Makes1 (11-inch) pie; serves 8
Active time:30 minStart to finish:4 hr
In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow’s-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture.
Ingredients:
2 1/4 teaspoons active dry yeast (a 1/4-oz package)
7 tablespoons warm water (105–115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 lb Havarti cheese, coarsely grated
1/4 lb salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted
Equipment:a floured pizza pan (at least 12 inches) or a floured large baking sheet
Preparation
Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
Preheat oven to 500°F with rack in middle.
Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
Serve cut into wedges.
Cooks’ note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.
Showing posts with label Georgia. Show all posts
Showing posts with label Georgia. Show all posts
Mzhave Niori (Pickled Garlic)
Makes One Pint
Ingredients
2 large heads of garlic, unpeeled
3 tablespoon of salt
1/2 cup of unsweetened pomegranate juice
2/3 cup of white wine vinegar
Black peppercorns
Red pepper flakes
Preparation
Place the garlic heads in a jar and sprinkle the salt. In a small saucepan, bring the pomegranate juice and vinegar to a boil. Pour over the garlic. Add both peppercorns and pepper flakes to the jar. Make sure that the garlic is complete immersed in the liquid. If not, use a rolled aluminum foil ball to depress the garlic further down in the jar. Seal the jar. Store at cool room temperature for at least 3 weeks before eating them. The longer they remain in storage the better they taste.
To serve, with a sharp knife cut all the way around the outer skin of the garlic about ? inch up from the base of the bulb. The outer skin should slide off easily from the top, revealing the tightly packed cloves in a perfect head.
Ingredients
2 large heads of garlic, unpeeled
3 tablespoon of salt
1/2 cup of unsweetened pomegranate juice
2/3 cup of white wine vinegar
Black peppercorns
Red pepper flakes
Preparation
Place the garlic heads in a jar and sprinkle the salt. In a small saucepan, bring the pomegranate juice and vinegar to a boil. Pour over the garlic. Add both peppercorns and pepper flakes to the jar. Make sure that the garlic is complete immersed in the liquid. If not, use a rolled aluminum foil ball to depress the garlic further down in the jar. Seal the jar. Store at cool room temperature for at least 3 weeks before eating them. The longer they remain in storage the better they taste.
To serve, with a sharp knife cut all the way around the outer skin of the garlic about ? inch up from the base of the bulb. The outer skin should slide off easily from the top, revealing the tightly packed cloves in a perfect head.
Gozinake (Candied Walnuts)
Makes about 2 dozen pieces of candy
Ingredients
3 1/ 2 cups of shelled walnuts
1 cup of honey
Preparation
Toast walnuts lightly at 350°F for 10 minutes, then chop them coarsely.
In a deep saucepan bring the honey to a boil. Stir in the nuts and cook over medium heat for 8 to 10 minutes, stirring periodically, until the mixture is thick. Be careful not to let it burn.
Pour the mixture out onto a moistened wooden board or oiled marble slab. With a spatula, spread it 1/2 inch thick. When cool, cut into 2-inch diamonds.
Ingredients
3 1/ 2 cups of shelled walnuts
1 cup of honey
Preparation
Toast walnuts lightly at 350°F for 10 minutes, then chop them coarsely.
In a deep saucepan bring the honey to a boil. Stir in the nuts and cook over medium heat for 8 to 10 minutes, stirring periodically, until the mixture is thick. Be careful not to let it burn.
Pour the mixture out onto a moistened wooden board or oiled marble slab. With a spatula, spread it 1/2 inch thick. When cool, cut into 2-inch diamonds.
Nigvzis Torti (Walnut-Raisin Torte)
Serves 10 to 12
Ingredients
1/2 pound or two sticks of butter, softened
1 cup of sugar
1 cup of plain yogurt
3 1/2 cups of unbleached of white flour
1/2 cup of white grape juice
Filling:
2 cups of shelled walnuts
2 cups of raisins
1/ 2 cup of sugar
1 teaspoon of ground cinnamon
Preparation
In a bowl cream together the butter and 1/2 cup of sugar; beat in the yogurt. Stir in the flour and mix well. Shape the dough into a ball and chill for at least 6 hours, or overnight.
Preheat the oven to 350°F. Toast the walnuts for 10 minutes until lightly browned, then grind them.
Steam the raisins over boiling water until plump. Mix with the ground walnuts and stir in 1/ 2 cup sugar and the cinnamon.
Divide the dough into 4 parts, keeping the unused dough refrigerated. On a floured board, roll out 1 piece of dough to a round 20 inches in diameter. Place it on a greased baking sheet. Cover to within 1 inch of the edges with 1/3 of the filling. Roll out the second round and place it over the filling, then top with half of the remaining nut mixture. Roll out the third round and place it over the filling, then top with the remaining nut mixture. Cover with the last round of dough. Trim the edges and fold the top edge under to seal. Pat the pie into a uniform round shape and crimp the bottom edges with your fingers. Make 5 slits in the top crust.
Place in the oven and bake for 50 minutes or until nicely browned.
Meanwhile, prepare syrup by mixing together in a saucepan the remaining 1/2 cup of sugar and the grape juice. Bring to a boil and simmer for 3 to 5 minutes, until syrup forms.
When the pie is don, remove from the oven and allow cooling for 15 minutes. Then brush with the syrup to glaze, allowing it to soak into the filling through the slits in the crust. Set under a hot boiler for a minute to set the glaze.
Store any leftover cake tightly covered at room temperature.
Ingredients
1/2 pound or two sticks of butter, softened
1 cup of sugar
1 cup of plain yogurt
3 1/2 cups of unbleached of white flour
1/2 cup of white grape juice
Filling:
2 cups of shelled walnuts
2 cups of raisins
1/ 2 cup of sugar
1 teaspoon of ground cinnamon
Preparation
In a bowl cream together the butter and 1/2 cup of sugar; beat in the yogurt. Stir in the flour and mix well. Shape the dough into a ball and chill for at least 6 hours, or overnight.
Preheat the oven to 350°F. Toast the walnuts for 10 minutes until lightly browned, then grind them.
Steam the raisins over boiling water until plump. Mix with the ground walnuts and stir in 1/ 2 cup sugar and the cinnamon.
Divide the dough into 4 parts, keeping the unused dough refrigerated. On a floured board, roll out 1 piece of dough to a round 20 inches in diameter. Place it on a greased baking sheet. Cover to within 1 inch of the edges with 1/3 of the filling. Roll out the second round and place it over the filling, then top with half of the remaining nut mixture. Roll out the third round and place it over the filling, then top with the remaining nut mixture. Cover with the last round of dough. Trim the edges and fold the top edge under to seal. Pat the pie into a uniform round shape and crimp the bottom edges with your fingers. Make 5 slits in the top crust.
Place in the oven and bake for 50 minutes or until nicely browned.
Meanwhile, prepare syrup by mixing together in a saucepan the remaining 1/2 cup of sugar and the grape juice. Bring to a boil and simmer for 3 to 5 minutes, until syrup forms.
When the pie is don, remove from the oven and allow cooling for 15 minutes. Then brush with the syrup to glaze, allowing it to soak into the filling through the slits in the crust. Set under a hot boiler for a minute to set the glaze.
Store any leftover cake tightly covered at room temperature.
Charkhlis Chogi (Beets with Cherry Sauce)
These wonderful beets are simultaneously sweet and tangy. In Georgia, Cornelian cherries are used, but our tart domestic cherries provide similar savor. Chogi is usually eaten warm or at room temperature.
Ingredients:
1 pound of beet
1 medium onion, peeled and mince
1 tablespoon of butter
1/3 cup of tart dried cherries
10 tablespoons of water
2 tablespoons of minced parsley
2 tablespoons of minced cilantro or dill
1/8 teaspoon of salt
Directions:
Preheat oven to 375°F.
Scrub beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saut? the onion in butter until soft, 10 to 15 minutes.
Simmer the cherries in water until they are very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, if necessary, to make 1/4 cup of thick sauce.
When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt.
Ingredients:
1 pound of beet
1 medium onion, peeled and mince
1 tablespoon of butter
1/3 cup of tart dried cherries
10 tablespoons of water
2 tablespoons of minced parsley
2 tablespoons of minced cilantro or dill
1/8 teaspoon of salt
Directions:
Preheat oven to 375°F.
Scrub beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saut? the onion in butter until soft, 10 to 15 minutes.
Simmer the cherries in water until they are very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, if necessary, to make 1/4 cup of thick sauce.
When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt.
Tkemali (Plum Sauce)
This sauce is the universal condiment in Georgia, used as much as American ketchup. It is prepared in small portions or large ones for long-term keeping.
To make this sauce in America, Santa Rosa plums are recommended. The finished sauce takes on a luscious shade of pink.
Ingredients
1 1/2 pounds of plums (not too sweet or ripe)
1/4 cup of water
3/4 teaspoon of whole coriander seed
1 teaspoon of fennel seed
2 large garlic cloves, peeled and roughly chopped
1 teaspoon of cayenne
1/2 teaspoon of salt
1 tablespoon of finely minced fresh mint
1/3 cup of finely minced cilantro
Preparation
Cut the plums in half and remove the pits. Place in a saucepan with the water and bring to a boil. Simmer, covered, for 15 minutes, or until the plums are soft.
In a mortar with pestle, pound together the coriander seed, fennel seed, garlic, cayenne, and salt to make a fine paste.
When plums are soft, put them through a food mill and place them into a clean pan. Bring to a boil and cook over medium heat, stirring for 3 minutes. Stir in the ground spices and continue cooking until the mixture thickens slightly, another 5 minutes or so. Stir in the minced mint and cilantro and remove from the heat. Pour into a jar while still hot. Either cool to room temperature or keep in refrigerator, or seal the jar for longer storage.
To make this sauce in America, Santa Rosa plums are recommended. The finished sauce takes on a luscious shade of pink.
Ingredients
1 1/2 pounds of plums (not too sweet or ripe)
1/4 cup of water
3/4 teaspoon of whole coriander seed
1 teaspoon of fennel seed
2 large garlic cloves, peeled and roughly chopped
1 teaspoon of cayenne
1/2 teaspoon of salt
1 tablespoon of finely minced fresh mint
1/3 cup of finely minced cilantro
Preparation
Cut the plums in half and remove the pits. Place in a saucepan with the water and bring to a boil. Simmer, covered, for 15 minutes, or until the plums are soft.
In a mortar with pestle, pound together the coriander seed, fennel seed, garlic, cayenne, and salt to make a fine paste.
When plums are soft, put them through a food mill and place them into a clean pan. Bring to a boil and cook over medium heat, stirring for 3 minutes. Stir in the ground spices and continue cooking until the mixture thickens slightly, another 5 minutes or so. Stir in the minced mint and cilantro and remove from the heat. Pour into a jar while still hot. Either cool to room temperature or keep in refrigerator, or seal the jar for longer storage.
Chakapuli (Braised Lamb Chops)
This dish is another popular slow-cooked dish. It can be made with almost any meat, although lamb or kid is preferred. The meat is eaten separately, then the broth is drunk like soup. Serve this stew with bread and mild cheese.
Serves 4 to 6
Ingredients
2 pounds of shoulder lamb chops
1 onions, peeled and chopped
1 cup of dry white wine
1/2 cup tkemali sauce
3 cups loosely packed fresh tarragon leaves
1 cup of loosely packed mixed fresh herbs (parsley, mint, dill, cilantro)
1 large garlic clove, peeled and minced
1/2 teaspoon of salt
Preparation
Preheat over to 350°F.
Place lamb chops in a single layer in a flameproof casserole and top it with chopped onions. Pour in the white wine. Cover the casserole and bring to a boil. Transfer to the oven and braise the lamb until tender, about 1 1/2 hours.
Coarsely chop the fresh herbs. When the lamb is ready, stir in the tkemali sauce, the herbs, the minced garlic, and salt. Return the casserole to the oven and cook 5 minutes longer. Let the lamb sit 5 minutes before serving.
Serves 4 to 6
Ingredients
2 pounds of shoulder lamb chops
1 onions, peeled and chopped
1 cup of dry white wine
1/2 cup tkemali sauce
3 cups loosely packed fresh tarragon leaves
1 cup of loosely packed mixed fresh herbs (parsley, mint, dill, cilantro)
1 large garlic clove, peeled and minced
1/2 teaspoon of salt
Preparation
Preheat over to 350°F.
Place lamb chops in a single layer in a flameproof casserole and top it with chopped onions. Pour in the white wine. Cover the casserole and bring to a boil. Transfer to the oven and braise the lamb until tender, about 1 1/2 hours.
Coarsely chop the fresh herbs. When the lamb is ready, stir in the tkemali sauce, the herbs, the minced garlic, and salt. Return the casserole to the oven and cook 5 minutes longer. Let the lamb sit 5 minutes before serving.
Badridzhani Mtsvanilit (Herbed Eggplant Salad)
This salad goes well with grilled poultry or meat. It is wise to salt the eggplant here to ensure that it is not bitter. Otherwise the aromatic taste of the spices and herbs will be lost.
Serves 6
Ingredients
l 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of ground marigold
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf, parsley and dill)
2 teaspoons of red wine vinegar
Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper towel for at least 30 minutes. Rinse and pat dry.
Preheat oven to 500°F.
Place the eggplant pieces cut side down on an oiled baking sheet. Bake for 20 minutes, or until tender.
Saute the onion in olive oil until golden. Set aside.
Finely grind the walnuts with garlic and spices. Turn out into a bowl and stir in the cooked onion. Add chopped herbs and the wine vinegar.
Let eggplant cool to lukewarm, then remove the skin and cut the pulp into 1-inch pieces. Mix eggplant thoroughly with the nuts mixture. Cool to room temperature before serving.
Serves 6
Ingredients
l 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of ground marigold
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf, parsley and dill)
2 teaspoons of red wine vinegar
Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper towel for at least 30 minutes. Rinse and pat dry.
Preheat oven to 500°F.
Place the eggplant pieces cut side down on an oiled baking sheet. Bake for 20 minutes, or until tender.
Saute the onion in olive oil until golden. Set aside.
Finely grind the walnuts with garlic and spices. Turn out into a bowl and stir in the cooked onion. Add chopped herbs and the wine vinegar.
Let eggplant cool to lukewarm, then remove the skin and cut the pulp into 1-inch pieces. Mix eggplant thoroughly with the nuts mixture. Cool to room temperature before serving.
Lobio (Georgian Beans)
TOTAL TIME1 hour 10 minutes (plus soaking)
Ingredients
2 cups dry red kidney beans
1 large onion, chopped fine
2 carrots, chopped fine
1 rib celery, chopped fine
8 pitted prunes
1/3 cup balsamic vinegar, plus 1 tablespoon
3 cloves garlic
1 tablespoon tamarind paste
1/2 teaspoon hot pepper flakes
1 teaspoon coriander seed
1/2 teaspoon fenugreek
5 tablespoons olive oil
1/4 cup fresh cilantro
1/4 teaspoon salt or to taste
Freshly ground pepper to taste
Preparation
Soak beans overnight or cook beans for 2 minutes in plenty of water and allow to sit for one hour.
Drain water from beans and add plenty of fresh water to cover with onion, carrots and celery. Cover and simmer for about one hour, until beans are tender, but not mushy. Drain and set aside.
Simmer the prunes in 1/3 cup of the vinegar for 20 minutes.
With food processor running, put garlic through tube. Add remaining vinegar, tamarind paste, hot pepper flakes, coriander seed, fenugreek, olive oil, prunes and vinegar and process to a paste. Add the cilantro and process to chop fine. Season with salt and pepper. Stir into warm beans.
YIELD3 servings as a main dish .
Ingredients
2 cups dry red kidney beans
1 large onion, chopped fine
2 carrots, chopped fine
1 rib celery, chopped fine
8 pitted prunes
1/3 cup balsamic vinegar, plus 1 tablespoon
3 cloves garlic
1 tablespoon tamarind paste
1/2 teaspoon hot pepper flakes
1 teaspoon coriander seed
1/2 teaspoon fenugreek
5 tablespoons olive oil
1/4 cup fresh cilantro
1/4 teaspoon salt or to taste
Freshly ground pepper to taste
Preparation
Soak beans overnight or cook beans for 2 minutes in plenty of water and allow to sit for one hour.
Drain water from beans and add plenty of fresh water to cover with onion, carrots and celery. Cover and simmer for about one hour, until beans are tender, but not mushy. Drain and set aside.
Simmer the prunes in 1/3 cup of the vinegar for 20 minutes.
With food processor running, put garlic through tube. Add remaining vinegar, tamarind paste, hot pepper flakes, coriander seed, fenugreek, olive oil, prunes and vinegar and process to a paste. Add the cilantro and process to chop fine. Season with salt and pepper. Stir into warm beans.
YIELD3 servings as a main dish .
Subscribe to:
Posts (Atom)