Adjapsandal of eggplant.

• eggplants - 1,5 kg,
• oil - 1/2 glass,
• tomatoes - 500g,
• coriander, basilic, parsley - 1/2 bunch each,
• bulgarian pepper - 3,
• onions - 3 bulbs,
• garlic - 2 cloves,
• laurel-leaf - 2

Wash eggplant, peel the skin off, cut each eggplant into four parts lengthwise, and then each part in halves. Put the pieces into a bowl, sprinkle with salt and leave it for half an hour. Squeeze the pieces, avoiding crushing them. Fry finely shredded onions in on aluminum pan using oil. When the onions turn brown put the squeezed eggplants into the pan and stew. Put then a laurel-leaf and Bulgarian pepper cut lengthwise. Add shredded greens and garlic, salt and pepper to taste.

Chicken chakhohobili (Casseroled Chicken )

• 1 chicken
• 2 onion
• 2 tblsp tomato puree
• 1 tblsp vinegar
• cupful meat stock
• 2 tblsps Madeira or
• Port wine
• 2 or 3 tblsps butter
• Salt and pepper to taste
• Tomatoes
• Chopped greens
• Lemon slice

Prepare the chicken, wash and joint it into medium-size pieces, brown in hot butter in a shallow casserole. Add finely chopped onion, tomato puree, vinegar, wine, meat stock and seasoning. Cover the casserole with a lid and simmer for 1  hours. Add sliced tomatoes and cock for another 5 to 7 minutes. Serve the chicken with a slice of lemon on each piece of chicken. Sprinkle with chopped greens.

Chikhirtma

• a fat hen - 1,
• onions - 2-3,
• laurel-leaf- 1,
• coriander - a small bunch,
• wheat flour -2 table-spoon,
• eggs - 2,
• vinegar- 2 table-spoons,
• salt - to taste

Put a cleaned and thoroughly washed hen into a sauce-pan. Pour water over the hen to cover it and place the pan on the fire. Remove scum before the water boils, Put the boiled hen into a bowl and sprinkle it with salt. Remove fat from the broth, put it into the frying-pan and stew finely shredded onions in it. Add 2 table-spoons of wheat flour and pour this mass into the sauce-pan with the broth. Add lourel-leaf, a small bunch of coriander tied with a white thread and boil. After brief boiling put the hen, cut into pieces, into the broth, dress It with vinegar and salt and boil another 5 min. Beat the yolk in a separate dish. Then gradually add some broth to it, mix it and pour into the saucepan. Do not bring it to the boiling point. Sprinkle finely shredded estragon over it before serving.

Khachapuri

• sour milk - 200 ml or youghurt, whey 2 eggs,
• plain flour for the filling;
• cheese - 0,5 kg;
• egg - 1;
• butter - 25-50 gr
  

Beat 2 eggs add sour milk and salt and mix with plain flour to make a soft not sticky dough. Divide it in four. Roll each quarter about half a finger thick. Make the filling by crumbling the cheese and mixing it with egg and butter, Put ready cheese filling on each quarter, twist them and press, rolling lightly. Fry ready Khachapuri in a heavy-bottomed pan in butter top side down. When the underside is brown turn the pie. Brush on top with butter and serve immediately.

Khinkali

• Pork-100 gr.
• Onions-3
• Flour-500 gr.
• Salt and pepper to taste

Cut the meat into pieces and mince with onions in a bowl. Season the minced meat with pepper and salt, adding 1/2 glass of warm water and mix thoroughly. Sift the wheat flour, heap it up and make a dip in the middle of the heap. Pour a glass of water into it , add some salt and knead the dough. Roll out the dough to a thin layer and cut out round pieces using a glass or a cup for a cutter. Put a spoon full of the meat mixture in the centre of the dough circle. Gather the edges together into a bunch and twist the top. Press on them slight to create a form similar to a bulb. Drop khinkali into boiling salt water. They tend to drop to the bottom and then rise to the top of the water. Stir occasionally to prevent from sticking. Allow to boil for a few minutes. Serve hot.

Lobio

• 1 cupful beans
• 50 shelled walnuts
• Salt and pepper to taste
• 1 onion or 75 g green onion

Wash and soak the beans in cold water for 3 or 4 hours. Drain, add cold water t cover and cook until tender; add the chopped onion and bring to boiling point. Add crushed walnuts to the beans. Season with salt and pepper. Mix with a wooden spoon. Serve hot or cold sprinkled with chopped greens.

Mtsvadi (basturma)

• fillet steak - 1kg
• For marinade:
  onions - 1,
  vinegar or dry white vine,
  1 glass, black pepper,
  laurel leaves - 2. No salt in marinade

Spring onions and pomegranate to garnish.
Take an enamel dish, place chopped meat in it and cover with vinegar, black pepper, laurel leaves and chopped onions. Leave for 24 hours in the refrigerator. Add salt to taste. Thread marinated meat on skewers and cook over hot charcoal or grill for 15 minutes. Don't overcook. Garnish with chopped spring onion and pomegranate.

Pkhali (Spanich and cabbage)

• a hen- 1,
• walnuts - 1 tea glass,
• dill and coriander to taste,
• spring onions - 5-6,
• salad - 2-3 leaves,
• garlic - 2 cloves,
• saffron - tea-spoon,
• vinegar - 2 table spoons,
• pomegranate - 1 pc,
• salt and pepper to taste

Boil a hen. Detach the meat from the bones and cut it into small pieces, Prepare the seasoning: pound walnuts, then garlic, saffron, pepper and salt together. Finely shred dill, coriander, spring onion and salad leaves. Mix the mass, add pomegranate, vinegar and some broth. Season the hen pieces with the ready seasoning.
Boil spinach or cabbage. Mince vegetables through a mincing machine, and continue as above.

Pkhali (red beans)

• Red beans- 500 gr.
• Walnuts- 1 cup
• Garlic- 4 cloves
• Coriander and celery- 3 shoots
• Savory-3 shoots
• Fenugreek-1/3 teaspoon
• Pomegranate-1

Sort and wash beans under running water. Put them into a saucepan and boil on a medium flame. And some water several times to prevent the beans from burning. When the beans are ready, pour the juice off into another bowl. Pound the walnuts and then garlic, fresh coriander, celery, and savory together. Add the dry coriander and spices, then dilute with the bean juice. Put this mix into the saucepan with the beans and carefully mix with a spoon. Sprinkle with pomegranate seeds for garnish. Add salt and pepper to taste.

Tolma

• 500 g lamb (boned)
• cupful rice
• 1 onion
• 1 cupful stock
• 400 g grape leaves (or a cabbage)
• 1 tblsp butter
• Chopped dill
• Salt, peppe

Put the meat through the mincer, add the boiled rice, shopped onion and dill. Season with salt and pepper. Wash the grape leaves (or a cabbage), cut off hard stems and spread the leaves on the table in paires.
Put a bit of stuffing on the wide end of the leaves, fold the edges inward and roll into a sausage shape. Sprinkle with salt and place the Tolmas in rows in a shallow casserole. Pour over butter and the bone stock. Cover tightly and simmer over low heat for about an hour. Serve the Tolma on a platter. Pass
Sour cream mixed with grated garlic and salt, or cinnamon mixed with powdered sugar.