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Georgian/Russian: Peroshki May 9, 2012

Filed under: Georgian,Recipes — multiculturalfamilyrecipes @ 10:35 pm


  •  1 onions, diced
  •  1 1/2 pounds lean ground beef
  • salt
  • pepper
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  •  2 cups all-purpose flour
  •  1/8 teaspoon salt
  •  1 egg, beaten
  •  1/2 cup cold water, or as needed
  •  Oil


To Make Meat Mixture: Heat 4 tablespoons oil in a large skillet over medium high heat. Cook onions, beef and add salt and pepper. Cook for 15-20 minutes and break down meat with fork. 5 minutes before removing from heat add cilantro and parsley and mix the ingredients. After removing from heat put in a container and put it in the refrigerator because the meat needs to be cold before adding to the dough.

To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.

Add a teaspoon of meat to each round dough and put one side on other and press down on edges to seal and lightly roll in hands.

In a skillet add enough oil to fry.

Fry the peroshkis make sure to turn it often so the sides dont burn. When dough is cooked remove from heat and serve.


My favorite snack, I remeber growing up every friday we would have dinner as a family with my grandparents and my grandmother would bring peroshkis out on a beautiful silver tray and once me and my cousins put our hands on it, it would be gone in seconds. It brings back some speciel memories!


Georgian: Gozinakhi April 26, 2012

Filed under: Dessert,Georgian,Recipes — multiculturalfamilyrecipes @ 8:39 pm


  • 2.5 cups shredded walnuts
  • 1 cup honey


Toast the walnuts lightly at 350F for 10-15 minutes

Chop walnuts by hand in small pieces, do not throw them in food processor because walnuts need to have a bite and the food processor will cut them too small. Lay a sheet of parchment paper and put the walnuts on top.

Put honey in a pan and simmer over low/medium heat. Once it starts to bubble put the walnut inside and stir quickly. Pour the mixture of honey and walnuts on parchment paper or a kitchen board that has been moistened with cold water.

Wet a rolling pin and roll out the thickness to approximately half an inch. This has to be done quickly so the honey mixture doesn’t harden.

let it cook for 15-20 minuts. Slice it into any shape desired. Georgians slice it into diamond shape or squares.

Let it harden for another hour and enjoy!


This is a Georgian dessert served at special occasions, usually New Years.


Georgian: Mtsvadi (Shashlik, Shish Kebab)

Filed under: Georgian,Recipes — multiculturalfamilyrecipes @ 8:32 pm


  • 5 lb. Beef or Lamb
  • 1 tbsp. Vinegar
  • 1/2 Lemon
  • 1 tsp. Cumin Seeds
  • 2 Onions
  • Salt
  • Pepper
  • Parsley


Cut Steak or Lamb into 1-1.5 inch cubes and put into a large glass bowl. Sprinkle salt, pepper, cumin seeds and binegar and onions. Mix the bowl with the ingredients and let marinate up to 24 hours in refrigerator.

Place the meat on skewers without the onions. Heat the grill on medium and place the skewers on top. Turn the skewers every 2-3 minutes on each side until ready.

Remove from skewers and cut fresh onions and parsley on top before serving.



This is a great recipe to make when you are outdoors during a barbecue. It is usually eaten with lavash which is similar to thin pita bread. Very popular dish that men like to make for their families and company.


Georgian: Churchkella

Filed under: Georgian,Presentation,Recipes — multiculturalfamilyrecipes @ 8:27 pm


Makes about 2 strands

  • 50 walnuts halves or whole hazelnuts
  • 6 cups of grape juice
  • 3/4 cup of sugar
  • 1 cup of flour
  • Confectioners’ sugar


Thread a needle with a 30-inch length of heavy-duty thread. Knot the ends together. With the flat side of the nuts facing up, thread 25 walnut halves onto the thread, then thread the remaining walnut halves flat side down.

Cut the thread from the needle and knot the ends. Then push half of the walnuts to that end of the thread, leaving about 6 inches of thread in between the 2 portions of nuts. Pick up the thread from the top. You will have 2 separate strands of walnut halves hanging flat side up.

In a large skillet combine the grape juice and sugar. Heat to just below the boiling point. Place four in a bowl and very gradually stir in the heated juice, whisking constantly so that no lumps form. When about half of the juice has been added to the flour, pour the remaining flour mixture into the skillet and bring to a boil, stirring. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened slightly.

Meanwhile, find a board about 4 inches wide and suspend it between two chairs. Place newspaper on the floor underneath to catch the drips.

Pick up the walnuts by the middle of the thread and slowly dip them into the juice mixture, using a spoon to coat the topsides, if necessary. Slowly pull them up from the juice and carefully drape the thread over the prepared board so that the walnut strands hang down over the newspaper.

Allow the nuts to dry for 15 to 20 minutes, or until the coating is slightly tacky. Then return the nuts to the juice, which has been kept warm, and repeat the dipping process. Allow to dry again for 20 minutes or so. The drier the coating, the better the next layer will adhere.

Repeat the dipping process, 8 to 10 times, or until the nuts are completely coated. Leave to dry for 3 to 4 days, until the strands are no longer sticky to the touch. When dry, pull out the strings and dust it with confectioner’s sugar.

Cut in small rounds when serving


Delicious Georgian Delicacy it is a long process but the end result is so delicious that makes it worth it. Georgians usually  make this in large quantities because it takes so long to make and it last a long time so the more you make the better.


Georgian: Mchadi

Filed under: Georgian,Recipes,Starters — multiculturalfamilyrecipes @ 8:23 pm


  • 1 cup of stone-ground cornmeal
  • 1/4 tsp of salt
  • 3/4 cup of cold water


Mix all ingredients together to make a sticky dough. Form into 6 oval patties.

Preheat a skillet. When skillet is hot, place the cornmeal cakes in it. Cover and cook over low heat for 8 minutes; turn and cook for 8 to 10 minutes more. Serve hot.


This is a traditional meal eaten during breakfast or lunch with feta cheese. Very popular growing, I remember my grandmother making Mchadi it was best while is fresh and hot with feta cheese which can be substituted with sulguni cheese similar to fresh mozzarella.


Georgian: Khinkali April 23, 2012

Filed under: Dinner,Georgian,Recipes — multiculturalfamilyrecipes @ 9:21 pm

Dough Ingredients:

  • 1 egg
  • 1 cup water
  • 3.5 cup flour
  • salt

Filling Ingredients:

  • 1 pound beef 20% fat
  • 1 onion
  • 5-6 garlic cloves
  • water
  • salt
  • pepper
  • Mix the flour and salt in a large bowl. Make a well in the center and add the egg and 1 cup of the water. Stir the egg and water into the flour with a fork. Add more water as needed to form a soft dough. Remove the dough to a lightly floured work surface and knead until smooth, about 5 to 6 minutes. Cover and set aside for at least 20 minutes to rest.
  • In another bowl, dice onions and garlic mix together the rest of the ingredients for the filling.
  • Cut the rested dough into 2 portions. Roll out one portion of the dough to about 1/4-inch thick. Cut out 3-inch rounds of the dough using a cookie cutter or large glass. Roll each round out into a 5- or 6-inch round. Sprinkle each round with a little flour and set aside as you finish with the rest.
  • Place about 1/4 cup of filling in the center of a round of dough. Working around the dumpling, bring an edge of the dough up over the filling, making pleats in the dough and bringing the edges together over the top of the filling. Pinch the top of the dumpling together to seal it and form a knob. Repeat with the remaining dough rounds and filling.
  • Bring a large pot of salted water to a boil. Add the dumplings to the water and cook at a low boil for 15 to 20 minutes.
  • Remove the dumplings to a serving dish with a slotted spoon. Season generously with cracked black pepper and serve hot. Can also be served with sour cream.
  • How to Eat Khinkali: Grab the top knob of a dumpling and bring it to your mouth. Take the first bite carefully. If the dumpling has been sealed properly, delicious, brothy juice will gush out. Eat the remainder of the dumpling except for the top knob. The knob is never eaten by Georgians. Instead, line them up on your plate to keep a tally of your appetite.


Khinkali is a Georgian tradition I remember as a little girl I would sit with my grandma and make them it was a long process but the end result was worth every second. Traditionally it is eaten with fresh carcked black pepper. The knots are not usually eaten by it is my favorite part. It is very juicy and keeps you coming back for more.


Georgian: Garlic Potatoes with Dill April 14, 2012

Filed under: Dinner,Georgian,Recipes,Starters — multiculturalfamilyrecipes @ 9:03 pm


  • 25-30 Small White or Yellow Potatoes
  • 10 Garlic Cloves
  • Olive Oil
  • Salt
  • Dill


Rinse the poatoes and cut them in half lengthwise. Chop garlic in small pieces. In a large pan add 4tbs. of olive oil, once sizzling hot add the potatoes, salt, garlic and cover and let it fry for 15 min. stirring every 3 minutes. Test the potatoes by sticking a fork through the potatoes, if it goes in easily then the potatoes are cooked through. Put the potatoes in a serving bowl and chop fresh dill on top.


Growing up this is a Georgian side dish at every table, dill is a popular herb used in Georgian cuisines.