Georgian Salsa Food
GEORGIAN SALSA
_Gulisa's Ajika_ This lively condiment goes nicely with grilled meats and fish as well as with pork stew.
Time 10m
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
- Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalape‱os and pulse until finely chopped.
- Add vinegar, coriander mixture, and salt and blend until just combined.
GEORGIAN SALSA (AJIKA)
This lively condiment goes nicely with grilled meats and fish as well as with pork stew. From epicurious.com.
Provided by lazyme
Categories Peppers
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
- Finely chop cilantro, basil, and garlic together in a food processor.
- Add bell pepper and jalapenos and pulse until finely chopped.
- Add vinegar, coriander mixture, and salt and blend until just combined.
- Cooks' note: Ajika keeps, chilled, in an airtight container 4 days.
Nutrition Facts : Calories 46.8, Fat 0.6, SaturatedFat 0.1, Sodium 589.4, Carbohydrate 9.1, Fiber 3.4, Sugar 4.7, Protein 1.8
GEORGIA PEANUT SALSA
Make and share this Georgia Peanut Salsa recipe from Food.com.
Provided by children from A to Z
Time 8h15m
Yield 6 1/2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients.
- Cover and refrigerate for at least 8 hours.
- Just before serving, stir in peanuts and pepper sauce, if desired.
- Serve with tortilla chips.
Nutrition Facts : Calories 625.7, Fat 47.6, SaturatedFat 6.7, Sodium 1150.5, Carbohydrate 38.6, Fiber 10.2, Sugar 9.5, Protein 23.7
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- Khinkali. If you could only taste one Georgian dish, it should be khinkali – the national dish. You know Chinese dumplings, right? Those small savory balls of dough with or without meat.
- Shkmeruli (garlic chicken) While khinkali is king in the Caucasus, my favorite dish, or one of them, was shkmeruli (garlic chicken). Here, you’ve got crispy chicken cooked in a creamy milk and garlic sauce.
- Ostri. Another prime example of Georgian food is ostri. Ostri is a hot, spicy beef stew with garlic, parsley and coriander. Like most other dishes in Georgia, it’s served sans side dish, although some rice could have been lovely!
- Khachapuri. Another dish you’re bound to hear about is khachapuri. And there’s a LOT of different khachapuris in Georgia. These cheese breads come in an array of shapes, sizes, doughs, and fillings.
- Kharcho. Kharcho is a traditional Georgian soup with beef, rice, cherry plum purée and chopped walnuts. It’s usually topped with coriander like most other local dishes.
- Lobio. Oooh, the lobio. When I first heard about lobio, I honestly thought it sounded a bit meeh. But guys, there’s nothing meeh about this dish. Lobio is a slow-cooked bean stew with onion and herbs.
- Mtsvadi. Mtsvadi is skewered meat (pork, beef, lamb or chicken), cooked over an open fire. It’s traditional Georgian barbecue tossed with raw onions and finished with freshly squeezed pomegranate juice.
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- Georgian bread (puri) Georgian bread is baked like Indian naan; in a clay oven with the dough stuck to the side. Almost every meal you order will be served with freshly-baked bread, perfect for dipping in soups or stews.
- Salad. A traditional Georgian salad consist of tomatoes, fresh parsley, basil, green peppers, red onion and cucumber. It’s sometimes served with cheese (imeritian) or chopped walnuts.
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