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Georgian recipes:
GALYA SHIHNA
Ingredients: 1 kg potatoes
4 onions
½ kg blade steak
2 eggs
Salt and pepper to taste
Fry the potatoes that have been cut in rounds in oil in pan. Slice the onions in rounds too, and cook in oil until softened. Salt the meat and cook it separately. Stack one layer potatoes, one layer onions, and cooked meat on top in a pan. Beat two eggs and pour on top. Cook over low heat.
STUFFED GRAPE LEAVES WITH YOGHURT
Ingredients: 2 cups rice
dill weed
2 medium onions
mint
salt and pepper to taste
250 gr. grape leaves
Boil the grape leaves. Slice the onions thinly and cook in oil, add rice, mint, dill weed, salt and pepper to make the filling. The leaves are filled with this filling and rolled. For two cups rice, you put 4 cups water to cook. While serving, you pour yoghurt beaten with a little garlic and sizzling melted butter on the plates.
BORCH
Ingredients: Beef broth or bone marrow broth
Cabbage
Lentils
Garbanzo beans
Homemade noodles
Salt and pepper to taste
Bring the broth to boil. Soak the garbanzo beans the night before. Wash the cabbage and cut it in bite size pieces. Add to the broth and cook to prepare the soup.
SHILLECE
It is a Passover meal.
Ingredients: Chicken broth
Swiss chard
Rice
Turmeric
Salt and pepper to taste
Bring the chicken broth to boil. Wash the chard and cut into bite size pieces. Add chard and rice to chicken broth. Add salt, pepper and turmeric.
GOZLEME (THIN PANCAKE)
Ingredients: 2 eggs
2 cups flour
2/3 cups milk
Slightly fermented grape juice, molasses, honey
Mix the eggs and flour with milk. It becomes a soft dough. Fry in oil in pan in pancake style rounds. Add fermented grape juice, molasses or honey as desired, to eat.
ZIRREDOSH
Ingredients: 250 gr. walnuts
2 eggs
1 cup sugar
A knob of turmeric
Mix all ingredients to make paste. Shape with hands to serve.
GALYA SHIHNA
Ingredients: 1 kg potatoes
4 onions
½ kg blade steak
2 eggs
Salt and pepper to taste
Fry the potatoes that have been cut in rounds in oil in pan. Slice the onions in rounds too, and cook in oil until softened. Salt the meat and cook it separately. Stack one layer potatoes, one layer onions, and cooked meat on top in a pan. Beat two eggs and pour on top. Cook over low heat.
STUFFED GRAPE LEAVES WITH YOGHURT
Ingredients: 2 cups rice
dill weed
2 medium onions
mint
salt and pepper to taste
250 gr. grape leaves
Boil the grape leaves. Slice the onions thinly and cook in oil, add rice, mint, dill weed, salt and pepper to make the filling. The leaves are filled with this filling and rolled. For two cups rice, you put 4 cups water to cook. While serving, you pour yoghurt beaten with a little garlic and sizzling melted butter on the plates.
BORCH
Ingredients: Beef broth or bone marrow broth
Cabbage
Lentils
Garbanzo beans
Homemade noodles
Salt and pepper to taste
Bring the broth to boil. Soak the garbanzo beans the night before. Wash the cabbage and cut it in bite size pieces. Add to the broth and cook to prepare the soup.
SHILLECE
It is a Passover meal.
Ingredients: Chicken broth
Swiss chard
Rice
Turmeric
Salt and pepper to taste
Bring the chicken broth to boil. Wash the chard and cut into bite size pieces. Add chard and rice to chicken broth. Add salt, pepper and turmeric.
GOZLEME (THIN PANCAKE)
Ingredients: 2 eggs
2 cups flour
2/3 cups milk
Slightly fermented grape juice, molasses, honey
Mix the eggs and flour with milk. It becomes a soft dough. Fry in oil in pan in pancake style rounds. Add fermented grape juice, molasses or honey as desired, to eat.
ZIRREDOSH
Ingredients: 250 gr. walnuts
2 eggs
1 cup sugar
A knob of turmeric
Mix all ingredients to make paste. Shape with hands to serve.
Location
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Türkiye
Interview
Rebeka Evgin