Quarter the peppers and seed them. Place on a baking sheet skin side up and put under the broiler until the skins have blackened. Remove to paper bags to cool, then peel off the skins. Slice the peppers into strips.

In a saucepan, bring the vinegar and corn oil to a simmer. Add the garlic and herbs. Simmer for 5 minutes, stir in the pepper strips, and simmer 15 minutes longer, stirring occasionally. Remove the pan from the heat and cover. Let stand overnight. The following day, pour into sterilized jars. The pickle tastes best when left to sit, refrigerated, for 3 days before using. Store in the refrigerator. Keeps one month and even more.

Herbed Kidney Beans

Recipe By : Internet

Serving Size : 8 Preparation Time :0:00

Categories : Appetizer Vegetable

Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Lb Dried Kidney Beans

1/4 C Olive Oil

1/4 C Red Wine Vinegar

1 Tsp Coriander -- ground

1/2 C Mixed Fresh Herbs (Cilantro, Parsley, -- chopped

Basil, Dill, Tarragon)

Salt

Black Pepper -- freshly ground

Soak the beans overnight in water to cover. The next day, drain and rinse them. Place in a large pot and cover with fresh water. Add 1/2 teaspoon of salt. Bring the water to boil and simmer until the beans are tender, about 1 hour. Drain. While the beans are still warm, stir in the remaining ingredients, adding salt and pepper to taste.

Allow the beans to cool to room temperature before serving.

Eggplant Stuffed With Walnuts

Recipe By : Please to the Table

Serving Size : 8 Preparation Time :0:00

Categories : Appetizer Vegetable

Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Sm Eggplants -- 4in long x 2in wide

1 Tsp Coarse Salt -- kosher

1/2 C Walnut Pieces

2 L Garlic Cloves

4 Sprigs Cilantro

3 Tbsp Onion -- finely chopped

1 Sm Celery Ribs -- finely chopped

1/2 Tsp Hot Hungarian Paprika

5 Tbsp Tarragon Vinegar

3 Tbsp Parsley -- finely chopped

3 Tbsp Water

Salt And Pepper To Taste

1/3 C Olive Oil, Plus Additional For Eggplant

-------Garnishes--------

Cilantro Sprigs

Red Onion Rings

Pomegranate Seeds

1. Stem the eggplants and cut them lengthwise in half. Place them in a colander, sprinkle with coarse salt, and let stand for 30 minutes.

2. Rinse the eggplants thoroughly and pat dry with paper towels.

3. In a food processor, grind the walnuts together with the garlic and cilantro. Transfer the mixture to a bowl.

4. Add the onion, celery, paprika, vinegar, parsley, water, and salt and pepper. Stir well.

5. Select a skillet large enough to accommodate all of the eggplants, or use two skillets (in which case increase the amount of oil). Heat the oil over medium heat. Add the eggplants and sauté on both side until they feel soft when pricked with a fork, about 15 minutes. Cool the eggplants until manageable. Scrape off about 1 tablespoon of the pulp from each half. Reserve for another use.

6. Spread the eggplant halves generously with the walnut mixture. Place on a serving platter, cover, and refrigerate for at least 2 hours or overnight.

7. Serve garnished with cilantro sprigs, red onion rings, and pomegranate seeds.

Spicy Meatballs (Abkhazura)

Recipe By : Internet

Serving Size : 8 Preparation Time :0:00

Categories : Appetizer Georgian

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Pork Butt

3/4 Lb Beef Chuck Roast

1 Sm Onion -- peeled

4 Lg Garlic Cloves -- peeled

1/2 Tsp Cayenne

1/2 Tsp Coriander Seed -- ground

1/2 Tsp Black Pepper -- freshly ground

1/2 Tsp Fenugreek Seed

1/2 Tsp Savory

2 Tbsp Sumac -- ground

2 Tsp Salt

Plum Sauce (Tkemali)

Grind together the pork, beef, onion, and garlic. Work the spices in well with your hands and not with a spoon.

Roll meatballs and fry the meatballs over low heat until cooked through nicely browned. Serve with tkemali sauce.

Plum Sauce (Tkemali)

Recipe By : Internet

Serving Size : 1 Preparation Time :0:00

Categories : Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Lb Plums

1/4 C Water

3/4 Tsp Coriander Seed

1 Tsp Fennel Seed

2 Lg Garlic Cloves -- peeled and chopped

1 Tsp Cayenne

1/2 Tsp Salt

1 Tbsp Mint -- minced fine

1/3 C Cilantro -- minced fine

The plums should not be too sweet or ripe.

Cut the plums in half and remove the pits. Place in a saucepan with the water and bring to a boil. Simmer, covered, for 15 minutes, or until the plums are soft.

In a mortar with pestle, pound together the coriander seed, fennel seed, garlic, cayenne, and salt to make a fine paste.

When plums are soft, put them through a food mill and place them into a clean pan. Bring to a boil and cook over medium heat, stirring for 3 minutes. Stir in the ground spices and continue cooking until the mixture thickens slightly, another 5 minutes or so. Stir in the minced mint and cilantro and remove from the heat. Pour into a jar while still hot. Either cool to room temperature or keep in refrigerator, or seal the jar for longer storage.

Main Courses

Georgian Cheese Pie

Recipe By : Please to the Table

Serving Size : 8 Preparation Time :0:00

Categories : Appetizer Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 C Unbleached All-Purpose Flour

3/4 Tsp Salt

1 L Egg

3 Tbsp Vegetable Oil

1/2 C Club Soda -- at room temperature

12 Tbsp Unsalted Butter -- melted

1/2 Recipe Cheese Filling

1. Sift the flour and salt into a large bowl, and make a well in the middle. Pour in the egg, oil, and club soda and stir into the flour, adding more club soda, if necessary, to make a rather soft dough. Transfer the dough to a floured board and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, cover with a linen or cotton (not terry cloth) kitchen towel, and let stand for 1 hour.

2. Divide the dough into four parts and shape each one into a ball. Let stand, covered for 15 minutes.

3. Preheat the oven to 350F. Butter two large baking sheets.

4. On a floured surface, roll out one of the balls to a 1/8-inch-thick square. Brush the dough with some of the melted butter. Dip your fingers in melted butter and pull the edges of the dough in different directions, stretching it evenly until it is almost transparently thin. Don't worry if the dough tears, as you will be folding it up. With a sharp knife, trim the edges of the dough to form an even square. Fold the square in half, brush the surface generously with melted butter, and fold in half again crosswise, to form a smaller square. It should be approximately 6 to 7 inches. If it isn't, pull it out slightly to fit the dimensions.

5. Brush the square with butter. Shape one-fourth of the filling into a ball and place in the center of the square. Fold in the corners of the square like an envelope. With your palm, flatten the pie so it is about 1 inch thick. Attempt to seal the edges. Brush the top with melted butter, and carefully transfer to a prepared baking sheet.

6. Repeat the procedure with the rest of the dough and filling.

7. Bake the pies in the middle of the oven until golden brown; about 35 minutes. Serve warm.

Cheese Filling

Recipe By : Please to the Table

Serving Size : 16 Preparation Time :0:00

Categories : Appetizer Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 Oz Mozzarella Cheese -- grated

8 Oz Feta Cheese, Preferably Bulgarian -- crumbled

6 Oz Cottage Cheese

8 Tbsp Unsalted Butter -- room temp, cubed

1 L Egg

Salt To Taste

In a large bowl, combine all the ingredients except the salt and mix well. Taste and season with salt, if necessary.

Makes 4 pies.

Mixed Vegetable Salad

Recipe By : Vegetarian Hearth

Serving Size : 8 Preparation Time :0:00

Categories : Salad Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Potatoes, Waxy

1 Lg Beet

1 Cucumber -- peel,seed,dice

3 Lg Scallions -- finely chopped

2 Hard Boiled Eggs -- diced

2/3 C Dill Pickles -- diced

1/3 C Brined Black Olives -- finely chopped

1 Tbsp Capers

1 Tbsp Dill -- minced

--------------Dressing------------------

3 Tbsp White Wine Vinegar

2 Tsp White Wine Vinegar

1 Tsp Dry Mustard

2 Tsp Sugar

1 1/2 Tsp Salt

Fresh Ground Black Pepper

6 Tbsp Olive Oil

Sprig Fresh Dill

Boil the potatoes in salted water to cover until just tender, about 30 minutes depending on their size. Drain and allow to cool slightly.

In a separate pan, boil the beet in water to cover until just tender, about 45 minutes. Drain and allow to cool slightly.

While the potatoes and beet are boiling, prepare the rest of the salad. Place the diced cucumber, scallions, eggs, pickle, olives, and capers in a large bowl. When the potatoes and beets are cool enough to handle, peel and dice them. Ad to the vegetables in the bowl, stirring to mix well. Stir in the minced dill.

To make the dressing, stir together the vinegar, mustard, sugar, salt, and pepper. Gradually whisk in the olive oil until an emulsion has been formed. Pour over the vegetables, mixing well.

Chill the salad for at least 1 hour to allow the flavors to blend (the salad improves on standing). Test for seasoning, adding more salt, pepper, or vinegar, if necessary. Serve garnished with sprigs of fresh dill.

Duck With Walnuts

Recipe By : Internet

Serving Size : 4 Preparation Time :0:00

Categories : Georgian Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Lb Duck -- cut into 12 pieces

1 Lg Onion -- peeled and chopped

6 Med Ripe Tomatoes -- chopped

1 C Walnuts -- ground

1 Tbsp Cornmeal

1 Tbsp Flour

2 Lg Garlic Cloves -- peeled

1/2 Tsp Coriander Seed -- ground

1/2 Tsp Marigold -- ground

1/2 Tsp Salt

Fresh Ground Black Pepper

1/2 C Cilantro -- minced

2 Tbsp Red Wine Vinegar

Preheat oven to 350oF.

Place pieces of duck in a casserole, cover, and braise for 1 hour. Remove the duck and drain all the fat from the dish. Remove and discard the skin from the breast, leg, and thigh pieces. Return pieces of duck to the casserole and add chopped onion. Cover and roast in the oven for 30 minutes more. Place a layer of tomatoes over the duck, return to oven for an additional 30 minutes.

In a separate bowl mix together the remaining ingredients. Remove the casserole from the oven and transfer the duck with its contents into the bowl. Cover to keep warm. Stir 1 1/2 cups of the cooking liquid into the nut mixture to make a sauce. Return the duck and vegetables to the casserole and pour the sauce over, mixing well. Return the dish to the oven and bake for 10 minutes more. This chakhokhbili tastes even better the next day.

NOTES : Ikhvis Chakhokhbili

Holiday Pilaf

Recipe By : Vegetarian Hearth

Serving Size : 6 Preparation Time :0:00

Categories : Vegetable Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 C Light Olive Oil

1 Sm White Onions -- peeled, thinly slice

1/2 Lb Carrots -- peeled, julienned

1 Sm Parsnip -- peeled, julienned

1 Quince -- peeled, cored, slice

3 C Vegetable Broth

2 Tsp Lemon Juice -- freshly squeezed

1/4 C Raisins

1/4 C Dried Apricot Halves

2 Cloves Garlic -- unpeeled

1 1/2 Tsp Cumin Seed

1 Tsp Cumin Powder

1/2 Tsp Salt

Black Pepper -- freshly ground

1/8 Tsp Paprika

Pinch Turmeric

1 1/4 C Rice

1/4 C Parsley -- finely chopped

1/4 C Coriander -- finely chopped

Pomegranate Seeds -- optional

Heat the oil in a large wok. Add the onion and fry over medium-high heat for 1 or 2 minutes. Stir in the carrots and parsnip and cook, sitting occasionally, for 5 minutes more, until the vegetables are lightly browned. Place the quince, 1.5 cups of the vegetable broth, the lemon juice, raisins, and apricots on top of the vegetables. Submerge the heads of garlic in the broth in the center of the work.

Bring the mixture to a boil, then stir in the cumin seed, ground cumin, salt, pepper, paprika, and turmeric. Pour the rice over the broth, then add the remaining 1.5 cups broth. Cover the wok and cook over medium heat for 5 minutes. Remove the cover and stir the rice to coat each grain with broth, taking care not to disturb the fruits and vegetables at the bottom. Replace the cover and cook 10 minutes more. Then, with a chopstick make several holes in the rice to the bottom of the wok. Continue to cook the rice, covered, until it is tender and the liquid has been absorbed, 10 to 15 minutes longer,

Remove the garlic and set aside. Stir the pilaf gently to avoid mashing the quince. Transfer to a large platter and scatter the minced parsley, fresh coriander, and pomegranate seeds over the rice. Display the heads of garlic prominently on top and serve.

NOTES : Substitute a peeled Asian pear or large tart apple for the quince

Dessert

Walnut - Raisin Torte

Recipe By : Georgian Feast

Serving Size : 12 Preparation Time :0:00

Categories : Dessert Georgian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Lb Butter -- softened

1 C Sugar

1 C Plain Yogurt

3 1/2 C Flour, White, Unbleached

1/2 C White Grape Juice

------------Filling ------------------

2 1/2 C Walnuts -- shelled

2 C Raisins

1/2 C Sugar

1 Tsp Cinnamon -- ground

In a bowl cream together the butter and 1/2 cup sugar, beat in the yogurt. Stir in the flour and mix well. Shape the dough into a ball and chill for at least 6 hours, or overnight.

Preheat the oven to 350F. Toast the walnuts for 10 minutes until lightly browned, then grind them.

Steam the raisins over boiling water until plump. Mix with the ground walnuts and stir in 1/2 cup sugar and the cinnamon.

Divide the dough into 4 parts, keeping the unused dough refrigerated. On a floured board, roll out 1 piece of dough to a round 10 inches in diameter. Place it on a greased baking sheet. Cover to within 1 inch of the edges with 1/3 of the filling.

Roll out the second round and place it over the filling, then top with half of the remaining nut mixture. Cover with the last round of dough. Trim the edges and fold the top edge under to seal. Pat the pie into a uniform round shape and crimp the bottom edges with your fingers. Make 5 slits in the top crust.

Place in the oven and bake for 50 minutes, or until nicely browned.

Meanwhile, prepare a syrup by mixing together in a saucepan the remaining 1/2 cup sugar and the grape juice. Bring to a boil and simmer for 3 to 5 minutes, until a syrup forms.

When the pie is done, remove from the oven and allow to cool for 15 minutes. Then brush with the syrup to glace, allowing it to soak into the filling through the slits in the crust. Set under a hot broiler for a minute to set the glaze.

Store any leftover cake tightly covered at room temperature. Serve with vanilla ice cream.