Georgian cuisine is loved by many. Recipes of dishes are widely known and enjoy deserved popularity. Georgian cuisine the abundance of herbs, vegetables and special distinguishes, a sharp sweet taste of dishes from meat and a bird.
It is required to you
- For a turkey in Georgian with mint and a saffron:
- - 1 small turkey (2 kg);
- - 5 glasses of milk;
- - 500 g of cheese mozzarella;
- - 3 large bulbs;
- - 1 tsps of a saffron;
- - 4 bunches of a peppermint;
- - ground black pepper;
- - salt.
- For a turkey in Georgian with pomegranate juice:
- - ½ carcasses of a turkey;
- - 5-6 bulbs of average size;
- - ½ pods of hot red pepper;
- - 100 g of melted butter;
- - 3-4 branches of cilantro;
- - 2 garlic gloves;
- - 2 tsps of a saffron;
- - 2 tsps of seeds of a coriander;
- - 1 ½ glass of pomegranate juice.
- For a chakhokhbila with a tarragon and a basil:
- - 1 turkey on 2 kg;
- - 4 potatoes;
- - 6 bulbs;
- - 800 g of tomatoes;
- - 3 garlic gloves;
- - 1 ½ tablespoons of a desi;
- - 1 tablespoons of chopped greens of parsley;
- - 1 tablespoons of a basil;
- - 1 tablespoons of a chabr;
- - ½ tsps of mint;
- - ½ tsps of a tarragon;
- - 1 ½ tsps of chili powder;
- - 1 tsps of seeds of a coriander;
- - 1 tsps of khmeli suneli;
- - 1 tsps of a saffron;
- - salt.
Instruction
1. A turkey in Georgian with mint and a shafranomindeyka well wash up, dry and cut on flank steaks. Then put in a deep pan, pour in meat soup (approximately a half-glass) and you extinguish on small fire almost until ready, hour 2. Then put small cut onions and fill in a turkey with milk. Add a saffron and small cut peppermint. Bring everything to the boil and you extinguish minutes 10. Then switch off fire and, without removing a pan from a plate, add the grated cheese. Let's several minutes infuse, then carefully mix everything, salt and strew with pepper. Lay out pieces of a turkey on a dish together with the turned-out sauce and give to a table.
2. A turkey in Georgian with garnet well wash out a sokomtushka of a turkey, dry a paper towel and chop on flank steaks. Then put in a superficial pan with a thick bottom, add melted butter and fry pieces within 5-6 minutes. Clean onions from a peel, small chop and add to a turkey. Then you stew a turkey to softness of meat, periodically pouring in small portions of hot water. Peel garlic gloves and you potolkit in a mortar, at a capsicum remove seeds. When the turkey is ready, add pounded garlic, coriander seeds, a saffron and a capsicum to a pan. Then pour in pomegranate juice and a half of a glass of hot water. Properly mix everything and remove meat from fire. Before giving to a table decorate with melkorubleny greens of cilantro.
3. Chakhokhbili from a turkey with a tarragon and a bazilikomindeyka wash up, dry and cut small pieces. Clean onions and cut small into cubes. Warm a frying pan, put in it pieces of a turkey and take them on slow fire under the closed cover of minutes 5. Then merge the formed juice in separate ware and fry a turkey on both sides 2-3 minutes. That the bird didn't burn, gradually add the merged juice to a frying pan. Then put oil, onions and brown 5 more minutes. Peel potatoes, wash up, cut on quarters and boil to semi-readiness. Drench tomatoes with boiled water, husk with them and cut pulp in cubes. Then add to a turkey the prepared tomatoes, potatoes and you extinguish everything together half an hour. Peel garlic and small chop. In 10 minutes prior to the end of suppression add parsley greens, a chaber, cilantro, a basil, chili powder, garlic, mint, a tarragon, seeds of a coriander, khmeli suneli, a saffron and salt. Well mix everything. Ready decorate chakhokhbil with basil greens.