The cookbook I’ve relied for my visit to Georgia is The Georgian Feast by Darra Goldstein. Two thumbs way up for this one – the writing, the history, the recipes are all fantastic. It will indeed be on permanent rotation in this household from here on out.
I went big on one meal, and even invited company over to share! On a Monday night even! That’s super daring for me; but I didn’t need to worry. Georgian food is delicious, and not hard to cook at all. I just did most of the prep the day before, and I managed to get everything to the table hot, fully cooked and without freaking myself or any of my guests out. One mishap though: I was so focused on cooking and being a good hostess that I neglected to get many photographs. You’ll just have to trust me that everything was lovely.
(All of the recipes below are adapted from the The Georgian Feast by Darra Goldstein.)
Basturma of Beef
(Marinated Beef Kabobs)
Serves 4 to 6
- 2 pounds beef sirloin, cut into 2-inch cubes
- 1 large onion, peeled and grated
- 1 teaspoon salt
- 3 black peppercorns, crushed
- 2 garlic cloves, peeled and crushed
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh basil
- 1 1/4 cups olive oil
- 3/4 cup freshly squeezed lemon juice
- tomatoes, scallions
- Place the meat cubes in a large bowl.
- In a separate bowl, thoroughly combine the onion, salt, peppercorns, garlic, and herbs
- In a small bowl, whisk together the olive oil and lemon juice, and then mix into the onion mixture. Pour over the meat. Marinate overnight, preferably for 24 hours.
- Put the cubes on skewers and grill for about 10 minutes, turning once. The meat should still be pink inside.
- Optional garnishes: tomato wedges and scallions.
This is a common accompaniment to Basturma.
Makes One Quart
- 1 large onion, peeled and finely chopped
- 2 large garlic cloves, peeled and minced
- 1/4 cup of corn oil
- 3 pound of ripe tomatoes, cut into eights
- 1/2 cup of pitted prunes
- 1 teaspoon of salt
- 1 1/2 teaspoons of freshly ground black pepper
- 2 teaspoons of paprika
- 2 1/4 teaspoons of ground coriander seed
- 1/2 teaspoon of cayenne
- In a saucepan, saute the onions and garlic in the oil until soft.
- Add tomatoes and cook on low heat, covered, for 45 minutes or until the tomatoes are soft.
- Put through a food mill or strainer, pressing hard on the solids.
- Return the sauce to the pan and add the remaining ingredients. Simmer, covered, for 10 minutes.
- I made this the day before, stored in a mason jar and then reheated on low heat for about 20 minutes.
- Can be served hot or at room temperature.
(Cauliflower with Egg)
- 1 small (1 pound) cauliflower, separated into florets
- 2 small onions, peeled and finely chopped
- 8 tablespoons or one stick of butter
- 1/ 4 cup of minced parsley
- 2 tablespoons of minced cilantro
- 2 large eggs, beaten
- Freshly ground pepper
- Steam the cauliflower over boiling water for 10 minutes. Drain.
- While the cauliflower is cooking, saute onions until golden in 4 tablespoons of butter.
- Add the remaining butter and stir in the cauliflower, making sure florets are coated. Cook, covered, for 10 minutes, until tender.
- Stir in parsley, cilantro and eggs. Cook very briefly, just until the eggs are done.
- Remove from heat and season to taste.
Green Beans with Yogurt
(Mtsvane Lobios Borani)
Serves 4 to 6.
- 1 pound green beans, trimmed
- 1 onion, peeled and minced
- 6 tablespoons (3/4 stick) butter
- 1/4 teaspoon cinnamon
- Pinch of ground cloves
- Freshly ground black pepper
- 1 small garlic clove, peeled and roughly chopped
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/4 cup ice water
- 1/2 cup chopped mixed fresh herbs (basil, tarragon, cilantro, parsley, dill, summer savory)
- 1 tablespoon chopped fresh mint (optional)
- In a large pot of boiling water, parboil the beans for 4 to 5 minutes, until crisp-tender.
- Drain the beans and chop coarsely.
- Saute the onion in 4 tablespoons of butter until soft.
- Add the beans to the onion along with the remaining butter. Stir in the cinnamon, cloves and pepper. Cook, covered, for 10 to 15 minutes, until the beans are very soft.
- In a mortar and pestle, pound the garlic with salt to a paste. Whip the yogurt with the ice water and add it to the pounded garlic.
- Stir the fresh herbs into the beans and cook for 1 minute more. Pour the yogurt over the beans and garnish with fresh mint, if desired.
Khachapuri, version I
(Georgian Cheese Bread)
Serves 12 to 15
There are numerous types of Khachapuri. This one is flaky and very buttery.
- 2 cups of unbleached white flour
- 1/ 2 teaspoon of salt
- 12 tablespoons or 1 1/ 2 sticks of cold butter, cut in pieces
- 2 eggs
- 1/ 4 cup of plain yogurt
- 1 1/ 4 pounds of mixed Muenster and Havarti cheeses
- egg yolk, beaten
- Put the flour and salt in a medium bowl and cut in the butter until the mixture resembles coarse cornmeal.
- In a separate bowl, beat 1 egg and stir in the yogurt, then add to the flour mixture. Form into a ball and chill for 1 hour.
- Grate the cheeses coarsely, beat the other egg, and stir it into the cheese. Set aside.
- Preheat the oven 350°F. Grease a large baking sheet. On a floured board roll the dough to a rectangle about 12 x 17 inches. Trim the edges. Spread the cheese mixture on half the dough and then fold the other half over to enclose it, sealing and crimping the edges.
- Transfer the bread to the baking sheet and brush with beaten egg yolk. Bake for 50 minutes or until browned. The bread is best served slightly warm, cut into small squares.
Lemon Tea Cake
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup confectioners sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 2 cups unbleached white flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Grated rind of large lemon
- 4 teaspoons freshly squeezed lemon juice
- 1 tablespoon sugar
- Preheat the oven to 350 F.
- Cream together the butter and confectioner’s sugar
- In a seperate bowl, beat the eggs lightly; stir in the yogurt. Add this mixture to the creamed butter and sugar and beat until light.
- Sift the flour, baking soda and salt into the batter. Stir in the grated lemon rind and juice. Turn the batter into an ungreased 7 x 11 inch pan.
- Smooth the top of the batter and bake for 35 minutes, until golden. Allow the cake to cool in the pan.
MY NOTES: Lovely. Lovely. Lovely. The batter seemed like a mistake, but I trusted in the process and rightly so. I did not have the pan size indicated, so I just used a large loaf pan and it was perfect. Keeps incredibly well wrapped up tightly at room temperature. I’ll be making this often.