Georgische Küche >>

Nationalgerichte
georgischekueche.de
gurman.ge
my-georgia.de/georgische-kueche/ - viele Rezepte mit Bildern von Sophiko Jokhadze
Essen und Trinken in Georgiende.wikivoyage.org

Die Küche in Georgien - vnr.de, Experte: Vadim Vl. Popov
Am häufigsten werden in der georgischen Küche Zitrusfrüchte, Auberginen, Bohnen, roter Basilikum, Koriander, Knoblauch, Walnüsse und Granatapfelsaft verwendet.
Prachtvolle georgische Tafel
Eine georgische Tafel ist sehr prachtvoll und besteht etwa aus:
    * zahlreichen Vorspeisen wie Lobio (Bohnengericht) und Pchali aus Porree,
    * köstlicher Tbilisser Estragonsuppe,
    * dem Saziwi (Hähnchen in Walnuss-Granatapfelsauce mit imeretischem Safran und Berberitze),
    * der Gupta (Hackfleischbällchen in scharfer Tomatensauce mit Koriander),
    * dem Adschapsandali (Auberginenragout) und
    * einer im Weinsud eingekochten Quitte (Komschi).
Dazu werden gerne landestypische Weinspezialitäten gereicht wie z. B. Tbilvino Saperavi. Dieser Wein wird in Ostgeorgien aus den in der Kachetien-Region angebauten
Saperavi-Reben hergestellt.


Georgische Kochbücher >>

"Die georgische Tafel: Mit 151 Rezepten" von Nana Ansari
Die georgische Küche zeichnet eine große Vielfalt aus, die nomadische Traditionen und osmanische, russische, persische, arabische Einflüsse miteinander verbindet. Zentral ist die Bedeutung des Granatapfels und der Walnuss, als Saucen zu Fisch und Fleisch. Georgiens Kochkunst kennt eine differenzierte Fest-, Ess- und Tischkultur als soziales Element einer sehr alten Gesellschaft. Georgier setzten sich nicht nur zum Essen und Trinken an den Tisch, sie versammeln sich mit Familie und Freunden, um edlen Wein und köstliche Gerichte zu genießen, außerdem geht es um ein Ritual, das freundschaftliche Beziehungen schafft bzw. festigt und dabei der Vorfahren gedenkt. Bei der georgischen Tafel, der Supra, zentraler Bestandteil der kulturellen Tradition, gelten besondere Tischsitten, die an der Struktur Wein und Brot, Trinkspruch und Gesang orientiert sind. An einer Supra nehmen bis zu 500 Gäste teil. Der Tafel sitzt der Tamada, der Leiter der Supra, vor. Er hat eine verantwortungsvolle und ehrenvolle Aufgabe, denn er sorgt für das Gelingen der Tafel. Das Buch führt in die Esskulturgeschichte des Landes ein und gibt 150 Rezeptbeispiele, die es uns ermöglichen, an dieser alten Kultur teilzuhaben.

Culinaria Russia: Russland, Ukraine, Georgien, Armenien, Aserbaidschan
faszinierenden Vielvölker-Küche: Hier lernen Sie die Vielfalt der russischen Vorspeisen kennen, Sakuksi genannt, ebenso wie das Lieblingsgericht der Sibirier, die gefüllten Teigtaschen Pelmeni, aber auch die Zubereitung ukrainischer Ravioli, War enyky, die Nationalspeise der Georgier, Chatschapuri, die Festtagsküche Armeniens oder die sommerliche Gemüseküche Aserbaidschans - in diesem eindrucksvoll fotografierten Band stellen Ihnen die Autoren das gesamte Spektrum der osteuropäischen Kulinarik vor.

Rezepte >>

Imeretischer Safran - vnr.de, Experte: Vadim Vl. Popov
Georgische Küche ist legendär und einzigartig und viele Gerichte werden gerne mit dem imeretischen Safran zubereitet. Die Kost aus dem Kaukasus zeichnet sich durch eine außergewöhnliche Frische und die Verwendung zahlreicher Gewürze bzw. Gewürzmischungen wie z. B. Chmeli Suneli aus. Der oft verwendete imeretische Safran unterscheidet sich gravierend von dem echten Safran (lat. Crocus sativus). Im folgenden Artikel erfahren Sie Wissenswertes über den imeretischen Safran und lesen ein georgisches Originalrezept.
Imeretischer Safran
Imeretischer Safran ist in Georgien eine Gewürzmischung und darf in der Anwendungsart nicht mit dem echten Safran (lat. Crocus sativus) verwechselt werden.
Die Mischung kann aus folgenden Kräutern bestehen:
* Benediktenkraut (auch Benediktendistel genannt, lat. Cnicus benedictus)
* einer Variante der Studentenblume (lat. Tagetes erecta)
* Färbersaflor (lat. Carthamus tinctorius)
Die Blüten dieser Gewürzmischung enthalten lediglich nur Flavonoidfarbstoffe und kein ätherisches Öl wie der echte Safran. Da all diese Blüten wenig Geschmack haben, kann man sie untereinander gleichwertig verwenden. Der imeretische Safran gehört in manchen Regionen Georgiens auch in die Gewürzmischung Chmeli Suneli.

Rezept mit imeretischem Safran: Karotten gefüllt mit Walnüssen
Für dieses Rezept benötigen Sie folgende Zutaten:
    * 7 dicke Karotten
    * 100 g Walnüsse
    * 150 g Zwiebel (2 Stück)
    * einige Knoblauchzehen
    * frischen Koriander
    * 1/2 Teelöffel Korianderkörner (im Ganzen oder gemahlen)
    * 1/2 Teelöffel imeretischen Safran
    * 1 Teelöffel Weinessig
    * 50 ml Sonnenblumenöl
    * Salz nach Geschmack
Die Zubereitung ist sehr einfach. Karotten waschen, schälen, in einem Topf bissfest kochen, herausnehmen, abkühlen lassen und in Stücke (ca. 2,5 cm) schneiden. Das Innere mit einem schmalen Messer herausschneiden und zerkleinern.
Füllung: Klein geschnittene Zwiebeln in Öl glasig braten, das Karotteninnere dazugeben, weitere 2 Minuten braten, vom Herd nehmen und abkühlen lassen. Knoblauch und Korianderkörner in einem Mörser fein zerstampfen. Frischen Koriander fein hacken. Walnüsse ebenfalls im Mörser zerkleinern, mit dem imeretischen Safran und Zwiebeln-Knoblauch-Mischung vermengen, mit Essig und Salz abschmecken und alles gut durchkneten.
Die abgekühlten Karottenstücke mit der Masse füllen, auf einem Teller anrichten und ca. 1 Stunde im Kühlschrank ziehen lassen, danach servieren.
Tipp
Die gefüllten Karotten können Sie mit Granatapfelkernen und frischem Koriander dekorieren.


Rezepte auf georgisch - recipes in Georgian>>

ინდაურის საცივი - 26.10.2011, presa.ge

მასალა:
ინდაური
ხახვი - 400 გრამი
ნიგოზი - 4 ჩაის ჭიქა
კვერცხი - 3 ცალი
ნიორი, წიწაკა, ხმელი სუნელი, მარილი - გემოვნებით
გასუფთავებული, გარეცხილი ინდაური მოვათავსოთ ქვაბში და მთლიანად მოვხარშოთ. ნახარშს მოვხადოთ ცხიმი და ამ ცხიმში მოვშუშოთ წვრილად დაჭრილი ხახვი. ცალკე დავნაყოთ ნიგოზი, ჩავალესოთ კვერცხის გული (ვლესოთ კარგა ხანს). შემდეგ ამაშივე ავურიოთ კარგად დანაყილი ხმელი სუნელი, ნიორი, წიწაკა და გავხსნათ ინდაურის ნახარშში. მოხარშულ ინდაურს მოვაყაროთ მარილი, გავაცივოთ, დავჭრათ და მოვასხათ გამზადებული, გაციებული წვენი.

ჟულიენი ქამა სოკოთი - 25.10.2011, presa.ge
მასალა:
ქამა სოკო  - 500 გრ
არაჟანი  - 200 გრ
ხახვი  - 2 თავი
ჰოლანდიური ყველი  - 100-150 გრ
წვრილად დავჭრათ ხახვი და მოვშუშოთ ზეთში. ქამა სოკო დავჭრათ თხელ ნაჭრებად, ჩავყაროთ ხახვი და მოვშუშოთ სანამ დარბილდება. დავაყაროთ მარილი გემოვნებით. დავამატოთ არაჟანი და ცოტათი ამოვაშროთ. მომზადებული სოკო არაჟნით ჩავდოთ სპეციალურ ფორმებში, ოღონდ ბოლომდე არ გავავსოთ. ზემოდან დავაყაროთ გახეხილი ჰოლანდიური ყველი. შევდგათ ღუმელში, სანამ ყველი არ გადნება და არ გაწითლდება.

Georgian cuisine >>

The Georgian Supra - 27.04.2011, BBC
3 minute piece on one of Georgian traditions Georgian Supra. Many thanks to Ana Chankvetadze for finding it. Alo about wine tradition. - BBC-Video

Wikipedia - Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is very specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. The cuisine offers a variety of dishes, high in various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, or Imeretian cuisines. The food, in addition to various meat dishes, also offers a variety of vegetarian meals. The cuisine is very varied with different dishes cooked daily.
The importance of both food and drink to Georgian culture is best observed during a feast, or supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.
In countries of the former Soviet Union Georgian food is popular, due to the immigration of Georgians to other Soviet republics, in particular Russia. In Russia all major cities have many Georgian restaurants and Russian restaurants often feature Georgian food items on their menu. ...

Georgian Cuisine - aboutgeorgia.ge/cuisine/
Count With Kantzi, Niko Pirosmanashvili, 1906
"When God was distributing portions of the world to all the people of the Earth, the Georgians were having a party and doing some serious drinking. As a result, they arrived late and were told by God that all the land had been distributed. When they replied that they were late only because they had been lifting their glasses in praise of Him, God was pleased, and gave the Georgians that part of Earth He had been reserving for Himself." (The Legend)
All countries and nations have their favourite dishes, which have long stepped over the national boundaries and because of their virtues have suited everybody's taste. Suffice it to recall Hungarian goulash, English beefsteak, Austrian schnitzel, Russian boef a la Stroganoff and others. But not everybody can boast of what one might call the national cuisine-a list of dishes differing in gustatory sensation and slightly similar in some qualities. People throughout the world know French cuisine notable first of all for its exquisite sauces; Russian cuisine known for appetizing fish dishes, pies and pancakes; Chinese cuisine differing from all others in using uncommon products and possessing quite a specific taste of its own.
Georgian cuisine uses well familiar products but due to varying proportions of its obligatory ingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate grains, barberries and other spices combined with the traditional secrets of the chef 's art the common products do acquire a special taste and aroma, which make Georgian cuisine very popular and unique.
Georgian national cuisine is notable for an abundance of all possible kinds of meat, fish and vegetable hors d'oeuvres, various sorts of cheese, pickles and pungent seasonings, the only ones of their kind.
A guest invited to the Georgian table is first of all offered to eat the golden-brown khachapuri which is a thin pie filled with mildly salted cheese; then he is asked to try lobio (kidney bean) (ripened of fresh green beans) which nearly in every family is cooked according to its own recipes; stewed chicken in a garlic sauce; small river fish "tsotskhali" cooked when it is still still alive; sheat-fish in vinegar with finely chopped fennel; lori, a sort of ham; muzhuzhi, boiled and soaked in vinegar pig's legs; cheese "sulguni" roasted in butter, pickled aubergines and green tomatoes which are filled with the walnut paste seasoned with vinegar, pomegranate grains and aromatic herbs; the vegetable dish "pkhali" made of finely chopped beet leaves or of spinach mixed with the walnut paste, pomegranate grains and various spices. In East Georgia you will be offered wheaten bread baked on the walls of "tone", which is a large cylinder-like clay oven, resembling a jar, while in West Georgia you will be treated to hot maize scones (Mchadi) baked on clay frying-pans "ketsi".
Lovers of soups will be delighted with the fiery rice and mutton soup "kharcho", the tender chicken soup "chikhirtma" with eggs whipped in vinegar and the transparent light meat broth flavoured with garlic, parsley and fennel.
Even the most experienced gourmand will not be able to resist the savoury chizhi-pizhi, pieces of liver and spleen roasted in butter and whipped eggs; crisp chicken "tabaka" served with the pungent sourish sauce "satsivi". The famous dishes include the melting-in-the-mouth sturgeon on a spit and sauce; the chicken sauce "chakhokhbili" in a hot tomato and dressing; the Kakhetian dish "chakapuli" made of young lamb in a slightly sourish juice of damson, herds and onion; roasted small sausages "kupati" stuffed with finely chopped pork, beef and mutton mixed with red pepper and barberries.
Everyone in Georgia is fond of "Khashi", a broth cooked from beef entrails (legs, stomach, udder, pieces of head, bones) and lavishly seasoned with garlic. There exists quite a just opinion that "the onion soup in Paris and the khashi soup in Tbilisi serve the same purpose. They are eaten by the same people-by hard workers to make themselves stronger and by revelers to cure a hangover". Remember E. Evtushenko's lines: "Everyone who saws, transports, builds, sweeps the neighbouring streets, makes shoes, digs ditches eats khashi in the morning".
Admirers of Khinkali-a sort of strongly peppered mutton dumplings, a favourite dish with the mountain dwellers of Georgia-keep growing in number. Like everywhere in the Caucasus, mcvadi (shashlik) is very popular in Georgia. Depending on a season, it is made of pork, mutton or spits aubergines stuffed with fat of tail and tomatoes.
The splendour of Georgia cuisine is backed up by famous white and red dry wines, among which anyone choose wine to one's own taste: "Mukhuzani" with a pleasant bitter taste, golden cool "Tetra" light straw-coloured "Tsinandali" with a crystal sourish touch, dark amber-coloured slightly astrigent "Teliani", rubycoloured "Ojaleshi" with a mildly sweet, emerald-like sparkling "Manavi", garnet-red honey-tasting "Kindzmarauli", and dark ruby-coloured velvety "Khvanchkara", light-green "Gurjaani" dark golden fruity "Tibaani" and many others. If to Georgian wines you add best-brand cognacs, champagne, not to mention remarkable mineral waters and fruit drinks, you can fancy what pleasure Georgian cuisine will to you.
The Georgian table is conducted in a wise manner in accordance with the ancient ritual. The head of the table "tamada" is elected as proposed by the host. The tamada must be a man of humour with an ability for improvisation and a philosopher's wisdom. If there are many guests at the table he appoints assistants who in Georgian are called "tolumbashis". The tamada's toasts follow one another in a strict never violated order. The guest is obliged to listen attentively to each toast and appreciate the beauty of style and the purpot of the worlds said. If is not allowed to interrupt the tamada when he is saying the toats. The tamada's assistants and other guests may only add something to the toast or develop its ideas. If you wish to say a toast, you must by all means have the tamada's consent or else you will find yourself in an awkward position. This table ritual does not put restraints on the guests but maintains discipline at the table. The feast proceeds among jokes and is accompanied by a dance competition, table songs and music, quotations and aphorisms from the works of poets and writers.
This text has prepared and has written by Kakha Sordia

Cookery books >>

Food culture in Russia and Central Asia - Glenn R. Mach, Asele Surina, Greenwood 2005

Recipes >>

Recipes from About Georgia - aboutgeorgia.ge/cuisine/
Vegetables
Vegetables are an integral part of the Georgian diet. Considering the richness of the land and the abundance of varieties available, Georgians consume them continuously.
Adzhapsandali (Vegetable Medley)
Badridzhani Bostneulis Satenit (Stuffed Eggplant)
Badridzhani Mtsvanilit (Herbed Eggplant Salad)
Badridzhani Nivrit (Eggplant with Garlic)
Badridzhnis Khizilala (Eggplant Caviar)
Charkhils Mkhali (Beet Puree)
Charkhlis Chogi (Beets with Cherry Sauce)
Kartopili Nigvzit (Potatoes with Walnuts)
Khis Soko (Wild Mushrooms Telavi Style)
Kombostos Ruleti Nigvzit (Cabbage with Walnuts)
Labda (Potato Pancake)
Lobio Mtsvanilit (Herbed Kidney Beans)
Lobio Tkemalit (Kidney Beans with Plum)
Lobio (Kidney Bean Salad)
Mtsvane Lobios Mkhali (Green Bean Puree)
Mtsvane Lobios Salati (Green Bean Salad)
Mtsvane Pamidori (Stewed Green Tomatoes)
Pamidvris Tolma (Stuffed Tomatoes)
Soko Arazhanit (Mushrooms in Cream)

Pickles and Preserves

Pickles and preserves feature prominently on the Georgian table. These vegetables compliment the main courses. They add to the overall flavor. One makes these recipes and uses them as one wishes. They do store very well.
Mzhave Bulgaruli Tsitsaka (Red Pepper Pickle)
Mzhave Kombosto (Pickled Cabbage Rose)
Mzhave Niori (Pickled Garlic)
Samotkhis Vashlis Muraba (Lady Apple Preserves)
Shindis Muraba (Cornelian Cherry Preserves)

Meats
Many different kinds of meat and game are enjoyed in Georgia, from beef to kid to wild boar. Until this century and the advent of modern agriculture, however, meat was considered a luxury and hardly an every day course. For this reason numerous ways were devised to preserve the freshly slaughtered animal. Apart from eating the meat fresh, Georgians salted, dried, and smoked it sometimes in a tome or clay oven. In the mountains, shepherds chilled meat by placing it under the running water of cold alpine streams. One ancient method of preserving meat, still practiced in some regions, is to place it in an oxen skin, boil the skin in a large kettle, and then bury it deep in the ground. This meat (gudis kaurma) keeps for up to a year.
Abkhazura (Spicy Meatballs)
Basturma (Grilled marinated meat)
Buglama (Veal Stew with Tomatoes and Herbs)
Chakapuli (Braised Lamb Chops)
Chebureki (Deep-fried Lamb Dumplings)
Dadiani Mtsvadi (Dadiani version as made in Mingrelia Region of Georgia)
Ghvidzli (Liver with Pomegranate Juice)
Gochi (Roast Suckling Pig)
Gupta (Beef Patties)
Khinkali (Dumplings)
Khinkali (Dumplings) Another Version
Mtsvadi (Skewered Lamb)
Sousi (Beef Stew)

Poultry

Satsivi is a good place to begin an excursion into Georgian ways with poultry, since it is encountered at nearly every feast. There are dozens of varieties of nut sauces but this one is the favorite. It may be served with poultry, fish, or vegetables. In each case the ingredients are adjusted to best suit the food that the sauce compliments. For instance, poultry satsivi uses broth from the boiled bird as the liquid base. When fish or vegetables are used, the broth changes accordingly.
Chakhokhbili (Chicken with Herbs)
Chakhokhbili (Chicken with Herbs)
Chicken Tabaka Another Version
Chkmeruli (Garlic Fried Chicken)
Ikhvis Chakhokhbili (Duck with Walnuts)
Indauris Satsivi (Turkey with Walnut Sauce)
Katmis Bazhe (Chicken Bazhe)
Katmis Mkhali (Chicken Salad)
Kotmis Satsivi (Roast Chicken with Walnut Sauce)
Kuchmachi (Chicken Giblets with Walnuts)
Moshushuli Khokhobi (Braised Pheasant)
Satsivi (Chicken with Walnut Sauce)
Shemtsvari Tsitsila Satenit (Grilled Stuffed Chicken)
Tabaka (Flattened Chicken)

Fish
Georgians normally prefer river fish due to the abundance of streams and river that exist geographically within the country. Trout and salmon are the preferred river fish. There are lake fish but they are indigenous to the area and we best leave that to the Georgians at home. From the Black Sea flat fish is also a choice and from the Caspian sturgeon is a must.
Moshushuli Tevzi Pamidvrit (Poached Fish with Tomatoes)
Oraguli Dzmarshi (Salmon in Vinegar Sauce)
Shemtsvari Kalmakhi (Grilled Trout with Tarragon)
Tarti Champorzeh Shamtsuari (Sturgeon on Skewers)
Tatris Basturma (Grilled Marinated Sturgeon)
Tevzi Brotseulis Tsvenshi (Fish with Pomegranate and Walnut Sauces)
Tevzi Kindzmarshi (Cold Fish in Cilantro Sauce)
Tevzis Buglama (Salmon Buglama)

Soups

Satsivi is a good place to begin an excursion into Georgian ways with poultry, since it is encountered at nearly every feast. There are dozens of varieties of nut sauces but this one is the favorite. It may be served with poultry, fish, or vegetables. In each case the ingredients are adjusted to best suit the food that the sauce compliments. For instance, poultry satsivi uses broth from the boiled bird as the liquid base. When fish or vegetables are used, the broth changes accordingly.
Bostneulis Kharcho (Tomato Soup with Walnuts and Vermicelli)
Bostneulis Supi (Summer Soup)
Bozbashi (Lamb Soup)
Chikhirtma (Chicken Soup with Coriander)
Chrianteli (Cold Fruit Soup)
Kharcho (Beef Soup with Herbs)
Khashi (Tripe Soup)
Lobios Chorba (Red Bean Soup)
Matsvnis Shechamandi (Yogurt Soup)
Satatsuri (Asparagus Soup)
Yaini (Beef Soup with Vegetables and Apricots)

Sauces

Grilled meats and fish are rarely served plain. Georgian sauces offer tremendous variety. Most are prepared from the same fruits, vegetables, and nuts that appear in other dishes. Plums, blackberries, blackthorn, grapes, pomegranates, tomatoes, and Cornelian cherries are all pureed for sauces, as are cilantro, beets, garlic, and spinach.
An interesting feature of the Georgian sauce repertoire is that the same basic dressing adorns vastly different foods. Thus the nut sauce satsivi is served with meat, poultry, fish, and vegetables alike.
These sauces are tasty enough to be served alone, accompanied only by a slice of bread for mopping.
Adzhika (Hot Pepper Relish)
Khmeli Suneli (Georgian Spice Mix)
Kindzis Satsebela (Cilantro Sauce)
Makvali (Blackberry Sauce)
Niortskali (Garlic Sauce)
Pamidvris Satsebela (Tomato Sauce)
Tkemali (Plum Sauce)
Tklapi (Fruit Leather)

Sweets
Georgians have a sweet tooth. A lot of their desserts have also been imported from Europe and Russia. They have been introduced through Russia; others are typical of oriental confections, dripping with honey. Another category of sweets includes vegetables or grains, ritual foods that were traditionally served at wakes or other religious repasts. The most distinctive desserts, however, use walnuts and grapes, the indigenous products that give such notable character to our cuisine.
Armenians and Georgians often indulge a national sweet tooth with brandy sipped while nibbling sweets. Gazinake, made in shape of diamonds or small balls, is a confection of only three ingredients-chopped nuts, hone and sugar. Armenian Khalva, center, is composed of toasted walnut halves with a custard coating.
Atami (Peaches)
Churchkhela (Walnut Roll)
Gozinake (Candied Walnuts)
Kada (Butter pastry)
Nigvzis Torti (Walnut-Raisin Torte)
Pakhlava (Walnut Pastry)

Cheese, Egg and Yogurt

With its lush pastures, Georgia produces excellent dairy products. Therefore, pungent cheeses, cheeses with herbs and creamy yogurt are in abundance. In the provinces of Samegrelo and Guria, cheeses often is used as a substitute for butter. Some say that the longevity of the Georgians is directly related to their yogurt consumption.
Aselila (Egg Salad)
Badridzhani Khvelit da Matsvnit (Eggplant with Cheese and Yogurt)
Chirbuli (Cauliflower with Egg)
Erbokvertskhi (Georgian Omelet)
Gadazelili Khveli (Cooked Cheese with Mint)
Ispanakhi Matsvnit (Spinach with Yogurt)
Kartopilis Kaurma (Herbed Potatoes with Eggs)
Kerkshi Shemtsvari Kvertskhi (Skewered Eggs)
Mtsvane Lobios Chirbuli (Green Beans with Egg)
Salati (Fresh Herbs and Egg Salad)
Shemtsvary Khveli (Grilled Cheese)

Breads and Grains

Bread is an object of reverence in Georgia, where until recently most families were close enough to the land to appreciate the labors of growing, harvesting threshing, and milling wheat.
Dozens of differently shaped loaves are still common to Georgia's various regions, where a wide variety is baked, from crisp, unleavened sheets to breads rich with butter and sugar. Most Georgian breads are baked in tone, although certain kinds may be fried in a skillet or baked in a clay ketsi over an open flame.
In southeastern Georgia, Amira Kiladze removes baked bread from the tone. The ancient baking implements and methods used have survived all political upheavals.
This tone is a brick-lined pit, preheated by a fire of grapevine prunings and chunks of hardwood. The dough is slapped against hot inner wall of the tone, and clings there while baking.
Gomi (Cornmeal)
Kartopiliani (Potato Bread)
Khachapuri Tarkhunit (Cheese and Herb Bread)
Khachapuri, version II (Georgian Cheese Bread)
Khachapuri, version I (Georgian Cheese Bread)
Khachapuri (Cheese Bread or Cake) Another Version
Lobiani (Bean Bread)
Mchadi (Corn Cakes)
Nazuki (Spice Bread)
Untergeordnete Seiten (1): Dt. int. Küche-int. cuisine