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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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.
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Georgia/Kazbegi (Grandmother's Khinkali.Delicious!) Part 27
Welcome to my travelchannel.On my channel you can find almost 1000 films of more than 70 countries.
See the playlist on my youtube channel.Enjoy!
Khinkali:
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.
Khinkali is eaten plain, or with ground black pepper. The meat filling is uncooked when the khinkali is assembled, so, when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier usually warm water or broth is added to the minced meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The top, where the pleats meet, is tough, and is not supposed to be eaten, but discarded to the plate so that those eating can count how many they have consumed. In Georgia, this top is called the kudi (Georgian: ქუდი, hat) or k'uch'i (Georgian: კუჭი, stomach).
There is a widespread etiquette in Georgia to use only one's bare hands while consuming these dumplings; the using of utensils, like a fork, is not considered polite.
The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.Wikipedia
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 .
Georgia’s Most UNIQUE FOOD Culture!! I’ve Never Eaten Anything Like This!
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SAMGRELO - ZEMO SVANETI, GEORGIA - Welcome to Western Georgia, a region that’s known for delicious cheese and some of the spiciest and most complex food in all of Georgia. Today we’re taking a road trip, will be eating some food along the way, but finally making our way to Zugdid for some of the greatest Georgian food in the county.
Restorani Zgapari Rikoti ( - Ubisa, Georgia - Just a few hours from Tbilisi, we started our food tour today at Restorani Zgapari Rikoti, in the mountains next to a river. They serve regional Georgian food and they are known for their wild mushrooms and fried chicken. It was another amazing meal, with unique dishes, and lots of walnuts and cheese.
Bikentia's Kebabery ( - Kutaisi, Georgia - Kutaisi is a large city in Georgia and we didn’t have long to stay, but I wanted to stop for a very quick kebab at a legendary restaurant. Turned out delicious!
Folk House ( - We finally made it to Zugdidi, Georgia, and the destination of the day. We went directly to the Folk House where we met with one of the most interesting guys in the country who is an artist, collector, singer, musician and Chef. He cooks some of the best local Samgrelo food. There were so many dishes I had never heard of or seen before. I loved the cold walnut stews and the highlight was the elarji, one of the most unique of all Georgian foods. It’s cornmeal with a huge amount of cheese mixed in. It’s probably the world’s greatest cheese pull!
Sisatura – Ethno village ( - Finally to wrap up this amazing day of Georgian food, we went to an Ethno village where we learned a little about the local Samgrelo culture and ate another fantastic meal!
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5 BEST RESTAURANTS IN TBILISI (with prices) 4K
#tbilisi #georgia #тбилиси #грузия
Hello, my friends!
I really enjoy traveling in Georgia. This is a very beautiful and hospitable country. But if you want to understand the country and its people, you must definitely try the local cuisine. Today I will introduce to you the 5 best restaurants in Tbilisi - the capital of Georgia.
This time I spent 2 weeks in Tbilisi and had plenty of time to check best restaurants in the city. And all 5 restaurants are really the best from what I tried there. I found out about this places from locals, all of them were recommending me this TOP 5! Enjoy!
0:00 Stampa cafe
2:04 Barbarestan
7:11 Republic
8:50 Veriko
10:18 Funicular
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Must do in Tbilisi:
Marriage in Georgia:
Tour to Kazbegi:
Walking tour at the biggest local food&clothing market in Tbilisi:
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Welcome to my channel about life in #Belarus and my travelligs around the world.
Here you will find the latest news about my country, reviews of restaurants, hotels and nightclubs in Minsk. Walking tour videos, so that you can feel the atmosphere of the city.
All the advices which I give you are also based on my experience - for 8 year I have been working like a tourism manager. So I do travel a lot as in my own country so I do abroad.
Let`s enjoy it together!
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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Cream of Mushroom Soup-
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#stuffedmushrooms #scrumyum #cheesymushrooms #bakedmushrooms