People on the Caucasus always have a good judge of good and tasty cuisine. In this film the presenter Igor Vukolov learns the secrets of preparation of the most distinguished dishes on caucasus. In the beginning the leader goes to the market to buy the most correct components for hachapuri, quails on a grill and tkemali sauce. And then all this magnificence the leader together with the Caucasian cook will prepare for you practically in online mode. The dinner has turned out hot and bright, as a character of true mountaineers! Pay attention to comments of the cook and do not forget to write down the recipe.
Recipe «Quail with Tkemali* sauce»
Recipe «Adzharski khachapuri*»
Quail with Tkemali* sauce
recipe serves 5 persons; preparation time ~ 15 minutes; cooking time ~ 40 minutes
Ingredients:
10 quails, Adzhika**, 3 onions .
For cherry plum sauce: 1 kg. cherry plum, 1 spicy pepper, 3 garlic cloves, Coriander, Khmeli suneli***, Adzhika at the tip of the knife, Salt, Black pepper, Sugar.
10 quails, Adzhika**, 3 onions .
For cherry plum sauce: 1 kg. cherry plum, 1 spicy pepper, 3 garlic cloves, Coriander, Khmeli suneli***, Adzhika at the tip of the knife, Salt, Black pepper, Sugar.
Directions:
Sprinkle quails with salt and pepper, spread with adzhika.
Cut onion in rings. Put quails into a deep dish and onion among them. Leave to marinade for 30 minutes.
Prepare tkemali sauce. Pour cherry plum with cold water, make sure it covers slightly berries, Boil over medium fire, add whole onion, spicy pepper and garlic. Boil for 30-40 until cherry plum get sodden.
Strain prepared cherry plum through a sieve. Add finely chopped coriander, adzhika, khmeli suneli and a dash of salt, black pepper and sugar.
String marinade quails on skewers and roast on barbecue until crunch crust. Serve with fresh tkemali sauce.
*Tkemali is the Georgian name for the cherry plum, as well as a sauce made of cherry plums
**Adzhika is a hot, spicy but subtly flavoured paste often used to flavour food in Georgia and in Abkhazia.
***Khmeli suneli is a traditional Georgian spicy herbs mixture (dill, basil, bay leaf, marjoram, fenugreek, parsley, safflower or saffron, black pepper, celery, thyme, hyssop, min)
Sprinkle quails with salt and pepper, spread with adzhika.
Cut onion in rings. Put quails into a deep dish and onion among them. Leave to marinade for 30 minutes.
Prepare tkemali sauce. Pour cherry plum with cold water, make sure it covers slightly berries, Boil over medium fire, add whole onion, spicy pepper and garlic. Boil for 30-40 until cherry plum get sodden.
Strain prepared cherry plum through a sieve. Add finely chopped coriander, adzhika, khmeli suneli and a dash of salt, black pepper and sugar.
String marinade quails on skewers and roast on barbecue until crunch crust. Serve with fresh tkemali sauce.
*Tkemali is the Georgian name for the cherry plum, as well as a sauce made of cherry plums
**Adzhika is a hot, spicy but subtly flavoured paste often used to flavour food in Georgia and in Abkhazia.
***Khmeli suneli is a traditional Georgian spicy herbs mixture (dill, basil, bay leaf, marjoram, fenugreek, parsley, safflower or saffron, black pepper, celery, thyme, hyssop, min)
Adzharski khachapuri*
recipe serves 6 person; preparation time ~ 30 minutes; cooking time ~ 40 minutes
Ingredients:
700 g. suluguni**, 6 eggs. For dough: 500 ml. milk, 1 egg, 500 g. flour, 1 pack of yeast, dash of sugar.
700 g. suluguni**, 6 eggs. For dough: 500 ml. milk, 1 egg, 500 g. flour, 1 pack of yeast, dash of sugar.
Directions:
Boil milk and let it cool. Blend milk with egg, salt and yeast. Add flour, knead the dough and leave for 30 minutes to rise.
Grate suluguni on large side of grater.
Divide the dough into several equal parts and roll them out to the form of oval flat cakes. Put grated cheese in the centre of each flat cake, leaving a centimeter from a border.
Roll up the borders to create the form of a boat.
Heat the oven to 200 degrees and bake khacapuri for 30 minutes. Then take it out, pour carefully an egg in the middle of each pie and bake more for 7-10 minutes.
* Khachapuri is a filled bread dish from Georgia, similar to the Turkish peynirli.
** Suluguni is a pickled Georgian cheese from the Samegrelo region.
Boil milk and let it cool. Blend milk with egg, salt and yeast. Add flour, knead the dough and leave for 30 minutes to rise.
Grate suluguni on large side of grater.
Divide the dough into several equal parts and roll them out to the form of oval flat cakes. Put grated cheese in the centre of each flat cake, leaving a centimeter from a border.
Roll up the borders to create the form of a boat.
Heat the oven to 200 degrees and bake khacapuri for 30 minutes. Then take it out, pour carefully an egg in the middle of each pie and bake more for 7-10 minutes.
* Khachapuri is a filled bread dish from Georgia, similar to the Turkish peynirli.
** Suluguni is a pickled Georgian cheese from the Samegrelo region.
denfire! вы несомненно знаете хозяина ресторана, но другого! Хозяин и хозяйка ресторана "Змейковские водопады" - стали нашими хорошими друзьями! Это прекраснейшие и гостеприимные люди.Но, всеравно, ваш комментарий был еще одним поводом для звонка!)))))
Спасибо дяде Вачику за рецепт и конечно ведущему Игорю Вуколову за интересные передачи! Получились очень вкусные хачапури по-аджарски!
denfire: Здравствуйте! Пожалуйста подскажите как добраться до этого ресторана. Еду с семьей в сентябре в Сочи и очень хочу попасть в этот ресторан, но нигде не могу найти, что называется, схему проезда :)
Я лично знаю хозяина ресторана, где снималась передача. И ему грустно от того, что все видели передачу, а он нет.
На Кавказе всегда знали толк в хорошей, добротной кухне и правда это один из важных факторов, почему я по Родине скучаю!
Вкуснятина...слов нету (в Германии всётаки мясо нето!)
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