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MARKETS Georgia on My Mind
[Home Edition]
Los Angeles Times (pre-1997 Fulltext) - Los Angeles, Calif.
Author: Burum, Linda
Date: Jun 3, 1993
Start Page: 27
Section: Food; PART-H; Food Desk
Abstract (Document Summary)

Tbilisy & Yerevan sells more than baked goods, though. In its deli cases you find a collection of popular Georgian dishes, including cold chicken with satsivi, a rich walnut sauce. Peppery homemade Georgian-style sausages flavored with marigold petals and tiny Asian eggplants stuffed with a ground walnut-pomegranate filling sit next to khinkali, voluptuous meat-filled dumplings sparked with hot pepper. The khinkali have top-knots that resemble miniature turbans.

Armenian [Shotis Puri]: Slightly thicker than shot, this Armenian-style flat bread is also baked in the tone. It's a round loaf and, like shot, it is placed whole on the table and diners tear off pieces. In Georgia, Armenian puri and other breads are served with platters of fresh herbs, including several types of basil, fresh coriander, tarragon and arugula. These are staples on the Georgian table to be nibbled with the bread as flavoring.

Khachapuri: "You could call khachapuri Georgia's national dish," says Paula Wolfert, whose forthcoming book, "Flavors of the Eastern Mediterranean," will include recipes she developed after her travels in Georgia. Wolfert says every region has its own unique khachapuri. And though it is often called a cheese bread (khacho means fresh cheese; puri means bread), most versions are better described as a cheese pie. In her travels, Wolfert observed that some khachapuri have a flaky filo-type exterior, other varieties are made with yogurt and leavened with baking powder, while still others are bread-like. In the remote mountains near Ossetia, cooks often add minced greens such as nettles or turnip greens, making a khachapuri rather like a Greek spanakopita.

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