Georgian Recipes From NetCost Market’s Weekly Specials
In our last blog post, we showed you some of the culinary delights that Georgia has to offer. In this blog post, we’ll be giving you three classic Georgian recipes so you can bring the expectational taste of this small country to your home! All of these recipes use ingredients from our Georgian Week Specials, meaning you can enjoy your new favorite cuisine for less!
Khachapuri is the stuff dreams are made of. It combines cheese, eggs, and butter on top of a freshly baked flatbread to make the most decadent comfort food out there! As part of our Georgian Week, the special cheese that’s used in khachapuri — named Sulguni — now 36% off. There are also great offers on Nature’s Yolk large brown eggs, which are perfect for topping your homemade khachapuri.
Ingredients for the dough: 1 cup warm water, 1 tbsp. dry yeast, 2 ½ lbs. all-purpose flour, 1 cup warm milk, 2 oz. oil, 1 large Nature’s Yolk large brown egg, 1 tsp. salt, 1 cup warm water (as much as needed).
Ingredients for the cheese filling: 7 oz. Tamani sulguni cheese (shredded), 3 Nature’s Yolk large brown eggs, 1 tbsp. butter.
- You’ll need to start by making the dough. Combine 1 cup warm water with the yeast, and set to one side.
- In a large bowl, mix the flour, milk, oil, egg, sugar, salt, and yeast/water mixture. Once a rough dough has formed, knead on a floured surface until it is smooth and elastic. You may need to add extra water if it is too dry.
- Place the dough back in a bowl and cover with cling wrap. Leave for 2 hours in a warm place.
- After two hours, remove the cling wrap. Punch the dough to get the air out and then divide it into three equal pieces. Cover them with plastic wrap and leave for a further 15 minutes.
- Heat your oven to 400F. Roll the dough balls out to form a circular shape about 12 inches across. Take the opposite sides of the circle and fold them inwards about ½ an inch the whole way along so a kind of boat shape is formed. You want this to be able to hold all the filling in the bread.
- Top each bread with plenty of Tamani sulguni cheese and then place in the oven on baking parchment for 12 minutes.
- Remove from the oven, crack a Nature’s Yolk large brown egg in the middle of each bread as well as 1/3 of a tbsp. of butter, and bake for a further 3 minutes.
- Remove and serve immediately!
2. Chicken Satsivi
Satsivi is a cold nut-based sauce that’s common in Georgia and is usually served with meat or vegetables. This recipe uses a whole chicken, which is currently being offered at ¢.99/LB as part of our weekly specials. The opportunity to make this delicious meal is not to be missed!
Ingredients: 1 large chicken, 2 carrots, 2 onions, 3 pints of water, 1 ½ cups walnuts, 4 cloves garlic – peeled, 1 sprig fresh cilantro, 1 fresh red chili, 2 tbsp. apple cider vinegar, 2 tbsp. ground cilantro, 2 tbsp. turmeric, 1 ½ tsp. chili powder, 1 tsp. curry powder, ½ tsp. ground cumin, salt, fresh cilantro leaves and red chilies to serve.
- Place the chicken, carrots, and 1 onion (whole), into a large saucepan. Add enough water to cover and bring to the boil over medium-high heat. Reduce to low and simmer for 1 hour with the lid off until the chicken is cooked right through. Remove the chicken and set aside the stock and the chicken until they have cooled.
- Strain the stock and reduce by simmering for about another 20 minutes.
- Remove all the chicken from the bones and cut into large pieces. Cover and place in the refrigerator.
- Blend the walnuts until a smooth paste is formed. Transfer this to a large bowl and then blend 1 onion, garlic, cilantro sprig, chili, and a little of the stock until a smooth paste is formed. Add to the walnut mixture and ½ cup of the stock and stir to combine.
- To this mixture, add vinegar, ground cilantro, turmeric, chili powder, curry powder, and cumin and stir until well-mixed. Season with salt and then gradually stir stock into this paste until it is runny but still coats a spoon thinly. Cover and place in the refrigerator for at least 12 hours to thicken.
- Place the chicken in a large serving bowl and then add the walnut sauce, cover, and place in the fridge for 7 hours. Serve topped with cilantro and sliced chilies.
Gozinaki is a classic dessert in Georgia that uses nuts cooked in honey and is usually enjoyed on New Year’s Eve. Luckily, however, this sweet can also be served any time of the year! Right now, Seebees Raw Honey is on offer as part of our Weekly Specials here at NetCost Market.
Ingredients: 3 ½ cups shelled walnuts — toasted and chopped, 12 to 14 dried apricots — roughly chopped, 1 tbsp. dark rum (optional), 1 tsp. almond extract, 2/3 cup of Seebees Raw Honey, 1/3 cup pomegranate molasses, 6 oz. sweet chocolate — chopped, 1/3 cup heavy cream.
- Place the apricots in a bowl and then add the rum and almond extract, and mix well and then set aside. If you’re not using rum, just do this part without it.
- In a saucepan, bring the Seebees Raw Honey and pomegranate molasses to a boil and then stir in the walnuts and apricot pieces. Cook while stirring over low heat for about 15 minutes. This mixture should thicken up.
- Pour the mixture out over a lightly oiled tray lined with baking paper, and then use a spatula to spread the mixture until it is about ½ inch thick the whole way across.
- Next, place the chocolate in a medium bowl. In a separate saucepan, bring the cream to a boil and then pour over the chocolate and whisk gently until smooth. Allow to cool until thick yet pourable. Pour evenly over the hardened gozinaki, and then spread evenly over the top with the spatula and allow it to cool.
- Chill in the refrigerator for a few hours until ready to serve and then cut into 2-3 inch pieces. Serve while still cold with a good quality espresso.
Georgia is a country full of surprises, and these recipes may just surprise you a bit more! Allow us here at NetCost Market to help you get creative for less by taking advantage of our Georgian Weeks Weekly Specials. There are plenty of Georgian classics to choose from, so get on down to your local NetCost Market now!