Make your own free website on Tripod.com
HOME  |   About Me  |   About Georgia  |   About Library |   Georgian Resources |   Feedback  |   GuestBook  |   Search   eXTReMe tracking
This section moved to www.aboutgeorgia.ge
NAVIGATOR
General Information
Basic Data
History
Geography
Climate
Language & Script
Regions
Traditions
Songs & Music
Georgian Cuisine

Holidays
Currency
Travel Guide
Reference Book
Tbilisi - the Capital
About Tbilisi

About Georgia

Georgian Resources on the Internet


GUESTBOOK
| READ | WRITE |

Please send your
Recommendations

About Georgia

from 30 April, 1999

 

Georgian Cuisine : VegetablesKartopili Nigvzit
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
Sweets
Cheese
Breads and Grains
Wines and Spirits

Note: This section is in update process

Kartopili Nigvzit
(Potatoes with Walnuts)

Serves 4 to 6

1 pound of boiling potatoes
1 medium onion, peeled and minced
1 tablespoon of butter
1 generous cup of shelled walnuts
2 garlic cloves, peeled
1 teaspoon of salt
Freshly ground black pepper
Parsley
1/4 cup of finely chopped mixed herbs (cilantro, parsley and dill)
2 tablespoons of red wine vinegar

Boil the potatoes I salted water until tender.

Meanwhile, sauté the onion lightly in butter

Finely grind the walnuts with garlic, salt and pepper to taste.

Stir in the herbs and vinegar. Add the cooked onion.

While the potatoes are still warm, peel them and cut into eighths. Stir together thoroughly with nut mixture (potatoes will begin to break up). Serve at room temperature, garnished with parsley.

 


 

CopyRight © 1999-2001,  by David A. Mchedlishvili
URL: http://ggdavid.tripod.com  (last update: 11 октября, 2010 )