Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Russia and Her Neighbors
  New Posts New Posts RSS Feed - GEORGIA ON MY MIND…..
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

GEORGIA ON MY MIND…..

 Post Reply Post Reply Page  <12
Author
Message
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2018 at 11:59
My very first thought, when reading about pelni, was their resemblance to pierogi.

That part of the world is surrounded with similar dumplings, so it might just be a natural offshoot. Besides which, they're a lot easier to shape than khinkali.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5755
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2018 at 16:03

Georgia, Far Eastern Europe,  if not mistaken is not very far from the Ancient Spice Route and may have been a part of it ( have to research this )  and not too far from  the countries of  Turkey and Greece, revealed by the spices employed in several of the dishes above  ..

A fascinating group of récipes and shall definitely prepare one  the chicken dishes ..

Thank you so much for posting this gold mine of gastronomic  wonders ..  



 


www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2018 at 18:57
Margi,

Georgia is located at the crossroads of the old Spice- and Silk-Roads. Which is one of the primary reasons for the constant invasions and occupations.

About half the size of Georgia, in the U.S., it is framed by the Black and Caspian Seas, and surrounded by Russia, Turkey, Armenia, and Azerbaidzhan.

The ancient Greeks knew it as Cochis, the site of the Jason & the Golden Fleece tales, which are based on fact, as they used to actually strain gold from the streams by suspending sheep fleeces.

It's also the location where Prometheus gifted mankind with fire. One result of which is that Georgians were, and remain, fond of grilled foods.

Georgia claims to be (and archeological evidence supports the claim) the oldest wine making region in the world.





But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2018 at 19:04
Update on source material:

Since starting this thread, Ron (thanks, again, my friend) sent me a copy of the Foods of the World volume on Russian Cooking. There are some great insights in the Georgian and Caucasus sections, though the recipes, as is so true of that series, are on the questionable side.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2018 at 19:06
Margi: Hold off a bit on the chicken. Although Satsivi is certainly a great dish, Georgians do all sorts of wonderful things with poultry, and I'll be posted several chicken recipes as we continue.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2018 at 10:23
There’s one more iconic Georgian flavoring that I haven’t discussed: Tkemali, which is a sour plum sauce used in numerous dishes throughout the country.

Not the sort of thing you’re likely to find in your neighborhood grocery, Tkemali is available on-line. But it tends to be pricy, to begin with. And the shipping is almost as much as the product itself.

A little research reveals recipes for making your own. But, because the sour plums used in Georgia are not available, they usually start by saying, take X amount of under-ripe plums, preferably Y variety.” Uh, huh! Even during the season, what are the odds of you finding under-ripe plums in your market? And how would you tell?

Then comes the Foods of the World volume on Russian Cooking (thanks, again, Ron). As many of you know, I am not, in general, a fan of FotW recipes. They tend to be dated, to say the least, and often use substitutions that were far from accurate and no longer necessary. Even worse, they totally substitute one thing for another in the interests of Americanizing the flavors, or because the writer didn’t truly understand the dish, or just because the author liked it that way.

Tkemali is an example of the kinds of errors that can creep in. In the text, author George Papashvily does, indeed, discuss Tkemali as a sour plum sauce. However, in the recipes, he calls it “sour prune sauce,” which could be a totally different thing.

Now, then, there are prunes and there are prunes. To his everlasting credit, Papashvily specifies sour prunes in the ingredients list. Still not something you’ll find on everyday grocery shelves. But, they are available in Mid-Eastern and Asian markets (sometimes called “Turkish prunes”) and on line. Reconstituting them, in the manner he suggests, produces a sauce as close to true Tkemali as you’re likely to get.

So, I stand corrected. At least in this case.

Here’s the recipe and instructions:

TKEMALI
(Georgian Sour Plum Sauce)


2 cups water
½ lb sour prunes
1 garlic clove, chopped
3 tbls cilantro, minced
¼ tsp salt
1/8 tsp cayenne
2 tbls strained fresh lemon juice

Bring the water to boil in a 1-quart saucepan and drop in the prunes. Remove from heat and let rest 10 minutes. Bring back to boil over high heat and cook briskly, uncovered, 10-15 minutes, or until prunes are tender. Pour contents into a sieve set over a bowl and set liquid aside.

Cut out and discard prune pits and combine the prunes, garlic, and cilantro in a blender. Pour in ¼ cup of the prune liquid. The blended sauce should have the consistency of sour cream.

Transfer sauce to a 1 ½ -2 quart saucepan and stir in the salt and pepper. Bring to boil over high heat, then, off the heat, stir in the lemon juice.

Cool to room temperature.

Notes: If you haven’t worked with them before, be aware that sour prunes can have multiple pits. I found that out, to my dismay, the first time I used them in a tajine. So make sure you remove all of them.

I have to wonder if Mr. Papashvily likes washing dishes. This recipe makes about 1 ½ cups, and there is no reason I can see to dirty two different saucepans. Similarly, you can just scoop the poached prunes out of the pan with a slotted spoon and not have to dirty a sieve (which are always the hardest things to clean, anyway).

Given the time the book was written, I can understand why he says to mince the cilantro first. Blenders, back then, tended to be slow, and not powerful enough to handle certain items. If you have a more modern, high-speed blender---like, say, a Vitamix---pre-chopping isn’t necessary. But it certainly doesn’t hurt.

It’s said that Tkemali will keep for months in the fridge. But, frankly, it probably won’t last near that long, once you taste it.

Here is one way Tkemali is used in Georgian cuisine:

LOBIO TKEMALI
(Georgian Kidney Beans with Plum Sauce)


½ lb dried kidney beans
½ tsp salt
½ cup tkemali
Salt
Black Pepper
Cilantro

Soak the beans overnight in water to cover. The next day, drain and rinse them. Place in a large pot and cover with fresh water. Add ½ tsp salt. Bring the water to a boil and simmer until the beans are tender, 60-90 minutes. Drain. While the beans are still warm, mash them. Stir in the tkemali and season with salt and pepper to taste. Serve at room temperature, garnished with cilantro.

Tkemali is also the sauce most often used with Tabaka, the classic Georgian flattened chicken dish, similar to our bricked chicken; with root veggies, like beets; in stews like chakapuli; and even to baste kebabs.

Putting Georgian cuisine aside, I’m looking forward to using it on my next batch of pork ribs. It’s that good!


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2018 at 05:14
Bread is truly the staff of life in Georgia. There are, literally, dozens of shapes, sizes, and types found there. Many of them, in fact, are unique to a particular village, and are found nowhere else.

There is a reverence for bread, in Georgia, I’ve not uncovered anywhere else. So much so that the grain, itself, is handled in specific ways. In the rural mountains, for instance, wheat is kept in a special chest, which only the eldest woman in the family is allowed to open. Old-timers often add a lump of charcoal to the chest, to repel the devil.

Georgian breads run the gamut of crust & crumb, ranging from crisp, unleavened lavash-like forms, to sweet breads loaded with butter and eggs. And, while wheat is the primary grain used, there are areas, particularly in western Georgia, where corn all but displaces it.

Traditionally, bread was baked two ways in Georgia. Most common is a Tone’, a conical oven very reminiscent of the Indian tandoor oven. The two work the same way, using intense heat. Loaves are slapped on the sidewalls, where they bake in a matter of seconds, not unlike naan. However, given the nature of the dough, and the way it is put in the oven, the Georgian version tends to be elongated and blade shaped, and is, for that reason, known as Baton or Saber bread.

Long thought to be impossible to reproduce in a modern home oven, Jeffrey Alford and Naomi Duguid have developed a method of doing so, which we’ll explore later on.

The second baking method was to use a Ketsi. This is a shallow clay plate, and was used to bake the bread in the coals of an open fire. Many times the ketsi would be stacked, one atop the other, to make more than one loaf at a time. I have not found a source of ketsi in the U.S. However, the terra-cotta drip plates that go under flower pots make a good substitute.

Breads baked in ketsi, over a bed of coals, take on a smoky flavor, much favored. A ketsi can be used on the stove top just as easily, and will produce a great bread, albeit without that slightly smoky flavor. It’s sort of like the difference in Baba-Ghannouj when the eggplant is cooked over coals instead of in the oven

Georgians are very fond of stuffed breads. Their globally-famous cheese bread is the best known of these. But breads are filled with all sorts of ingredients before baking, including meats, potatoes, beans, and even greens.

The dough recipes used, the flavorings of the fillings, if being used, and even the shape of the loaf, provide an endless variety of breads. Even breads with the same name are often made from different doughs. Let’s look at a few of them:

DEDA’S PURI
(Georgian Mother’s Dough)


Day in and day out, this is the bread made my Georgian housewives, and is often referred to as “everyday” bread. Although this recipe calls for baking in the oven, Deda’s Puri lends itself especially well to cooking in a ketsi on the stove top or over coals. Note the name change when the shape is changed.

¼ tsp sugar     
1 env (1 tbls) active dry yeast
¼ cup warm water (100F)     
¾ cup lukewarm water
1 tsp salt     
2 ¾ cup unbleached flour
Oil

Dissolve first the sugar then the yeast, in a small bowl containing the warm water. Let stand in a warm place for approximately 10 minutes, or until the mixture bubbles and doubles in volume. Pour into a large bowl and stir in the lukewarm water, salt, and flour. Mix well until a dough is formed. Turn onto a floured board and knead for 10-15 minutes. The dough should be smooth and elastic. Warm and lightly oil a large bowl and place the dough in it. Turn the dough in the bowl to coat the entire surface with oil. Cover with a clean dishtowel and let stand in a warm, draft free place until doubled in bulk.

Preheat the oven to 450F. Punch down the dough and shape whichever way you prefer.

For deda’s puri, divide the dough into two equal portions and roll each into a ball. With floured hands, gently past the first dough ball until it has flattened in a ¼-1/2 inch thick circle. Place it on a nonstick or slightly greased baking sheet ad with your index finger make a hole ½ inch in diameter through the center of the dough. This acts as an air vent, and prevents the dough from puffing up in the center while cooking. Repeat this process with the second ball of dough. Place the bread in the upper third of the oven and bake for 10-12 minutes, or until very pale gold in color.

For shoti’s puri, shape dough into ovals with molded handles on each end

NAZUKI
(Georgian Spice Bread)


Versions of this bread are found throughout the Caucasus and the Mid-East. It’s said that the addition of ground coriander is what makes it Georgian.

¼ cup milk     
1 pkg (1 tbls) active dry yeast
Pinch sugar     
2 eggs well beaten
1 stick butter, melted & cooled     
¼ cup sugar
Generous ½ tsp salt     
2 tsp ground cinnamon
¼ tsp ground cloves     
1 tsp ground coriander seed
1 tsp vanilla extract     
2 ½ cups unbleached flour
1 egg yolk, beaten

Heat milk to lukewarm (105F). Stir in the yeast and pinch of sugar. Leave to proof 10 minutes, or until mixture begins to foam. Stir in the eggs, melted butter, sugar, salt, spices, and vanilla extract. Add enough of the flour to make a soft dough.

Turn the dough out onto a floured board and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease the top. Cover and allow to rise until doubled in bulk, 1 ½-2 hours.
Divide the dough into 4 pieces. Roll each piece out into a 6-inch oval about ½ inch thick. Place the loaves on a greased baking sheet and leave to rise covered, for ½ hour.

Preheat oven to 375F.

With your thumb, make indentations in dough in decorative rows. Brush the loaves with beaten egg yolk. Bake 15-20 minutes until golden.

PYSHKI
(Georgian Sage and Mint Fritters)


This is an interesting take on fried bread. Although translated as fritters, pyshki more resemble hush puppies. Except I’ve never had a hush puppy as light, airy, and flavorful as these.

1 ½ tsp active dry yeast     
1 ½ cups lukewarm water
Sm onion, finely chopped     
2 tbls butter
1 tbls minced fresh sage     
1 tbls minced fresh mint
2+ cups unbleached white flour     
Vegetable oil for frying

In a large bowl, dissolve the yeast in ¼ cup of the water. Cover and leave to proof for 10 minutes.

Meanwhile, sauté the chopped onion in the butter until golden. Set aside to cool slightly.

When the yeast is bubbly, slowly add the remaining lukewarm water. Stir in the minced herbs and enough flour to make a loose batter (waffle batter like). Stir in the onions. Cover the batter and allow to rise for 45-60 minutes, until light but not quite doubled in bulk.

In a large skillet, heat 2 inches of vegetable oil (375F) Drop the batter by generous tablespoonsful into the hot oil. Do not use more batter, or the fritters will be heavy. Cook the fritters over high heat until puffed and brown, turning once, 2 ½-3 minutes per side.

MCHADI
(Georgian Corn Cakes)


Although originating in western Georgia, mchadi are popular throughout the country. Caution: They are not like any other cornbread you’ve had. Mchadi are dry and bland, making them ideal for sopping up gravies and the like. Most Americans would not care to eat them out of hand, however.

Ideally, mchadi are cooked in a ketsi or cast-iron skillet.


1 cup stone-ground cornmeal (preferably white)
¼ tsp salt
¾ cup cold water

Mix all the ingredients together to make a sticky dough. Form into 6 oval patties.

Preheat a 10-inch cast-iron skillet. When the skillet is hot, place the cornmeal cakes in it. Cover and cook over low heat for 8 minutes, turn, and cook for 8-10 minutes more. Best served hot.

EMERULI CHACHAPURI
(Georgian Cheese Bread)


As indicated above, there are numerous forms of this iconic Georgian bread. Making any of them at home, however, presents a problem. Georgian dairy products are proscribed from being imported into the U.S. and EU. So you can’t make them using the actual cheeses of Georgia. So, unless you visit that country, there’s no way of knowing what the breads actually taste like.

There are numerous recipes, however, that claim to replicate the flavors of those cheeses. Or at least come close. Mozzarella and feta, in various proportions, are the most common adaptation. But there are others, as well, some of them far removed from those flavors. The one below is my own mix, based on several of those recipes. The recipe makes enough for two loaves.


Dough:     
1 cup live culture yogurt     
2 tbls sunflower oil
1 tsp baking soda     
Heavy pinch salt
2-3 cups unbleached all-purpose flour

Filling:     
6 oz mozzarella, grated     
6 oz feta, crumbled
4 oz muenster, grated     
1 egg
Egg wash for brushing dough


Preheat oven to 400F. Mix the yogurt, oil, baking soda, and salt in a medium mixing bowl. Add the 2 cups of flour, mix well, and knead for 6-8 minutes to promote elasticity of the dough. Work in extra flour if the dough is a bit sticky. Depending on how moist the yogurt was, this could take all of the third cup. Let the dough rest while preparing the filling.

Beat the egg lightly, and mix with the grated cheeses. Divide dough in half. Put one half of the dough on a floured surface and roll it into a circle 12-14 inches round by ¼ inch thick. Put ½ the cheese mixture on top of the dough and spread to within 2 inches of the edge. Pick up the edges of the dough and gather them together like a drawstring bag. Press out all of the air, then pinch and seal the edges together. Pat the surface with floured hands and gently flip the khachapuri over, sealed side down, onto a nonstick baking sheet. Glaze the top with the reserved egg and make a small ½-inch hole in the center to allow heat and steam to escape during baking.

Place in the upper third of the oven. Bake for 5 minutes, then reduce heat to 350F and bake 15-20 minutes. Serve hot, cut into wedges or slices, with tkemali, as an appetizer or as a snack.

Note: Some cheese may ooze out of the steam vent. Don’t worry about it, as this is normal.

OTHER KHACHAPUR FILLINGS
(Georgian Cheese Bread Mixtures)


1 lb English Lancashire, grated, or ½ pound English Lanchashire and ½ pound Monterey Jack, grated.

2 ounces each grated cheddar, Emmental (or other Swiss), mozzarella, and cottage cheese.

8-10 ounces each Muenster and Harvati cheese, grated.

1 lb Muenster, grated, and ½ pound pot cheese.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8390
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2018 at 09:35
I had a big, long, comprehensive reply typed out, and then somehow managed to lose it all; here is the abbreviated version:

Tkemali looks outstanding, for a lot of things; would also like to try it on barbecue, for sure. Do you sense origins that might have originated even farther east (toward China), or is this more likely just a natural consequence of the ingredients and food traditions in Georgia?

Lobio Tkemali would never have occurred to me (beans and plums), but putting the flavours together in my head, it sounds good. Any thoughts on using wild plums (ripe or not) in this, or is the "sour prune" concept probably the best substitute in lieu of actually being there?

Breads! All sound delicious, would like to try them all - can't even pick a favourite. For the Mchadi, is any greasing necessary or desired, or do they go straight down in the cast-iron pan? Do you see any role for Provolone in the Emeruli Chacapri? Did the Georgian yoghurt work well with it?

Wonderful work again, Brook - I might see if I can find a few photos of the various breads, to illustrate some points regarding the different shapes. If you can send a list sometime of these and others, I'll get to work on that.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2018 at 11:05
Stand by, Ron. I’m not done with the breads. There’s a whole nuther installment coming up.

Tkemali: Given what I know, I’m confident it’s a purely Georgian thing. Plum sauces elsewhere tend to be either very sweet, or on the hot side. The tartness of this certainly fits in with Georgian flavor profiles. Interestingly, on-line suppliers list three different colors. None of my cooking resources remark on color at all.

Wild plums would be ideal. In fact, that’s what they use in Georgia. It’s a particular variety that grows wild all over the place. If you forage wild plums, I’d check some other recipes, rather than the one I posted. Keep in mind that, with the prunes, we’re reconsitituting them. So, if nothing else, the cook time on plums is likely to be shorter.

I’d made a version of cheese bread this morning, which we ate with tkemali, as suggested in one of my resources, and it was delicious.

I’m sorry if I wasn’t clear. The mchadi specifically goes into a dry pan. No grease is used. But I wouldn’t try that in anything but a well-cured cast-iron skillet.

I did use the matsoni in the Emeruli Khachapuri, and it worked perfectly. But any live-culture yogurt would do as well. Yogurt effects the dough two ways; as a contributor to leavening, and as a tenderizer.
Because of the heavy whey content (even after draining) I had to use considerably more flour than called for. But the bread turned out perfect.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2018 at 15:34
Not to go too overboard with the subject of bread, I want to discuss a few more stuffed versions, just to give you an idea of the possibilities.

While any of the yeast doughs work for most of these, they show, too, the diversity of doughs that are created. Feel free to substitute at any time.

ADJARAN KHACHAPURI
Adjura Style Cheese Bread


Arguably the most popular, and certainly the most dramatic, this open-faced cheese bread originated in the Autonomous Republic of Adjura---one of two (and a possible third) such regions in Georgia. Have your guests seated, because you want to serve this right out of the oven.

Deda’s Puri works just fine for these. But there’s a variation that works a little better, so I’ve included it.


For the dough:

1 4/5 cup (8 oz) unbleached yeast flour
1 tsp sugar
1 tsp instant yeast
¾ tsp salt
½ cup + 2 tbls warm water
1 tbls sunflower oil

Filling for each khachapuri:

8 oz mixed cheeses (example: 2 ounces each of grated cheddar, Emmental or other Swiss cheese, mozzarella, and cottage cheese)
Black pepper to taste

1 egg
1 tbls butter, softened

Make the dough: Combine all the dry ingredients. Add the warm water and mix until they combine together in a ball. Transfer to a lightly floured work surface and knead 5-7 minutes, adding more flour or water as needed. Dough should be slightly on the sticky side.

Form dough into a ball and put in a lightly oiled bowl, turning to coat all sides. Cover bowl and let dough rise in a warm place until doubled in bulk, 90-115 minutes.

Preheat oven to 325F.

Punch down dough, knead again for one minute, then separate into 8 equally sized pieces. Form each into a ball.

Roll a ball into a circle about 12 inches in diameter. Sprinkle 3 tablespoons of the cheese mixture evenly along the top and bottom edges of the dough, and roll them towards the middle to form a boat-shape with pointed ends. If necessary, pinch the dough to keep it from unfolding.

Spread the balance of the cheese mixture inside the boat. Bake until the cheese is bubbly and dough is golden brown, about 25 minutes. Gently slide a raw egg into the center of the boat, and pop it back in the oven another 2-3 minutes, until the white is set but the yolk still runny. Top each egg with butter. Serve immediately.

To eat, diners break off the “handles” and pieces of the thick crust and use them to swirl the egg into the hot cheese. The residual heat from the cheese completes the cooking.

LOBIANI
(Georgian Bean Bread)


Georgia has had a significant Jewish population for more than 2,600 years. This filled bread originated with them, but is so ubiquitous now that its origins are not even known by most Georgians. This same bread, filled with a mixture of potatoes and onions, is also of Jewish beginnings. Either of them is perfect, right now, during the Lenten season.

1 recipe Emeruli Khachapuri dough (see above)
2 tsp sunflower oil
1 ½ cups cooked small red beans
Salt & pepper to taste

Prepare the dough. Preheat oven to 400F.

Heat the oil in a frying pan over medium heat, add the beans, and fry them 6-8 minutes, stirring frequently. Remove from the heat and let cool. Season with salt and pepper.

Proceed as for Emerali Khachapuri, substituting the beans for the cheese mixture.

HI-RISE KHACHAPURI
(Variation on a theme)


Not so much a recipe as an approach, this technique for shaping khachapuri makes a very dramatic presentation. And it provides still another approach to Georgian bread dough

The original recipe was used with a cheese filling. But any of the fillings work, with potatoes & onions particularly suitable.


For the dough:

2 tbls active dry yeast
½ tsp plus 1 tbls sugar
1 cup lukewarm milk
3 ½-4 cups unbleached all-purpose flour
2 tsp salt
8 tbls (1 stick) butter, softened

Sprinkle the yeast and ½ tsp sugar over ½ cup of the milk in a small bowl. Set aside for 2-3 minutes, then stir until the yeast is thoroughly dissolved. Let proof 5-8 minutes until mixture is bubbly and has doubled in volume.

Put 3 cups of the flour in a large bowl and make a deep well in the center. Add the remaining milk, the yeast mixture, remaining sugar, the salt, and the softened butter. Stir the flour into the mixture, then beat well until smooth. Gather the dough into a ball and transfer to a lightly floured work surface.

Knead the dough ten minutes, adding more flour as you go along to keep it from sticking to the surface. When the dough is smooth and elastic, place it in a lightly oiled bowl. Cover the bowl and let the dough rise until doubled in bulk, 45-60 minutes.

Meanwhile, prepare whichever filling you’ll be using.

Preheat oven to 375F. Lightly oil or butter a 9-inch layer cake pan.

Punch down the dough and transfer it to a lightly floured work surface. Roll it out into a circle about 22 inches in diameter. Transfer the dough to the pan, centering it and pressing in to assure contact with the sidewalls. Add the filling to the pan, mounding it. Bring the overhanging dough up and over the filling, pleating it as evenly as possible. Pinch and twist the topknot. Visually, you will have created a giant khinkali. Let the bread rest 10-15 minutes, then transfer to the oven. Bake until golden brown, about an hour.

Transfer to a wire rack and let cool a bit before serving.

Speaking of variations on a theme, khachapuri is often made in the form of tartlets. To do that, roll out the dough until it’s a little less than ¼ inch thick. Then use a 4 ½” cookie cutter to punch out circles. Put two tablespoons of the filling on the circle and shape it into a diamond shape. Then roll the edges of the dough up over the edge of the filling, following the diamond shape. Perfect the “diamond” by pinching the four corners to a sharp point.

Arrange the tartlets on a baking pan, and bake at 375F until golden brown, 20-25 minutes.

These tartlets are so popular in Georgia that they are sold as street food.

FIDJIN
(Georgian Meat Pie)


Fidjin is a specialty of the mountain region of Ossetia. I’m including it because it’s delicious, and demonstrates the diversity of filled breads. Although the translation says “pie,” I believe that’s only because there is a top and bottom crust.

1 ½ lbs lamb in small pieces (try a ¼” dice---or even ground lamb)     
Lamb fat
2 garlic cloves, crushed     
½ cup parsley, chopped fine
Salt & pepper to taste     
1 recipe deda’s puri
Oil for greasing pan     
Butter for glazing

Brown the lamb in lamb fat. Add the garlic, parsley, salt and pepper. Mix well and let stand while preparing the pastry. Prepare the deda’s puri dough (see card)

Preheat oven to 400F. Divide the dough into (2) portions. Roll one in a circle to cover the bottom of a greased 9-inch round spring form, cake, or tart pan. Spread the filling to within ½ inch of the outer edge. Roll out the second ball of dough as a cover for the pie. Moisten the edges of the bottom crust with water, then lay the second circle of dough over the meat filling and gently press the edges together. Cut a 1-inch cross in the center and fold back the 4 corners to allow steam to escape while cooking.

Place in the oven for 5 minutes, brush the top with butter, then reduce the heat to 375F and continue baking for 15-20 minutes more. The fidjin will be golden brown and can be glazed with melted butter when removed from the oven.









But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4280
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 05:07
I promised we’d discuss Baton or Saber bread, both because of its place in Georgian cuisine, and the fact that the Alford/Duguid team developed a way of making it in the home oven.

As with Pita, making Baton bread is a complex, time-consuming process. The first time you attempt it the time will stretch even further. Only you can decide whether it’s worth the effort.

The Alford/Duguid team add whole wheat flour to practically all their flatbread recipes. I like that approach, because it gives the breads a deeper, more interesting flavor. If you want to be true to the Georgian recipe, however, substitute all-purpose flour.

Here is their method, as presented in Fine Cooking magazine:

SHOTIS PURI
(Georgian Baton Bread)


1 tsp active dry yeast
2 ½ cups lukewarm water (about 100F)
5 oz (1 cup) whole wheat flour
24 oz (5 1/3 cups) unbleached all-purpose flour; more or less as needed
1 tbls coarse salt

To make the dough: In a large bowl, dissolve the yeast in the water. Add the whole wheat flour and about 2 cups of the all-purpose flour. Stir in the same direction until smooth and then stir another 1 minute. Cover the bowl with plastic; set in a cool place for at least 10 minutes or up to 3 hours.

Stir in the salt. Gradually add 2-3 cups flour, mixing the dough until it’s too stiff to stir. Turn out the dough onto a lightly floured surface. Wash, dry, and lightly oil the bowl. Knead the dough, letting it absorb as much flour as needed (by keeping the work surface dusted, until it’s smooth and elastic but still a little tacky, 10-15 minutes.

Put the dough in the bowl, cover well with plastic, and let rise in a cool place for 8 hours or overnight. If you’re not ready to bake yet, punch down the dough, put in in a plastic bag, and refrigerate it for up to 3 days.

To shape and bake: About 1 ¼ hours before you want to serve the breads, set an oven rack to a middle or lower middle rung. But a large baking stone or unglazed quarry tiles on it, leaving a 1-inch gap around the border.* Heat the oven to 475F. Turn out the dough onto a lightly floured surface. Cut it into 4 equal pieces. Shape each piece into a ball, cover them, and let rest for 5-10 minutes.

Cut one ball in half (leave the other balls covered) and turn the cut surfaces down. Flatten each half with your lightly floured pal to a 6x4-inch oval. Cover loosely. Half and flatten the remaining pieces the same way. Let the ovals rest, covered, for 10 minutes so they’re easier to shape.

Dust a rimless baking sheet or peel lightly with flour. Working with one oval at a time, pull gently on opposite ends to begin to make wings of batons. Transfer the dough to the baking stone, keeping it on one side if possible, and stretch another oval and bake it alongside the first.

Bake the breads until their tops are lightly touched with color and the bottoms have a golden crust, 5-7 minutes. Remove them with a peel or long-handled spatula and transfer to a rack to cool for 5 minutes. Wrap them in a cotton cloth to keep them soft and warm, and repeat with the remaining 6 ovals.

*(HistoricFoodie note:) Lining an oven with baking stones is not unusual for serious bread bakers. As an alternative, preheat an inverted sheet pan, and, at the appropriate time, transfer the dough to it.

This completes our section on Georgian breads. Next time we’ll get back to cooking.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8390
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 hours 25 minutes ago at 08:35
Excellent, Brook - thanks for posting this ~

All of these breads sound incredible, and I've seen photos of a few. I notice that some cultures (including Georgia, from what I can see) take particular interest in the shape of many breads. Naturally, much of this is due to necessity or utility; however, quite a few also seem to have another purpose - whether decorative, traditional or just whimsical, I do not know.

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  <12
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.