If we talk about Georgian cuisine, you can’t but touch on some very significant differences between Western and Eastern cuisines parts of this country. They were imprinted with different natural conditions and influence of Turkey on the cuisine of Western Georgia and Iranian – on Eastern cuisine.
There is a difference in how some products are used, and, of course, in the nuances of the beloved aromatic and flavoring diversity. If you like tasty and satisfying food, then Spilo Ltd. Groups of restaurants at your service. Always a wide range of dishes, natural ingredients, low prices and compliance with traditional recipes of Georgian cuisine.
Khinkali
A cult and, perhaps, the most famous dish of Georgian cuisine. Despite the fact that it appeared in the mountainous regions of this country, served with pleasure throughout Sadness.
To cook it you need: flour (3 tbsp.), Water (1 tbsp.), 1 egg, salt. Minced meat is usually made from lamb (300 g) and pork (200 g) or lamb (three quarters) and beef (one quarter). Besides In addition, you need meat broth, onions and spices: ground black and red pepper, salt, parsley and dill – to taste.
Adjara “boats”
The famous Khachapuri. The word comes from: “hacho” (“cottage cheese”) and puri (bread). In fact, this is bread with cottage cheese, but it’s not like that definitely. There are a lot of varieties of this dish. But the greatest “khachapuri ajaruli”, classic “boats” with cheese.
The dough is rolled into a layer 1–1.5 cm thick and laid out on greased baking sheet. The edges are greased with an egg. Cheese (ideally – suluguni with feta cheese) grate or chop, mix with boiled chopped eggs. Spread the mixture on the bottom of the boat after 20-30 minutes, “khachapuri ajaruli” can be sent to the oven on 10-15 minutes.
New Year’s chicken
Boil chicken with onions, fry in the oven until golden crust, cut into pieces. Push nuts until smooth masses (Georgians say a meat grinder is contraindicated for this product), add garlic (pass through the “crush”), salt, pepper, spices, dilute with broth. “Walnut sauce” boil a few minutes, put chicken in it. When it boils again, remove from heat. The dish is cold and – the Georgians warn – without a side dish!
Walnut in eggplant is roll
Eggplant is an integral part of Georgian cuisine. Their pre-cleaned and placed in an enameled pan, pour water, cook on fire for 20-30 minutes. Then lay back on colander, cut into longitudinal slices. The mixture is wrapped in eggplant plates. Rolls diverge with a bang!
