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Chef Rock Galvonas says you can experience the special flavors of Sacartwell in your own home and share recipes for three traditional potato dishes.
Products for them and even more flavors from Sakartwell’s cuisine starting May 24. can be found in all Lidl stores.
According to R. Galvonas, Sakartwell’s cuisine is one of the oldest and most unique in the world, and each potato is a culinary at heart.
According to him, the inhabitants of this country are extremely hospitable people who like not only to eat a complete and delicious meal, but also to prepare delicious food.
“One of the oldest birth legends in the country, which tells how this land originated, is also related to food. It tells of the fact that one of the ancient gods ran through the Caucasus mountains when meat and bread fell out of his basket. Where the food was spilled and Sacartwell appeared, ”says the chef.
According to him, it is no coincidence that bread and meat are one of the most important elements of potato cuisine: Also, although most people who are not familiar with this cuisine think that they only eat shashliks, it is rich not. only in meats prepared in various ways, but also in fresh cheeses or vegetable dishes, various sandwiches ”.
The brightest colors are provided by geographic variation.
The chef says Sakartwell’s geographic location has led to the state’s cuisine encompassing a wide range of flavors, spices and dishes.
“Sakartvelas itself can be divided in half, into western and eastern regions. The former has a significant influence in the Mediterranean and the latter in Iran. For example, in the east, bread is most often baked with corn, in the west, with wheat flour. And although beef is very popular throughout the country, in the east it competes with lamb and in the west, with different types of poultry. This makes the image of this cuisine still more diverse, ”says R. Galvonas.
Instead of garnishing, eat bread and sauces.
The interviewee goes on to say that although many people imagine that the food produced by the potato is dominated by acute sensations, this is not true.
According to him, one of the main characteristics of Sakartwell’s cuisine is saltiness, lots of different herbs, and a minimal amount of garnish.
“You can say that in Georgia most of the dishes were savory, both shashliks and salads or other dishes. Also, you can find many spicy herbs here: parsley, dill, basil, coriander, tarragon and many others.
Finally, in the potato kitchen, you will not find rice, potatoes or other side dishes with dishes. Instead, the people of Sakartwell eat a lot of bread and sauces, such as adjika made with red pepper and vegetables and tkemali made with plums. ”The chef shares the secrets of potato cooking.
You will breathe new life for the picnic season
Galvon goes on to say that the range offered by Lidl Sacartwell during the week will allow you to feel the true taste of the cuisine of this country even without having to go to Tbilisi in the mountains of the South Caucasus.
“As the summer season approaches, the ingredients in the potato will give dishes a spicy flavor. For example, you can season shashliks with Georgian Khomli spices and replace a simple tomato sauce with a satsebeli sauce. For other meals baked over a campfire, try different options for tkemali or blackberry sauce, but don’t be afraid to experiment and try something other than grilled food. Well, if you want to create an authentic potato potato environment in your home, I invite you to try the recipes for two Georgian sandwiches and one dessert, which you can easily prepare yourself, ”says the chef.
Traditional eggplant rolls (badrijani nigvziani)
Will need:
- 300 g of aubergine,
- 150 g of walnuts,
- 100 g of cream cheese,
- 40 g of Caucasian adjika “Kula”,
- parsley,
- dried coriander,
- dill,
- 2 cloves of garlic
- granato,
- olive oil,
- you go out,
- Pepper.
Preparation method: grind the walnuts in a meat grinder (if you don’t have one, grind in another way). Put the minced garlic, cream cheese, adjika, minced greens, salt, pepper in a bowl and mix everything. Cut the aubergines lengthwise into 2mm thick strips, soak in cold water for 10 minutes to remove the bitterness from the vegetables. After removing them from the water, drain them and fry them in a well-heated frying pan with olive oil. Fry both sides well, sprinkle with salt. Put some filling in the baked and cooled eggplants and roll into a roll. Sprinkle with pomegranates when serving and make sure there is at least one piece of pomegranate in each pot when eating. Delicious!
Pkhali vegetable sandwich
Will need:
- 200 g of white cabbage,
- 100 g of fresh spinach,
- 120 g walnuts or cashews
- 2 onions
- 50 g of “Kula” satsebeli padažo,
- 50 g of sun-dried tomatoes,
- Garlic,
- parsley,
- dried coriander,
- dill,
- you go out,
- Pepper.
Preparation: Boil water in a pot, add the chopped cabbage, cook for 10 minutes. After a while, put the spinach in the pot, cook for another 2 minutes. Drain the cooked vegetables and let cool. While they are cold, fry the walnuts in a frying pan and place them in the mincer. Along with them, add cold greens, finely chopped onions, sun-dried tomatoes, satsebeli sauce, salt, pepper, garlic. Chop everything into a soft dough, form round meatballs. They can be served with rye bread or salads. Delicious!
Creamy curd dessert with dried kiwi and oatmeal
Will need:
- 400 g of curd cream,
- 80g dried Gemuani kiwifruit
- 100 g of fine oats,
- 80 g of blackberry sauce satsebel “Kula”,
- 80ml Brazilian Kula Guava Juice
- 50 g of honey,
- 1 lime
- 10 g vanilla sugar,
- 100 g of hazelnuts (or your favorite nuts)
- fresh blackberries.
Preparation method: season the curd cream with vanilla sugar and lemon zest. Squeeze the lemon juice into the curd and mix well. Put the hazelnuts and honey in a frying pan, fry. Then add the oatmeal. When they are toasted, pour in the guava juice and leave the pan on the heat for a few more minutes. After a while, remove the pan from the heat and let its contents cool.
Place the dessert in glass cups. First add a layer of creamy curd, then apply the fried flakes with walnuts, cover with a little mulberry sauce. Sprinkle the kiwi pieces on top and add the curd cream again. Garnish the top with fresh berries and chill for 2 hours. After a while, you can taste the delicacy. Delicious!
