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Contents: Georgian cuisine…………………………………………………...3 Adjaruli Khachapuri…………………………………………4 Gozinaki……………………………………………………...6 Khinkali……………………………………………………....8 Kuchmachi…………………………………………………...10 Pelamushi…………………………………………………….12 Pkhali…………………………………………………………13 Satsivi………………………………………………………...14 Polish cuisine….…………………………………………………...16 Bigos…………………………………………………………17 Faworki (Chrusty)…………………………………………...19 Kopytka……………………………………………………...21 Kotlet schabowy……………………………………………..22 Piernik……………………………………………………….24 Pierogi………………………………………………………..25 Placki ziemniaczane………………………………………....26 Authors…………………………………………………………….27
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Georgian cuisine Georgian cuisine is specific to the country, but also contains some influences from the European and Middle Eastern culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian dishes.
Georgian cuisine is the result of the rich interplay of culinary ideas carried along the trade routes by merchants and travelers alike. The importance of both food and drink to Georgian culture is best observed during a feast called supra, when a huge assortment of dishes are prepared, always accompanied by large amounts of wine, and that can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.
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Adjaruli Khachapuri Khachapuri is a traditional Georgian dish with numerous variants like: Imeruli, Megrelian, Adjaruli and others. In order to cook Khachapuri you will definitely need fresh, high-quality cheese as an ingredient. Adjaruli Khachapuri from the Adjara region of Georgia has a shape of boat and is open in the middle, where fresh eggs are placed.
Ingredients: (serves 4) For Dough: 1 kg flour; 15-20 g dried yeast; 120 ml warm milk or water; 50 ml oil; 1 tsp salt; 2 egg yolks; For stuffing: 4 eggs; 1200 g grated cheese (Sulguni, Imeretian cheese or mozzarella); 70 g butter to spread on top. Step-by-Step Instruction: Pour warm milk into the bowl and add yeast. Add flour and salt after about 10-15 minutes and knead soft dough. Cover the bowl with cloth and put in a warm place to allow the dough to rise. When dough rises grease your hands with oil and knead the dough again; it gets oxidized and becomes softer. Divide the risen dough into 300 gr.-balls. 4
Roll out each ball. Place some cheese at the edges of the rolled out sheet of dough. Turn up the edges of the dough sheet from both sides. Crimp the edges well. Put cheese in the middle, place it on the sheet and bake it in the oven at high temperature. When the top is fried well, take Khachapuri out of the oven, break and pour an egg in the middle. If you leave it in the oven, the egg becomes lightly boiled. Put a piece of butter in the middle of baked Khachapuri.
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Gozinaki Gozinaki is made of walnuts and boiled honey. It is the most popular dessert in Georgia, which is traditionally prepared only for the New Year. You can also use almonds or other kind of nuts instead of walnuts.
Ingredients: 600 g honey 1 k walnuts 1-2 tbsp sugar
Step-by-Step: Prepare the ingredients: honey, sugar and walnuts. Cut the walnuts into pieces. Pour honey into the saucepan, put it on low fire and bring to boil. Stir honey with wooden spoon. When it begins to froth up, remove it from the fire, let it cool down and put it back on fire. Repeat these procedures three times to allow the honey to thicken well. Add sugar in the end. Bring honey to boil once again, put walnuts in it and stir constantly. When walnuts change color, i.e. in 3-4 minutes, remove Gozinaki from fire. Immediately put the cooked walnut-honey mass on wet wooden board. Spread Gozinaki evenly on the board with a wet hand or a spoon. Trim edges and cut hot Gozinaki with wet knife into equal pieces. Put pieces of Gozinaki on a dish and serve. 6
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Khinkali Khinkali, which is a Georgian type of dumpling, originated in mountainous regions of Mtiuleti, Pshavi and Khevsureti. Later Khinkali varieties spread across the Caucasus region. They are made of mixed pork and beef, sometimes of lamb. You can also use mushrooms, potatoes, or cheese instead of meat As stuffing for Khinkali.
Ingredients: 500 g minced pork and beef 600 g wheat flour Needed amount of water 3 onions Black pepper, salt, caraway – to taste
Step-by-Step: Mix mincemeat, minced onions and spices. Add some water to make the stuff juicy. Put flour in the bowl. Pour warm water and knead hard, until you get elastic dough. 8
Cover the bowl with cloth and knead again after 30 minutes. Put the saucepan on heat, pour 2/3 of water and when it starts boiling, add salt. Roll the dough out till you get a 1, 5 mm – thick sheet and cut it into 7 cm diameter circles. Roll out each circle of dough; its middle should be thicker then its sides. Place 1 tbsp mincemeat on the rolled portions of dough. Take the edge of dough and pinch it up, forming equal-sizes wrinkles. Make sure the top of Khinkali is well tied up; tear off the rest of the dough Put Khinkali on a tray or a kitchen board sprinkled with flour. Put Khinkali in the boiling salted water and stir carefully. Cover the saucepan with a lid and when the water starts to boil, stir again. When it boils for 2-3 times and Khinkalis grow in size, take them out of the saucepan and place them on a tray. You can sprinkle them with ground black pepper.
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Kuchmachi Kuchmachi is a traditional Georgian dish made of pork/chicken hearts, livers, gizzards mixed with walnuts and pomegranate.
Ingredients: 1kg of pig heart and liver 250 g walnuts 1-2 onions 2-3 garlic cloves 1 pomegranate 2 table spoons of fenugreek 1 tsp of dried coriander 1 tsp of dried savory 1 tsp dried saffron Salt and pepper Vinegar Coriander Preparation: Boil pig heart and liver, sprinkle with salt and let it cool. Mash walnuts, garlic and both dried and fresh coriander in a mortar. Afterwards, add thinly sliced onions, dried savory, dried saffron, fenugreek, salt and pepper. Pour in a little vinegar and stir the resulting paste well. Cut up the meat, mix it with pomegranate seeds and the spicy nut paste. You can add more salt, pepper or vinegar if you want. Advice: Kuchmachi is not necessarily made with pork, heart and liver of any livestock can be used. More exotic recipes use chicken and turkey heart and liver. Vegetarians can easily substitute meat with mushrooms. 10
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Pelamushi Pelamushi is one of the favorite Georgian desserts made of condensed grape juice (badagi) and corn flour. In eastern Georgia, Pelamushi is called Tatara and is prepared of badagi and wheat flour. Usually, Pelamushi is served for New Year’s celebrations and is one of the crucial parts of traditional festive meal for this holiday. This sweet jelly-like dessert is also the main component of the famous Georgian Snickers - churchkhela. Ingredients: 1 liter badagi (condensed grape juice) 1 tbsp sugar 200-250 g corn flour 1 tbsp – wheat flour Walnuts – for decoration Step-by-step preparation: Prepare necessary ingredients: badagi, walnuts, flour and sugar. Put corn flour in a bowl. Mix badagi with flour and slowly stir. Add more badagi if necessary. Pour badagi into the saucepan and put it on fire. Add flour - badagi mix and stir constantly. When pelamushi starts bubbling and reaches thick consistency, sprinkle it with sugar. Leave on fire for several minutes. Put pelamushi on dishes and decorate with walnuts.
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Pkhali There are several types of pkhali (vegetables mixed with walnuts) in Georgian cuisine. Along with beet root, cabbage, spinach or eggplant, leek (finger food spinach) pkhali is also very popular. Ingredients: 1kg of leek 300g of walnuts 1 onion 2-3 garlic cloves 2 bunches of coriander Salt and pepper Ground blue fenugreek seeds (optional) Preparation: Sort the leek and let it stew in boiling water for a couple of minutes. Take it out, let it cool down, squeeze it out and either chop it up or let it through a meat grinder. Add thinly sliced or ground onion, garlic and walnuts, sliced coriander, salt, pepper and ground blue fenugreek seeds. Note: Any kind of Pkhali is especially tasty if served with hot mchadi.
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Satsivi In this traditional Georgian dish the turkey (or chicken) is cooked with walnut sauce. ‘Tsivi’ means ‘cold’ in Georgian, thus ‘satsivi’ can literally be translated as ‘cold dish’ and it is served cold.
Ingredients: 1 turkey 600g of walnuts 2 onions 2 table spoons of fenugreek 1 tbsp of saffron 1 tsp of dry ground coriander 2 pistils of carnation 4-5 cloves of garlic 1 tsp of cinnamon 1 tbsp of vinegar 1 tbsp of flour Salt Ground red pepper Preparation: Gut and clean the turkey (some use chicken), put it into the cooking pot, pour in some water and boil. Remove the turkey when it’s half-done, put it on a sheet of tinfoil and put it into the oven (preferably a gas oven). Remove fat from the broth left from the turkey and fry thinly sliced (or machine-minced) onions in it. Add more fat from the broth as the onions fry and stir well; do not allow them to burn. Sprinkle 14
some flour on them and continue to stir. After the onions become pink in color, pour some broth on top of them, but not too much. Machine-mince walnuts twice over. Take garlic, saffron, salt and knead the paste until it releases as much oil as possible. Pound fenugreek, saffron, coriander, carnation, cinnamon and pepper along with squeezed walnut in a pestle until they turn into powder. Put the resulting powder into broth, sift it or blend it and put the mixture on a low flame. After the walnut sauce boils, put pieces of oven-baked turkey into it and take the pot off the flame the moment it boils again. Add vinegar. After the meal is ready, put satsivi on a dish and pour oil that you squeezed from the walnuts over it before serving
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Polish cuisine Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Slavic countries, especially Czech, Slovak, Belarusian, Ukrainian and Russian cuisines. It has also been widely influenced by Central European cuisines, namely German, Austrian and Hungarian cuisines as well as Jewish, French, Turkish and Italian culinary traditions. It is rich in meat, especially pork, chicken and beef (depending on the region), winter vegetables (cabbage in the dish bigos), and herbs. It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals such as kasha (from the Polish word kasza). Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.
The Polish national dishes are bigos, pierogi, kiełbasa; kotlet schabowy (type of breaded cutlet), gołąbki (type of cabbage roll), zrazy [ˈzrazɨ] (type of roulade), roast (Polish: pieczeń), sour cucumber soup (Polish: zupa ogórkowa), mushroom soup, (Polish: zupa grzybowa) , tomato soup (Polish: zupa pomidorowa), rosół (variety of meat broth); żurek (sour rye soup); flaki (variety of tripe soup), and barszcz among others. 16
Bigos Bigos is the most typical Polish dish. Poles make it in th whole country and there are different types of bigos: with meat only, with sauercraut and fresh cabbage. Some people add some tomatoes.
Ingredients: 1.5 kg of sauerkraut 0.5 kg of pork meat 0.5 kg of beef 30 dag of cooked ham 0.5 kg of different sausages 12 dried mushrooms 10 dried plums 5 peppercorns and 5 all spices 2 bay leaves 5 crushed juniper fruit 2 onions spoon of honey or sugar glass of red wine salt, pepper lard
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Step-by-step instruction: 1. Chop the sauerkraut, put it into a pan and pour some water onto it. 2.Cook the sauerkraut with juniper fruit, pepper, bay leaves and all spices for 1,5h.
3. Cook mushrooms for 20 minutes. Next slice the mushrooms and the decoction pour to the sauerkraut.
4. Slice pork meat and beef and fry on the lard (or any fat). 5.Chop onion and fry on the lard. 6. Slice the sausage and the ham and fry on the frying pan in some fat. 7. The fried meat, sausage with ham and onion add to the sauerkraut. 8. At the end of cooking bigos add sliced dried plums, honey and wine. Next season the dish with salt and pepper. 9. When it is ready, serve immediately. It tastes best when it’s hot. In Poland we eat it with bread and hot sauseges.
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Faworki (Chrusty) Faworki (Chrusty) are very popular in Poland especially during the carnival and on Fat Thursday (last Thursday before the Lent). But some peoplemake them the whole year long, because hey are easy to make and, crunchy and tasty.
Ingredients: 1,5 glass of wheat flour 3-4 tablespoons of cream 4 yolks 1 tablespoon of vinegar
Step-by-step instruction: 1. In a bowl mix flour with cream, add the yolks and vinegar. Mix everything with your hand. Knead the dough until it is smooth and elastic and you can see some air bubbles in the dough. Cover the dough cover with a clean towel and put into the fridge to let it cool. 2. Cooled dough devide into some pieces. Roll out them very thin (1-2 mm). If the dough is sticky use a little bit flour.
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3. The rolled out dough slice into stripes 2-3 cm wide and 7-8 cm long (as in the picture). Make a cut in the middle of each piece.
4. Do as in the picture.
5. Ready faworki fry in hot oil. Be careful – check if the oil has the right temperature throwing a piece of dough into the oil – if it flows on the spot, you can put faworki to the oil and fry them from both sides as long as they are gold-brown.
6. Sprinkle faworki with powder sugar. They are delicious!!!
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Kopytka Kopytka is a traditional Polish dinner dish. It can be served instead of mashed potatoes with gravy and mea tor just with fried onion.
Ingredients: 1 kilogram of potatoes 2 eggs 200 gram of potato flour
Step-by-step instruction: 1. Peel, wash the potatoes, and cook them in salted water. 2. Cool the potatoes and mash them. 3. Add the eggs and potato flour. 4. Knead the dough. 5. Divide into 6 pieces. Shape them as in the picture and cut. 6. Cook the kopytka in salted water for 2 - 3 min. 7. Serve hot with meat and sauce or fried onions.
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Kotlet schabowy Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop. There's also the Polish variety of the chicken breast cutlet coated with breadcrumbs looking somewhat similar, or the turkey cutlet coated with breadcrumbs (kotlet z indyka made the same way. Kotlet schabowy is the most popular main meat dish in Poland.
Ingredients: 4 boneless center-cut pork chops or 1-pound pork tenderloin Salt and black pepper 1 large egg beaten Bread crumbs Oil or margarine for frying
Step-by-step instruction: 1. Pound out the pork chops until fairly thin. Season with salt and pepper. Set aside. 2. On separate plates beat the egg and on another one – pour the crumbs. 3 . Dip each chop into the crumbs, coating on both sides, and then dip into the beaten egg. then back into crumbs, ensuring even coating. 4. Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side. Being sure not to over crowd the pan. Lower heat and cook for another few minutes until golden.
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Piernik (Gingerbread cake) Gingerbread cake is one of the most popular cakes in Poland. It is especcially popular for Christmas. Gingerbread can be made with dried fruit (raisins, apricots, plums) and different kinds of nuts or without any of them.
Ingredients: 3 eggs 1 glass of sugar 1 glass of cream Mix all the ingredients and leave for one hour. In another bowl mix: 3 glasses of flour 1 teaspoon of baking soda 2 tablespoons of oil Join the mixtures from both bowls and mix, then add: handmade caramel from 2-3 tablespoons of sugar 1-2 tablespoons of ground ginger 1 tablespoon of honey chopped nuts and dried fruit as used in cooking Mix everything precisely and bake about 45 minutes in 170 degrees Celsius.
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Pierogi Pierogi is a very popular dish in Poland. People make pierogi with different stuffing: cottage cheese with mashed potatoes and fried onion, boiled sauercraut with mushrooms, mince meat and even sweet with fruit (strawberries, billberries). Ingredients: - 3 cups of flour - half a teaspoon of salt - 0.75 cup of boiling water - 0.25 cup of cold water - half a teaspoon vegetable oil It takes 30-40 min.
Step-by-step instruction: Pour 3 cups of wheat flour into the bowl. Then add half a teaspoon of salt. Pour 0.75 of cup of boiling water into the bowl, and mix the mixture with a wooden spoon. Add a quarter of a cup of cold water, and mix again. Cover the bowl with a cotton cloth, and leave it for a 15 minutes. After 15 min, add half a teaspoon of vegetable oil. Knead the pierogi dough until it becomes a smooth and uniform mass. The dough is ready to prepare pierogi. Roll out the dough on a table until you reach the thickness of about 2-3 millimetres. However, before you start rolling it out, you should flour the table. Cut circles out of the pierogi dough by using a cup. Place the stuffing in the middle of every circle and fold it to form pierogi. When the pierogi are done boil them in salted water as long as they float in the pot.
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Placki ziemniaczane Placki ziemniaczane is a very popular dish in Poland – it is cheap, easy to make and you can eat them sweet or with gravy meat. It is kind of potato pancakes. When they are hot they are crunchy. Some people add some herbs and vegetables to the dough.
Ingredients: 6 big potatoes 1 onion 2 eggs 0.5 glass of wheat flour 0.5 teaspoon of salt oil for frying
Step-by-step instruction: 1. Peel the potatoes. Wash the potatoes and grate them. Peel the onion and grate it too or chop it. 2. Add the flour, salt and aggs and mix all the ingredients thoroughly. 3. Heat a bit of oil in a frying pan. Put the dough into the frying pan with small portions. Fry from both sides as long as they are gold brown. 4. Serve placki ziemniaczane hot with sugar, cream, jam, youghurt or even gravy and meat. In depends on you. 26
Authors: School 207, Tbilisi, Georgia Teacher: Ketevan Kobakhidze Students: Tamuna Tskhelishvili Mariam Danelia Marine Davitashvili Giorgi Iremashvili
Szkoła Podstawowa nr 9 im. Mikołaja Kopernika, Dzierżoniów, Poland Teacher: Anna Szczepaniak Students: Aleksander Maciątek Wiktoria Skarbek Kacper Mędroń Kacper Rempalski Filip Cieślak Marcin Begierski
Resouses: http://en.wikipedia.org/wiki/Category:Cuisine_of_Georgia_%28country%29 http://en.wikipedia.org/wiki/Polish_cuisine
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