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GEORGIAN DISHES

SATALI AND CAVIAR

New Year’s feasts in Georgia usually incorporate the lavishness of high quality sh dishes. Some of the best options would include Satali a cured and smoked sturgeon as well as the black and red caviar.

Satali is considered a delicacy, but if it is hard to grab during the holiday season, the New Year’s supra (the traditional feast) can be garnished with a cured red salmon as well.

A New Year’s supra is elaborate and lled with breakfast meals and Mkhali side dishes. Mkhali is a leaves and vegetable puree to which various herbs like Utskho Suneli (popular Georgian spice), French marigold, dry coriander, garlic, onion, vinegar and ground walnuts are added. There are plenty of options to choose from: Roasted eggplant with walnut lling, also so-called Tsiteli Mkhali made from spinach and beet leaves. Festive supras also include bell peppers with walnut lling or leek Mkhali,

which is garnished with pomegranate and shaped in the form of a nest. In Kakheti, the lling of Nigvziani Badrijani (Eggplants stued with walnuts) often incorporates cooked onions. The fresh herbs that are used for these dishes include coriander, parsley, basil and celery leaves.

BOILED PIG

The New Year’s feast menu also includes boiled pig meat that is served cold. In early times, a boiled suckling pig was one of the components of winter holiday festive meals, which is quite as delicious as suckling pig dish. Boiling the meat is not dicult at all. It is usually cooked in hot and salted water and served with a horseradish or walnut sauce. The most important thing is to choose the right type of meat: it should be neither fatty nor too lean. of fat among the lean meat.

LABASKHMULI (JELLY MEAT)

Labaskhmuli is cooked in almost every Georgian family for New Year’s feast. The main ingredients of this dish include pig’s heads and legs that are boiled together. Various seasonings are also used such as suckling pig was one of the components of winter holiday festive meals, which is quite as delicious as suckling pig dish. Boiling the meat is not diserved with a horseradish or walnut sauce.

KHACHAPURI

There are various kinds of Khachapuri in Georgia. Dierent regions of the country have their own type of khachapuri that is made according to the region’s traditional methods. Imeretian and Megrelian Khachapuris are the most popular ones. In the Adjara region, Khachapuri is made from layers of cheese and pre-cooked dough, also known as achma, and is baked in the oven. Achma is an essential part of New Year’s meals. In Meskheti region, pu pastry is used for making Khachapuri, which is then baked in Purne (a bottomless bakery made of clay that is dug deep into the ground). Kachapuri should beserved hot.

INDAURIS SATSIVI TURKEY WITH WALNUT SAUCE

Satsivi is the most essential part of a New Year’s supra. It is usually made from turkey. In some cases, chicken is also used for making Satsivi and it is quite popular. A turkey is rst boiled in a stockpot and then roasted in the oven. Next a good amount of grounded walnuts is seasoned with garlic, cooked onions and spices such as cinnamon, dry coriander, French marigold and Utskho Suneli, which is then mixed with the turkey stock and simmered along with turkey meat that has been cut into small pieces
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