Title: Gadazelili Khveli - Cooked Cheese W/ Mint
Categories: Georgian, Ethnic, Cheese, Sidedish
Yield: 1 Batch
1 c Regular milk
1 lb Mozzarella cubed 1"*
1/2 ts Salt
2 tb Chopped fresh mint
*NOTE:
The cheese utilized is normally suluguni. Mozzarella is very close.
Bring milk to a boil in a saucepan, Add cheese & stir for approx. 2 mins. until cheese melts.
Using a slotted spoon transfer cheese to a plate while keeping milk at a simmer.
Work salt into cheese with a wooden spoon. Mix in mint by folding cheese mass over & over until all mint is evenly distributed.
Form cheese into 1 large ball & return it to simmering milk. Heat gently for 3_5 mins. more then place contents into a bowl.
Serve warm or at room temp.
ORIGIN: Elena Gormashili, Tbilisi-Georgia, circa 2003
Title: Kerkshi Shemtsvari Kvertskhi - Skewered Eggs
Categories: Georgian, Egg, Ethnic, Appetizer
Yield: 6 Servings
24 ea Eggs raw in shell
Prepare a charcoal fire. Place ends of metal skewers in hot coals until glowing. Using hot skewers carefully pierce shells of raw eggs lengthwise 1 egg per skewer.
Place eggs over coals & grill until firm, approx. 10-12 mins. depending on heat of fire.
Eggs are usually dipped in a mixture of salt, pepper, nutmeg, & garlic or they may be dipped into wet sauces as well.
ORIGIN: Dr. Gyorgiy Demashevili, Tbilisi-Georgia, circa 2003
Title: Erbokvertskhi - Georgian Omelet
Categories: Georgian, Ethnic, Egg, Maindish
Yield: 2 Servings
10 ea Eggs
1/2 c Shelled walnuts ground
1/2 ts Salt
Black pepper
4 tb Butter
1/2 ts Cinnamon
1 tb Pomegranate seed
Lightly beat eggs then stir in walnuts, salt & pepper to taste. Melt butter in a large cast iron skillet.
When hot, pour in egg mixture. Using a fork, push outer, cooked edges of egg toward center tilting skillet to allow uncooked portions to flow into cleared space.
Continue this procedure until omelet is cooked usually 3-4 mins.
Fold over sides of omelet then slide onto a platter. Sprinkle with cinnamon & garnish with pomegranate seeds. Serve at once.
ORIGIN: Dr. Gyorgiy Demashevili, Tbilisi-Georgia, circa 2003
Title: Kuchmachi - Chicken Giblets W/ Walnuts
Categories: Georgian, Ethnic, Poultry, Salad, Nut
Yield: 8 Servings
3/4 lb Mixed chicken giblets
2 tb Butter
3/4 c Walnuts
1 ea Garlic clove minced
1/4 ts Dried savory
1/4 ts Salt
1/4 ts Cayenne
4 ts Red wine vinegar
3 tb Pomegranate seeds
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