Dishes of Georgian cuisine have long been loved by the inhabitants of our country.
They are tasty, fragrant and hearty.
Almost everyone in Georgia loves and knows how to cook meat, and they do not give preference to one type of meat, they prepare dishes from veal, beef, and pork, chicken.
Georgian meat: general principles of preparation
Meat for cooking is washed, dried and cut. Then fry, stew or bake. A distinctive feature of meat in Georgian is the abundance of spices and herbs.
Georgians are very fond of unusual marinades, for example, honey-lemon, garlic-pomegranate and others. Various spices are used: hops-suneli, a mixture of peppers, coriander and others. Especially they put a lot of greens to the meat, mainly cilantro, basil, dill, parsley.
The meat is cooked as the main dish, serving it with fresh vegetables, or cooked as a full meal immediately with various vegetables.
Recipe 1. Georgian meat with honey and sour cream
If you think that meat does not go well with honey, you are mistaken. This product gives pork a special piquancy and a pleasant aftertaste. But do not overdo it, strictly put the indicated amount, otherwise you run the risk of getting sweet meat.
Ingredients:
• kilogram of pork (pulp);
• 30 grams of honey;
• juice of half a lemon;
• 100 grams of sour cream;
• salt pepper;
• leaves of cilantro, dill, basil, parsley.
Cooking method:
1. Cut the pork into small pieces, but not too small.
2. Rinse the greens, shake, getting rid of excess moisture, and chop.
3. Put meat, all greens, salt, spices to taste, ground pepper in a large bowl. Add liquefied honey, squeeze half a lemon.
4. Thoroughly mix all the ingredients, lightly tamp, squeeze the oppression and remove for a couple of hours in the refrigerator.
5. After the time allotted for marinating, add sour cream to the meat, mix well again.
6. Spread the meat with the juice left on the baking sheet, distribute it over the entire surface with an even layer.
7. We put the pork for an hour in an oven preheated to 180 degrees.
8. Stir before serving.
Recipe 2. Georgian-style meat with vegetables, baked in a pot
The meat, baked in pots, is incredibly tasty and aromatic. And thanks to the vegetables, the dish is surprisingly tender and juicy.
Ingredients:
• a pound of veal;
• four sweet peppers;
• two large tomatoes;
• one eggplant;
• three onions;
• 100 grams of peeled walnuts;
• 130 ml of dry red wine;
• 150 ml of water;
• salt, spices;
• greens of parsley, dill, cilantro;
• vegetable oil;
• flour for breading;
• laurel leaves.
Cooking method:
1. We washed and dried veal cut into medium-sized cubes. Salt and pepper the prepared meat, roll in flour and fry over high heat until a slight blush.
2. Add the onion rings to the pork, continue to fry until the vegetable is transparent.
3. Transfer the meat with onions into a bowl, add finely chopped greens, chopped nuts and spices to taste. Mix, set aside.
4. Tomatoes are washed, doused with boiling water, remove the skin, cut into cubes.
5. We also cut the eggplant into cubes, and the sweet pepper in large strips.
6. The ingredients are designed for two liter pots. We spread on the bottom of each first leaves of laurel and peppercorns, then tomatoes, sweet peppers, pickled meat, eggplant. Repeat the layers one more time.
7. Mix the wine with water, add a little salt, fill equally in both pots.
8. Cook for half an hour at 200 degrees, then reduce the gas to 160 degrees and simmer for another half hour.
9. Turn off the gas, but do not rush to remove the meat, let it brew for 15-20 minutes. So the meat in Georgian will turn out more tender, juicier and softer.
Recipe 3. Georgian-style meat with nuts
In Georgia, all kinds of nuts are very fond of, but walnuts are most often used for cooking various dishes. The nuts are pre-fried in a dry frying pan until a characteristic smell and a pleasant golden color.
Ingredients:
• kilogram of beef;
• half a pack of butter;
• salt, hops-suneli, greens;
• 150 grams of chopped roasted walnuts.
Cooking method:
1. Cut the meat with any pieces, but not very large.
2. Put in a saucepan, where we pre-melt the butter, fry over high heat for 5 minutes.
3. Pour in water, close the lid, simmer the beef until cooked.
4. Add salt, nuts and hops-suneli.
5. Stew for another 5 minutes, remove the stewpan from the heat.
6. Before serving, sprinkle abundantly with chopped greens.
Recipe 4. Spicy meat in Georgian "Chashushuli"
This dish is perfect for everyone who loves spicy. If desired, you can add a little chili pepper during cooking.
Ingredients:
• a pound of beef tenderloin;
• two tablespoons of acute adjika;
• two onions;
• salt, ground pepper;
• two cloves of garlic;
• vegetable oil;
• coriander, hops-suneli, cilantro;
• sweet pepper (green and yellow);
• parsley and dill;
• two meaty tomatoes.
Cooking method:
1. Cut the meat into small pieces, onion in half rings.
2. Put the beef in a bowl, add, separating the half rings from each other, onion, adjika, a little salt. We thoroughly crush everything with our hands. Marinate the meat for half an hour.
3. While the beef is marinated in adjika, we prepare the remaining ingredients: chop the garlic, peel the tomatoes, cut the pulp into cubes. Peppers are peeled and cut into strips, the greens are washed, the leaves are separated from the branches, the leaves are chopped.
4. We heat the vegetable oil in a cauldron, spread the meat with onions and marinade, fry the beef, stirring, until the liquid evaporates.
5. Add garlic, suneli hops, cilantro and coriander, salt and ground pepper. Mix everything thoroughly, cover the cauldron with a lid, simmer on low heat for 15 minutes.
6. Add tomatoes, simmer for another 30 minutes.
7. Lastly, lay out the pepper and chopped herbs, add salt if necessary. Mix, simmer another 8-10 minutes.
8. Before serving, insist 10-15 minutes.
Recipe 5. Georgian-style meat in pomegranate marinade
The pomegranate acidity goes well with meat, giving it freshness and an unsurpassed aroma.
Ingredients:
• 300 grams of pork;
• large ripe pomegranate;
• 50 grams of cognac;
• five buds of cloves;
• a mixture of peppers, salt;
• sunflower oil.
Cooking method:
1. Rinse the pork thoroughly and cut it into layers three centimeters thick.
2. We beat off each piece with a special hammer.
3. Put the meat in a pan for pickling, salt it, sprinkle with a mixture of peppers.
4. Cut the pomegranate into two parts, squeeze the juice into a small container, pour in cognac, mix. Pour the aromatic sauce into the meat, mix well, rubbing the marinade and spices into each bite.
5. Add cloves, pickle for 50-60 minutes.
6. In a stewpan, heat the sunflower oil, spread the meat, after removing the pomegranate seeds.
7. First fry at maximum heat until a light pleasant blush, then slightly reduce the gas, pour in the remaining marinade, simmer until cooked (about 15 minutes).
8. Serve the meat in Georgian, garnishing with pomegranate seeds.
Recipe 6. Georgian Chicken "Chakhokhbili"
Perhaps this dish is already known to many housewives. Tomatoes, herbs, sweet peppers give the chicken a special taste and smell. Having prepared this dish once, you will return to it again and again.
Ingredients:
• kilogram of chicken;
• three large onions;
• two fleshy sweet peppers;
• chili pepper pod;
• six tomatoes;
• cilantro, basil;
• six cloves of garlic;
• 60-70 grams of butter;
• salt, hops-suneli.
Cooking method:
1. Rinse the chicken, dry it, cut into portions. You can take chicken legs instead of a whole chicken, then the process of cutting will be simplified, they will also need to be washed and cut into two parts.
2. Spread the chicken in a dry hot frying pan, fry until golden brown.
3. Cut the onion and sweet pepper into rings, put the vegetables in another pan onto the melted butter, pass until soft. We shift to meat.
4. Rinse the tomatoes, remove the skin from them (to facilitate the process, first dip them in boiling water), then cut them into cubes. We spread the tomatoes to the chicken with vegetables.
5. Cover the stewpan with a lid, simmer over low heat for about 15 minutes, until the chicken softens.
6. Salt, season with spices, simmer for another 30 minutes.
7. While the meat is cooked in Georgian, chop the herbs and garlic, finely chop the chili.
8. After half an hour, add greens and spicy ingredients to the meat.
9. Stew for another 6-8 minutes, then turn off the fire.
Georgian meat - tips and tricks
• Meat can be cut into slices of any size. But still, it is better to cook meat in Georgian from medium-sized pieces. Firstly, the meat will not be digested, and secondly, it will cook quickly.
• Do not spare the greens, it is in it and spices that all the charm of Georgian meat. If you don't like cilantro, just replace it with parsley.
• Spices are best used not powder, but freshly ground to give the dish all its taste and aroma.
• If the meat requires preliminary frying, do it over high heat, constantly stirring the ingredients, after which you can reduce the power and continue cooking, according to the recipe.
• Do not take too fat meat, the taste of the finished dish will not be the same. Also, do not take completely lean, small fatty layers will add juiciness to the dish.
• You can add any vegetables to the meat in Georgian: tomatoes, eggplant, sweet meaty peppers, potatoes, zucchini and others.
