Lunch with Georgian notes

Chicken "Tapak"

For 4 servings: 1 chicken, 100 g of shaken butter, 4 cloves of garlic, 2 h. Nut oil, ½ beam kinse, salt, pepper.

Time for preparing: 50 minutes.

Plant chicken and peel off her thoroughly. Salt, pepper and lubricate with fused butter. Then fry birds in a frying pan or lattice. In the mortar, grinding garlic, and then mix with the shaken butter, nut butter and cilantro. This mixture to deceive the finished bird. Tapak chicken is one of the symbols of Georgian cuisine.

Phat from beets. .

Pokali from beets

For 4 servings: 100 g of purified walnuts, 3 beets, 2 tbsp. Walnut butter, 3 cloves of garlic, ½ beam kinse, 1 sharp pepper, 1 tsp. Hvel-Sunnels, 2 h. Wine vinegar (or lemon juice).

Time for preparing: 30 minutes.

In a blender, mix walnuts, walnut butter, garlic, hops-sunnels, cilt and sharp red pepper. Scroll. Obtain a boiled bed to grate on the grater, add to nuts, there to send a bit of hops-Sunnels and wine vinegar. All right to mix well. Phali from the swirls to serve as a snack in the company with Lavash.

Tbilisi first, second and ... third. .

Tbilisi first, second and ... third

For 4 servings: 1 kg of potatoes, 150 g of bacon, 3 bulbs, 100 ml of milk, 100 ml of cream.

Time for preparing: 40 minutes.

Put cookies potatoes. Finely chopped bacon frying on a frying pan, then get the onions on the same frying pan. Return Bacon to Luke, mix and fry for another five minutes. After this, the contents of the pan shifting into a pan with cooking in a small amount of water with potatoes. Cook the potatoes along with onions and bacon of two minutes, and then pour into the pan of milk and cream. Grind everything with a blender - and ready!

Baryshnya and Culinary, TVC, Sunday, 10:05