Taste Caucasus: 5 simple recipes for dinner with national color
The beauty of Caucasian cuisine is that it gives an infinite number of original dishes from the usual and ingredients. Do you like meat and vegetables - means already guaranteed to find for themselves a good Georgian, Azerbaijani and other national recipe. Heroine will tell about the Caucasian dishes, which you can easily cook in your kitchen.
1. Satsivi chicken
What exactly should borrow from the Caucasian cuisine, it's sauces. With them, you will get a huge number of options for the meat supply. The most famous Georgian sauce - sacivi. Most often it is eaten with poultry.
- Onions - 4 heads;
- Garlic - 6 cloves;
- Walnuts - 200 gr .;
- red wine vinegar - 40 ml .;
- Spices taste salt, bay leaves, black pepper peas, dill, parsley, coriander, saffron, Khmeli Suneli grain coriander, dried chili;
- Vegetable oil, water;
Preparation: decoction of chicken with onion, bay leaf, salt, peppercorns, parsley and dill. Pull the meat from the broth, to cut into small pieces and set aside.
Grind in a blender cilantro, garlic and walnuts. Bow sodium on fine grater and lightly fried in vegetable oil with a small amount of broth.
Mix the onions with nut weight. Add to them the saffron and hops-suneli. Chicken broth and put into it a mixture of nuts and spices. Add the crushed grains of coriander and dried chili. Preheat over medium heat, stirring occasionally. Pour into vinegar Broth and bringing to a boil.
Little cool this sauce and chicken fields to them. Before serving, it is best to give sacivi brew for a few hours in the refrigerator.
2. ajapsandali chvishtari to
Caucasian cuisine mainly meat, but it has some interesting vegetarian recipes, for example ajapsandali. Steamed vegetables with spices served as a thick soup, side dish to meat or snack. We dwell on the last version: ajapsandali on chvishtari - corn tortillas with cheese.
- Tomatoes - 2 large;
- Eggplant - 1 kg .;
- Onions - 2 heads;
- Garlic - 3 cloves;
- Sweet pepper - 700 gr .;
- Chili pepper to taste;
- Tomato Paste - 50 oz .;
- Adjika - 10 gr .;
- Vegetable oil;
- Herbs: basil, cilantro, dill.
- corn flour - 200 gr .;
- Eggs - 2 pcs .;
- Semolina - 200 gr .;
- Sour cream - 200 gr .;
- baking powder - 10 g .;
- suluguni Cheese - 300 gr .;
- Salt to taste, vegetable oil, wheat flour (for obvalivaniya cakes).
Preparation: Start with the dough - Mix in a deep dish cornmeal, eggs, semolina, sour cream, salt and baking powder. Cheese rub on a small grater and add to other ingredients. Thoroughly knead the dough and store it in the refrigerator. Get to adzhapsandalu. Eggplant and sweet pepper we shall cut into cubes and fry until golden brown. Add to it the chopped onion half rings and tomato, chopped into cubes. Mascara all about 5 minutes.
Add to the vegetables greens, adjika, tomato paste, chili and carcasses still 10 minutes.
Dough make small cakes and fry on one side. Pass them in the pan fried side down. Top with steamed vegetables. Send in the oven for 10 minutes. On a hot dish lay slices of cheese.
3. Soup saved
This fermented Armenian soup good for digestion, and sometimes it even served at the end of a hearty meal that the food is better absorbed. Its very simple to prepare. You can eat and cold, and hot.
- Matsun (yoghurt) - 500 c .;
- Wheat groats dzavar. You can replace rice or bulgur - 1/2 cup;
- The fat sour cream - 3-4 tablespoons;
- Eggs - 1 pc .;
- Flour - 3 tablespoons;
- Onions - 2 pcs .;
- Ghee - 3 tablespoons;
- Salt to taste;
- Cilantro and mint for decoration.
Preparation: decoction of barley. vzbey egg with flour and salt.
Yogurt mixed with sour cream in a saucepan with a thick bottom. Add them to the flour mixture and eggs and vzbey until uniform. Vsyp boiled cereal and mix thoroughly.
Slowly pour the resulting mass 2 cups of water. The soup should get the average density.
Deliver liquid to heat and bring to a boil. Continuously stir the soup, so that it is not curled. When the dish starts to boil, boil 15-20 minutes on low heat. Sauté the onion and add to the soup. The finished dish decorate with greenery.
Easy Georgian appetizer is good by its variability: pkhali can cook eggplant, cabbage, beets and other vegetables. The peculiarity of this dish in the original filing. We chose a recipe pkhali spinach.
- Spinach - 500 g .;
- Walnuts - 60 grams .;
- A few pomegranate seeds;
- Herbs: cilantro, parsley, red pepper, hop-suneli;
- Garlic - 2-3 cloves.
Preparation: Spinach chop on a fine grater and squeeze out the excess liquid. Grind the nuts in a blender. Then we will cut the garlic, and mixed with spices and herbs until smooth.
Mix well spinach, nuts and spices with chesok. Roll into small balls and decorate with pomegranate seeds.
At the heart of the Azerbaijani dessert - like most Caucasian sweets - nuts. There are no complex ingredients, but it looks original thanks to the unusual dish folded dough.
- Flour - 2, 5-3 cups;
- Egg yolks - 2 pcs .;
- Sour cream - 2 tablespoons;
- Butter - 80 gr .;
- Dry yeast - 1 tsp;
- Milk - 100 ml .;
- Sugar - 1 tsp;
- Salt to taste.
- Walnuts - 100 gr .;
- Egg white - 1 pc .;
- Sugar - 2 tablespoons;
- Ground cardamom - 0, 5 tsp;
- Vanilla to taste;
- Butter for greasing the test oil.
Preparation: Melt butter. Mix the milk, cream, egg yolks, salt and sugar. Add flour with yeast (if yeast suitable for dry mixing and do not require pre-soaking).
While dough rises, loan filling. Grind the nuts with the remaining ingredients in a blender.
The finished dough is divided into small pieces - 8-10 pieces. Roll out each piece thinly lubricates melted butter and tightly stacked on top of each other.
Fold the pile of dough into a tight roll and cut it into slices across the width of a few centimeters. In the center of the slices make a hole and put him in 1 teaspoon of filling. Pinch as a regular cake.
Lay on baking cakes tucks down. Bake for about 25 minutes at 160 degrees. The finished dish sprinkle with powdered sugar.
What Caucasian cuisine do you like?