Blonde in Georgia: woman cannot be compromised

Prologue

They say that while God distributed places for different nations, Georgians were in full swing. God had already completed the distribution of land when the Georgians came to him. The astonished Lord asked where they were before this time. “We made toasts in your honor,” the Georgians answered. The flattered Lord said: “If so, then I will give you a great piece of land that I have set aside for myself.” So the Georgians got Georgia.

The country is really very beautiful, interesting for its originality and variety of characters. Georgians are a noisy, sharp-witted, kind, practical and hospitable people. But at the same time, quick-tempered, often lazy and reckless. I happened to live several bright months in Tbilisi, and I gladly share my notes about this country and its people. In Georgia, I have wonderful friends. For example, Alena. She has a Russian mother, but she lived all her life in Georgia. Her husband George is a typical Tbilisi guy, cheerful and charismatic. They helped me compose these culinary notes about Georgia. For which I am sincerely grateful to them.

About customs

I lived in the family of my friend in a huge Stalinist apartment on the ground floor. Often, friends, acquaintances and neighbors looked into our window with loud exclamations: “Rogora har?” (— How are you?).

This is a long-forgotten atmosphere that prevailed in the USSR, which miraculously survived there, when all the neighbors know what you have for dinner today. It should be noted that Georgia is a small country, but multinational. Here, as in the Soviet Union, Georgians, Armenians, Azerbaijanis, Belarusians, Jews and Russians coexist peacefully. Moreover, everyone considers themselves to be local, almost indigenous, naturally, they speak Georgian and adore the country in which they live. There are mixed marriages in the order of things, so cultures are intertwined, and this leaves an imprint on all aspects of life, including cooking. The noise of children in the yard does not stop there. The kids still enjoy spending time outdoors. Everyone is aware of your problems and events, they track when and in what condition you returned home. And of course, in such an environment, as if pulled out of old black and white films, the appearance of a blonde did not go unnoticed.

Although the first time when meeting with me did not greet. We drove up to the entrance by car, and the neighbors talked to my friend, not looking in my direction. If you have not been officially introduced, they won’t talk to you. And only having received the official status of a girlfriend or beloved woman, they will treat you with sincere cordiality. Soon I went through a presentation ceremony, shaking hands, and I was received. Although you won’t get compliments from strangers - this is not accepted at all. And if you are alone at home and suddenly a family friend comes in, he will not cross the threshold of the house and politely takes his leave. You can not compromise a woman.

There is a very respectful attitude towards our sex, you feel like a queen. Therefore, one day I was surprised when I was visiting my friends Alena and George. A festive table was set up, Gia (this is a short version of the name George in Georgia) critically looked at him while his wife was busy in the kitchen. Finally, we sit down, and suddenly Gia shouts to his wife: “HEY !!! Alyona! Bring some bread! ”And she kindly replies something like:“ Yes, dear! ”I am slightly numb:“ Here,— I think - how he treats his wife! ”That's where the catch is, after all, not everything is so good, and the wife here is a servant!

Alenka comes in with BREAD, smiles. An awkward pause. Of course, I am embarrassed to express my indignation. But I don’t feel well.Gia catches my eye and says: “What are you doing? Frightened? ”In the end, it turns out: they have the same“ HEY! ”- an exclamation indicating annoyance, as if you forgot something and suddenly remembered. Well, like ours: "yo-mine!" Of course, we laughed, I sighed in relief. And the misunderstanding was completely forgotten as soon as we sat at the table, because the feast in Georgia is a real holiday! And Alenka is a pro. She knows how to cook everything and delicious. Today I am sharing her recipes from that festive table.

Dinner by Alena Vatiashvili

Khachapuri in Imereti

Without this flat cheese pie it is simply impossible to imagine Georgians. Khachapuri is sold on every corner, in every little shop or eatery. There are many options, here I bring the Khachapuri recipe in Imereti style. They serve it for tea or simply spread it on the table along with other dishes, instead of bread. It is prepared quickly and easily.

First, make the filling. In a saucepan, mix 1 kg of Imereti unsalted cheese and 0.5 kg of suluguni grated on a grater, add one yolk there. Mix well. If the mass is unsalted, you can salt to taste.

Now the dough. We heat water to 36-40 degrees, dissolve there a tablespoon of yeast, add a teaspoon of salt, two tablespoons of sunflower oil, one tablespoon of sugar. Mix everything well, adding the flour slowly (approximately 1.5 kg). Knead the dough. It should not stick to your hands and at the same time should be soft. We put the dough for an hour in a warm place, it should double.

Once it fits, knock it down and divide it into 6-7 balls. We divide the cheese mass into the same number of balls (sculpt!)

Roll out a little ball of dough (not thinly), put a ball of cheese in the middle, collect the edges of the dough, pinch it.

It turns out also a round ball, turn it over and slap it lightly with your palm, then roll out 1 cm thick.

We heat the pan, put it on a dry, heated khachapuri pan and bake for 7 minutes over medium heat. Turn over (you can use the plate) to the other side and also bake for 7 minutes.

Remove from the pan and grease the surface liberally with butter.

Eggplant Fairy

We ourselves came up with the name, Alena said that not everyone in Tbilisi knows how to cook this dish. By the way, for some reason in Georgia they say not “eggplant”, but something like “badrajan”. We will need:

• 2 kg of eggplant;
• 3 large onions;
• 4 medium ripe tomatoes or pieces of 10-12 small chili tomatoes;
• 1 red and 1 green bell pepper;
• ½ pod of hot pepper;
• meat: 1 kg (700 g of beef or veal and 300 g of pork);
• greens: cilantro, parsley, dill and oregano (30 g each);
• salt;
• sunflower oil.

We clean the eggplant from the peel, cut into large rings, salt and leave for an hour to get bitterness.

Now we make minced meat with one head of onion.

Heat 50 g butter in a pan and add the minced meat. Constantly stir so that no lumps form. Stuffing will begin to release liquid, it is necessary to wait until it boils. Then lightly fry the meat and add boiled water so that it covers the minced meat. Cover with a lid and leave over low heat so that the minced meat boils well. When all the water has evaporated, salt, pepper and fry thoroughly until golden brown. But the stuffing should not be dry! If necessary, you can add more butter.

Then fry the eggplants in sunflower oil on medium heat on both sides until golden.

My greens and finely chopped. Bell peppers, hot peppers and onions are cut into rings.

Now we start laying our dish. At the bottom of the pan we lay out half the eggplant, on top half the portion of meat. On the meat we spread the onion sliced ​​in rings (whoever does not like raw onions, you can pre-fry it until golden brown on a creamy sunflower mixture), half of the sliced ​​bell pepper. Then we repeat again: eggplant, meat, onions, bell pepper, greens (we do not put greens and tomatoes in the first layer).

Grate one large tomato and pour on top. Close the dish with chopped rings of tomatoes or whole small chili tomatoes.

Add 100-120 ml of water, salt a little, cover with a lid and put on a small fire. When it boils, reduce the heat and cook for 30 minutes.
And that’s all! The supper is ready.

- Gemrielade myrrhoidal! - Enjoy your meal!