Georgian dishes - страница 4

Enjoy with “Tsinandali” wine.

Boil a chicken, cut it into medium pieces, and put into deep plates. Pound some garlic; pour in the broth, and salt. Pour the broth with garlic over the chicken pieces.

Solve pounded garlic in warm water and let it boil with some butter for 3—5 min. Dissect a cleaned chicken along the breast, sprinkle it with a pinch of salt and some red ground pepper and roast flat. Then pour the garlic solution on it and cook for 20—25 min. Serve hot.

Enjoy with “Tsinandali” wine.

Products:

1 kg pork guts

2—3 bulbs onions

2 glasses walnuts

5—6 sprigs savoury

2 cloves garlic

1 pomegranate

Pepper, saffron (“yellow flower”), coriander, suneli to taste

Wash and clean the guts, pour over some water and boil. Leave the guts to cool, take them out of the broth and cut into small pieces. Add finely shredded onions and savoury. Pound walnuts, pepper, saffron, coriander, suneli, garlic, salt the mass and pour in some broth. Add vinegar to taste and season the guts. If the kuchmatchi has little juice, add in some more broth. Before serving, strew with some pomegranate grains.

Enjoy with “Kakhuri” or “Tsinandali” wine.

Products:

1 kg mutton / pork liver

5—6 bulbs onions

100 g butter

6—7 tomatoes or 0.5 litre tomato juice

Salt and pepper to taste

Cut mutton or pork liver into pieces, sprinkle with salt and black pepper, mix thoroughly and fry in butter until slightly browned. Put the liver into a saucepan, strew with shredded onions, and steam for 5 min. Add 1 glass of meat broth and boil for 10—15 min. Add in peeled, seeded and minced tomatoes, coriander, dill, parsley, estragon, salt, some juice of boiled onions, and cook. Before serving strew with shredded dill or parsley.

Enjoy with “Kakhuri” or “Saferavi” wine.

Boil fat young beef, frequently removing the scum. Add laurel leaves, grains of black pepper, some cloves of garlic, and salt. Before serving, strew with shredded parsley.

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