Meat dishes of Georgian cuisine can be immediately recognized by their unusual sweet and sour marinades and a large number of added vegetables. They cook meat in Georgian style in the oven, cauldron, in a frying pan and even in a slow cooker. Let's look at a few easy-to-follow, but at the same time savory recipes for preparing beef, pork and lamb.
- To prepare a tasty and juicy Georgian dish, choose moderately fatty meats.
- Cut the meat into cubes measuring 2 by 2 cm. Then it will cook faster and will not fall apart during heat treatment.
- The main secret of Georgian meat is that there is no such thing as too much herbs and seasonings, so don’t skimp when adding them.
- First, the meat is fried at the highest burner level, and then simmered by reducing the heat.
- It is not recommended to use powdered spices and seasonings; it is better to crush them yourself.
- Feel free to combine meat with any vegetables. The ideal choice would be zucchini, bell peppers, eggplant, tomatoes and potatoes.
Georgian meat: recipe with photos
What could be tastier than spicy pork baked under a cheese crust? Honey will give the meat an extraordinary color and taste, sour cream will give it softness, and herbs will give it an incredible aroma.
Compound:
- 1 kg pork;
- 1-2 tbsp. l. liquid honey;
- 1 tbsp. l. freshly squeezed lemon juice;
- 1 tbsp. l. sour cream;
- fresh and dried herbs;
- refined vegetable oil;
- salt;
- seasoning blend;
- cheese to taste.
Preparation:
Gourmet beef baked with prunes
Georgian meat with honey in the oven is not the only way to bake such a dish. Try cooking beef with prunes in pots. And to give the dish a light nutty flavor, add the Georgian spice utskho-suneli.
Compound:
- 1 kg beef;
- 1 tbsp. l. utskho-suneli;
- 2 onions;
- salt;
- 50 g prunes;
- 2-3 tbsp. l. purified vegetable oil.
Preparation:
Attention! Place the pots in a cold oven!
- Peel the onions and chop them into thin half rings.
- Wash and dry the beef. Cut the meat into cubes and mix with onions.
- Add the ground spice utskho-suneli.
- Cut the prunes (preferably pitted) into small pieces and add to the meat.
- Add purified vegetable oil and mix.
- Cover the container with the beef and put it in the refrigerator to marinate for an hour and a half.
- Then put the meat and onions in pots.
- Heat the oven to 200 degrees and bake the beef with prunes for an hour.
- Serve the dish hot in pots.
On a note! According to this recipe, you can cook Georgian meat in a slow cooker. Simply place the marinated beef with onions and prunes in a multi-bowl and set the “Stew” option for an hour and a half. You can add a little purified water to prevent the meat from burning.
Fragrant and tender meat with pomegranate juice
Now let’s look at how to cook meat in Georgian style for the festive table. The highlight of the dish is the pomegranate juice in which we will stew the pork. We do not spare spices, seasonings and herbs, because they will give the meat an unsurpassed aroma. To prepare it we need a cauldron.
Compound:
- 1 kg pork;
- 3 onions;
- 2 tomatoes;
- 1-2 bell peppers;
- 200 g walnuts;
- 1 ½ tbsp. pomegranate juice;
- sprigs of dill, cilantro and parsley to taste;
- salt;
- khmeli-suneli;
- 50 g sifted flour;
- 50 ml purified vegetable oil;
- coriander;
- 3-4 laurel leaves.
Preparation:
Lamb stewed with vegetables
This dish amazes with its taste and aroma. And most importantly, it can be prepared based on your own taste preferences. So, if you like dishes with gravy, add purified water, and to get meat stewed with vegetables, use only sauce.
Compound:
- 0.7 kg lamb;
- 3-4 onions;
- 2 carrots;
- 2-3 bell peppers;
- 2 eggplants;
- 7-8 potatoes;
- 3-4 tbsp. l. Tkemali sauce;
- refined vegetable oil;
- blend of spices;
- salt.
Preparation:
Attention! Usually vegetables release a lot of juice and it is enough so that the dish does not burn and the meat is well steamed. If you see that it is not enough, add some purified water.
Note to housewives! Fry a few slices of carrots and eggplants separately, and then decorate the finished dish with them. Both tasty and beautiful!
It turns out incredibly tasty. If you love baked meat in the oven, be sure to take note of this recipe. Georgian meat is baked in the oven in the form of small pieces, marinated in a marinade based on sour cream, spices and honey.
Thanks to this unusual spicy and sweet and sour marinade, the meat turns out juicy and very tender in taste. It is worth noting that there are no strict criteria for using one or another type for this recipe. You can take chicken, pork, beef, lamb. Today I want to show you how to prepare Georgian meat step by step with photos with honey and lemon.
This recipe will use pork, but you can use any other meat. But it is advisable not to change the composition of the Georgian meat marinade, because it meets all the features of national Georgian cuisine - it has a bright aroma due to a large number of spices and a sweet and sour spicy taste. Having tasted Georgian meat with honey in the oven in sour cream sauce, you will forever remember this delicious taste of meat.
For the sake of fairness, it is worth noting that recipes for Georgian meat in the oven are not limited to the recipe below based on sour cream marinade. Georgian meat is baked in the oven in pomegranate sauce, ginger-lemon sauce, with vegetables - potatoes, eggplants, zucchini, walnuts, in pots, beans.
It is worth noting that Georgian meat recipes include such well-known Georgian dishes around the world as chakhokhbili, chashushuli.
Ingredients:
- Sour cream 20% fat - 1 cup,
- Pork tenderloin - 500-600 gr.,
- Half a lemon
- Tomato sauce - 3 tbsp. spoons,
- Garlic - 2-3 cloves,
- Spices: suneli hops, turmeric, paprika,
- Onions - 1 pc.,
- Honey - 1 teaspoon,
- Basil - 5 gr.,
- Parsley - 5 gr.,
- Salt - to taste
Georgian meat in the oven - recipe
The first step is to prepare the sauce for roasting pork in the oven. Pour sour cream into a bowl.
Add tomato sauce.
Squeeze the juice of half a lemon into the sour cream, thanks to which the sauce will acquire subtle citrus notes.
The marinade for roasting Georgian meat in the oven must be prepared with the addition of a large amount of spices. Various types of pepper are widely used, in particular paprika, dried herbs - savory, basil, thyme, rosemary, dill, parsley, cumin. Turmeric and ginger are often added to marinades. An important spice in Georgian cuisine is khmeli-suneli. This seasoning, consisting of a bouquet of spices, gives meat dishes a delicious aroma.
So, I add suneli hops, turmeric, and paprika to the meat marinade. Wash and finely chop the parsley and basil.
Place the chopped herbs in a bowl with the marinade.
Since this sauce for baking Georgian-style meat in the oven is prepared on the basis of sour cream, lemon juice and tomato sauce, which are characterized by sourness, honey is added to the Georgian-style meat marinade to smooth out the sour taste of the sauce. Honey can be of any type, the main thing is that it is natural and liquid, otherwise it will be difficult to stir it into the sauce.
Stir the Georgian meat marinade.
Squeeze the garlic into it through a press.
Add salt to taste.
Stir again. Add onions cut into quarters. Now it can be considered ready.
Let's start with the meat. The piece of meat should be washed and dried by blotting it with paper napkins or a towel. To bake meat in Georgian style, you can use both pork tenderloin without lard, and brisket or meat containing. During baking, the lard will melt and the meat will turn out juicy. Cut the pork into pieces approximately the size of a shish kebab. Thick and coarse veins must be cut off.
Pour the sour cream marinade over the meat. Mix with your hands.
Cover the bowl with marinated meat with a lid, plate or cling film and refrigerate for 1-2 hours. Ideally, the meat should sit for more than 5 hours, so it’s best to let it sit in the refrigerator overnight and bake it in the morning.
If you are preparing Georgian meat from chicken, then marinating it will only take 1 hour, while when marinating lamb, pork or beef, the marinating time increases to several hours. Place the marinated pork in a baking dish. Heat the oven to 180C.
Bake Georgian meat in the oven for about 30 minutes. By the way, while the meat is frying, at the same time you can bake country-style potatoes or sleeved potatoes in the oven. This way you will immediately have an additional side dish. Do not turn the pieces of meat during baking. Before removing the pan with meat from the oven, it is recommended to check its readiness. Prick a piece of pork with a knife. Clear juice should come out of it, which will indicate the meat is ready.
Georgian meat in the oven. Photo
Georgian cuisine stands out for its hot, spicy dishes with lots of fresh herbs, vegetables and meat. Due to its location at the junction of Asian and European cultures, it carefully reworked and absorbed their influences. Dishes such as kharcho, chashushuli, chicken tabaka, lobio, khachapuri are recognized throughout the world as the national standard of Georgian cuisine.
Caucasian men consider cooking meat their direct responsibility and innate ability, and it is worth adding that there is practically no boasting involved. As a rule, lamb, veal, chicken, pork or a mixture of these varieties are used.
A distinctive feature by which Georgian meat is immediately recognizable is its unusual sweet and sour marinades: lemon-honey, pomegranate-garlic, sour cream-honey with the addition of pine and Greek nuts. Vegetables are cut fresh onto a large plate or immediately placed into the base of the dish, and there are so many of them that it is even difficult to understand which component is the main one.
Classic recipe
The combination of soft young meat with natural honey gives an unforgettable soft taste. The main thing is not to overdo it with the amount, otherwise it will turn out too sweet, and the sour sour cream component will not save the situation.
Wash the young lamb and cut into equal pieces. If you come across meat with a large number of veins and fatty layers, it is better to remove them immediately. Pierce each slice in several places with a fork or knife so that it soaks in better and faster during marinating.
Mix washed and chopped fresh herbs - cilantro, parsley, basil - with homemade sour cream and liquid honey. At the end, add spices for lamb (coriander and pepper), salt and mix everything thoroughly.
Pour the resulting sauce over the meat, mix thoroughly and knead it so that the marinade is absorbed into all the layers. Cover the top with cling film or a lid and refrigerate for at least three hours. The longer it sits there, the more tender the dish will be. If you couldn’t find a young lamb, you can use chicken or pork as a basis. Please note that you can marinate these types of meat for less time, a couple of hours is enough.
Turn on the electric oven at 190°C. Cut a special baking sleeve to the required length. It is better not to regret that it is not close to each other and the air circulates, otherwise the oilcloth will burst, all the juice will flow out and begin to burn.
Place the lamb with the marinade in the sleeve, tie the ends several times and cook for fifty minutes.
Spicy “Chashushuli”
This national dish is a must at every celebration. It is usually made from beef. The main feature of “Chashushuli” is its unique set of spices.
- veal – 800 g;
- onions – 2 pcs.;
- tomatoes – 5 pcs.;
- set of greenery;
- seasonings;
- oil – 5 tbsp. l.
Preparation: 2 hours.
Calories: 119 Kcal/100 g.
We cut the steamed veal into large pieces, throw it into the cast iron and begin to fry. There is no need to add water or oil right away - on high heat it will quickly begin to heat and its own juices will be enough to achieve optimal pre-frying of the surface. Add it only after ten minutes. Then reduce the flame and cover the cauldron with a lid to allow the meat to simmer.
Remove the husks from the onions and chop them into half rings, pour oil into the saucepan and sauté until golden brown.
Place the tomatoes in boiling water, immediately remove the skin and puree in a blender or grind through a sieve. Don’t forget about the veal: you need to stir it periodically, and if the moisture has evaporated, add more.
Add the tomatoes to the onions and fry for eight minutes, stirring all the time. Pour the dressing over the meat, add suneli hops, coriander, thyme and red pepper. Mix everything and leave to simmer for forty minutes. At the end, cover with a generous layer of greens and set aside.
This dish is eaten hot, so it is served immediately from the stove to the table; if it cools down during the feast, it can be reheated.
Spicy Georgian meat with vegetables in pots in the oven
Meat cooked in pots with vegetables is considered a good solution for a buffet table due to its portioned serving. The combination of components baked in an electric oven is distinguished by its sharpness and brightness of taste.
- pork – 900 g;
- potatoes – 1 kg;
- tomatoes – 4 pcs.;
- zucchini – 2 pcs.;
- onion – 2 pcs.;
- cilantro – 30 g;
- garlic – 3 pcs.;
- pepper – 2 pcs.;
- pepper, salt, Georgian spices.
Preparation: 2.5 hours.
Calories: 176 Kcal/100 g.
Cut a large piece of lean pork into small pieces. If there is fat, remove it. Place cut lard on the bottom of the pots, prepared meat on top of it, sprinkle with spices and salt. We peel the potato tubers, wash them thoroughly and cut them into slices - this will be the next layer of the dish. We clean the onions, dip them in water, cut them into slices and place them on the potatoes.
Wash the zucchini, peel and cut into cubes, spread in a thick layer on top of the onion. Next up is sweet pepper. We cut it into strips. It is better to take red or multi-colored pods - this way the dish will look brighter and more appetizing.
Cut the tomatoes in half, three through a sieve, and discard the peel. Chop the garlic with a knife. Mix with tomato puree, herbs and pour the resulting mixture on top of the pots. Turn on the electric oven at 185 °C. Cover the pots with lids, place them in foil trays - the liquid may splash out during cooking - and place them to cook for an hour and a half.
At the end of each pot, add a spoonful of homemade sour cream and stir.
Try to cook, this is an interesting and unusual snack that came to us from Foggy Albion.
On the holiday table, serve boiled pork cooked in the oven with your own hands. And we will tell you how to make the meat unusually juicy.
Spicy chicken in teriyaki sauce is what you need! Take note.
How to cook meat with walnuts according to the Georgian recipe
Walnuts - go well not only with baked goods, but also with spicy meat dishes. Before adding them to a dish, it is recommended to fry them until a characteristic smell appears and lightly chop them.
- beef – 600 g;
- butter – 150 g;
- seasonings, salt;
- nuts – 150 g.
Preparation: 1 hour.
Calories: 132 Kcal/100 g.
Cut the meat into medium slices. Melt the butter in a saucepan and add the young beef to fry. Vegetable oil will not work as you want the meat to melt in your mouth. Fill with water to the very edges and cover tightly with a lid, leave to simmer for forty minutes.
We peel the nuts, remove the kernels, throw them into a dry frying pan to lightly fry, chop them with a rolling pin and place them in a saucepan along with seasonings and salt. Mix all the contents, simmer for seven minutes and set aside. Sprinkle fresh herbs on top and arrange on plates. This dish goes well with boiled pasta or sliced potatoes.
- The most suitable sizes of pieces of meat are two by two centimeters. It will cook quickly and will not fall apart in the process;
- There are never too many spices and fresh herbs in Georgian cuisine, this is what makes it stand out;
- It is recommended to initially cook the meat over high heat until it browns, then reduce the flame and simmer;
- It is best to grind seasonings and spices in a mortar yourself rather than using ground powder ones;
- Georgian meat goes well with all vegetables: zucchini, eggplant, zucchini, peppers, potatoes and tomatoes.
- Any type of meat should be moderately fatty; too lean will turn out dry.
Bon appetit!
Step 1: Cooking meat in Georgian style.
We wash the meat under running water and then cut it into large pieces, about 10 cm each. It is best to use pork with streaks of fat.
If you cut the meat very finely, it will dry out during cooking. Wash the dill and parsley and chop finely. Pour into a bowl. If you find fresh basil and cilantro, then they also need to be finely chopped. But I had herbs, so I took one teaspoon at a time and added it to the greens. Added a pinch of salt and mixed everything. 
Pour our herbs and spices into a bowl with meat. Add honey and lemon juice. 
Mix thoroughly and place in the refrigerator for a couple of hours. So, after two hours we take out the meat (it is well soaked in spices) and add sour cream to it. Set the oven to preheat to temperature 180 degrees. Take a baking dish, grease it with vegetable oil and lay out the meat. Place in the oven to bake for approx. for one hour.
Step 2: Serve the meat in Georgian style.
After an hour, we take out the meat, place it on portioned plates, decorate with herbs and serve. As a side dish, you can prepare a vegetable salad or baked potatoes. Bon appetit! You can keep the meat in the marinade for only 15 minutes. But then it won’t become very saturated.
Buy better meat with layers of fat, then it will be very juicy.
You can also bake meat on the grill.
It is best to use a wide baking dish so that the meat fits in one layer. There is no need to cover it with anything.
If you cook veal or lamb instead of pork, keep in mind that they take much longer to cook. And in order for the meat not to turn out tough, it will have to be kept longer in the marinade with sour cream.
In the Christian country of Georgia, there is no ban on eating pork. But still, the attitude towards this type of meat is ambiguous and contradictory. In ancient times, in some regions of Kartli, Guria) pigs were sacrificed to pagan gods. Therefore, in the early centuries of Christianity, the meat of this animal was considered “not beneficial to the saints.” Compared to lamb, chicken, beef, pork is not used very often in Georgian national cuisine. This is primarily due to the small number of livestock. Highlanders rarely raise these animals. But if Georgians do make pork dishes, they cook them in a special way. The canons of national cuisine require serving meat with plenty of seasonings and herbs. In this article we have collected the most famous Georgian pork dishes. We hope that using these recipes you will add more variety to your table.
Satsivi
Wash a kilogram of fatty meat and cut into large pieces. We clean and chop seven onions into half rings. We put everything in a cauldron and fry thoroughly. Pass two hundred grams of walnut kernels through a meat grinder. In a mortar we crush six sprigs of cilantro, three cloves of garlic, a few pinches of salt and capsicum. First mix these greens with nuts. Add 75 grams of corn flour there. Pour some water and stir. Pour over the fried pork and onions. Cook for about twenty minutes. When the Georgian pork becomes soft, add a tablespoon of hop-suneli seasoning and dry coriander, a pinch of cinnamon and cloves. Pour in wine vinegar and add salt as needed. Cook the dish for another five minutes. Serve chilled, generously sprinkling the meat with fresh chopped herbs.
Pork in the oven
We put a handful of dried seedless dogwood to soak. For this dish, you need to choose a kilogram piece with a bone and a layer of fat (shoulder or ham). Chop three large onions into rings. Preheat the oven. Salt the piece of pork and place it on a baking sheet so that the layer of fat is on top. Place the onion rings next to the meat. Add half a glass of water. Place the pan in the oven for two and a half or even three hours, until the Georgian pork is completely cooked. From time to time you need to open the oven door and pour the released juice over the piece of meat. It will all evaporate during the baking process. Therefore, you need to have a kettle of hot water ready, because if you water the meat with cold water, it will become very tough. After about two hours, when the pork is half cooked, peeled, chopped and salted potatoes should be placed on a baking sheet. The dogwood must be placed in a colander, allowed to drain and also placed in the oven. The finished dish is cut into portions and served with a side dish (potatoes and onions). The meat is poured with juice on top, sprinkled with dogwood and fresh chopped herbs.
Roast pork
Cut a kilogram of boneless meat into medium-sized pieces. Prepare the spice mixture. It must contain black allspice, salt, rosemary, basil, parsley and dill. “Rain” this mixture of spices over the meat. Mash with your hands so that the seasonings coat all the pieces. Add a large spoonful of honey and lemon juice to the meat. Mix so that all pieces are in the marinade.
Georgian pork should sit in the refrigerator for at least three hours. The recipe instructs to place it along with the marinade on a baking sheet greased with vegetable oil. Add another soup spoon of sour cream, stir and place in a preheated oven. Marinated meat, cut into pieces, bakes faster. In just an hour and a half you will have a ready-made dish. It should be served with a side dish of vegetables.
Chakhokhbili from pork in Georgian style
For this delicious dish you need to take 600 grams of fatty meat. After washing, you need to dry the piece thoroughly with napkins so that no liquid remains. Cut the pork into small pieces. Place a saucepan or cauldron on the fire. When it warms up well, put the meat there. Cover and simmer over low heat for about twenty minutes. As the juice is released, it must be poured into a bowl. We clean four onions and chop them into half rings. Add them when the pork is almost ready. We also add 250 g of tomato sauce. Stir and simmer for another quarter of an hour. If the meat starts to burn, add juice from the bowl. Chop three to four cloves of garlic. We chop fresh parsley, savory, basil and cilantro. When the onion becomes soft, add the garlic. Season chakhokhbili with black pepper, salt and suneli hops. Stir. Add chopped greens. Immediately cover the cauldron and turn off the heat. Chakhokhbili should be served after twenty minutes so that the herbs and spices have time to reveal their aroma.
Mtsvadi and bitches - what's the difference?
Recipes for Georgian pork shish kebab are quite numerous. But, contrary to our ideas about this, meat is not marinated for it. Georgians believe that this way the kebab will retain its flavor and be more tasty. There are mtsvadi and suki. The first dish is pork neck shashlik. Bitches are made from tenderloin. In any case, use only fresh, not defrosted meat. For the barbecue, they do not take coals, but old grape vines. They give off a lot of heat. Often pieces of kebab are placed not on metal skewers, but on thin grape rods. Moreover, they are placed very close to the heat.
Georgian pork shashlik
Now we will describe in more detail all the stages of preparing delicious mtsvadi. Cut the pork neck into medallions. Dry the meat. We divide each medallion into three pieces. The main secret of delicious Georgian kebab is that the meat is not marinated. The pieces need to be kneaded with your hands for a long time until they become sticky. This way the pork will retain its juiciness and flavor. Thread the pieces onto skewers. We light up the grill. When the coals or firewood burn out, set out the skewers, placing them quite low above the heat. Here we salt the top side. Skewers should rarely be turned over. The meat should be covered with a crispy crust. Turn it over and add salt again. Separately, you need to prepare tkemali sauce and marinate the onions.
Kaurma
Cut a half-kilogram piece of pork tenderloin into medium pieces. Place the meat in a saucepan and simmer for a quarter of an hour. Peel three onions and cut into slices. Add to the meat and simmer for about eight more minutes. We dilute half a glass of tomato paste in water in a ratio of one to two. You can also use fresh tomatoes (400 grams) - this will make Georgian pork (kaurma) even tastier. But the tomatoes should first be boiled and rubbed through a sieve. Salt the dish and continue to simmer until the meat is completely cooked. Finally, add traditional Georgian spices and seasonings to the saucepan: black pepper, suneli hops, finely chopped parsley and cilantro.
Georgian meat on a clay frying pan ketsi
If you don't have this extremely useful kitchen utensil, you can make do with a pot. Or use a regular frying pan. Cut half a kilo of meat into small pieces, add an onion. Fry both ingredients in a mixture of vegetable and butter. We cut a small carrot. Add to the pan. Peel the eggplant and cut it into pucks. Remove the stem and seeds from the sweet pepper and chop into strips. Add vegetables to the pan. Three three tomatoes. We also add this puree to the meat. Season with salt, garlic (2-3 cloves), hot red and black pepper.
From a regular frying pan, transfer all the contents into a ketsi or pot. Place in the oven for an hour. Georgian-style pork is served with lavash and plenty of fresh herbs.
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