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Paradise Found: Rediscovering The Legendary Cuisine of Georgia
Paradise Found: Rediscovering The Legendary Cuisine of Georgia
For more recipes and information about Georgia, please visit our website at
www.tasteofgeorgia.net.
All recipes included in this brochure are from Darra Goldsteins wonderful book,
The Georgian Feast published by the University of California Press 1999.
Basturma
(bos-toor-ma)
A kebab with a deliciously different, spicy-sweet flavor. This popular Georgian favorite
works with fresh lamb, beef or pork. The art of marinating meat may have its origins here.
In fact, as a culinary term, you might recognize a certain popular descendent ofbasturma;
pastrami.
Basturma of Lamb
Serves 4 to 6
A land of snow-capped peaks and lush, tropical valleys. The Greeks believed it to
be the home of the legendary Golden Fleece. But who needs fantasy? The facts
are fantastic enough.
Long before the fine wines of France, there were
the fabled wines of Georgia. Centuries before the
Italian Renaissance, the Georgian Renaissance had
created a sophisticated civilization that placed high
value on philosophy, astronomy, medicine and, of
course, gastronomy. (It was Georgia, in fact, that
introduced the world to pheasant.) Little wonder
poets called it paradise.
Then, like Atlantis, this incredible civilization
sank beneath the waves of Mongols, Turks,
Czars and Soviets. For nearly 800 years her
glories remained hidden from the rest of the
world. But, with the collapse of the USSR,
Georgia is finally free. And miraculously,
much of her culture and cuisine has survived.
With the recipes in this booklet we attempt, not to introduce but to re-introduce to
the world, the astonishing and unique flavors of a land thats still enchanted.
Chkmeruli
Khachapuri
(chk-muh-roo-lee)
(hot-cha-poo-ree)
Khinkali
Badrizhani Mtsvanilit
(king-koll-ee)
(bod-ree-zhan-ee mts-von-ee-leet)
Marco Polo is said to have brought the notion of a filled noodle to Italy in the 13th
Century. But the Silk Road to China goes back much farther - and so might this Georgian
treat. Whos to say the Mings didnt acquire this simple, satisfying recipe from some
culinary Cossack?
The popularity of this oddly named plant is growing worldwide and many experts agree
it originated here. With the cholesterol-reducing powers of this deliciously complex
vegetable - actually a fruit its no wonder Georgians live so long. (Fittingly, the zh in
this tantalizing aromatic salad has the same sound as the s in pleasure.)
Makes 25 dumplings
Serves 6
1_ teaspoon salt
Pinch cayenne
_ teaspoon ground caraway seed
3 small onions, peeled
_ cup warm water or beef bouillon
Combine the four, salt and warm water to make a firm dough. Knead for 5 minutes, then let
sit, covered, for 30 to 40 minutes. Meanwhile, make the filling. Mix the ground meats and
spices. Grind the onions and stir them into the meat mixture. With your hands, knead in
the water or bouillon. Divide the dough into 25 pieces. On a floured board, roll each piece
out to a 6-inch round. Place about 2 tablespoons of filling in the center of each round. Make
accordion pleats all the way around the filling by folding the edges of the dough in toward
the center. Move in a clockwise direction, allowing each fold of the dough to overlap the
previous one, until the filling is completely enclosed in the pleated dough.
Holding the dumpling firmly in one hand, twist the pleats together at the center
to seal, breaking off the excess dough at the topknot. (The topknot is a handle to be eaten
or not.) Cook the dumplings in salted, boiling water for 12 to 15 minutes. Serve hot.
Press the farmer cheese through a sieve into a bowl. Beat in the salt, pepper and eggs,
mixing well. Continue as directed above.
powdered marigold from Aphrodisia, 282 Bleecker Street, New York, NY 10014 - (212) 989-6440