GEORGIAN CUISINE
Forgotten Georgian dishes and how to prepare them – Culinary guide
12 May, 2017
Cuisine is an important part of Georgia’s culture and we gladly share it with foreign guests and tourists. Each region in Georgian has its own unique food and we all know well how to prepare most of them. However, there are some forgotten dishes which many of us have not even heard about.

Allnews.ge presents to you some of them, with the help of Mzia Simonidze, co-author of the book entitled Georgian Traditional Dishes.

‘I tried to choose some very
characteristic food from each region, the ones that were part of Georgian culture for many years. These dishes are prepared to this day in many families, but usually we don’t see them very often’, - Mzia Simonidze says.

The dishes are as follows:

Chicken Bozartma

This one is prepared in eastern regions of Kartli and Kakheti.

You should cut the chicken into several parts, put everything into the bowl and saute in its own fat. In ten minutes add onion, bay leaf and red pepper little by little until the chicken gets red. After that add boiling water until it covers the chicken completely. If you notice that the water is diminishing, add white wine. When ready, season with salt and coriander.

In Mzia Simonidze’s words consistency is the most important thing in this process
Lamb Lavashura

This dish is still very popular in the eastern region of Tusheti.

The lamb meat should be threshed and salt and black pepper added, after which the meat should be cut off and in round shapes. Put on the beaten onions and yellow ginger.

After these procedures, you should put it in a scrambled egg and flour and fry it on a boiled butter. After the dish is ready, you should pour the melted butter on the top of it. Dish should be served hot.
Imeretian chakhokhbili with chicken or duck

Cut chicken or duck, put everything into the bowl and saute for a while. After several minutes add chopped onions and wait for boiling. Chop separately nuts, garlic and saffron, as well as coriander and parsley. All this should be moved to another bowl, add water, vinegar and salt. Stir well, pour the juice onto the meat and boil for another 5-10 minutes, before the dish gets ready.
Chicken in tomato juice

This is another Imeretian dish and it is prepared in the following manner: Take a medium sized chicken, wash it and fry it on the frying pan. After it is ready, cut in several parts and put into a bowl. Separately, cut tomatoes, boil them and let them cool before further use. After that, pass them through the filter. Boil tkemali (sour plums) separately and then move it to the filter, add cold water and rub. Add chopped garlic, peppers, grinded or chopped coriander and salt. Mix tomato and tkemali juices together and add chopped garlic. Put chicken into the mix and add the juice left on the frying pan.

To be continued…

By Mariam Menabdishvili

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