Pour into sterile jars & seal.
*NOTE:
This can be made with sour cherries as well.
ORIGIN: Dr. Galina Zuledzhe, Tbilisi-Georgia, circa 2003
Title: Tabaka - Flattened Chicken
Categories: Georgian, Ethnic, Poultry, Maindish
Yield: 2 Servings
2 ea Cornish hens
2 ea Garlic clove crushed
Salt to taste
Cayenne to taste
4 tb Butter melted
Pat hens dry & place it breast side up on a large cutting board. With a sharp knife, slice down the middle of the breastbone, to separate the rib cage. BE CAREFUL not to cut all the way through the hen! It should remain in 1 piece.
Turn hens over & flatten it with a mallet.
With a sharp knife make a small slit at lower edge of each breast 1/2 & push tips of drumsticks through slits on each side so the knobby ends of the drumsticks protrude on the skin side.
Make similar slits on upper edge of each breast half & push wing tips through. Each breast 1/2 should be covered by a drumstick & a wing. Flatten hens gently once more with meat mallet.
Rub hens with crushed garlic, salt liberally, & dust with cayenne.
Heat a large cast_iron skillet. Add butter. When butter is melted put hens in the pan, turning to coat both sides. Cook skin side up over med_high heat for 5 mins. then turn skin side down.
Place a plate or another skillet over hens & weight it down with a heavy can or bowl filled with water. Cook hens over med_heat for 20 mins. until skin is brown & slightly crusty. Turn, replace weight & cook 5 mins. more.
Serve with Tkemali Sauce. The platter shouldbe served with rice &/or green beans.
ORIGIN: Dr. Galina Zuledzhe, Tbilisi-Georgia, circa 2003
Title: Ispanakhi Mtsvnit - Spinach W/ Yogurt
Categories: Georgian, Ethnic, Vegetable, Sidedish
Yield: 4 Servings
1 lb Spinach
2 ea Leafy sprigs cilantro
1 ea Garlic clove minced
1/2 ts Salt
1 c Plain yogurt
Wash spinach well & steam it for 5 mins. Drain thoroughly. Squeeze out any excess moisture, then mince.
Using a mortar & pestle, pound together cilantro, garlic & salt then add them to yogurt.
Beat mixture well then stir in spinach. Served chilled with sliced hard-boiled eggs as a garnish.
ORIGIN: Dr. Marisa Letinazhde, Tbilisi-Georgia, circa 2003
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