Republic of Georgia
Posted 06 June 2003 - 09:03 AM
Posted 16 September 2003 - 02:05 PM
Caviar has never been a part of Georgian cuisine. It is part of Russian cuisine, and they both have very few in common.
Does anyone have any links and or appetizers that originate out of this region. Obviously caviar is a main ingredient, but any regional recipe uses of this, or any other dish, would be appreciated.
Posted 16 September 2003 - 04:12 PM
Another dip that works similarly is a georgian sour plum sauce called tkemali, a dark, thick, tart, and spicy dip for bread, then it follows a s the dip for grilled meat, poultry or boiled greens.`
I think the most wonderful georgian pate\appetizer is pkhali, a term that refers to a group of vegetable purees, each made from a single boiled or roasted vegetable mixed with spices, walnuts and pomegranate juice. Most taste better the second day. Pkhali can be made with radish tops, cabbage, onion, thisteles, beet greens, beets, green beans, nettles, or spinach.
It is always served molded, usually into an oval loaf. The loaf is marked in a crisscross fshion with the blade of a knife, then often garnisehd with pomegranate seeds, slivered red onions, tiny dabs of sour cream, or a few drops of spiced walnut oil. Diners cut out wedges and eat them with a fork. It is very typical to serve 3 or 4 kinds of pkhali as a first course with a flat griddled bread.