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talesofsorrowandofruin · 7 months

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OC Recipe Tag

Thanks for tagging me, @sam-glade! :D

Rules: share a recipe your OC would make, either one passed down to them or one they found all by themselves. Bonus if you have an actual recipe to link! Some OCs can't cook to save their lives, but let's talk about the ones who can! :D

For once, a recipe that's not from an old recipe book! I'm researching Georgian cuisine for Like Snow on Hungry Graves, so here's Rusudan's favourite dessert!

Pakhlava (Georgian Baklava) Ingredients 400 g butter, softened 5 egg yolks 1 cup matsoni or natural yogurt 6 cups all-purpose flour 1 tsp baking soda 5 egg whites 2 cups sugar 1 cup walnuts, chopped coarsely 1 cup walnut halves, to decorate 1 cup raisins 2 tsp cinnamon Directions Place the flour and butter in a large bowl and mix until the flour forms crumbs. Add 1 tsp of baking soda to the yogurt and mix well. Add this mixture and 4 egg yolks to the bowl and knead until smooth. Wrap the dough into a clingfilm and place it into a fridge for 1 hour. For the filling beat the egg whites with electric mixer on medium speed until soft peaks form. Then beat on high until stiff peaks form. Start adding the sugar (a tablespoon at a time) and continue beating. When done, add cinnamon, raisins and chopped walnuts and stir well using a spatula or wooden spoon. Preheat oven to 180 C . Divide the dough into 3 pieces - one of them must be a little bit bigger than others. Roll each piece of the dough into a circle or rectangle, it depends on the shape of your baking sheet. Put the dough layer into the baking sheet and spread half of the filling. Put another layer of the dough and add the rest of the filling. Cover with the biggest layer of the dough and press lightly on the top and on all sides to seal. Brush Baklava with remaining egg yolk and using a sharp knife cut the top layers into equal pieces. Place walnut halves on each piece and press slightly. Bake in preheated oven for 35-40 minutes or until golden.

Open tag for anyone who wants to do this! :D

#tag game #recipes #writing #my WIPs #WIP: snow #I'm so disappointed there are no Georgian restaurants near me #I want to try the foods I'm reading about!

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megasoft012 · 7 years

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COLD MATSONI SOUP WITH HERBS

COLD MATSONI SOUP WITHHERBS

Posted by georgianrecipes on 2015/07/31 Leave a Comment

Matsoni (Georgian: ??????) is a fermented milk product similar to yogurt. It’s easy and creamy with a gentle, barely tart taste. Standard in Georgia and all through the Caucasus area it’s wealthy in mineral content material, protein and calcium and famend for its well being giving properties. On this recipe we…

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#Food Photography #Georgian cuisine #Georgian Food #Matsoni #Matsoni recipes #Recipes #Soups #Traditional Georgian Recipes #Vegetarian #Vegetarian Recipes #მაწვნის სუპი #ქართული კერძები #ქართული სამზარეულო

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erhiem · 3 years

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This is an amazing dish that combines lamb with delicate grape leaves.

Legion Media

This is the best option if you want to cook something healthy and light with grape leaves and minced meat.

Nobody can definitely prove where “Filling” she came from Turkey, Armenia, Tajikistan and Azerbaijan. The origin of this word is also blurred. But one thing is for sure – it was created during the Ottoman Empire. Currently, it is considered a hallmark of many cuisines, especially Caucasian.

The most popular Filling it is made from classic grape leaves, but it cooks a little Filling with the addition of fig and apple-quince leaves; others with cabbage leaves, and a small proportion of people cook it with paprika. As Filling is widely known in the Caucasus and beyond, and there are hundreds of original ways to prepare it.

A first-time visitor may be excused by the assumption that … Filling you can cook with pork or chicken. In the Caucasus, where there is meat – there will definitely be lamb, in some cases – beef; but definitely not pork, because Muslims don’t eat pork.

For your Filling to be successful, lamb must be of the highest quality and only the connoisseur (read “human”) will choose the best piece of meat. Sometimes lamb can be combined or even replaced with beef; in this case the filling becomes softer.

As for the cover, quite often Filling the leaves are salted, pickled or frozen over the winter. But today we will prepare Filling from the purchased pickled grape leaves and the dish will turn out to be exquisitely tasty, with a slight hint of sourness.

To our Fillingthat is cooked everywhere in Dagestan, we’ll add lots of fresh herbs. Together with the matsoni sauce, it will taste like heaven.

Ingredients:

Grape leaves – about 50 pcs or 1 can of 500 ml

Ground lamb or beef – 700 g

Onions – 2 pcs

Fresh herbs (parsley, green onion, dill) – 30 gr

Rice – half a cup

Garlic – 1 clove

Spices (nutmeg, cumin, pepper)

High-fat cream – 200 grams

Tomato paste – 3 tbsp

Vegetable oil – 1 tbsp

Matsoni – 1 can or 300 ml

Vegetable or meat broth or just water – approx. 500 ml

Preparation:

1. Prepare the leaves – I use pickles which tend to be sour; they need to be removed from the jar, divided, put in a deep bowl and filled with water. After 30 minutes, change the water to reduce acidity.

2. Meanwhile, rinse the rice, pour the water into the saucepan and add the rice. Cook until half cooked.

3. Peel and chop a large onion and fry in vegetable oil. Cool the onion and rice.

4. Finely chop the fresh herbs.

5. In a suitable deep bowl, combine the ground beef or lamb, onion, rice and chopped herbs. Season with salt and pepper; add other spices to taste, mix the minced meat well until smooth and homogeneous.

6. Put pickled grape leaves in a colander to drain excess water. Lay the leaf on a comfortable surface with the shiny side down. Put some minced meat on the leaf.

7. First, wrap the top edges of the grape leaf. Then wrap the minced meat with the side edges of the leaf. Then wrap the minced meat, twisting the grape leaf in the form of cabbage rolls.

8. Do the same with the remaining grape leaves and minced meat. Line the bottom of a large saucepan with a few defective grape leaves, put on Filling on them. From this amount of ingredients I got 35 medium-sized pieces.

9. Prepare the boiling sauce – Mix the remaining tomato paste with the vegetable or meat broth or just water. Pour the mass on the dolma in a saucepan.

10. Cover Filling pour the water with a saucer so that it covers Filling good but not too much. Simmer for an hour and 10 minutes. When cooking, it is useful to salt the water in which Filling is cooked. Turn off heat and let ready Filling brew for about 10 minutes. Half of the broth will be absorbed, making it Filling even tastier.

11. Prepare yourself Filling matsoni sauce with garlic, salt, pepper, lots of herbs, then serve.

12. Our Filling with pickled grape leaves is ready. Enjoy it!

READ MORE: Caucasian secrets of longevity: What to eat if you want to live to be 100 years old!

Whenever you use any content belonging to Russia Beyond, either in part or in full, you must always provide an active hyperlink to the original material.

The post Authentic Caucasian Dolma with a Local Climate (RECIPE) appeared first on Spicy Celebrity News.

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ladystylestores · 4 years

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Georgian Adjarian Khachapuri • The Blonde Abroad

Melanie Hamilton of Savor & Yore is bringing a deliciously cheesy dish from Georgia (the country, not the state) to the ‘Recipes Around the World‘ series!

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!

Batumi, Adjara, Georgia

Cultural Context

So, what’s so special about Adjarian Khachapuri? Well, aside from being the lovechild of bread and cheese—this dish is inherently Georgian in that it is equally full of history and deliciousness.

The Ajara region was once home to the best sailors and fishermen in the country.

The shape of the bread symbolizes the boats bobbing on shores of Ajara and the yolk on top? That’s the sun shining down on the sailors. In the years since Adjarian khachapuri was born, it has become a staple on the Georgian table and a favorite among locals and tourists alike.

All the cheese!

Ingredients

Makes about 2-4 servings

Dough

2 cups of flour

1 tsp of sugar

1 tsp of salt

1/2 teaspoon of instant yeast

1/4 cup of warm water

1/2 cup of milk

1/2 tbsp of olive oil

1 egg

Filling

2 cups of fresh sulguni cheese – grated (can be substituted with feta)

2 cups of fresh imeruli cheese – grated (can be substituted with mozzarella)

3 tbsp of fresh matsoni (can be substituted with full-fat plain yogurt)

1 egg yolk

Roll toward middle

Pinch ends together

Shape the boat

Recipe + Preparation

Mix together dry ingredients, add in warm water and milk, combine until kneadable. Knead for 5 minutes.

Cover dough and allow to rise for two hours in the refrigerator

Once the dough has risen, roll out into a rectangular shape roughly 2 1/2 feet by 1 foot.

Begin shaping the dough into a ‘boat’ – to do this, roll the wide sides in toward the middle and then pinch the ends together. After that, gently spread open the rolls and begin shaping the boat.

Add the imeruli, sulguni, and matsoni into the boat and mix lightly with your fingers.

Heat your oven to 392F/200C and bake in the middle for 10-12 minutes, rotating halfway through.

Take your khachapuri out of the oven and gently add the egg yolk to the center – bake again for 1-2 minutes.

Once finished baking, add a tablespoon of butter on top, and serve hot.

Tips and Tricks

If you are outside the Caucasus region, substitute imeruli and sulguni with equal parts mozzarella and feta. For matsoni, use any full-fat plain yogurt.

Be sure to allow the dough to rise in the refrigerator—this allows the shape to hold better. For extra flavor, line the wide edges with cheese before rolling into a boat shape.

Eat like a local! start by stirring the boat mixture with a fork, then tear off a piece of bread, dip and devour!

Final Thoughts

This is best enjoyed as a side to many Georgian dishes such as khinkali, kharcho, ostri, shashlik and more!

I hope that this dish inspires you to visit Georgia and try all that the country has to offer. In addition to unique foods, the tiny Caucasus nation also boasts an 8,000-year-old wine culture just waiting to be explored!

Want to find other delicious foods from around the world to make? Check out these recipes!

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