Paradise FoundRediscovering 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 Goldstein’s wonderful book, “The Georgian Feast” published by the University of California Press ©1999.

Basturma (bos-toor-ma)

Marinated Grilled Meat

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 of “basturma”;

pastrami.

Basturma of Lamb Serves 4 to 6

2 cups pomegranate juice1/4/ cup olive oil1 teaspoon saltFreshly ground black pepper1 bay leaf, crushed2 garlic cloves, peeled and crushed2 pounds boneless shoulder of leg of lamb, cut into 2-inch cubesOne 1-pound eggplant, salted, drained and parboiled (optional)

Mix together the pomegranate juice, olive oil, salt, pepper to taste, bat leaf and garlic. Mrinate the lamb overnight in this mixture. The following day, place the meat on skewers, alternating (if desired) with eggplant cubes. Grill over hot coals about 10 minutes

Once upon a time, along the ancient Silk Road, there was an enchanted land called Georgia.

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 that’s still enchanted.

Khachapuri (‘hot-cha-poo’-ree)

Georgian Cheese Bread

Only recently introduced to Western palates, this bread is so amazingly delicious that more than one religion in Georgia claims it for their traditional holiday celebrations. And sidewalk cafes that have learned to make it well can expect long lines.

Serves 12 to 15

2 cups unbleached white flour_ teaspoon salt12 tablespoons (1_ sticks) cold butter, cut in pieces2 eggs_ cup plain yogurt1_ lbs mixed Muenster and Havarti cheeses1 egg yolk, beaten

Put the flour and salt in a medium bowl and cut in the butter until the mixture resembles coarse cornmeal. Beat 1 egg and stir in the yogurt, then add to the flour mixture. Form into a ball and chill for 1 hour. Grate the cheeses coarsely, beat the other egg and stir it into the cheese. Set aside.

Preheat the oven to 350 F. Grease a large baking sheet. On a floured board, roll the dough to a rectangle about 12 x 17 inches. Trim the edges. Spread the cheese mixture on half the dough and then fold the other half over to enclose it, sealing and crimping the edges.

Transfer the bread to the baking sheet and brush with beaten egg yolk. Bake for 50 minutes or until browned. The bread is best served slightly warm, cut into small squares.

Chkmeruli (ch’k-muh-roo’-lee)

Garlic Fried Chicken

Westerners are in for a very pleasant surprise - a new way to make chicken! (New to most Westerners at any rate.) A savory, garlic/walnut sauce has made this quick, hearty recipe a family favorite of West Georgians for generations.

Serves 3 to 4

One 3-lb chicken, cut into piecesSaltFreshly ground black pepper2 tablespoons butter1 tablespoon vegetable oil10 to 12 garlic cloves, peeled1 cup walnuts1 cup water

Season the chicken pieces with salt and pepper. In a large skillet, heat the butter and oil. Brown the chicken over medium high heat for 10 minutes; turn and fry for 10 minutes more. Cover the pan and continue cooking over low heat for 20 to 25 minutes, until the chicken is done. Meanwhile, finely grind together the garlic and the walnuts in a blender. When the chicken is done, transfer it to a plate and keep warm. Pour off all but 4 tablespoons of pan drippings. Add the ground garlic and nuts to the fat remaining in the pan, along with the water. Sprinkle on about _ teaspoon more salt. Simmer for 5 minutes. Return the chicken to the pan, turning it to coat well with the sauce. Heat thoroughly before serving.

Badrizhani Mtsvanilit (bod’-ree-zhan’-ee m’ts-von-ee’-leet)

Herbed Eggplant Salad

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 – it’s no wonder Georgians live so long. (Fittingly, the “zh” in this tantalizing aromatic salad has the same sound as the “s” in “pleasure”.)

Serves 6

1 large (1_ lb) eggplant _ teaspoon dried fenugreek1 medium onion, peeled and minced Pinch cayenne2 tablespoons olive oil _ teaspoon saltGenerous _ cup shelled walnuts _ cup finely chopped mixed fresh herbs2 large garlic cloves, peeled (cilantro, celery leaf, parsley, dill)_ teaspoon ground coriander seed 2 teaspoons red wine vinegar_ teaspoon ground marigold*

Slice the eggplant lengthwise. Sprinkle it with salt and leave it to drain on paper towel for at least 30 minutes. Rinse and pat dry. Preheat the oven to 500 F. Place the eggplant pieces cut side down on an oiled baking sheet. Bake for 20 minutes, or until tender.

Sauté the onion in the olive oil until golden. Set aside. Finely grind the walnuts with garlic and spices. Turn out into a bowl and stir in the cooked onions. Add the chopped herbs and the wine vinegar. Let the eggplant cool to lukewarm, then remove the skin and cut the pulp into 1-inch pieces. Mix the eggplant thoroughly with the nut mixture. Cool to room temperature before serving.

*You can grow marigold from seeds and dry the petals yourself for grinding or you can order

powdered marigold from Aphrodisia, 282 Bleecker Street, New York, NY 10014 - (212) 989-6440

Khinkali (king-koll’-ee)

Beef and Pork Dumplings

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. Who’s to say the Mings didn’t acquire this simple, satisfying recipe from some culinary Cossack?

Makes 25 dumplings

4 cups unbleached white flour 1_ teaspoon salt1_ teaspoons salt Pinch cayenne1_ cups warm water _ teaspoon ground caraway seed1 lb. mixed ground beef and pork (not too lean) 3 small onions, peeled_ teaspoon freshly ground black pepper _ 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.

Variation: For cheese khinkali, make the following filling:

1 lb. farmer cheese Freshly ground black pepper1 teaspoon salt 2 eggs

Press the farmer cheese through a sieve into a bowl. Beat in the salt, pepper and eggs, mixing well. Continue as directed above.