look good both on an everyday and on a festive table.

Winter salad appetizer in Georgian style from cabbage, tomatoes and cucumbers

Ingredients

Yellow onions - 0.5 kg;
Fresh cucumbers - 0.5 kg;
Fresh tomatoes - 0.5 kg;
Garlic - 2 heads;
Carrots - 0.5 kg;
Cabbage - 1 kg;
Kinza is a bunch;
Black pepper - to taste;
Salt to taste;
Vinegar 6% - 1 tbsp each per liter jar;
Vegetable oil - 2 tbsp. per liter jar;
Bay leaf - 1 leaf per liter jar.

How to cook delicious Georgian salad for the winter at home

We clean the onion from the husk and cut into rings.
Cut off the "butts" of cucumbers and chop them into round pieces.
We wash the tomatoes well, remove the middle, where the stalk is attached, cut into slices.
We divide the garlic heads into cloves, then peel each clove and chop finely.
Peel the carrots and three on a medium grater.
Wash the cabbage well, remove the upper damaged leaves, and then chop it into thin strips.
We wash the cilantro thoroughly and chop as finely as possible.
In a large container, combine all the chopped ingredients, add salt and pepper here and mix everything well. Let it brew for 20 minutes.
While we sterilize the jars and lids, then remove them from the water. We put our vegetable mixture in jars, before that we put bay leaves on the bottom, pour in oil and vinegar.
We cover each jar with a lid and put it back in the pan, where we sterilized the container. Turn on the fire again.
We boil our twists for half an hour, then roll them up, turn them over and wait for them to cool.
We put it in a cool dark place for storage.

Such a Georgian salad for the winter turns out to be very unusual and extremely tasty. If you like it spicier, you can also add red chili peppers (ground or fresh) to the vegetable mass, or you can simply increase the amount of garlic in the recipe.

Beef tenderloin is delicious and good in itself, so if you decide to cook this particular dish of Georgian cuisine, you did the right thing. No special effort is required, you just need to properly fry and season. The ingredients for this dish are the most affordable and this recipe is good because it is easy and simple to prepare, each step takes a little of your time. See for yourself.

gruzinskieblyuda.ru

I reviewed all similar recipes here. This is definitely not the case. Probably, this is a recipe from the series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who has lived in Georgia all her life, taught me how to cook cabbage in this way. I declare quite responsibly: pickles simply cannot be tastier than this cabbage! And most importantly, everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar, and so on. Prepares quickly - eaten even faster. However, all my life I cook "by eye".

Of which: White cabbage Beets Red hot pepper Garlic Celery leaf Salt Water

I want to offer you an option for rolling eggplants for the winter. A delicious, aromatic and richly spicy salad is obtained. But everything is done without hassle and not at all difficult. We will not fry, twist and puree anything. Minimum vegetable oil and vinegar. It turns out a bright, spicy and not at all fatty salad. I invite you to a tasting!

Of which: Eggplant Bulgarian pepper Onion Garlic Water Tomato paste Salt Sugar Vinegar Vegetable oil Adjika

I found in a book on Georgian home cooking an absolutely incredible recipe for pickling green tomatoes - without pickle, in its own juice. Curiosity prevailed, and the result exceeded all expectations! So.

Made from: Tomato Pepperoni Garlic Dill Parsley Petioled Celery Cilantro Salt

Harvesting of red sweet pepper for the winter. Simple, fast, delicious. Thanks for the recipe to Lenochka Kalinina.

Of which: Sweet red pepper Garlic Parsley Vegetable oil Sugar Salt Vinegar Black pepper

Again I come to you with seasoning, and again with garlic))) But what a wonderful seasoning turned out! Residents of Georgia will surely recognize the famous Svan salt. I do not claim the authenticity of the recipe, all the more so they say that it is kept in strict confidence, and even in Georgia it is not easy to buy real Svan salt. I found the basis of the recipe on the Internet and added a little from myself.

From what: Garlic Salt Coriander Dill seeds Utskho-suneli Saffron Red hot pepper Caraway Dill Sumakh

The husband brought this recipe from work from an employee, he really liked these tomatoes. Then I appreciated it, maybe you will like it too)

Of which: Tomato Sweet pepper Vinegar Salt Sugar Greens Sunflower oil Garlic Red hot pepper

This delicious and spicy snack will warm you up on a winter evening. It can be served with meat dishes, it can also be eaten with bread.

Of which: Eggplant Bulgarian pepper Chili pepper Garlic Sugar Salt Vinegar Vegetable oil

Keeping my promise. Tkemali recipe for future use. Fragrant, with a sour-pungent taste.

Made from: Plum Water Garlic Red hot pepper Salt Mint

Of which: White cabbage Beets Garlic Petiole Celery Red hot pepper Salt

Spicy eggplants with aromatic filling will satisfy the most refined taste of lovers of Georgian cuisine!

Of which: Eggplant Walnuts Garlic Mint Water Salt Sugar Vinegar Butter Black pepper

A total of 21 recipes were found.

myvkusno.ru

Georgian salad for the winter

In winter, most of us especially want to try something summer, sunny and warm.

How to sterilize jars for Georgian salad

First, we need to find the right saucepan. A deep vessel is suitable, in which the jars will be placed vertically entirely or almost completely.
The jars themselves need to be washed well and the same should be done with the lids with which we will close our canned salads.
We pour water into the jars up to the neck, put them inside the pan, we also pour water into it so that it covers the "shoulders" of the jars. We put the lids next to them, they will also need to be boiled.
Put the saucepan on fire and bring the water to a boil. After that, slightly reduce the heat and sterilize our jars for 10 to 20 minutes.

To the content

A simple recipe for Georgian salad for the winter from cucumbers and green tomatoes

Ingredients

Green tomatoes - 2 kg;
Fresh cucumbers - 2 kg;
Sweet bell pepper - 2 kg;
Garlic - 2-3 heads;
Sunflower oil - 200 ml;
Vinegar 9% - 1 tsp each per liter jar;
White granulated sugar - 100-150 g;
Salt to taste;
Seasonings to taste.

How to make a canned Georgian salad with your own hands

First of all, we need to rid our green tomatoes of the characteristic unpleasant aftertaste. To do this, we soak them in cold water for an hour, after rinsing well.
While our tomatoes are settling, we are busy with other vegetables. My peppers, we cut off the caps. Then, with our hands or with a sharp knife, remove the central part with the seeds, Rinse the vegetables again and cut them into small cubes.
We wash the cucumbers well from dirt, cut into semicircles. It is better to make them not very thin so that the pieces do not creep out during cooking.
We disassemble the garlic heads into slices, and then remove the skin from them. We need to chop the garlic very finely.
Drain the tomato container, cut each tomato in half, cut out the hard center and then chop the medium-sized vegetables into slices.
We put chopped tomatoes and peppers in a deep cauldron (or saucepan), pour in oil, add spices (for example, suneli hops), garlic, salt and sugar. We put on fire a little less than average, cover and simmer for 20 minutes.
During this time, we stir our vegetable mass several times, after which we add the cucumber slices. Close the lid again, increase the heat to the maximum (the contents should boil), reduce it back and simmer for another 5 minutes.
In parallel with this, we sterilize jars and lids. Then we put the resulting salad in each of them, pour in the vinegar.
We roll up the lids, turn the jars upside down, wrap them up with something warm. We wait until it cools completely and transfer to a cool place for storage.

Ingredients

Eggplant - 5 kg;
Vinegar 9% - 1 tsp each per liter jar;
Fresh cilantro - bunch;
Garlic - 2 heads;
Salt - 1 tablespoon;
White granulated sugar - ½ cup;
Yellow onions - 0.5 kg;
Carrots - 300 g;
Sunflower oil - 250 ml;
Dill and parsley - bunch;
Ground red pepper - 1 tsp

How to quickly and easily make Georgian salad for the winter step by step

We wash the eggplants well, cut off the "butts" and damaged areas. Then we cut each vegetable into large cubes.
We send our eggplants to boil in boiling salted water for 5 minutes, after which we take them out and put them in a colander.
We clean the onion from the husk and cut it into half rings. Our chef will tell and show how to do this quickly and beautifully.

We also remove the skin from the carrots, we rub it on a coarse grater.
All the greens that we have, we wash well and chop as finely as possible.
We disassemble the heads of garlic into cloves, clean them and pass them through a press.
Pour oil into the cauldron, heat it, then add onion, carrots, eggplants here. Simmer over low heat for about 15 minutes, then add green tea, garlic, sugar, salt and red pepper. Mix everything well and cook for another 5 minutes.
We put our vegetable mass into sterilized jars, add a teaspoon of vinegar to each jar, and then roll up the containers.
We turn the cans over, let them cool under the covers and send them for storage.

To the content

Winter salad appetizer in Georgian style from cabbage, tomatoes and cucumbers

Ingredients

Yellow onions - 0.5 kg;
Fresh cucumbers - 0.5 kg;
Fresh tomatoes - 0.5 kg;
Garlic - 2 heads;
Carrots - 0.5 kg;
Cabbage - 1 kg;
Kinza is a bunch;
Black pepper - to taste;
Salt to taste;
Vinegar 6% - 1 tbsp each per liter jar;
Vegetable oil - 2 tbsp. per liter jar;
Bay leaf - 1 leaf per liter jar.

How to cook delicious Georgian salad for the winter at home

We clean the onion from the husk and cut into rings.
Cut off the "butts" of cucumbers and chop them into round pieces.
We wash the tomatoes well, remove the middle, where the stalk is attached, cut into slices.
We divide the garlic heads into cloves, then peel each clove and chop finely.
Peel the carrots and three on a medium grater.
Wash the cabbage well, remove the upper damaged leaves, and then chop it into thin strips.
We wash the cilantro thoroughly and chop as finely as possible.
In a large container, combine all the chopped ingredients, add salt and pepper here and mix everything well. Let it brew for 20 minutes.
While we sterilize the jars and lids, then remove them from the water. We put our vegetable mixture in jars, before that we put bay leaves on the bottom, pour in oil and vinegar.
We cover each jar with a lid and put it back in the pan, where we sterilized the container. Turn on the fire again.
We boil our twists for half an hour, then roll them up, turn them over and wait for them to cool.
We put it in a cool dark place for storage.

tvoi-povarenok.ru

georgian cuisine photo recipe list

Chicken Tabaka is a world famous dish of Georgian cuisine. This dish got its strange name from the name of a special frying pan called "tapa", so the dish was originally called Tapaka Chicken, that is, fried in a pan. Over time, the name has changed, adapted to a more understandable Russian ear, and now we have what we have - in all restaurants and cafes, this chicken is called Tabaka Chicken. Recent times even gave birth to a legend that a flattened chicken is very similar to a large tobacco leaf - hence the name. Tapaka is a deep, thick-walled pan (frying pan) designed to cook whole chicken. Usually a heavy press lid is attached to it. The press firmly presses the chicken to the bottom of the pan and promotes the rapid formation of a uniform golden brown crust - mmm ... delicious! However, if you do not have special utensils, you should not refuse to prepare this delicious dish. We will cook it in an ordinary frying pan, and we will build a press from what is in any home kitchen. Read the recipe →

Ajapsandali (აჯაფსანდალი) is a Georgian dish made of pre-fried and then stewed vegetables: eggplants, sweet and hot peppers, tomatoes, lots of herbs, garlic. A similar dish is present in almost all cuisines of the world under different names. In the European tradition, these are ratatouille, saute, vegetable stew. The Caucasian version under the sonorous name of ajapsandali is a very tasty, juicy and aromatic dish. It can be eaten both hot, straight off the stove, or cold. The most important thing in ajapsandali recipe is high-quality, fresh young vegetables. The presence of aromatic Caucasian herbs and spices gives the dish a special flavor, but if they are not there, replace the missing ingredients with a small portion of good mood. Read the recipe →

Chakhokhbili is a poultry stew, a dish of Georgian cuisine. Initially, it was made from pheasant (hokhobi - pheasant in Georgian), now it is most often made from chicken, which is fried and stewed in tomato sauce with the addition of traditional Caucasian spices and herbs. Definitely, the homemade dish is very tasty and satisfying, and it is not at all difficult to cook chakhokhbili. How to cook chakhokhbili - read the recipe! Read the recipe →

Tkemali (ტყემლის საწებელა) - Georgian sauce made from sour plums with the addition of herbs, spices and garlic - very tasty and very healthy, especially good for meat and fish. Its taste is simply delicious, like Georgia itself. Fortunately, I had to visit Tbilisi, where I was fascinated not only by the beauties of the Caucasus mountains and unique original architecture, but also by nice people, kinder and more hospitable whom I had never met in my life: Georgian churches, polyphonic singing, the Georgian market and Georgian cuisine, shashlik, wine and, of course, Tkemali sauce, without which it is simply impossible to survive a Georgian feast. Read the recipe →

I realized that I was getting old - achma began to get better and better.

Achma is a puff pastry with delicate lacy pulp and crispy crust, inside of which there is melted cheese. I see that you have already licked your lips. Yes, this home-cooked Adjarian pie is a real treat. But I will not hide, in order to cook this delicious dish, experience is needed: the recipe for cooking achma is not so simple. For those who nevertheless decide on this feat, for a start, I recommend learning how to cook homemade noodles. And, of course, follow my recommendations. I will tell you in great detail how this is done. Read the recipe →