Salads Soups Main Menu Souces Desserts


On 500 g of hen (or turkey).
the incomplete container of wheaten graupel/groats
1 bulb/onion
2 st. of the spoon of boiled oils
the pinch of cinnamon
500 g of potatoes
salt on the taste

We boil the prepared small carcass of hen, we separate the bones and we cut pulp into pieces. In the boiling bouillon we fill up the previously wetted (on 2.3 h) wheaten graupel/groats, we add the pieces of hen and continue to cook on the weak fire/light. Porridge, periodically shaking up by spoon, it is cooked until products become uniform viscous mass. We salt after this, and we intermix. We supply to arisu on the dish. Separately. the passerovannyy turnip-shaped bow, flavored by cinnamon, and boiled oil. In exactly the same manner are prepared Harisa from the turkey or mutton.


liver - 100 g.
heart - 60 g.
esophagus - 25 g.
onion - 50 g.
tomato paste - 20 g.

Wash and clean liver, heart and esophagus, cut to pieces, roast a little with beef fat on a frying pan. Add onion, tomato paste, salt, pepper. Close the pan and stew it all till ready. Serve tjvjik with greens sprinkled over.

Rice P´law with Trout (Ishkhan)

rice - 50 g.
red beans - 50 g.
trout - 100 g.
oil - 50 g.
egg - 1
milk - 50 g.

Bowl and wash the trout and cut to little pieces. Put the fish in an oiled pan, pour eggs beaten with milk over the fish and roast it in the oven. Mix half boiled rice with boiled red beans. Put 25 gr. of drawn butter into a pan, pour the rice mixed with beans in the pan and add 25 gr. of hot drawn butter. Close the pan and keep it on little fire till rice is ready. Serve the rice with fish.


3 to 4 medium-sized aubergines
3 onions
500 g of tomatoes
2 paprikas
500 g of potatoes
fresh parsley and basilica salt, red pepper and chilli after taste

AdjapsandalThe aubergines in discs cut, salt drüberstreuen and about 20 minutes leave. Then press and in oil shortly sear. The potatoes peel and chop up in medium-sized cubes. Onions, tomatoes and paprika cut, the herbs hack. All Zutatan on oil pile up and with low temperature done.

Aubergines with nuts

1 kg of aubergines
1 - 2 onions
300 g ground walnuts
1 spoon vinegar
3 cloves of garlic
fresh parsley salt, paprika - according to taste

Aubergines with NitsAubergines along cut, strew with salt and paprika and leave about 30 - 40 minutes. Then press together, in the pan(socket) lay and from both pages(sides) roast.
Meanwhile, one can prepare the nut-mixed herbs: crushed garlic, corianders, hacked nuts, saffron and a little salt in a dish merge. Onions chop, 1 spoon vinegar and fresh parsley, possibly also pomegranate grains add. Roasted aubergine take, from both pages(sides) coat with the mixed herbs. The court(dish) is finished in order to serve.

Khinkali (georgian)

1 kg of minced meat mixed
2 to 3 onions
1 egg
1 kg of wheat flour
parsley, salt, pepper - according to taste

Filling: the minced meat in a dish give and with hacked onions, salt, pepper, parsley and about 1 glass of warm water mix.

The wheat flour in a dish give, 0,5 liters gesalzenes water and egg contribute and knead. He in the flour you scatter on the table, as long as roll, since he is hard. The dough with the noodle roll landing runs and with the glass cut out. The low-cut parts must be rolled one more time. Then a tablespoon meat filling is put on the dough part which dough of the page(side) closed upwards rolled and segment for segment at the top, so that, he does not rise with the cooking. The finished Chinkalis are cooked in the cooking, gesalzenes water thrown and. From time to time look that they do not burn on the border of the pot. If they swim at the top, they are still cooked five minutes and are taken out with the ladle. Chinkali lay on the flat plate and hot on the table with the pepper serve.


500 g of minced meat
2 eggs
100 - 200 g of rice
1 box pizza tomatoes
parsley, salt - according to taste

Kjufta Minced meat and eggs merge. Rice wash and admit. From this filling do small Bällchen. Onions in a pot steam, tomatoes and some water give. Fleischbällchen cook in there. If they are well cooked, with salt, paprika and parsley spice. Best with bread have dinner.

Satsiwi (georgian)

1 chicken
500 g ground walnuts
3 onions
4 cloves of garlic
1,5 liters of broth mixed herbs
1 tablespoon vinegar

The chicken in the pot put, the water pour and shortly cook. Take out of the pot and in the brook stove roast. The fat take out of the broth, onions chop up and steam in the fat. Mixed herbs: garlic, corianders, hacked nuts, paprika and saffron merge. Vinegar and salt add, all that in the broth give and with stewed onions mix. Chickens cut and lay in the sauce.

Stuffed grape leaves

3 pounds onions, chopped (about 10 cups)
1 cup olive oil
1 cup long grain rice
2 tablespoons minced parsley
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 cup pine nuts
1 tomato, peeled and finely chopped
1 tablespoon tomato paste
21/4 cups water
juice of half a lemon
1 jar grape leaves (12 oz)
Garnish: parsley sprigs lemon wedges

In a large skillet sauté onions in oil over medium heat for fifteen or twenty minutes, stirring occasionally until onions begin to wilt. Add the ingredients. Combine the tomato and tomato paste with half a cup of water and add to skillet, blending in carefully. Lower flame, cover and cook additional fifteen minutes. Shut flame. Let cool ten minutes then add lemon juice and stir. Spread grape leaf shiny side down with stem end at bottom. Place a spoonful of stuffing in center, fold over both sides and roll from bottom to the tip of the leaf. It will resemble a small sausage when rolled up. Continue with remaining leaves. Line bottom of a wide six-quart saucepan with extra grape leaves. Arrange the wrapped leaves, seam side down, in alternating rows. Place a few grape leaves on top and a small inverted dish. Pour in the remaining water. Bring to the boil, then simmer, covered, for one hour. Let cool in saucepan before removing plate or leaves, at least one hour. Then refrigerate. Serve the stuffed leaves cold or at room temperature. Garnish platter with sprigs of parsley and lemon wedges.

Tolma - I

15 oz grape leaves
1 recipe Meat and Rice Stuffing
1/2 juice of lemon
2 canned tomatoes, crushed
1/2 teaspoon salt
1 cup broth or water

Tolma with grapes leavesWash grape leaves, remove stems. Place leaf flat, shiny side down, with stem end at bottom. Put a spoonful of stuffing in center, fold over both sides and roll from bottom to the tip of the leaf. It will resemble a small sausage when rolled up. Continue with remaining leaves. Line the bottom of a four-quart sauce pot with grape leaves and the stems, then place the stuffed leaves in alternating rows, seam side down. Combine the lemon juice, tomatoes, salt and broth and pour over leaves. Place a small plate on top to keep leaves in place. Bring to the boil then simmer gently, covered, for forty-five minutes. Do not uncover for fifteen minutes, then serve hot.

Tolma - II
Meat & Rice stuffing

1 pound ground lamb or beef 1/3 cup long grain rice (not cooked)
1 firm red tomato, chopped
3 tablespoons tomato paste
2 medium onions, chopped
2 tablespoons minced parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup water

Combine all ingredients, mixing until well blended. Taste to adjust seasoning. This stuffing is for grape leaves, cabbage leaves, tomatoes, green peppers, small eggplants and zucchini squash, or a combination of these vegetables. Cracked wheat, the large size, may be substituted for half the rice. The recipes which follow give preparation instruction and cooking time. Be sure to line the sauce pot with a layer of leaves-grape, lettuce or cabbage. This will prevent the dolmas from sticking to bottom of pot. Yogurt is traditionally served with dolma, as a side dish or spooned over the tolmas.

Tolma - III
Stuffed eggplants

8 baby eggplants, 4 inches in length, sprinkle of salt
1 recipe Meat and Rice Stuffing ( see stuffing for Tolma)
2 canned tomatoes, crushed
4 cloves of garlic
1/2 teaspoon salt
1 cup broth or water
2 tablespoons melted butter

Wash eggplants and wipe dry. Cut off stem end a half-inch and reserve this "lid." Use an apple corer to scoop out the pulp. Discard pulp. Sprinkle cavity with salt and loosely fill with stuffing. Replace lid. Line a wide sauce pot with leaves and arrange stuffed eggplants over them. Combine tomatoes, salt and broth and pour over the eggplants. Spoon the butter over each eggplant, put the garlic all around. Bring to the boil and simmer, covered, for forty-five minutes. Do not uncover for fifteen minutes, then serve hot.


Private Recipes