International Cuisine

Exploring the world through food.

Georgian Khachapuri (Cheese Bread)

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Georgian Khachapuri is a delicious cheese bread loved all over the country.  It is usually made in three different styles.  This recipe is for the most common one which is a circular bread with the cheese in the middle called Imeruli.  This is from Imereti the other two types are called Ajaruli and Megruli.  The dough for this recipe could be used to make all three types however today we will make Imeretian Khachapuri. The recipe calls for a combination of two types of cheese Imeretian cheese and sulguni.  If you can not find these specialty cheeses from Georgia, you can substitute mozzarella with feta.  Enjoy with a salad and a nice glass of Georgian wine or serve as part of the Supra, ( A Georgian feast).

Georgian khachapuri

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5 from 2 votes

Georgian Khachapuri (Cheese Bread)

Course Bread
Cuisine Georgian
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 2 loafs
Author International Cuisine

Ingredients

  • 3 1/4 cups of flour
  • 200 ml water
  • 200 ml milk
  • 1 egg
  • 1/2 Tablespoon active dry yeast
  • 25 ml oil
  • For the filling:
  • 6 oz Imeretian cheese
  • 6 oz Sulguni or substitute a combination of mozzarella and feta total of 12 oz combined
  • salt and pepper to taste
  • 1 egg yolk and water to make egg wash

Instructions

  • Warm the water to around 100 degrees and stir in the yeast
  • Add 2 3/4 cups of flour to a mixing bowl and make a depression in the flour
  • Add the yeast water, milk, oil and a raw egg.
  • You can add 1 teaspoon of sugar if you want your bread to have a golden color.
  • Mix the ingredients from the middle of the bowl until all the flour is mixed
  • The dough should be formed into a soft ball
  • Cover the bowl with plastic wrap and leave in a warm place for two hours to rise.
  • Preheat oven to 450 degrees
  • Add 1/2 cup of flour and knead the dough until it is soft and smooth
  • separate the dough into 2 pieces
  • on a floured surface roll out one piece of the dough into a circle about 11 "
  • Place the combination of seasoned cheese in the middle
  • Gather up the edges of the circle enclosing the cheese.
  • Flip over and roll out again to about a 9" diameter disc.
  • Transfer the khachapuri to a cookie sheet lined with parchment paper or a warm pizza stone
  • Repeat with the second part of the dough of freeze for later use.
  • Mix the egg yolk and water in a cup and brush the dough with the egg wash.
  • Bake for 18-20 minutes until golden brown.
  • Let cool for a few minutes and serve warm.

 

 

Georgian Salad

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There are many types of salads or salat’i as they are called in Georgia. One of their most famous is called Lobio and made with kidney beans but for our purpose we will make just a simple typical Georgian salad as part of our supra.  The salad can made with whatever fresh ingredients you have, if you have some Imeretian cheese you can add that.  I decided to make the walnut dressing but you can do a simple oil and vinegar dressing as well.  Adding in a bit of cayenne would also be common, the Georgians like a little kick in their food. Enjoy!

Georgian salad

Georgian salad
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5 from 1 vote

Georgian Salad

Course Salad
Cuisine Georgian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 to matoes diced
  • 2 cucumbers peeled, seeded and sliced
  • 1 red onion sliced
  • 2 peppers seeded and sliced
  • small bunch of purple basil chopped
  • small bunch of parsley chopped
  • Imeritian cheese diced if using feta can be substituted
  • for the dressing:
  • walnuts about 1/4 cup crushed finely
  • one clove garlic
  • pinch of saffron
  • pinch of ground coriander
  • pinch of salt
  • one teaspoon wine vinegar
  • one teaspoon water
  • one tablespoon oil

Instructions

  • Mix together all the salad ingredients in a bowl
  • for the dressing:
  • Mix the first five ingredients, the walnuts, garlic, saffron, coriander, and salt using a mortar and pestle.
  • Add in the vinegar and water to make a paste
  • add oil to taste and serve over the salad
  • Enjoy!

 

 

Badrijani Nigvizit (Eggplant rolls)

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Badrijani Nigvizit or eggplant rolls are popular in Georgia and can be found on nearly every restaurant menu. They are a wonderful appetizer or make a lovely side dish as part of your supra (Georgian feast).  The walnut and garlic filling is creamy and delicious. Garnished with some pomegranate seeds and onion, they are beautiful on any table.  It is best to use the long skinny asian eggplants for this recipe, the large globe variety don’t roll very well, you could still use it just make rounds instead of rolls.

Georgian eggplant rolls

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5 from 1 vote

Badrijani Nigvizit (Eggplant rolls)

Course Side Dish
Cuisine Georgian
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 asian eggplants
  • 1/2 cup walnuts
  • 1 clove garlic
  • 1/4 teaspoon white wine vinegar
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 cup water
  • pomegranate seeds and thin sliced onion to garnish

Instructions

  • Using a food processor, grind the walnuts, garlic, vinegar, spices and water until smooth.
  • Taste and adjust seasoning to you your liking. (The filling can be made up to three days ahead of time and placed in a airtight container in the refrigerator. This is one of those fillings that tastes better with time, plan on at least a couple hours ahead at least.
  • Cut the top off the eggplant, no need to peel them and cut them lengthwise into long strips about 1/4-1/2' thick.
  • Salt the eggplant slices and let stand for an hour.
  • press out the juice, rinse and pat dry (the salting takes away the bitterness of the eggplant)
  • Heat 2-3 Tablespoons of oil in a skillet to medium high heat.
  • Brown on both sides you want them brown but still floppy not crispy
  • Place on a paper towel to remove excess oil
  • spread a layer of filling on one side of each eggplant and roll up to enclose the filling inside.
  • Arrange on a platter and garnish with pomegranate seeds and thinly sliced onion
  • Enjoy!

 

 

 

Georgian Khinkali (Dumpling)

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Georgian Khinkali dumplings originated in the mountain region.  Perhaps an Asian influence. They are made with a combination of minced pork and beef and sometimes lamb.  They are sometimes filled with mushrooms, potatoes or cheese.  I made them with minced beef and pork and absolutely loved them. There is another type called kalakuri which are made the same way but greens and garlic are added to the minced meat.  This is more popular in the urban areas.  Although they look a little intimidating to make, they really aren’t and well worth the effort.  Another interesting note is the nob on the top of the dumpling (called a belly button in Georgian) is not eaten, left on the plate to see who ate the most. Enjoy!

Georgian Khinkali

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5 from 1 vote

Georgian Khinkali (Dumpling)

Course Appetizer or Side Dish
Cuisine Georgian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8
Author International Cuisine

Ingredients

  • For the dough:
  • 1 kg of flour
  • 500 mg of water
  • salt
  • For the filling:
  • 1/2 1 b. each of beef and pork
  • 2 onions ,minced
  • salt
  • cumin pinch
  • Ground red pepper
  • Fresh ground black pepper to garnish

Instructions

  • For the dough:
  • Add salt to flour and pour in water and knead.
  • After the dough is formed knead with your palms until you get a nice smooth elastic mass
  • Leave it for about a half an hour while you make the filling.
  • For the filling:
  • In a bowl, combine the salt, pepper, a pinch of cumin to the meat. Add a bit of water just enough to make it wet, not diluted.
  • Put on a large pot of salted water on the stove to boil
  • Roll out the dough until it is very thin about 1/4 inch or less.
  • Cut out round pieces about 6 inches in diameter
  • Put a teaspoon full of the filling in the middle of the dough
  • Start bringing up the edges of the dough forming a sack around the filling. You should have about 19 pleats to make the sack.
  • Twist the top to enclose completely and place on a floured surface
  • Work quickly and in batches as you don't want the filling to leak through the dough.
  • Place in the boiling water and cook until the swell and rise to the surface
  • Remove them with a slotted spoon
  • Sprinkle with black pepper and enjoy!

 

Georgian Satsivi

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Georgian Satsivi is a popular nutty sauce that can be enjoyed on nearly any type of meat or vegetable. Satsivi a classic Georgian recipe, especially loved around Christmas and New Year’s made with turkey, but also enjoyed throughout the year with chicken. I was given this recipe by a friend named Maka who lives in the capital city of Tbilisi.  It compares with other Satsivi recipes and is a interesting and complex nut sauce served cold. In fact “tsivi” means cold in Georgian. I chose to make it with chicken and thoroughly enjoyed the ancient and rare dish from Georgia. Special thanks to Maka for sharing it with us!

Georgian Satsivi

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5 from 1 vote

Georgian Satsivi

Course Main Dish
Cuisine Georgian
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 whole turkey or chicken
  • 1 lb. peeled walnuts
  • 5 teaspoons coriander ground
  • 1 teaspoon Imeretian saffron
  • 2 teaspoons chili ground
  • 1 teaspoon cinnamon ground
  • 2 cloves
  • garlic 6 cloves
  • 1 medium onion minced
  • 6 egg yolks 4 for chicken
  • salt to taste
  • 1 tablespoon white wine vinegar

Instructions

  • In a very large pot place the small turkey or chicken and cover with cold water
  • Cook until tender removing froth during cooking.
  • remove the turkey or chicken and place breast side down on a roasting pan, Reserve the water from the pot you will need this later.
  • Place in a preheated 350 degree oven until browned.
  • If using turkey, the meat should be removed off the bones, the chicken can be cut up into pieces.
  • Now mince the nuts, you can use a mortar and pestle or best to use a meat grinder and put the nuts through twice. This is an important step, be sure to reserve any oil for later.
  • To the minced nuts add crushed garlic, saffron, coriander, cloves, cinnamon, chili and salt and mix together.
  • Add the egg yolks and continue mixing.
  • Add in the onion.
  • Using the reserved chicken or turkey stock add it to your mixture until you come up with a creamy consistency.
  • Make sure the mixture is cool and strain it through a sieve and pour it into a pan. Repeat this process 3-4 times until you get it to a very smooth cream like sauce.
  • Bring the sauce in a pot to heat up stirring with a wooden spoon but take care to not let it boil.
  • When the first bubbles appear, remove from the heat and put in your turkey or chicken meat.
  • Let the satsivi cool slightly and add the vinegar and salt to taste. Make sure not to add the vinegar while the satsivi is hot or it can turn black.
  • Serve cold with bread, red wine, and fresh herbs tarragon and cilantro.

 

 

 

Georgian Churchkhela (Grape and walnut candy)

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Georgian Chuchkhela is a delicious candy made with walnuts or hazelnuts strung on a sting and then dipped into a thick candy like mixture of grape or other fruit.  This candy is loved all over the country and you will see them hanging up drying in many villages.  They are sometimes referred to as Georgian snickers because that’s what they kind of taste like.  They are a little time consuming to make and you need a couple of weeks for the covering to properly dry.  A fun thing to make with kids.  Enjoy!

Georgian churchkehla

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5 from 2 votes

Georgian Churchkhela (Grape and walnut candy)

Course Dessert
Cuisine Georgian
Prep Time 8 days
Cook Time 10 minutes
Total Time 8 days 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • Ingredients:
  • 50 walnuts
  • 1.5 liters of fruit juice grape or pomegranate
  • 300 grams of flour
  • 3 tbs of sugar.
  • Needle and thread

Instructions

  • Shell the walnuts.
  • Add to a hot pan and heat on a low-medium heat for 2-3 minutes.
  • Be careful not to burn them.
  • Thread a needle with a 30-inch length of strong thread. With the flat side of the nuts facing up, thread 25 walnut halves onto the thread. Cut the thread from the needle and knot the ends.
  • Add the flour and sugar to a bowl.
  • Gradually add up to 500 ml of the fruit juice and mix with a wooden spoon.
  • Once the flour, sugar and juice have been mixed with a spoon, use an electric blender to ensure that the mixture is absolutely smooth.
  • Add the rest of the juice to a deep cast iron pot and gradually add the flour/sugar/juice mixture.
  • Stir thoroughly
  • Heat on a high temperature, vigorously stirring all of the time. Bring to the boil. Turn the heat down to a low temperature and continue to stir for 8-10 minutes. During that time it will thicken and you should test it to make sure that it does not taste of flour.
  • The thickened mixture is called tatara
  • Keeping hold of one end of the thread, carefully place a strand of threaded nuts into the tatara.
  • Use a wooden spoon to cover the threaded nuts.
  • Make sure all the nuts are completely covered
  • Remove the churchkhela from the tatara.
  • If the tatara has been made correctly the churchkhela should not drip.
  • Hang the churchkhela. A pole placed between two chairs is ideal.
  • Repeat the coating process with each strand of threaded nuts.
  • Put the remaining tartara in the refrigerator and heat up before using for the second coating.
  • Leave the churchkhela to dry for 3 to 4 days, until the strands are no longer sticky to the touch. After 3 to 4 days repeat the dipping process. Leave the churchkhela to dry for 3 to 4 days.
  • Enjoy!