Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Horse steak in a baked beet cream sauce with onion marmalade
Spring roll with shrimps
Braised marbled beef rib
Braised beef ribs
Veal in a tagine
New Year tart with pumpkin curd
Green bean dip with cashew walnut sauce
Salad Kaiso Sarada
Spaghetti with blue crab and shrimp
Kazakh-style meat (beshbarmak)
Skirt Steak with grilled romaine and cured kashi egg yolk
Horse steak with eggplant
Beef cutlet "Gorynych"
Lamb ribs, baked with sweet potato garnish and Chimichurri sauce
Tagine with Stuffed Vegetables and Aromatic Broth – Yujanin
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Chef
Luka Nachkebia
Everything around us works through the laws of physics and chemistry and if you ask me - culinary is a science. I am a scientist, a food technologist and I try to create art work in the form of delicious food using organic chemistry, biochemistry and physics.Though, apart from science culinary involves a good deal of emotions. I try to evoke emotions, curiosity and revive memories stored deeply in our minds. That's what I share with my students at the Agrarian University Culinary Academy.
Kupati
Chef-d'oeuvre of the Western Georgian Cuisine - Kupati is the most popular sausage in Georgia. Classic Kupati is made out of meat sub-products but seriously, why can’t we stuff it with high quality meat and cheese instead of entrails? Hereby, I'm offering you a modern version of Kupati with cheese. Beef for Kupati should be fatty, while pork must be lean. Also, pay attention to the pork fat. It must be of a distinct white color. If it comes with even faint yellowish hues, it means the pig is aged and it may give the sausage an unpleasant smell. Intestines will lose their unpleasant odor if you clean them under running water for about 4 or 5 minutes. Then turn it inside out and thoroughly rub with corn flour. When done, shake off the flour down with a blunt side of the knife and throw again for few more minutes under the running water. This procedure will make sure that the intestines have no gusty smell.
Churros
Georgians love doughnuts and creamy buns in every shape and form. Mexicans have the similar dessert called Churros with its numerouss variations. My favorite churros are made of banana and pumpkin. Let’s make it with pumpkin this time, but keep in mind that it can be substituted with banana as well. As for the recipe, people call it "crunchy fluffy" with love – fair enough as Churros is fluffy and crunchy at the same time and you love it at the first bite.
Mineral water Borjomi
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Chef’s Lifehacks:
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Chef’s Secrets
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