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Adjarian Khachapuri is a traditional Georgian dish which is one of the best in our country

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Adjarian Khachapuri is a traditional Georgian dish which is one of the best in our country

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Ingredients

Butter - 20 g

Egg - 3

Grated cheese - 180 g

Flour - 600 g

Milk - 200 ml

Oil - 1 spoon

Yeast - 12 g

Sugar - 1 spoon

Salt - 1 spoon

ingredient

Salt - 1 spoon

preparing rules

Mix yeast, sugar and salt in the flour and pour milk, knead the soft dough and remove the foam. Then roll it round.Wrap it from both sides and tie the ends, give it the shape of a boat, apply egg yolk to these boats. Add one egg to the cheese and spread this mass in the shape of a boat. Put it in an oven heated to 200 degrees. After 10 minutes, when it turns a little red, take it out of the oven, make an indentation in the heart of the khachapuri with a knife and place a raw egg inside, return it to the oven for 5 minutes, until the protein is set. Take the baked khachapuri out of the oven and put a piece of butter on top

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Ingredients

Salt and pepper to taste
Corn flour - 2.00 sc
Nerea Sosa - 0.50 cc
Dried coriander - 1.00 dk
Foreign seasoning - 1.50 sc
Yellow flower - 1.00 dk
Brody Guy - 1.00 dk
Tomatoes - 4.00 pcs
Garlic - 3.00 pcs
Onion - 3.00 pcs
Walnut - 0.50 kg
Beef - 1.50 kg
Tabulatabula
preparing rules

Put the cleaned and washed beef in a pot for cooking. When it boils, wash it again, put it again and mix it well. Then, take it out of the water and brown it well. Chop the finely chopped onion together with the meat. When it turns golden, add grated tomatoes and fry until the juice dries up.

Separately, in a small bowl, open the ground beef stock, walnuts, spices, salt, pepper and corn flour. Mix the obtained mass with already boiled broth. At the same time, the shutter will also (open by itself). Add to the meat mass. Let's boil for 7-10 minutes, add garlic at the end, stir and it's ready❤️‍🩹

I hope you will like it🥹💜

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Khinkali the main dish on the georgian menu.

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Khinkali the main dish on the georgian menu.

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Ingredients for 30 Khinkali: Dough – 1.4 kilo of flour (1.1 kilo for the dough and .3 kilo for dusting and kneading) , 2 eggs, 450 ml of warm water; Filling – 700 grams of ground beef and pork mix, salt, half tsp of dried red pepper, quarter tsp ground caraway seed, 2 small onions (optional) and 500 ml of water. Cooking – water and salt for the cooking pot.

Preparation: Add 1.1 kilo of flour to a mixing bowl. Make a depression in the middle of the flour and add the eggs.

Add 450 ml of warm water.

Mix the ingredients from the middle of the bowl until all of the flour is mixed.

The dough should be formed into a ball.

Divide the dough into two pieces.

Sprinkle a work surface and one of the balls of dough with flour and knead (very firmly) and fold the dough.

Continue kneading and folding until the dough is very firm.

Roll out the dough until it is about 1/3 of an inch thick.

Cut out circles of about 2.5 inches in diameter with a drinking glass.

Carefully remove the excess dough.

Use a rolling pin to roll each circle into a thin eight inch round.

These rounds will be filled with a meat and spice mixture to make khinkali.

NOTE: Repeat the whole process of kneading, folding and cutting and rolling of rounds with the remaining ball of dough. You will then have enough rounds to make about 30 khinkali.

Preparation (the khinkali filling): Add the meat, spices, 2 finely chopped onions (optional – we didn’t use onions) and salt to a mixing bowl.

Mix the ingredients by hand and then add 25 ml of water and squash and squash the mixture. Repeat this process 20 times until you have mixed at least 500 ml of water with the meat. This will ensure that your khinkali have lots of ‘juice’.

Preparation (making the khinkali):

Take one round of dough from your pile of rounds.

Add 1 heaped tbs (tbs=tablespoon) of the meat mixture to the center of the round.

Use your thumbs and index fingers to make an accordion type fold all around the outside

It will become easier with practice! 19 folds are considered to be ideal.

Roll the nubbin of the dumpling between your finger and thumb and pinch off extra dough.

Put each khinkali on a board or work surface that has been dusted with flour.

Carefully place the dumplings into a deep pan of boiling salty water, about 10-15 at a time (depending on the size of your pan).

Boil for 12 to 14 minutes. If the dough has been made properly the dumplings will not burst.

Serving: Khinkali are served hot with no garnish other than black pepper.

Eating khinkali: There is an art to eating Khinkali. The doughy top, where the pleats all meet, is never eaten, but used as a handle for holding the hot dumplings and is left on the plate to show how many have been eaten. In Georgia, this top is called the “kudi” (Georgian ქუდი, hat) or “kuchi” (Georgian კუჭი, belly button).

Enjoy!

❤️

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I want to introduce you our(Georgian)national dish called CHAKAPULI!

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I want to introduce you our(Georgian)national dish called CHAKAPULI!

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Ingredients:

• 1.5 kg lamb

2 bunches Tarragon

1 bunch Coriander

1 bunch parsley

1 bunch scallions

100 g green sour plums (tkemali)

2 cloves garlic, minced

2 cup dry white wine

salt to taste

preparation:

Chopped lamb is boiled with white wine in deep pan and then the pan is placed in the oven and cooked slowly for 1.5 hours. After this process, the tkemali sauce is stirred into the lamb and the chopped greens and garlic are added. The dish is then cooked for another 5 minutes in the oven and is finally rested for 5 minutes before serving.

I hope you’ll like this dish.

Bye!💜🌟🫶🏻

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Adjarian Khachapuri is a traditional Georgia dish

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Adjarian Khachapuri is a traditional Georgia dish

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Ingredients

Butter-20g

Egg-3

Grated cheese-180g

Milk-200ml

Oil-1spoon

Flour-600g

Yeast-12g

Sugar-1spoon

Salt-1spoon

Preparing rules

1.Dissolve yeast and last in warm water add flour and knead soft dough with oiled hands .

2.Put the dough in a bowl cover it with a cloth or cellophane and leave it to rise .

3.When the dough rises divide it into groups of 300 grams .

4.Flatten from both sides towards the middle .

5.Roll it grated cheese in the heart .

6.Put the grated cheese in the heart transfer it to a baking sheet and put it in the oven heated to 250 degrees .

Enjoy it🩵

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Elarji is a true masterpiece of Maghreb cuisine, which consists of only two ingredients - corn and cheese.
But do not think that it is easy to prepare. If we don't follow some important nuances, nothing will work.
For 3 servings you will need:

1 kg of corn kernels
200 g of corn flour
1.5 kg of sulgun

Important details
The cobs of corn should be sieved well, and then carefully sifted. Conscientious Maghreb housewives pass the needle at least 25 times before they are sure that the mass is white.
We pour water on the washed rice and bring it to a boil. It is necessary to stir the shaft with a wooden spoon, but it is better with a flat shovel. By the way, if you are going to do ghomi and elarji often, it would be good if you buy a special wooden shovel - chogan. They have it in every kitchen in Samegrelo. With this chogny, we have to constantly stir the gherkin porridge, which is cooked on low heat (didn't you forget to lower the flame after the water boils?).The process should be watched carefully until the sardines are fully cooked - that is, about 45 minutes.
You'll soon get used to seeing when the rice is cooked - the mass will thicken and it will be difficult to stir.Right now we should add corn flour (remember? 200g). Stir quickly so that the flour does not burn. We should get a thick corn porridge. Reduce the heat even more and leave the porridge for another 30 minutes. As a result, we will get another dish - ghomi.Now it's time to look at the cheese. To begin with, we need to salt it a little - a pinch of salt is enough. We put a pan on the fire, pour half a glass of water on it. As soon as it boils, we put a piece of sulgun in it to know if the cheese is ready. To do this, it should be scraped with a wooden spoon - if the cheese melts and stretches, then it is ready.We put pieces of cheese in the prepared dough and mix well. We leave it on the fire for another 1 minute and rub it again.
If the corn mass is well stretched, i.e. Your extension is ready! We transfer it to plates and serve it hot to the table.
I suggest you watch the video again so you don't miss anything. And if you have any questions, be sure to ask us in the comments of this material. Thank you very much, my foreign friends, for your great attention

I love you with all my heart and soul, your Lizi Nebieridze
good luck

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A little cheese and 1-2 eggs to top it off
Flour - 1 kg
Cheese - 1 kg
Milk - 500 ml
Yeast - 3 tbsp
Butter or margarine - 5 tbsp
salt
Egg - 2 pcs