Top Georgian Food Recipes and Cuisine | Khinkali and Khachapuri

Top Georgian Food Recipes and Cuisine | Khinkali and Khachapuri
Georgian dishes recipes

   Eating and Drinking is essential part of Georgian Cuisine. Notably, Each Region in Georgia have distinct food, apart from that Georgia has been called the motherland of the Wine by national Geographic, not by me, by the way. Importantly, Georgia has gained it’s popularity for Gastro-Tourism for last years. Moreover, Many people ask me ” what should I taste in Georgia”.  Here, I will try to answer that question. Surely, List of must taste food in Georgia and recipes. So, we are gonna introduce you Top Georgian Food Recipes and Cuisine in the blog, stay tuned …

Top Georgian Food Recipes - List of must taste Food from Georgian Cuisine

Khinkali

Khinkali is typically stuffed with meat and spices, then served boiled or steamed. Especially, This is one of Top Georgian Food Recipes.Hereby, The trick with khinkali is to eat them without making a mess or spilling the hot broth inside all over yourself. Besides,  How to eat khinkali: sprinkle with black pepper, grab the dumpling by the handle and turn upside down. zThen, Take small bites from the side, slurping some broth as you go.  so, If you do not eat Pork you may ask Beef Khinkali at the Restaurants.

Ingredients for Khinkali | Making Georgian Top Dishes

Dough

Meat Filling

  • first, 2 cups all-purpose flour (about 8 1/2 ounces), plus more for work surface
  • second, 1/2 teaspoon fine sea salt
  • third, 1/2 cup water
  • next, 1 large egg, beaten
  • after that,Olive oil, for greasing
  • 4 ounces 80% lean ground beef
  •  
  • 4 ounces ground pork
  •  
  • 3/4 cup water
  •  
  • 1/3 cup finely chopped yellow onion
  •  
  • 2 tablespoons finely chopped fresh cilantro
  •  
  • 2 tablespoons unsalted butter, melted

Steps for Preparation of Khinkali

for the first stage what you have to do: take a bowl ,put flour, salt and water together in a bowl  to make the dough. Then Transfer to a work surface and knead the dough until it’s smooth, after that stay it rest for 45 minutes .let’s start Preparing the filling. Via your hands, mix the ground beef, diced onion,  salt, cumin, chili powder, cilantro, parsley and water until evenly mixed and Set it aside.

for the second stage in order to prepare the dough, cut a piece of dough, roll it out enough to place in   a hand pasta roller. On hand Pasta Roller, it was on setting 1. Cut the thin dough sheet into squares about 10cm wide. You can cut round dough circles, however this method is faster and maybe saves your time and energy. If manually rolling out the dough, roll it out about ¼” thin. Place about 2 tbsp of filling in the middle of the square dough piece. Close it up by forming a sack by pinching pieces of dough into each other. Pinch the pleats together to seal the sack, forming a little knob at the top which is sometimes tough for everyone,  twist off any excess dough from the top of the dough knob. Repeat until all the dough and meat is used,by the way.

For the last stage , Bring a pot of salted water to a boil. Drop the fresh Khinkakli into the boiling water. Cook for about 7-8 minutes, until they start floating on the surface. Drain and serve it with black pepper immediately.

Georgians Preparing Georgian | Georgian Cuisine

In this Video we let foreigners to taste Georgian food and give us the honest feedback. Here you can find what international people thought about It.

Khachapuri | Top Georgian Food Preparation

Khachapuri is a traditional Georgian dish of cheese-filled bread. This is also another Top Georgian Food Recipes. Besides,  you can see many options for Khachapuri in Georgia and I will write about the common kind of Khachapuri and districtive one called Adjarian Khachapuri. Surely,  I should mention that it was given a status of Intangible Cultural Heritage of Georgia

Georgian top dishes

Ingredients for khachapuri

Dough

first of all, Dissolve yeast in the warm water then  add salt, pepper, flour, and knead  the dough.Stir in some melted butter and Leave to stand for 2 hours, knocking back 1 – 2 times.

it is time to Transfer dough to a greased bowl now. Turn over to coat. Cover and let rise until doubled, during 1 hour.Gently punch down dough to deflate. Let rise until doubled again, within 45 minutes.Then preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.Gently punch down dough and roll into a circular shape. move it to the baking pan.

on the last stage, Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Then gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.now let dough rest, 10 to 15 minutes. Brush with egg white.Bake in the preheated oven until golden brown, about 1 hour and it is done, serve immediately. 

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Adjarian Khachapuri | Foreigners' Favourite Dishes in Georgia

Ingredients are same but follow these instructions:

  • firstly, Fill the shape like “boats” with the cheese and egg mixture leaving enough room for an egg on top ( but don’t add egg yet)
  • secondly, Crack and open an egg and beat to create an egg wash; brush egg wash on edges of the cheese-filled still called “boats”
  • then, Put “boats” in the oven for 15 mins (or until crust begins to brown)
  • next, After removing the “boats” from the oven, use a spoon to create a dent in the center of the cheese; crack open an egg add add one to each dent
  • after that, Return “boats” to the oven for 6-8 minutes (or until golden brown)
  • finally, Serve and enjoy immediately!

Lobiani | Famous Dish in Georgia

Lobiani as Khachapuri looks same but there is a difference inside them. Another, Favourite Top Georgian Food Recipes. Lobiani is made inside with beans not cheese like Khachapuri. so, bean-filled bread is very popular within the whole country and is eaten not only restaurants but also in the streets. 

Ingredients for Lobiani

Dough

  • first, 2⅕ lb wheat flour
  • second, 1 – 2 tbsp yeast
  • then, 2 tbsp butter
  • next, 2 cups watter
  • also, salt
  • and, ground pepper
  • 2½ cups haricot tinned kidney beans
  • 3 onions
  • 2 tbsp butter
  • Georgian mixed herbs 

first of all, Dissolve yeast in the warm water then add salt, pepper, flour and knead the dough. Stir in some melted butter andLeave to stand for 2 hours, knocking back 1 – 2 times.

second of all, Boil pre soaked beans, cool and shred, add butter. chopped onion in the oil, mix with the beans, sprinkle with salt, pepper and here called khmeli-suneli ( spice). Divide dough into 10 even pieces, roll out flat cakes, and lay out the stuffing on each one.Pinch the edges up and press, roll out in 0.5 inch thick.

Bake over 448°F (220°C).When serving, brush with butter.

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