4 tb Red-wine vinegar
Pour boiling water over beet leaves & cook covered over low heat 1/2 hr. Drain, cool, & press out liquid. Cut to 1/4" wide slices.
Mix & process walnuts, salt, garlic, & jalapeno chili into a paste. Toss with beet leaves, coriander, onions, dill, & vinegar until mixed well. Serve cold as a salad course with dinner or as an appetizer.
VARIATION:
Fresh radish leaves or tender cauliflower leaves may be used instead of beet leaves.
ORIGIN: Dr. Mira Malishavili, Batumi-Georgia, circa 1997
Title: Soko - Mushroom Barbecue
Categories: Georgian, Ethnic, Appetizer, Bbq
Yield: 4 Servings
1 lb Mushrooms well-insed
1 ts Salt
1/2 c Walnuts shelled
2 ea Gaelic cloves min
ced
1 tb Fresh coriander chopped
1/4 c Red-wine vinegar
1/4 c Water cold
1/2 ts Fresh hot red peppers seded & minced
Remove mushroom caps from stems & sprinkle caps with salt. Reserve stems for use in other recipes. Put caps over a charcoal barbecue & grill them for 3-4 mins. until soft. Remove them to a serving dish.
Use a mortar & pestle to pound walnuts & garlic to a paste or do so in a processor. Remove paste to a bowl & stir in coriander, vinegar, water, & hot chili. Mix briskly & pour over mushrooms. Serve as an appetizer at room temp.
*NOTE:
Hot chili is variable, & amount added to sauce is to taste. It should not overwhelm other ingredients.
ORIGIN: Dr. Mikhail Valadnadzhe, Tbilisi-Georgia, circa 2000
Title: Raw Cabbage W/ Walnuts
Categories: Salad, Vegetable, Fruit, Georgian, Ethnic
Yield: 8 Servings
1 ea Cabbage head
3 1/2 oz Walnuts
1 ea Pomegranate seeds
1 tb Cilantro minced
1 tb Parsley minced
2 ea Onions minced
2 ea Garlic cloves crushed
1/2 ts Fenugreek seed
2 ea Hot red chili peppers
Salt to taste
Chop cabbage finely & add remaining ingredients. Allow to stand 2 hrs. refrigerated before serving.
ORIGIN: Dr. Gyorgi Netin, Tbilisi-Georgia, circa 1999
Title: Georgian Veal & Tomato in Cream Stew
Categories: Georgian, Ethnic, Armenian, Stew, Beef
Yield: 4 Servings
2 lb Veal boneless cubed 1"
Unbleached flour as needed
Salt & pepper to taste
3 tb Butter
1 tb Olive oil
2 ea Onions minced
2 ea Celery ribs minced
1 1/3 c Water
1 1/3 c Red wine
3 tb Parsley chopped
2 c Tomato sauce w/basil & garlic
2 ea Cinnamon sticks
-OR-
2 ts Cinnamon ground
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