Khinkali in Tusheti თუშეთი, Georgia
[Girevi, Tusheti, September 2008]
Khinkali (Georgian: ხინკალი) is a Georgian dumpling, which originated in the Georgian mountain regions of Pshavi, Mtiuleti and Khevsureti. Varieties of khinkali spread from there across different parts of the Caucasus.
The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro (also called coriander). In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.
Baked Stuffed Mushrooms| Cheese Stuffed Mushrooms| ScrumYum
About ScrumYum- ScrumYum is a channel run by Reenu Goel, and I post cooking tutorials of breads, cakes, indian cuisine and more. Delicious recipes every week
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BAKED STUFFED MUSHROOMS
RECIPE
INGREDIENTS:
* mushrooms - 200 gm
* chopped onions - 2
* chopped jalapeños - 8
* processed cheese - 100 gm
* chopped coriander leaves - 1/2 tsp
* mixed herbs - 1/2 tsp
* salt - 1/4 tsp
* crushed black pepper - 1 tsp
* oil - 1 tbsp
* butter - 5 gm
PROCEDURE :
* Remove all the mushroom stems.
* In a pan , add oil & butter and onions. Saute them till they turn translucent.
* Add crushed pepper & salt. Remove it from the flame &let it cool.
* Now add jalapeños, herbs.processed cheese &chopped coriander leaves.
* Keep the mushroom upside down & start filling them.
* Brush the pan with butter.sprinkle some crushed peppers.
* Now arrange the mushrooms into the pan,
* Bake them at 220 ℃ for 18 - 20 minutes.
* serve hot.
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Chakhokhbili. Famous Georgian dish . Chicken chakhokhbili. Чахохбили из курицы.
Chakhokhbili (Georgian: ჩახოხბილი) is a traditional Georgian dish of stewed chicken, tomato with fresh herbs. Chakhokhbili
Its name comes from the Georgian word ხოხობი (khokhobi) which means pheasant.
Ingredients:
Chicken - 1.3 kg
Tomatoes - 6 pieces (medium size)
Onions - 4 pieces
Garlic - 1 head
Plums - 4 pieces
Fresh parsley, coriander and basil
Khmeli suneli ( if you have) - 1 table spoon
In my case: provence herbs -1 tea spoon
Coriander seeds crushed 1/2 tea spoon
Saffron - 1 pinch , bay leave - 1
Salt and pepper
Vegetable oil - 1 table spoon
Butter - 50 gramm
Bon appetit !!!!
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Ostri | Georgian Spicy Beef Stew|ഓസ്ട്രി |ജോർജിയൻ ബീഫ് കറി | Острый أوستري ، طبق جورجي حار
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Spicy Beef Stew (Ostri)
Ostri is a spicy Georgian beef stew made with tomato paste, onions, fresh herbs, and red ground chili pepper, a spice that Georgians use generously in many dishes. Ostri derives its name from the Russian word ostriy or “spicy.” It is a dish found in many home-style Georgian restaurants and is served with hearty bread. You can add a mashed potato salad or fried potatoes and baked mushrooms.
What distinguishes ostri is the cooking technique. The meat is first braised simply in water then cooked with onions in butter. A quick sauce of tomato paste, hot pepper, and the braising liquid is made, and the stew is finished with herbs. The result is bright and flavorful.
Enjoy your spicy stew with a full-bodied red wine such as Saperavi.
Ingredients for Spicy Beef Stew (Ostri)
Serves 4 to 6
2 1/2 pounds stewing beef (such as brisket or round), cut in 2-inch cubes
2 bay leaves
4 cups water
2 cups finely chopped onions
4 tablespoons (1/2 stick) unsalted butter
5 or 6 garlic cloves, minced
1 teaspoon ground coriander seed
1 teaspoon ground blue fenugreek
1 teaspoon crushed red pepper flakes or 1/2 teaspoon cayenne,
(or) more depending how hot you want the dish to be
3 tablespoons tomato paste
1 pound fresh tomatoes, peeled and finely chopped (juices reserved)
(or) 1 (14.5-ounce) can diced tomatoes
1 cup finely chopped cilantro
1/2 cup finely chopped parsley
Coarse salt
1 small onion, sliced, for garnish (optional)
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of different Cuisine. Thank you!
ინგრედიენტები
■ 1 კგ. ხორცი
■ 4-5 ხახვი
■ ქინძი და ოხრახუში
■ მჟავე კიტრი
■ 2-3 ს/კოვზი ტომატის პასტა
■ 150 გრ. კარაქი ან მარგარინი
■ 1 ჩ/კოვზი უცხო სუნელი
■ 1 ჩ/კოვზი ბულგარული დაფქვული წიწაკა
■ ცხარე წიწაკა გემოვნებით
■ დაფნის ფოთოლი
■ რამოდენიმე კბილი ნიორი
ჩემი სახელია ლალი
2002 წლიდან ვცხოვრობ ქალაქ მიუნხენში,პროფესიით ვარ მუსიკოსი ვმუშაობ ერთ ერთ კლინიკაში განყოფილების დამხმარედ.
ჩემს არხზე იხილავთ სხვასასხვა რეცეპტებს რომლებიც ჩემს სამზარეულოში მზადდება ჩემს მიერ.
ჩემი სამზარეულო ჩემი განტვირთვის ადგილია სადაც შემიძლია მრავალმხრივ კრეატიული ვიყო და ჩემი ემოციები თავიდან ბოლომდე ჩავდო.
ვიდეო რეცეპტებს იხილავთ კვირაში ორჯერ .
HALAL FAST FOOD RESTAURANT ???? LUNCH VLOG
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Rustic GEORGIAN FOOD in KAKHETI!! Lamb Kubdari + Ancient Monasteries | Udabno, Georgia
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After an eventful morning exploring monasteries in southeastern Georgia, my adventures continued in the Kakheti wine region! Come join me as I have a once-in-a-lifetime Georgian food and wine experience at Vineria Kakheti!
My guide Tim from Friendly GE and I kicked off our next adventure in Sagarejo, roughly 40 minutes east of the capital city, Tbilisi. We’d be checking out a local winery called Vineria Kakheti, trying some delicious foods, and of course, drinking some of their wines!
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There, I met Andrew, who told me that they make homemade wines and chacha and have a botanical garden. Their botanical gardens are beautiful. They have lots of flowers and rose thorns, greenhouses, a pool that now serves as a makeshift pond, and tables and benches set up among them.
Then, Andrew showed me their marinated peppers, cucumber, marinated garlic, and jonjoli. You chase a chacha shot with them because they kill the burn in your throat! Their chacha was strong, and the pickled jonjoli and pickled pepper were really refreshing!
Nothing goes to waste from their winemaking, including the grape vines, which are used as kindling for their barbecue. Then, Andrew took me to their wine shop and their traditional winemaking room. This is also Andrew’s home, and most homes in the Kakheti region have a room like this.
Then, we tried their 9-month-old homemade white dry amber wine. It had a light yellow color and fruity flavor. It becomes more fermented and darker over time. Elsewhere, they have a beautiful map of Georgia, tons of wines, and a wall that visitors can sign.
They produce 30-35 wines, as well brandy, liqueur, and chacha. Then, we saw how they make chacha, or distilled grapes! They light a fire under the pot, put the grape juice in, cover it, and seal it using dry flour instead of a paste.
We’d be eating some homemade Georgian barbecue with bread and cheese. We started with some chilled Dugladze Rkatsitel white wine.
Then, we jumped on the barbecued pork, mushrooms stuffed with sulguni cheese, sulguni cheese, and nadughi (cottage cheese with mint). The stuffed mushrooms were creamy and earthy, and the pork was tender and charred with a nice sauce on it.
I loved the fresh, unique flavor of the nadughi, and the salad was bursting with fresh tomatoes.
We followed that with fresh figs. Then, after 40 minutes, we went to check on the chacha, which was 90%. They let it sit and the alcohol content starts going down. They bottle it at about 50%.
Back in the shop, I learned that they make Georgian dry wine in clay amphoras. Some of the ones found by archaeologists are 8,000 years old. Georgians were making wine before other countries were making alcohol at all!
I sampled some Dugladze Kisi Qvevri dry amber wine which was smoother than the one I’d had earlier. The clay jar gives it a unique taste. Then, I saw a bottle of exclusive wine called Usakhelouri, which is the most expensive and exclusive in Georgia.
Next was Dugladze Khvanchkara, one of the best semi-sweet red wines in Georgia. It reminded me of a dessert wine. It comes in a bottle that’s half the size of a normal bottle because you shouldn’t drink as much of it.
The Dugladze Saperave Reserve dry red was aged in French oak barrels for two years. I loved the oaky aroma and bold, aged flavor. It was my favorite so far.
Then, I tried some VS Brandy, which was 40% alcohol and smoother and more enjoyable than chacha. It had a coffee-like aroma!
Next, I signed the ceiling and tried on a traditional Georgian wool coat called a Chokha and the woolen hat. I also held a Georgian knife, which is beautifully carved and the second-most important thing for Georgian men outside of their family.
Where have you been?
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
P.S. Thank you for watching my videos and subscribing!