Tseteli Lobio
Red Bean Stew (Kidney Beans)

Boil dry kidney beans in onion water. Take another small onion and fry it in too much oil. Once the beans have been boiled till they look like refried beans, then add the fried onions.

If you can recall back to the post about losing my voice, you might remember a “remedy” called kvacarakhi, a plum sauce that is boiled for hours upon end, well two spoonfuls is needed for tseteli lobio. If you do not happen to have this on hand, then 3-4 spoonfuls of vinegar should get the appropriate tartness.

Chop one clove of garlic and add to the pot. Chop a bundle, the average amount that is sold in a small clump in the store, of parsley and add that. The final ingredient is five slices of a medium to medium spicy pepper.

Best served hot.

 

Stapelos Satsivi
Carrot with Walnut Sauce

Peel and boil as many carrots as you deem necessary for the size of the salad you desire. Chop two small onions and a garlic clove and fry.

Slice the boiled carrots and put into a bowl to mix with the onions and garlic. Add a cup of ground walnut and 5 spoonfuls of vinegar (feel free to add more or less of walnut and vinegar according to your taste). Add a dash of oil and about 6 shakes of dried cilantro. Mix and serve cold.

 

Pelamoosh
Sweet Grape Paste

Take two liters of grape juice, white or red, and put into a large pot. Homemade would be ideal, but if that is not possible, than the closest to homemade will due just fine. Over low heat add 1 glass (200mg) of bread flour and 2 glasses (400mg) of corn flour. It is very important to stir with a whisk until all of the lumps are gone. The lumps of flour need to be gone before the mixture boils.

Once the mixture is smooth and there are no lumps, bring to a boil over high heat. Continue to stir. The mixture needs to boil until it no longer smells like flour. Literally my host mother would take the spoon out occasionally and sniff it. After you have determined that there is no flour smell, turn the heat to low and let simmer for 15-20 minuets. Feel free to taste and add sugar as needed. My host mother only added a tablespoon to the mixture, and I did not think that was even necessary.

Now that you have added or not added sugar and let boil for 15-20 minutes, it is done. You have made pelamoosh. It should be a thick, viscous, slightly grainy, goo. Pour the pelamoosh into a cool bowl and refrigerate. Can be served hot or cold. DO NOT LEAVE IN THE POT. I am not sure why, but my host mother was adamant about that point.

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