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A few Recipes of Georgian Traditional Dishes
author JULIA SHABASHVILI
Looking for a culinary adventure? Want to share the fest of divers tastes and flavors? Desire to feel all the cultural convergence reflected in one cuisine and put on the plate? Then Georgia is destination of your dream. Here I will introduce you few Georgian dishes and will give you the recipes of them to give you an idea to come to Georgia, to test incredible delicious Georgian food and participate in culinary master classes when being here.
Fried eggplants with walnut sauce
Place walnuts, half each of the cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄3 cup water in a food processor; purée until very smooth, about 2 minutes. Set sauce aside.
Heat oil in a 12" skillet over medium-high heat. Working in batches, fry eggplant, flipping once, until golden and cooked through, about 4 minutes. Transfer to paper towels to drain and cool; season with salt and pepper.
Spread each slice of eggplant with about 2 tbsp. walnut sauce and fold in half; transfer to a serving platter and garnish with remaining cilantro, basil, and parsley leaves, and the sliced red onions.
Chicken with Garlic Sauce Chkmeruli
Preheat the oven to 400 degrees. Season the chicken generously with salt and pepper.
Heat the oil and butter in a large oven-safe skillet, preferably cast-iron, over medium heat. Once the butter is foamy, add the chicken, skin side down, with pieces not touching one another. (You will probably need to use two pans or work in batches.) Cook until browned, about 10 minutes on the first side, 5 minutes on the second side. The chicken will not be cooked through. Transfer to a plate.
Combine the garlic, jalapeño or habanero pepper, water, milk and a small pinch of salt in a food processor; puree to form a smooth, loose sauce.
Nestle the chicken pieces into the skillet(s); it's okay if the pieces overlap a bit. Pour the sauce over them. Roast for 10 to 15 minutes or until a thermometer inserted into the thickest part of the meat (away from the bone) registers 165 on an instant-read thermometer.
Let the chicken rest for 5 minutes, then transfer to a platter, with pan juices spooned over.
Khinkali - Georgian Dumplings
Knead together the filling you have chosen and about 7 tbsp lukewarm water.
Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.
Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.
Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.
When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.
Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.
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