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Lobiani
Lobiani ( ka, ლობიანი) is a traditional Georgian cuisine, GeorgianGeorgisk Mad, Rikke Elisabeth Frederiksen, p. 46 dish of bean-filled bread. In Georgia the most popular is Racha, Rachuli Lobiani (რაჭული ლობიანი), like a Khachapuri, but with beans. The word ''Lobiani'' comes from the Georgian word for beans which is ''ლობიო'' (Lobio). This ''Lobio'', or the kidney beans, is the most important ingredient for making Lobiani. The dough for lobiani is made using matsoni. Pre-boiled beans are used for the filling. See also *Lobio *Matsoni *Khachapuri References {{Pies Cuisine of Georgia (country) Caucasian cuisine Legume dishes Pies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Cuisine
Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (tablecloth) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. * The most popular dishes from Abkhazia are Abysta (Абыста - porridge made of corn, similar to the Mingrelian Ghomi), Apyrpylchapa (Апырпылча ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Georgia (country)
Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (tablecloth) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. * The most popular dishes from Abkhazia are Abysta (Абыста - porridge made of corn, similar to the Mingrelian Ghomi), Apyrpylchapa (Апырпылча� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Racha
Racha (also Račha, , ''Račʼa'') is a highland area in western Georgia, located in the upper Rioni river valley and hemmed in by the Greater Caucasus mountains. Under Georgia's current subdivision, Racha is included in the Racha-Lechkhumi and Kvemo Svaneti region (mkhare) as the municipalities of Oni and Ambrolauri. Racha occupies 2,854 km2 in the north-eastern corner of western Georgia. Spurs of the Greater Caucasus crest separates Racha from the Georgian historical regions of Svaneti and Lechkhumi on the north-west and from Imereti on the south, while the main Caucasus ridge forms a boundary with Russia’s North Ossetia. On the east, Racha is bordered by breakaway South Ossetia, officially part of Georgia's Shida Kartli region. History Racha had been part of Colchis and Caucasian Iberia since ancient times and its main town Oni was said to have been founded by King Parnajom of Iberia in the 2nd century BC. Upon the creation of the unified Georgian kingdom in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgia (country)
Georgia (, ; ) is a transcontinental country at the intersection of Eastern Europe and Western Asia. It is part of the Caucasus region, bounded by the Black Sea to the west, by Russia to the north and northeast, by Turkey to the southwest, by Armenia to the south, and by Azerbaijan to the southeast. The country covers an area of , and has a population of 3.7 million people. Tbilisi is its capital as well as its largest city, home to roughly a third of the Georgian population. During the classical era, several independent kingdoms became established in what is now Georgia, such as Colchis and Iberia. In the early 4th century, ethnic Georgians officially adopted Christianity, which contributed to the spiritual and political unification of the early Georgian states. In the Middle Ages, the unified Kingdom of Georgia emerged and reached its Golden Age during the reign of King David IV and Queen Tamar in the 12th and early 13th centuries. Thereafter, the kingdom d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobio
Lobio ( ka, ლობიო) is a traditional Georgian dish of various kinds of prepared beans (cooked or stewed), containing coriander, walnuts, garlic and onion. There are many varieties of lobio, both hot and cold. History It is said to have originated in Georgia. While the dish may predate any division of the lands into countries, the most popular variant today uses red kidney beans, which are native to the Americas and introduced into Georgia after 1500. As with many Georgian dishes, lobio is spicy, but not necessarily hot. One of the traditional recipes for lobio does not call for hot peppers (as other recipes do) but relies solely on ground black pepper for its spice. Preparation and ingredients While there are many ways of making lobio, the most common of which is a cold dish called ''lobio nigozit'', typically made with dark red kidney beans which are cooked and then mashed with garlic, onions, walnuts, coriander, marigold petals, chili pepper and vinegar, and then al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus ''Phaseolus'' was known in Europe. After Columbian-era contact between Europe and the Americas, use of the word was extended to pod-borne seeds of ''Phaseolus'', such as the common bean and the runner bean, and the related genus '' Vigna''. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized Khachapuri cheese), eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese. It is very popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, inscribed on the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matsoni
Matzoon ( hy, մածուն, ''matsun'') or matsoni ( ka, მაწონი, ''mats'oni'') is a fermented milk product of Armenian origin, distributed in Armenia and Georgia. The so-called ''Caspian Sea yogurt'' circulated and commercialized in Japan is sometimes said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Etymology The name of the product originates from Armenian ''matz'' (sour, glue). The etymology is provided by Grigor Magistros, in his ''Definition of grammar'' (11th century). Nicholas Adontz, «Дионисий Фракийский и армянские толкователи.», Saint Petersburg, 1915, p. 228. "Մածուն քանզի մածեալ է, սոյնպէս և անուանի." Approximate translation: "Matzoon, since it's gluey, hence it is called so." History The first written accounts of matzoon are attested in medieval Armenian manuscripts by Grigor Magistros (11th c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matsoni
Matzoon ( hy, մածուն, ''matsun'') or matsoni ( ka, მაწონი, ''mats'oni'') is a fermented milk product of Armenian origin, distributed in Armenia and Georgia. The so-called ''Caspian Sea yogurt'' circulated and commercialized in Japan is sometimes said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Etymology The name of the product originates from Armenian ''matz'' (sour, glue). The etymology is provided by Grigor Magistros, in his ''Definition of grammar'' (11th century). Nicholas Adontz, «Дионисий Фракийский и армянские толкователи.», Saint Petersburg, 1915, p. 228. "Մածուն քանզի մածեալ է, սոյնպէս և անուանի." Approximate translation: "Matzoon, since it's gluey, hence it is called so." History The first written accounts of matzoon are attested in medieval Armenian manuscripts by Grigor Magistros (11th c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caucasian Cuisine
The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia and North Caucasus. Traditional dishes Plates Some popular cheeses from the Caucasus include: * Ashvlagwan ''(Ашвлагуан)'' — Abkhaz smoked cheese, similar to sulguni. * Chechil ''(Չեչիլ)'' — String (often smoked) cheese, made in Armenia. * Chechili ''(ჩეჩილი)'' — Cheese in shape of ropes, made in south Georgia. * Adyga kwae — ''(Адыгэ Къуае)'' - Mild cheese, made in Circassia. * Chkinti' ''(ჭყინტი)'' - Salty and "juicy" cheese made originally in Imereti. * Dambalkhacho ''(დამბალხაჭო)'' — "Rotten" cheese made in Pshavi and Mtiuleti. * Guda ''(გუდა)'' — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days. * Iron tsykht ''(Ирон Цыхт)'' — Cheese made in Ossetia. * Qatik — Sour creamy cheese, made in Azerbaijan. * Sulguni ''(სულგუნი)'' — One of the most famous che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legume Dishes
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
