GEORGIA celebrates the regaining of our independence on May 26th!
We celebrate. We reflect. We are grateful for our blessings. Georgians are especially grateful for our many friends who have supported and sustained us these nearly three decades of freedom.
In normal times, we would gather and toast each other’s health and to the friendship of our nations. This year, we cannot meet our extended international family, as we are distanced – socially.
However, we can still taste the favors of GEORGIA via wonderful food and toast our friendship with ancient wine.
Embassy Chef Ucha Mamulashvili will present to you the three most well-known Georgian dishes — so much loved CHURCHKHELA, KHACHAPURI and NIGVZIANI BADRIJANI
CHURCHKHELA (6 inch 10 count)
Base:
- Walnuts 10 oz
Pelamushi:
- Red grape juice 1qt
- All-purpose flour 6oz 1 1/4c
- Sugar (white) 3.55oz 1/2c
Put pieces of walnuts on thread with needle. The size of the base should be 5 inch.
For Pelamushi place red grape juice in the pot on medium heat. Add flour to the warm juice and keep stirring until it starts to boil. Add white sugar and continue stirring until Pelamushi gets thicker.
Dip the threaded walnuts in the Pelamushi and pull it out slowly. Hang it to dry for 7-10 days before it’s ready to be served.
KHACHAPURI (6 pieces)
- 3 – 4 count of the dough
- All-purpose flour 20oz
- Active dry yeast 1ts
- Warm milk 1/2c
- Warm water 1 1/4c
- Salt 1/2 1/8ts
- Sugar 1/2 1/8ts Insides (cheese)
- Grated Mozzarella 20oz
- Crumbled Feta 6oz
- Riccota 6oz
- Eggs 2 count
- Grated mozzarella for top 1.5oz
Dough: Mix together warm water, warm milk, sugar and dry yeast. Add flour, salt and start kneading for 2-3 minutes until the dough becomes elastic. Cover the dough with plastic wrap and place it in the fridge for 20 minutes to rise. Afterwards cut the dough into 9oz pieces and leave them on room temperature (covered with plastic) for 10 min.
Filling: Mix grated Mozzarella cheese, crumbled Feta cheese, Riccotta, eggs and make a 9oz balls.
Preheat oven 500F.
Shape the 9oz dough into a large circle using the roller and put the cheese ball in the center of it. Fold the edges so that cheese is sealed in, flip it and roll over. Sprinkle on the top extra Mozzarella cheese and bake for 10 minutes until the top is golden brown. Serve hot.
NIGVZIANI BADRIJANI / Eggplant with walnut (4c)
- Eggplant 12oz
- Vegetable oil 1/4c
- Salt 1/2ts Filling
- Walnut (grounded) 4oz
- Garlic 1 clove
- Cilantro 1/8oz
- Coriander 1/4ts
- Zaffran 1/4ts
- Cayenne pepper 1/4ts
- Fenugreek 1/4ts
- Black pepper 1/8ts
- Salt 1/2 ts
- White wine vinegar 2ts
- Cold water (for consistent)
- Pomegranate seeds 1/8oz
Base: Cut the eggplant into 1/4inch slices. Place the slices into the bowl and add salt. Fry eggplant slices in vegetable oil on medium heat on both sides. When its ready, place them on the paper towel to remove excess oil and let the slices get cool.
Filling: Mix in a bowl the following ingredients — grounded walnuts, peeled garlic, chopped cilantro, cayenne pepper, coriander, fenugreek, zaffran, black pepper, salt, white vinegar and add cold water for good consistence. Place the filling on fried slices of eggplants and make a roll. Add some pomegranate seeds on the sides and serve cold.
We are grateful to Rusudan Gorgiladze for her permission to offer you her collection of Georgian popular dishes recipes from Savoring Georgia cookbook.
We hope you find joy in preparing Georgian supra and raising a glass for our friendship.
You can share your #MAY26 congratulatory messages on social media by tagging us #MAY26 at FB @Embassy of Georgia in the USA / Tweeter @GeorgianEmbassy / Instagram @georgiainusa