How To Make Tbilisi Salad | Tasty and Healthy Salad recipe - Georgian Cuisine - Satisfying Salad
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✅Ingredients
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350 gm beef
half a cup of chopped coriander
50 gm red onion
half red pepper and half yellow pepper
5 tablespoons vegetable oil
450 gm red beans
80 gm walnuts
1 teaspoon khmeli-suneli (Georgian spice)
0.5 tsp salt
0.5 tsp pepper
1 tbsp. balsamic vinegar
2 cloves of garlic
juice of half a lemon
Homemade meat momos in Tbilisi, Georgia
Khinkali (Georgian: ხინკალი khink’ali (sometimes Romanized hinkali or xinkali) is a very popular dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat and spices. The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro (also called coriander). Mushrooms, potatoes, or cheese may be used in place of meat.
#asmr #khinkali #momos #recipe #georgia #tbilisi #tourism #nationalfood #unitedstatesofamerica #trending #christmas #newyear #boardwalkwanderer #asmr #asmreating
Rustic GEORGIAN FOOD in KAKHETI!! Lamb Kubdari + Ancient Monasteries | Udabno, Georgia
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After an eventful morning exploring monasteries in southeastern Georgia, my adventures continued in the Kakheti wine region! Come join me as I have a once-in-a-lifetime Georgian food and wine experience at Vineria Kakheti!
My guide Tim from Friendly GE and I kicked off our next adventure in Sagarejo, roughly 40 minutes east of the capital city, Tbilisi. We’d be checking out a local winery called Vineria Kakheti, trying some delicious foods, and of course, drinking some of their wines!
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There, I met Andrew, who told me that they make homemade wines and chacha and have a botanical garden. Their botanical gardens are beautiful. They have lots of flowers and rose thorns, greenhouses, a pool that now serves as a makeshift pond, and tables and benches set up among them.
Then, Andrew showed me their marinated peppers, cucumber, marinated garlic, and jonjoli. You chase a chacha shot with them because they kill the burn in your throat! Their chacha was strong, and the pickled jonjoli and pickled pepper were really refreshing!
Nothing goes to waste from their winemaking, including the grape vines, which are used as kindling for their barbecue. Then, Andrew took me to their wine shop and their traditional winemaking room. This is also Andrew’s home, and most homes in the Kakheti region have a room like this.
Then, we tried their 9-month-old homemade white dry amber wine. It had a light yellow color and fruity flavor. It becomes more fermented and darker over time. Elsewhere, they have a beautiful map of Georgia, tons of wines, and a wall that visitors can sign.
They produce 30-35 wines, as well brandy, liqueur, and chacha. Then, we saw how they make chacha, or distilled grapes! They light a fire under the pot, put the grape juice in, cover it, and seal it using dry flour instead of a paste.
We’d be eating some homemade Georgian barbecue with bread and cheese. We started with some chilled Dugladze Rkatsitel white wine.
Then, we jumped on the barbecued pork, mushrooms stuffed with sulguni cheese, sulguni cheese, and nadughi (cottage cheese with mint). The stuffed mushrooms were creamy and earthy, and the pork was tender and charred with a nice sauce on it.
I loved the fresh, unique flavor of the nadughi, and the salad was bursting with fresh tomatoes.
We followed that with fresh figs. Then, after 40 minutes, we went to check on the chacha, which was 90%. They let it sit and the alcohol content starts going down. They bottle it at about 50%.
Back in the shop, I learned that they make Georgian dry wine in clay amphoras. Some of the ones found by archaeologists are 8,000 years old. Georgians were making wine before other countries were making alcohol at all!
I sampled some Dugladze Kisi Qvevri dry amber wine which was smoother than the one I’d had earlier. The clay jar gives it a unique taste. Then, I saw a bottle of exclusive wine called Usakhelouri, which is the most expensive and exclusive in Georgia.
Next was Dugladze Khvanchkara, one of the best semi-sweet red wines in Georgia. It reminded me of a dessert wine. It comes in a bottle that’s half the size of a normal bottle because you shouldn’t drink as much of it.
The Dugladze Saperave Reserve dry red was aged in French oak barrels for two years. I loved the oaky aroma and bold, aged flavor. It was my favorite so far.
Then, I tried some VS Brandy, which was 40% alcohol and smoother and more enjoyable than chacha. It had a coffee-like aroma!
Next, I signed the ceiling and tried on a traditional Georgian wool coat called a Chokha and the woolen hat. I also held a Georgian knife, which is beautifully carved and the second-most important thing for Georgian men outside of their family.
Where have you been?
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
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24-Hour Food Tour in Kutaisi, Georgia (Traditional Georgian FEAST & Market Tour)
Kutaisi, Georgia — the third largest city in Georgia ???????? and one of the oldest continuously inhabited cities in the world. Join us as we sample Georgian street food, explore the Green Bazaar (one of the largest covered markets in Georgia), and indulge in a massive traditional feast called a supra.
We may or may not chug multiple glasses of wine — including one out of a horn —and get very, very drunk.
Here's a list of what we ate and where:
1. Bikentia's Kebabery, a hole-in-the-wall eatery that has been serving the residents of Kutaisi for 70+ years. Kebabs, beer, and bread are the only items on the menu.
2. Green Bazaar, the largest market in Kutaisi, where we sample churchkhela, Imereti cheese, chacha (Georgia's national liquor), and more
3. Toma's Wine Cellar, a family-owned restaurant specializing in a supra-style feast. Everything is homemade — even the wine — and our host, Toma, was lovely and acted as our tamada, or toastmaster. Contact them on Facebook to make a reservation ????
All music in this video is from Epidemic Sound, a huge royalty-free music library that is perfect for YouTubers! Get 30 days of unlimited songs with this link and help support the channel!
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We are Dottie and Lenza, a bicultural couple (????????????????????????) passionate about travel, immersing ourselves in new cultures, and shoving as much food into our faces as we can. If you’re interested in global food culture or are curious about how people live all around the world, you’ve come to the right place. We release new videos each week, so don't forget to subscribe and follow along!
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Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you. Thank you for supporting our channel so we can continue providing you with free content!
Khinkali in Tusheti თუშეთი, Georgia
[Girevi, Tusheti, September 2008]
Khinkali (Georgian: ხინკალი) is a Georgian dumpling, which originated in the Georgian mountain regions of Pshavi, Mtiuleti and Khevsureti. Varieties of khinkali spread from there across different parts of the Caucasus.
The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro (also called coriander). In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.
Салат с говядиной, фасолью и грибами | Salad with beef, beans and mushrooms
Вкусный и сытный салат с говядиной, фасолью и шампиньонами.
#cалаты #рецепты_салата #закуска #салат_с_фасолью #Салат_с_грибами
Ингредиенты:
250 г отварной говядины
1 красная луковица
400 г консервированной фасоли
100 г квашеной капусты
цедра половины лимона
сок половины лимона
250 г шампиньонов
маленький пучок петрушки
соль по вкусу
перец по вкусу
подсолнечное масло по вкусу
Способ приготовления:
1. Консервированную фасоль откинуть на дуршлаг. Если фасоль сухая-замочить в холодной воде на несколько часов, затем промыть до мягкости.
2. Говядину, лук и капусту нарезать не крупно, смешать с фасолью, заправить лимонным соком и цедрой, оставить слегка промариноваться, пока будут готовиться грибы.
3. Грибы нарезать пластинками и обжарить до готовности на масле, посолить и поперчить. Дать грибам чуть остыть, смешать с остальными ингредиентами, досолить и поперчить по вкусу. Заправить ароматным домашним подсолнечным маслом.
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