Title: Adzhika #001 - Georgian Hot Pepper Sauce
Categories: Relish, Ethnic, Georgian
Yield: 1 Pint
8 ea Garlic cloves minced
1 ea Celery rib w/ leaves
1/2 lb Fresh hot peppers
1 ea Red Bell pepper cored & seeded
2 c Dill fresh chopped
1 1/2 c Cilantro fresh chopped
1/3 c Red wine vinegar
1 ts Salt
*NOTE:
If anything is described as traditionally Georgia it is adzhika sauce. This is made by everyone in so many variations that they are impossible to count. It is used daily at all meals. It is the cement that binds Georgians together.
Coarsely chop celery, hot peppers & red bell pepper Then add garlic & mix well. Add chopped herbs & mix to a medium coarseness.
Stir in the vinegar & salt. Cover & refrigerate overnight before packing into jars.
Either store in the refrigerator or process in a water bath for longer storage.
*NOTE:
This relish is best when allowed to sit for 3+ days before serving.
ORIGIN: Dr. Tatyana Levrudnadzhe, Tbilisi-Georgia , circa 2003
Title: Gupta - Beef Patties
Categories: Meat, Georgian, Beef, Ethnic, Maindish
Yield: 4 Servings
3/4 lb Stewing beef
1/2 ea Stick of butter
1 c Raisins
1 ea Potato boiled
1/2 c Shelled walnuts
1/4 c Chopped parsley
3/4 ts Salt
Black pepper to taste
1 ea Egg well beaten
1/3 c Fine dry dread crumbs
Parsley sprigs
Bring beef to a boil in cold salted water, skimming foam from surface. Simmer partially covered, for 1 hr or until tender.
In a skillet melt 1/2 the butter. Stir in 3/4 cup of raisins then cook covered over low heat until plump approx. about 10 mins.
In a food processor coarsely grind together boiled beef, boiled potato, walnuts, remaining 1/4 cup raisins & parsley. Stir in salt & pepper to taste then stir in beaten egg.
Shape mixture into 12 flat, oval patties, about 3" long. Dust patties with breadcrumbs on both sides.
Melt remaining 1/2 of butter in a large skillet & fry patties slowly until browned, turning once. Arrange patties on a platter & sprinkle plumped raisins over them. Garnish with sprigs of parsley or use cilantro.
*NOTE:
These Georgian-styled hamburgers are eaten plain without bread.
ORIGIN: Dr. Layla Shillivadzhe, Tbilisi-Georgia, circa 2003
Title: Shindis Muraba - Cornelian Cherry Preserves
Categories: Georgian, Fruit, Ethnic
Yield: 2 Pints
4 c Sugar
2 1/2 c Wate
r
1 lb Cornelian cherries*
In a large kettle, bring sugar & water to a boil. Stir until sugar is dissolved.
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