Georgian food!

Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world.The Georgian cuisine is specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian meals.
The importance of both food and drink to Georgian culture is best observed during a feast, or supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honored position.

In countries of the former Soviet Union, Georgian food is popular due to the immigration of Georgians to other Soviet republics, in particular Russia.

Georgians have very delicious meals and the foreigners like our kitchen very much especially Mtsvadi, Satsivi and Khachapuri and of course Khinkali.

Eating in Georgia is an exciting and rich experience. Food in Georgia has many different styles with thousands of great restaurants in all the major cities and towns of Georgia. In addition, food in Tbilisi and other Georgian tourist resorts is not restricted to traditional Georgian delights. Cuisine from all over the world can be found in Georgia, including Asian, Indian, Middle Eastern, and other international tastes.

Georgian Egg Salad (azelila)
Ingredients:
4 large eggs, hard boiled, cooled, & peeled
3 tablespoons unsalted butter, softened
2 tablespoons coriander or 2 tablespoons cilantro, minced
2 tablespoons scallions, minced (white part only)
1/4 cup ground walnuts
1/8 teaspoon salt
2 tablespoons fresh dill, minced
Directions:In a small bowl, mash the eggs with the butter.

Stir in the remaining ingredients and mix well.

Khachapuri (Georgian Cheese Bread)

Ingredients:
1/4 teaspoons active dry yeast
1 teaspoon sugar
1/4 cup warm water
3/4 cup milk, at room temperature
2 tablespoons sugar
1/2 cup melted butter
1 teaspoon table salt
3 1/2 cups bread flour




Filling
1/2 lb muenster cheese, shredded
1/2 lb jarlsberg cheese or 1/2 lb swiss cheese, shredded
1/2 lb white cheddar cheese, shredded
2 eggs, slightly beaten
2 tablespoons chopped parsley
1/4 teaspoon white pepper
Glaze
1 egg white
1 tablespoon water
Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Knead until soft and smooth.
2
Grease a bowl with oil. Place dough in oiled bowl and turn to coat all sides. Cover and let rise until double in bulk, 60-90 minutes.
3
Grease a 9″ spring form pan very well. Mix together filling ingredients until well-combined.
4
Punch down dough, shape into a ball, and roll to a 20″ circle. Ease dough into pan (fold in half to lift and unfold in pan), letting excess hang over the edge.
5
Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. Twist and pinch ends together in the center to make a rough knob.
6
Cover with a buttered 12″ square of waxed paper and let rise until double in bulk, 30-45 minutes. Remove and discard waxed paper.
7
Beat together egg white and water with a fork. Brush top of dough with glaze.
8
Bake in a preheated oven 40-50 minutes, or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust.
9
Cool on rack at least 45 minutes before cutting into wedges.

Khinkali.
Ingredients:
Filling
1 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, finely chopped

Dough
4 1/2 cups all-purpose flour
2/3 cup lukewarm salt water





Ingredients:

Servings:
6-8


Units: US | Metric

Filling
1 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, finely chopped

Dough
4 1/2 cups all-purpose flour
2/3 cup lukewarm salt water
Directions:
1
Knead together the ground meat, salt, pepper, onion, cilantro and about 7 tbsp lukewarm water.
2
Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
3
Put 1-2 tbsp of filling into the center of each circle. Gather up the edges of the dough to the center over the filling and pinch neatly together.
4
Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.
5
When the khinkali float to the surface, continue to simmer for about 6 more minutes.
6
Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.