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	5. Georgia “Georgia, a country at the intersection of Europe and Asia, is a former Soviet republic that’s home to Caucasus Mountain villages and Black Sea beaches. It’s famous for Vardzia, a sprawling cave monastery dating to the 12th century, and the ancient wine-growing region Kakheti. The capital, Tbilisi, is known for the diverse architecture and mazelike, cobblestone streets of its old town.” ― Google “Kakheti is the most important wine region in Georgia in quantitative, qualitative and even historic terms. Almost three-quarters of the country's wine grapes are grown here, on land that has been used for viticulture for thousands of years. Kakheti is home to some of the oldest human habitations in the entire Caucasus region, and archaeological findings have suggested that wine has been produced here for several thousand years.” -wine-searcher.com “Georgia is generally considered the ‘cradle of wine’, as archaeologists have traced the world’s first known wine creation back to the people of the South Caucasus in 6,000BC. These early Georgians discovered grape juice could be turned into wine by burying it underground for the winter. Some of the qvevris they were buried in could remain underground for up to 50 years.” -National Geographic Qvevri or amphorae is like a clay pot. In the Colchis region evidence of the oldest winery was discovered, dating back 6,000 years. Popular dishes in Georgia are Georgian-Style Cornish Game Hen with Garlic Sauce (Tabaka da Niortskali) and Chicken with Walnut Sauce (Katmis Satsivi). We decided to combine the Cornish Game Hens with the Walnut Sauce. Georgian-Style Cornish Game Hen with Walnut Sauce, Charkhlis Chogi (Beets in Tart Cherry Sauce), Khachapuri Tarkhunit (Georgian Cheese Bread with Fresh Herbs), Khinkali (Georgian Dumplings), Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce). Georgian-Style Cornish Game Hen with Walnut Sauce (Susie & Josh) VERY, VERY, VERY Good! 1 (2-lb.) Cornish game hen, backbone removed (spatchcock) 1 tsp. Cayenne 8 cloves garlic (2 mashed into a paste, 6 roughly chopped) Kosher salt, to taste 10 tbsp. unsalted butter 1 1⁄4 cups chicken stock 2 tbsp. roughly chopped cilantro Country bread, for serving (optional) Spatchcock the hen: Place hen, breast side up, on a cutting board; tuck wings back. Using the heel of your hand, press down on breastbone to flatten the hen. Cover hen with a piece of plastic wrap and, using the flat side of a mallet, pound until uniformly flat. Transfer hen to a plate and rub both sides with cayenne, garlic paste, and salt; cover with plastic wrap and chill 1 hour. Melt 5 tbsp. butter in a 12" skillet over medium-high. Cook hen, skin side down, using a grill press or cast-iron skillet to weigh it down, until skin is browned and crisp, 5–7 minutes. Flip hen and replace weight. Reduce heat to medium-low; cook until hen is cooked through, 20–25 minutes. Flip hen and add remaining butter; cook, basting with butter, for 5 minutes. Transfer hen to a cutting board and let rest 10 minutes before carving. Make Walnut Sauce: 3 cups toasted walnuts, plus 1/2 cup roughly chopped ~1/2 cups chicken stock ¾ cups roughly chopped cilantro 4 cloves garlic, finely chopped ½ large yellow onion, finely chopped ½ red Holland chile, stemmed, seeded, and finely chopped Walnut Pesto – recipe below Salt & Pepper Place 3 cups walnuts and 1⁄2 cup stock in a food processor; puree until very smooth. Add cilantro, garlic, and onions, plus chiles, walnut pesto, salt, & pepper; puree until very smooth. Sauté in the pan the bird cooked in and add in stock to make sauce/gravy. Walnut Pesto: 1/2 cup toasted walnuts 1⁄6 cup packed cilantro leaves 1⁄8 cup packed basil leaves 1⁄8 cup packed parsley leaves 1/2 tsp. ground fenugreek 1⁄4 tsp. hot paprika 1⁄8 tsp. ground turmeric 1/2 tbsp. red wine vinegar 1 small clove garlic, minced 1⁄4 small yellow onion, roughly chopped Kosher salt and freshly ground black pepper, to taste Place walnuts, cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄6 cup water in a food processor; purée until very smooth, ~2 min. Use in recipe above. Georgian Cheese Bread with Fresh Herbs (Khachapuri Tarkhunit) -Our Modifications VERY, VERY, VERY Good! For the dough Warm Water (~2/3 cup) 2 cups all purpose flour 1 tbsp. olive oil, plus more for greasing and brushing 2 tsp. Kosher salt 3⁄4 tsp. instant dry yeast 1⁄4 tsp. sugar For the filling 2 1⁄2 cups shredded low-moisture mozzarella (10 oz.) 1 cup Feta (8 oz.) 1⁄3 cup chopped fresh tarragon leaves 1⁄4 cup chopped fresh dill 1 tsp. ground coriander 1 tsp. Kosher salt Place a pizza stone in the center of the oven and preheat to 500°F. Meanwhile, lightly oil a large bowl with olive oil and set aside. Make the dough: In the clean bowl of a stand mixer fitted with a dough hook, add 2⁄3 cup warm water, the flour, olive oil, 2 teaspoons kosher salt, the yeast, and the sugar. May be better to add 1/4 warm water to a bowl with sugar and yeast and let sit a few minutes to activate the yeast, then add rest of water (if all is needed) when mixing. Mix on low speed until the dry ingredients are completely hydrated, 2-3 minutes. Increase the speed slightly and mix until a smooth, wet dough forms, 3-4 minutes more. Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap. Set in a warm place until the dough is almost doubled in size, 50-60 minutes. Make the filling: In a large bowl, combine the cheeses, herbs, coriander, and salt. Dough: On a lightly floured work surface, turn out the dough. Divide into two roughly 6-ounce piece and round each piece gently. Cover the pieces loosely with plastic wrap and set aside for 15 minutes. Roll half of dough into a 10-inch circle about 1⁄8 inch thick. Place on floured pizza peal. Spread a quarter of the cheese mixture (about 1 scant cup) over the dough leaving a 1⁄2-inch border. On one side of the circle, tightly roll the dough about a third of the way toward the center. Repeat on the opposite end, leaving a 2-3 inch wide space between the two rolls. Pinch the narrow ends of the rolls together and twist twice to seal, making a boat shape; place another quarter of the cheese mixture in the middle, packing down lightly. Repeat with remaining dough and cheese. Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed. Just before baking, brush the edges lightly with olive oil, then slide the breads onto the stone. Bake until the dough is golden brown and the cheese is melted, 16-18 minutes. Serve hot. Charkhlis Chogi (Beets in Tart Cherry Sauce) VERY Good! 1 lb. medium beets, scrubbed & roasted 1-1 ½ hrs. 1⁄2 cup olive oil Kosher salt and freshly ground black pepper, to taste 3 tbsp. unsalted butter 3 cloves garlic, finely chopped 1 small yellow onion, finely chopped 3⁄4 cup dried tart cherries 1 cup Water 1 tbsp. fresh lemon juice 2 tbsp. finely chopped cilantro 1 tbsp. finely chopped parsley Heat oven to 400°. Place beets, 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1-1 ½ hours. When cool enough to handle, peel beets and cut into 1" pieces; set aside. Heat remaining oil plus butter in a 12" skillet over medium-high heat. Add garlic and onions; cook, stirring occasionally, until soft, about 3 minutes. Add cherries, salt, pepper, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until sauce is reduced by half, 15-20 minutes. Stir in juice, pour sauce over beets, and mix to combine; let sit until room temperature and garnish with cilantro and parsley. Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce) 1 cup toasted walnuts 1⁄3 cup packed cilantro leaves 1⁄4 cup packed basil leaves 1⁄4 cup packed parsley leaves 1 tsp. ground fenugreek 1⁄2 tsp. hot paprika 1⁄4 tsp. ground turmeric 1 tbsp. red wine vinegar 1 clove garlic, minced 1⁄2 small yellow onion, roughly chopped Kosher salt and freshly ground black pepper, to taste 1 1⁄2 cups canola oil 4 small Japanese eggplant, trimmed and sliced lengthwise 1/2" thick 1⁄2 small red onion, thinly sliced crosswise into rings Place walnuts, half each of the cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄3 cup water in a food processor; purée until very smooth, about 2 minutes. Set sauce aside. NOTE: Cook the sauce (do not leave raw). Heat oil in a 12" skillet over medium-high heat. Working in batches, fry eggplant, flipping once, until golden and cooked through, about 4 minutes. Transfer to paper towels to drain and cool; season with salt and pepper. Spread each slice of eggplant with about 2 tbsp. walnut sauce and fold in half; transfer to a serving platter and garnish with remaining cilantro, basil, and parsley leaves, and the sliced red onions. Khinkali (Georgian Dumplings) 4 cups flour 1 1⁄4 tsp. kosher salt, plus more to taste 8 oz. ground beef 8 oz. ground pork 2 tbsp. finely chopped cilantro 1 tsp. dried fenugreek leaves 1⁄2 tsp. crushed red chile flakes 3 small yellow onions, minced Freshly ground black pepper, to taste Stir together flour, salt, and 1 1⁄4 cups warm water in a bowl until dough forms; transfer to a work surface and knead until smooth, about 6 minutes. Wrap in plastic wrap and refrigerate dough for 40 minutes. Meanwhile, combine beef pork, cilantro, fenugreek, chile flakes, and onions in a bowl until evenly mixed; season generously with salt and pepper, and set filling aside. Divide dough into 25 equal pieces and shape each piece into a ball. Using a rolling pin, roll a ball into a 6″ round. Place about 2 tbsp. filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered. Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling. Bring a large pot of salted water to a boil. Working in batches, boil dumplings until they float and dough is tender, about 8 minutes. Drain and serve hot. Season with black pepper. NOTE: Really roll out the wrappers very thin! Thinner the better!** Ours turned out too doughy.

5. Georgia
“Georgia, a country at the intersection of Europe and Asia, is a former Soviet republic that’s home to Caucasus Mountain villages and Black Sea beaches. It’s famous for Vardzia, a sprawling cave monastery dating to the 12th century, and the ancient wine-growing region Kakheti. The capital, Tbilisi, is known for the diverse architecture and mazelike, cobblestone streets of its old town.” ― Google

“Kakheti is the most important wine region in Georgia in quantitative, qualitative and even historic terms. Almost three-quarters of the country's wine grapes are grown here, on land that has been used for viticulture for thousands of years.
Kakheti is home to some of the oldest human habitations in the entire Caucasus region, and archaeological findings have suggested that wine has been produced here for several thousand years.” -wine-searcher.com

“Georgia is generally considered the ‘cradle of wine’, as archaeologists have traced the world’s first known wine creation back to the people of the South Caucasus in 6,000BC. These early Georgians discovered grape juice could be turned into wine by burying it underground for the winter. Some of the qvevris they were buried in could remain underground for up to 50 years.” -National Geographic Qvevri or amphorae is like a clay pot.

In the Colchis region evidence of the oldest winery was discovered, dating back 6,000 years.

Popular dishes in Georgia are Georgian-Style Cornish Game Hen with Garlic Sauce (Tabaka da Niortskali) and Chicken with Walnut Sauce (Katmis Satsivi). We decided to combine the Cornish Game Hens with the Walnut Sauce.

Georgian-Style Cornish Game Hen with Walnut Sauce, Charkhlis Chogi (Beets in Tart Cherry Sauce),
Khachapuri Tarkhunit (Georgian Cheese Bread with Fresh Herbs), Khinkali (Georgian Dumplings), Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce).

Georgian-Style Cornish Game Hen with Walnut Sauce (Susie & Josh) VERY, VERY, VERY Good!

1 (2-lb.) Cornish game hen, backbone removed (spatchcock)
1 tsp. Cayenne
8 cloves garlic (2 mashed into a paste, 6 roughly chopped)
Kosher salt, to taste
10 tbsp. unsalted butter
1 1⁄4 cups chicken stock
2 tbsp. roughly chopped cilantro
Country bread, for serving (optional)

Spatchcock the hen:
Place hen, breast side up, on a cutting board; tuck wings back. Using the heel of your hand, press down on breastbone to flatten the hen. Cover hen with a piece of plastic wrap and, using the flat side of a mallet, pound until uniformly flat. Transfer hen to a plate and rub both sides with cayenne, garlic paste, and salt; cover with plastic wrap and chill 1 hour.
Melt 5 tbsp. butter in a 12" skillet over medium-high. Cook hen, skin side down, using a grill press or cast-iron skillet to weigh it down, until skin is browned and crisp, 5–7 minutes. Flip hen and replace weight. Reduce heat to medium-low; cook until hen is cooked through, 20–25 minutes. Flip hen and add remaining butter; cook, basting with butter, for 5 minutes. Transfer hen to a cutting board and let rest 10 minutes before carving.

Make Walnut Sauce:
3 cups toasted walnuts, plus 1/2 cup roughly chopped
~1/2 cups chicken stock
¾ cups roughly chopped cilantro
4 cloves garlic, finely chopped
½ large yellow onion, finely chopped
½ red Holland chile, stemmed, seeded, and finely chopped
Walnut Pesto – recipe below
Salt & Pepper

Place 3 cups walnuts and 1⁄2 cup stock in a food processor; puree until very smooth.
Add cilantro, garlic, and onions, plus chiles, walnut pesto, salt, & pepper; puree until very smooth.
Sauté in the pan the bird cooked in and add in stock to make sauce/gravy.

Walnut Pesto:
1/2 cup toasted walnuts
1⁄6 cup packed cilantro leaves
1⁄8 cup packed basil leaves
1⁄8 cup packed parsley leaves
1/2 tsp. ground fenugreek
1⁄4 tsp. hot paprika
1⁄8 tsp. ground turmeric
1/2 tbsp. red wine vinegar
1 small clove garlic, minced
1⁄4 small yellow onion, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Place walnuts, cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄6 cup water in a food processor; purée until very smooth, ~2 min. Use in recipe above.

Georgian Cheese Bread with Fresh Herbs (Khachapuri Tarkhunit) -Our Modifications
VERY, VERY, VERY Good!
For the dough
Warm Water (~2/3 cup)
2 cups all purpose flour
1 tbsp. olive oil, plus more for greasing and brushing
2 tsp. Kosher salt
3⁄4 tsp. instant dry yeast
1⁄4 tsp. sugar

For the filling
2 1⁄2 cups shredded low-moisture mozzarella (10 oz.)
1 cup Feta (8 oz.)
1⁄3 cup chopped fresh tarragon leaves
1⁄4 cup chopped fresh dill
1 tsp. ground coriander
1 tsp. Kosher salt

Place a pizza stone in the center of the oven and preheat to 500°F.
Meanwhile, lightly oil a large bowl with olive oil and set aside.

Make the dough: In the clean bowl of a stand mixer fitted with a dough hook, add 2⁄3 cup warm water, the flour, olive oil, 2 teaspoons kosher salt, the yeast, and the sugar. **May be better to add 1/4 warm water to a bowl with sugar and yeast and let sit a few minutes to activate the yeast, then add rest of water (if all is needed) when mixing.
Mix on low speed until the dry ingredients are completely hydrated, 2-3 minutes.
Increase the speed slightly and mix until a smooth, wet dough forms, 3-4 minutes more.
Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap.
Set in a warm place until the dough is almost doubled in size, 50-60 minutes.

Make the filling: In a large bowl, combine the cheeses, herbs, coriander, and salt.

Dough: On a lightly floured work surface, turn out the dough. Divide into two roughly 6-ounce piece and round each piece gently. Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
Roll half of dough into a 10-inch circle about 1⁄8 inch thick. Place on floured pizza peal. Spread a quarter of the cheese mixture (about 1 scant cup) over the dough leaving a 1⁄2-inch border.
On one side of the circle, tightly roll the dough about a third of the way toward the center.
Repeat on the opposite end, leaving a 2-3 inch wide space between the two rolls.
Pinch the narrow ends of the rolls together and twist twice to seal, making a boat shape; place another quarter of the cheese mixture in the middle, packing down lightly.
Repeat with remaining dough and cheese.
Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
Just before baking, brush the edges lightly with olive oil, then slide the breads onto the stone.
Bake until the dough is golden brown and the cheese is melted, 16-18 minutes. Serve hot.

Charkhlis Chogi (Beets in Tart Cherry Sauce) VERY Good!
1 lb. medium beets, scrubbed & roasted 1-1 ½ hrs.
1⁄2 cup olive oil
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter
3 cloves garlic, finely chopped
1 small yellow onion, finely chopped
3⁄4 cup dried tart cherries
1 cup Water

1 tbsp. fresh lemon juice
2 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley

Heat oven to 400°.
Place beets, 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1-1 ½ hours.
When cool enough to handle, peel beets and cut into 1" pieces; set aside.
Heat remaining oil plus butter in a 12" skillet over medium-high heat.
Add garlic and onions; cook, stirring occasionally, until soft, about 3 minutes.
Add cherries, salt, pepper, and 1 cup water; bring to a boil.
Reduce heat to medium; cook, stirring occasionally, until sauce is reduced by half, 15-20 minutes.
Stir in juice, pour sauce over beets, and mix to combine; let sit until room temperature and garnish with cilantro and parsley.

Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)
1 cup toasted walnuts
1⁄3 cup packed cilantro leaves
1⁄4 cup packed basil leaves
1⁄4 cup packed parsley leaves
1 tsp. ground fenugreek
1⁄2 tsp. hot paprika
1⁄4 tsp. ground turmeric
1 tbsp. red wine vinegar
1 clove garlic, minced
1⁄2 small yellow onion, roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 1⁄2 cups canola oil
4 small Japanese eggplant, trimmed and sliced lengthwise 1/2" thick
1⁄2 small red onion, thinly sliced crosswise into rings

Place walnuts, half each of the cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄3 cup water in a food processor; purée until very smooth, about 2 minutes. Set sauce aside. NOTE: Cook the sauce (do not leave raw).
Heat oil in a 12" skillet over medium-high heat. Working in batches, fry eggplant, flipping once, until golden and cooked through, about 4 minutes.
Transfer to paper towels to drain and cool; season with salt and pepper.
Spread each slice of eggplant with about 2 tbsp. walnut sauce and fold in half; transfer to a serving platter and garnish with remaining cilantro, basil, and parsley leaves, and the sliced red onions.

Khinkali (Georgian Dumplings)
4 cups flour
1 1⁄4 tsp. kosher salt, plus more to taste
8 oz. ground beef
8 oz. ground pork
2 tbsp. finely chopped cilantro
1 tsp. dried fenugreek leaves
1⁄2 tsp. crushed red chile flakes
3 small yellow onions, minced
Freshly ground black pepper, to taste

Stir together flour, salt, and 1 1⁄4 cups warm water in a bowl until dough forms; transfer to a work surface and knead until smooth, about 6 minutes. Wrap in plastic wrap and refrigerate dough for 40 minutes. Meanwhile, combine beef pork, cilantro, fenugreek, chile flakes, and onions in a bowl until evenly mixed; season generously with salt and pepper, and set filling aside.
Divide dough into 25 equal pieces and shape each piece into a ball. Using a rolling pin, roll a ball into a 6″ round. Place about 2 tbsp. filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered. Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling. Bring a large pot of salted water to a boil. Working in batches, boil dumplings until they float and dough is tender, about 8 minutes. Drain and serve hot. Season with black pepper.
NOTE: Really roll out the wrappers very thin! Thinner the better! Ours turned out too doughy.

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