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Georgia

Kuchmachi

Kuchmachi

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Kuchmachi is the national dish of Georgia, consisting of chicken by-products, liver, hearts, and gizzards. This dish is seasoned with a mixture of hmeli-suneli spices and served with crushed walnuts and pomegranate seeds. In Georgia, a similar dish is also made from beef or lamb offal. This dish is worth preparing a little more; it gets better as it stands.

Preparation time: 2-3 hours for boiling gizzards and hearts, 1 hour for cooking.
Level: Not too difficult
Quantity: Serves four to six

Ingredients:
500 g chicken liver, cut into 2-3 cm pieces
500 g chicken hearts, cut in half
500 g chicken gizzards, cut into 2-3 cm pieces
4-5 medium garlic cloves, sliced
2 large onions, finely chopped
2 tbsp. Hmeli suneli seasoning blend
3-4 tbsp. cooking oil for browning offal
200 g walnuts, coarsely crushed
A handful of pomegranate seeds, for serving
Fresh parsley or coriander, for serving
Sea salt and black pepper, for seasoning
250 ml chicken stock

Preparation:

  1. Boil the chicken gizzards and hearts, seasoned with salt, for 2-3 hours until soft.
  2. Cut the hearts in half, the gizzards into 2-3 cm pieces, and chop the liver. Chop the onions and slice the garlic.
  3. Heat the cooking oil in a heavy-bottomed saucepan over high heat, quickly brown the onion and garlic for a minute, add the chopped liver, hearts, and gizzards, stir and brown the food for 5-7 minutes.
  4. Adjust the temperature to low, add the broth and the Hmeli suneli seasoning mix, season with sea salt and black pepper, and simmer the food for about 45 minutes.
  5. The food should be on the drier side at the end, definitely not watery. Let the broth evaporate, and when it has almost evaporated, add the walnuts, lightly crushed with a knife.
  6. To serve the food, shake it over with chopped parsley and pomegranate seeds. You can serve it with Georgian flatbread or basmati rice.
    Ready!!
Adjika

Adjika

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This sauce of Georgian origin (ანიკა) needs no introduction. It has been available in Estonian stores since the Soviet era and is still popular here. I did some research on local posts and notes and found that this sauce is often not prepared very hot. The amount of chili is rather moderate and the light sweetness, spices made during cooking, coriander, and garlic dominate. Frequently a little walnuts were also added, which gives the sauce an extra nutty nuance.

Preparation time: 1 hour
Level: Easy
Quantity: About 0.5 liters of adjika

Ingredients:
Five red bell peppers, seeds removed
7 large red Serrano chilies, seeds removed
Handful of walnuts
Large handful of fresh coriander
7 medium cloves of garlic
1 teaspoon ground coriander powder
2 teaspoons ground lentil seeds
1 teaspoon ground cumin
Sea salt to taste

Preparation:

  1. Remove the mushrooms from the peppers and cut them into pieces so that they can be passed through a meat grinder.
  2. Clean the chilies from the seeds, and peel the garlic.
  3. Pass all the ingredients through a meat grinder, paprika, chilies, garlic, walnuts, and coriander.
  4. Pour the resulting mixture into a saucepan and bring to a boil.
  5. Grind cumin, coriander seeds, and lentil seeds. Add to the boiling adjika. Season the mixture with sea salt.
  6. Boil the adjika until the liquid evaporates and the sauce thickens slightly.
  7. Pour into jars, close the lids, and store the adjika in the refrigerator,
    Use as a side dish with meat or vegetarian dishes.
    Ready!!
Khinkali

Khinkali

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A historical dish of Georgian cuisine. Khinkalis are large dumplings filled with seasoned meat and eaten hot. Originally, Khinkalis were made from minced lamb, nowadays mostly from a mixture of pork- and beef mince. Black pepper, chili flakes, and cumin are traditionally used for seasoning. Dumplings are folded and the number of folds shows how good chef you are. I’ve read about 19 folds as the correct number of folds, someone told 24 folds, but also the number 36. In any case, these dumplings are folded to form a closed “bag” with a meat filling, which is boiled and eaten hot. Khinkalis should only be eaten with your hands. Since the meat put in Khinkali is rather liquid, which is achieved by adding water or broth, these dumplings contain liquid that is sucked out of the khinkali after the first bite. Georgian people never eat the remaining end, which is called kudi, this part is only used when cooking Khinkali and placing them in the pot. The ends are left on the plate so that later it can be seen how many Khinkalis someone has eaten.
It is believed that the way of making dumplings similar to Hinkali came to Georgia with the Mongols around the 13th century.
Food that is fun to prepare and that tastes much better when made at home than store-bought options. Khinkalis are boiled for 7 minutes and seasoned with plenty of salt. They are eaten either as they are or with the addition of black pepper.

Preparation time: 60-90 minutes, plus 7 minutes for boiling.
Level: Medium
Quantity: 14 Khinkalis

Ingredients:
Dough:
500 g wheat flour
200-250 ml of water
1 teaspoon of sea salt

Filling:
500 g of good quality minced beef and pork
2 medium onions pureed
1 teaspoon chili flakes
1 teaspoon of caraway
Salt and black pepper

Preparation:

  1. Prepare the dough. Mix the flour, salt, and water together by kneading the dough. The dough must be firm and relatively dry because the Hinkals must be strong so that the liquid does not break them. Knead for about 10 minutes. If necessary, add water little by little.
  2. Let the dough stand under the lid for at least 30 minutes so that the dough does not lose too much water and does not become even drier.
  3. Peel the onions and put them in a food processor, add about 100 ml of water, and crush until homogeneous.
  4. Place the minced meat in a bowl, and add salt, pepper, cumin, and chili flakes. Add onion and mix well. Add about 150-200 ml of water or broth to the mixture. The meat must be more watery, not the kind that can be used to make cutlets.
  5. Roll a 4 cm thick sausage about 30 cm long from the dough and cut a disc about 2.5 cm thick. Sprinkle flour on the work surface, flour the piece of dough, and roll it into a dough sheet about 15 wide and about 2 mm thick. When rolling, use such a technique that you roll from the center to the edges, so that the center of the dough plate is a bit thicker and the edges are rather thinner.
  6. Place the dough plate on the palm of your hand, place a heaped tablespoon of the meat filling in the center of the dough plate and start folding the Khinkali. When folding, such a technique is used that with one hand you fold the edge of the dough and with the other hand you squeeze the folds firmly together with your fingers. When folding like this, you have to make a whole circle so that ideally 19-20 folds are created, but this number is not certain. A strong tip of the dough remains in the center of the folding, which at the end of the folding should be strongly compressed so that the contents of the Hinkaali do not spill out and it stays firmly together. Cut the folded tip shorter.
  7. Prepare all the Khinkals in this way, and place them on a floured surface before cooking.
  8. For cooking, boil water in a large pot, season the water lightly with salt and put the Khinkals into it one by one in such a way that you hold them by the tail, and before releasing them, keep them in the water so that the surface starts to harden and does not stick together during cooking. If necessary, stir Hinkalis carefully with a spoon during cooking.
  9. Boil Hinkalis for 7 minutes from the moment of boiling. Take the Hinkals out of the water, sprinkle with black pepper if desired, and eat hot. Be sure to use only your hands when eating. After the first bite, suck out the meat juice left in the Hinkali and then eat the rest. All that remains is Khinkal’s tail, kudi, which classically is not eaten.
    Ready!!
Khmeli suneli

Khmeli suneli

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A classic Georgian spice mix, the composition of which varies quite a bit, but its main ingredients, coriander, parsley, lentil seeds, laurel, and dill are almost always in place. This mixture is sometimes called Georgian Garam Masala and is used in many Georgian national dishes, including Hartcho.

Ingredients:
2 teaspoons of fenugreek seeds4 dried bay leaves
1 teaspoon chili powder
2 teaspoons dried dill
2 teaspoons dried marjoram
2 tablespoons dried parsley
2 teaspoons dried tarragon
1 teaspoon coriander seeds
0.5 teaspoons black pepper
2 teaspoons sea salt

Preparation:
Mix all the components together and grind in a coffee or spice grinder for 10-15 seconds until the mixture is smooth. Use the mixture to flavor Georgian national dishes.
Ready !!

Hartcho

Hartcho

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Hartcho is a traditional Georgian soup that was widespread during the Soviet era and was served in restaurants throughout the Soviet Union. To make this soup, I researched the work of Georgian chefs today and some of the Russian-language publications that described the soup. To make this soup, the broth can be cooked using a wide variety of meats. The most common meats are mutton and beef, but a variety of poultry is also used. Another feature of this soup is that it is made using plums and spicy local plum sauce (Tkemali). The soup is seasoned with a mixture of spices, khmeli suneli. It is traditional, slightly spicy, aromatic, and contains a variety of dried herbs. In addition to meat and plums, rice, tomatoes, carrots, onions, and garlic are added to this soup.

Cooking time: 1 hour, plus time for cooking meat and broth
Level: Average
Quantity: about 4-5L of soup

Ingredients:
Meat and broth
700-800 g of straight lamb
1 medium onion
1 carrot
salt and black pepper
About 4L of water

Soup
About 500g of tenderloin cleaned from bones
Soup broth
5 large tomatoes
6-8 cloves of garlic crushed
1 large onion finely chopped
2 large carrots coarsely grated
6-8 medium plums cut into pieces
1 tablespoon Khmel Suneli seasoning mixture
3 tbsp Tkemali paste
3 tablespoons chili paste or 0,25 tsp chili powder
A large handful of basmati rice
A large handful of chopped fresh parsley
For seasoning black pepper and sea salt
2-3 tablespoons olive oil for frying onions and carrots
For serving fresh plum slices soup

Preparation:
Boil the broth. To do this, pour about 4L of water into the pot, place a piece of meat, one larger carrot, and onion, most of the brown peel removed. Season lightly with salt and black pepper. Bring the broth to boil, remove the foam, lower the heat and simmer until the meat is very tender.
To make the soup, clean the meat from the bones and cut it into pieces of a suitable size
Pour the broth through a sieve. Discard the boiled carrots and onions or simply eat them.
Grated tomatoes with a coarse grater. This will get rid of most of the tomato skin. Add the grated tomato to the broth. Bring to the boil.
Finely chop the garlic and onion. Add the garlic to the soup, heat the pan, pour a little olive oil into the pan, and fry the onions for a few minutes. Grate the coarsely grated carrots and add the onion to the pan. Fry for a few minutes.
Add fried onions and carrots to the soup. Add chili paste or 0.25 teaspoon ground chili. Add 3 tablespoons of Tkemali sauce. Add Khmel Sunel seasoning mixture.
Add half a glass of basmati rice to the soup and bring to a boil
Cut the plums into pieces and add to the soup.
Add the cut meat to the soup and season with salt and black pepper.
Bring to a boil until the rice is soft. Add the chopped parsley, stir and let the soup stand for a few minutes without boiling.
When serving, cut slices of plum onto the soup
Ready !!

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