Georgia, one of the former Soviet Socialist Republics, is today a separate country of 5 million people. It is tucked away in the Caucasus Mountain region bounded by the Black Sea, Russia, Armenia, Azerbaijan and Turkey, and for centuries has been a confluence of many Asiatic cultures. Georgia is perhaps best-known in the West as the birthplace of Joseph Stalin and family names that end in 'vili and 'nadze.
Georgia is famous for the richness, quality and diversity of its food traditions, especially for its sophisticated use of spices. Its cuisine has become popular throughout the former Russian Empire and in Arab countries like Syria and Lebanon. There is not one, but many regional cooking styles in Georgia, each offering its unique foods and spice combinations. Breads, dairy, meat, vegetables, fish, poultry and sweet desserts are all part of the Georgian diet.
The first recipe here is for Svaneti Salt. Like regular salt, it is meant to be sprinkled over meat, fish , eggs,etc. It is not a cooking spice.
Ingredients for Svaneti
- 3/4 cup minced garlic
- 3/4 cup Whole caraway seeds
- 3/4 cup ground coriander seeds
- 1/2 cup coarsely ground black pepper
- 1/4 cup ground fenugreek
- 1 1/4 cup coarsely ground sea salt
Directions for Svaneti
Combine all ingredients. Allow to sit in refrigerator for at least a week.
Walnuts are an important ingredient in Georgian cooking. Satsivi is a sauce made of walnuts and garlic. It is served cold as a bread dip or hot as a sauce for meat, poultry or fish.
Ingredients for Satsivi
- 3 1/2 cups walnut pieces
- 1 head garlic, cloves separated, peeled and chopped
- 1 bunch fresh cilantro
- 1 dried chili pepper or hot pepper flakes (optional)
- 1/2 tsp kosher salt
- 3 Tbs unsalted butter
- 3 large onions, finely chopped
- 1 Tbs all-purpose flour
- 6 cups chicken stock
- 3 egg yolks
- 3/4 tsp ground coriander
- 1/2 tsp ground cinnamon
- 3/4 tsp ground tumeric or pinch saffron
- 1/2 tsp dried tarragon
- 3 Tbs vinegar
- 1 tsp salt
Directions for Satsivi
- Process walnuts, garlic, cilantro,hot pepper and salt to a paste.
- Melt butter in a Dutch oven and saute onions about 10 minutes. Stir in flour and cook one minute more.
- Gradually add chicken stock to onions and cook 5 minutes but do not allow to boil.
- Turn heat down to low and gradually add the walnut mixture. Whisk in egg yolks.
- Add remaining ingredients except vinegar and salt and simmer 10 minutes.
- Off heat, stir in vinegar and salt.
A variation on Satsivi is Bazha. Substitute pomegranate juice for the vinegar.
A common Georgian peasant dish is boiled chicken with Satsivi or Bazha sauce. Boil a chicken and remove the meat, discarding skin and bones. Place meat in a serving dish and spoon over the sauce. Accompany with an interesting bread and, if you can find it, a Georgian wine. Wine has been made in Georgia for at least 8,000 years and is a part of the country's national identity. Georgian wine is the most highly esteemed in the former Soviet Union. Nearly 50 different types of red and white wines are produced in Georgia, mostly by small producers. Read about them here.
If you would like to read about a gourmet Georgian meal, check out this website.
Michael Burwen - 30+ years as a business/market analyst for high-tech industry. Long-time interests are wine/food, woodworking, and consumer electronics.
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