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Archive for the ‘Kakheti’ Category

Recently, we  visited my aunt in the village Vanta, Kakheti Region. She is adorable cook and wonderful hostess and prepared some meal for us quite very quickly.   🙂   (Generally people are very hospitable there and always ready to host their guests) ❤

Here is what she served for us:

mushroom

Looks like Red pine mushroom (not sure) it was just stewed in oil and salted, very simple and delicious

 Carp boiled in salted water

Just salad, Georgian style, Tomato, cucumber, onion rings, basil (purple), coriander, homemade sunflower oil and salt

Pickled mix: garlic and cucumber

Goose stew – saute sliced onions, put sliced goose in it and keep it on low heat for a while, then pour some mashed tomatoes, cap it and leave for about 20 minutes on low heat. Finally dress with coriander, salt and red chopped pepper.

And finally sweet and juicy watermelon from Kakheti 😉

P.S. And everyone around the table patiently waited, while I was taking these photos ❤ 😀

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Every time I visit my village, we are making Mtsvadi a.k.a shashlyk, skewered meat – simple, stunning and delicious one; we are gathering around the fire, chatting and waiting for brilliant food.

There are various ways for making Mtsvadi, but here is the simplest one, follow the photo direction:

For making fire you need dry vine root stock, in other cases you may use coal or charcoal, but the vine root stock is far different, making the Mtsvadi more tasty.

 

 

And the fire

Slice fresh pork and skewer it.
p.s. you can use veal, lamb or even chicken fillet, but the pork is very important while making Mtsvadi

Put the skewered Meat on fire and time to time turn it round .

After Mtsvadi is ready, remove it with bread from skewers 🙂

Leave the bread you’ve used for removing Mtsvadi on top of the bowl and squeeze some pomegranate (if any) on Mtsvadi.
Bon appétit! 😉

 

Updated after Nekresi Tour 🙂 and with my new camera ❤

 

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Traditionally, key ingredients of this dish are lamb and tarragon, but after desperate search of desired parts of lamb in Telavi Market , my father decided to buy veal for making Chakapuli (literally meaning the meat and greens boiled in its juice without removing the froth). The dish originates from Kakheti (East Georgia), as the lamb is very popular there and it is seasonal, usually made in Spring.

Surprisingly, when we finally arrived in the village, my father asked me  to make Chakapuli 🙂 so here is what I’ve made and what everyone liked in there. 🙂

Ingredients: 

Veal – 1 kg

White wine – 200 gr

Tarragon – 200 gr

Spring onions – 200 gr

Coriander – 200 gr

Wild plums – 100 gr

Salt/pepper to your taste  

Photo Directions   

1. First cut the veal in small parts.

2. Then put the sliced veal into the pot and pour wine in it, no water is needed veal shall boil in wine and own juice.

Keep on low heat for about 30-40 minutes.

3. When the meat is ready, top the pot with cut tarragon, coriander and spring onions and wild plum, cap the pot, wait for 2 minutes and turn off the heat.

4. Bon Apetit!

Veal with Tarragon

And a bonus, Wild Plums right from my garden in the village 🙂 

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Couple of weeks ago I visited my relatives in Telavi. There is a kind of tradition, when one visits Telavi City  (East Georgia) one also visits old and famous Telavi Bazaar.  So we did it as usual, my father was walking around and looking for various things to buy and I was just following him and photo touring around.  Things are not quite expensive here and you can find almost anything you want, including handmade products, meet local people and chat with them (and they are so sweet and kind).

So here are some photos from Telavi Bazaar.

Handmde Brooms

Handmade traditional hats

Spices

Goatskin Cheese

Honey and Beeswax (for making candles)

Popcorn 🙂

Nuts and sweets, including Churchkhela 

Shot by Sony Ericsson Xperia Arc S

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As I mentioned in my previous post, many interesting events are held in Tsinandali.

So, about a week ago, Georgian Cheese Festival was held in Tsinandali. For some personal reasons, I was not able to attend this glorious event, though, a kind friend of mine  donated to my new blog some nice shots, which I hope you may enjoy:

Thread like Georgian Cheese

Plait Like Cheese

Cheese cured in red pepper and other spices

Cheese with barberries

Cheese cured in Wine

Smoked Cheese Stripes

Unbelievable, but these are Cheese Statues 🙂

Cheese cured in goatskin

Cheese presented in a lamb form

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It was 2010, when I last visited Tsinandali; I was then attending the exhibition of Salvador Dali works and wine sampling.

Tsinandali is a small village in Kakheti, Georgia – 79 km east of the Capital Tiflis.

For brief introduction of Tsinandali Palace, I can say that it belonged to one of the noble families of XIX century Georgia – The Chavchavadze Family;

This was the place where prominent people of various countries met each other, the place uniting art, literature, music, winemaking, gardening . . .

Tsinandali Palace was famous for  its winery – the oldest and largest winery in Georgia, combining European and Georgian winemaking traditions and for its garden planned by European designers and being stretched on 12  h; 150 plantations from 400 in total, are exotic, brought from foreign countries, the Garden was even compared to Richmond Park and Alexander Dumas mentioned it as the Garden of Eden.

Presently this brilliant place is the Palace-Museum and is used for various events, such as wine fests, exhibitions, conserts, cheese festival, etc.

Some photos from Tsinandali taken in 2010  

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