Georgian Lenten menu. Three Lenten recipes from Georgian cuisine. About traditional Lenten dishes of Georgian cuisine

Chefs of capital's restaurants Georgian cuisine shared with us recipes for dishes that can be ordered on the menu during Lent.

Vegetable sauté from Vyacheslav Fokin, chef of Village Kitchen

Ingredients:

Vegetable sauté

• Eggplants - 0.5 kg
• Onion - 2 pcs.
• Bell pepper - 350 g
• Tomato - 0.5 kg

Chickpea cutlets:

• Chickpeas - 250 g
• Onion - 1 piece
• Carrots - 1 piece
• Flour - 2-3 tbsp.

Cooking method:

Sauté vegetable

1. Cut the eggplants, red bell peppers and onions into half rings. Pour oil into a well-heated frying pan and fry the vegetables separately.
2. Place the fried vegetables in a saucepan in layers, and the top layer is chopped tomatoes.
3. Add salt and black pepper
4. Place on the stove and let simmer for 10-15 minutes. Let the finished sauté cool.

Chickpea cutlets

1. Soak the chickpeas overnight. Then cook until done for about 2.5 hours.
2. Fry onions and carrots for olive oil and cool.
3. Boiled chickpeas and sautéed vegetables are passed through a blender.
4. Add flour, nutmeg, salt, ground pepper, and soda to the prepared mass. Mix.
5. We make cutlets from the prepared chickpea mass, bread them in flour and fry on both sides in a frying pan until cooked.

Ojakhuri from champignons with potatoes from the chef "Mama Gochi"

Ingredients:

• Champignon mushrooms - 600 g
• Peeled potatoes - 600 g
• Peeled garlic - 16 g
• Cilantro - 60 g
• Salt - 24 g
• Spice “Mixture of five peppers” - 12 g
• Fresh tomato - 180 g
• Adjika dry - 12 g
• Khmeli-suneli seasoning - 8 g

To serve:

• Red onion - 40 g
• Chili pepper - 20 g
• Fresh parsley - 20 g

Cooking method:

1. Cut the potatoes into rings, and the champignons into quarters or medium-sized slices. Cut the tomatoes into slices.
2. Fry the vegetables in olive oil, add salt, add finely chopped garlic, cilantro, adjika and spices, stir and simmer for 2-3 minutes.
3. Place everything on serving plates. Cut the red onion and chili pepper into half rings. Garnish the dish with parsley leaves, onion feathers and chili pepper rings.

Bean falafel with bazhe sauce from Izo Dzandzawa, DIDI brand chef

Falafel:

• Boiled red beans - 200 g
• Fried onions - 30 g
• Flour - 30 g
• Garlic - 5 g
• Walnut - 50 g
• Cilantro - 5 g
• Georgian spices - 5 g
• Adjika red - 10 g
• Breadcrumbs

Cooking method: beat all the ingredients in a blender until smooth, make balls from the resulting mass, roll them in breadcrumbs and deep fry until a light crust forms.

Bazhe sauce:

• Walnuts - 200 g
• Water - 100 g
• Georgian spices - 5 g
• Cilantro - 10 g
• Green adjika - 10 g
• Red adjika - 5 g

Cooking method: Whip all the ingredients in a blender - glass. Salt to taste.

Serving the dish:

1. Place the finished falafel on a plate and pour the bazhe sauce over it.
2. Place lightly salted tomatoes nearby.
3. We decorate with cherry narsharab and cilantro sprigs.

Bell peppers with walnuts from Mamiya Jojua, chef at Kazbek

Ingredients:

• Red sweet bell pepper - 1 pc.
• Walnut - 30 g
• Utskho suneli (dry blue fenugreek) - 1 g
• Imeretian saffron - 1 g
• Ground chili pepper - 0.5 g
• Ground coriander - 1 g
• Salt - 1 g
• Cilantro - 3 g
• Wine vinegar to taste
• Garlic - 5 g

Cooking method:

1. Grind through a fine meat grinder several times walnut and garlic.
2. Add spices and herbs to the nut and garlic mixture and stir.
3. Add vinegar and stir again.
4. Wash the sweet Bulgarian, peel and cut into two or three parts, depending on the size of the pepper.
5. Boil water in a deep frying pan, add salt and half a tablespoon of white wine vinegar. Then add sweet pepper. Cook the peppers until they are soft and pliable, about 7 to 12 minutes, depending on their thickness.
6. Using a slotted spoon, carefully remove the peppers, place them in a bowl, cover with a lid and leave for 10-15 minutes.
7. Next, stuff: put nut sauce on each pepper slice and wrap it in a roll.

Vegetable salad with nuts from Rusiko Shamatava, restaurant chef"JohnJolie"

Ingredients:

• Cucumbers - 100 g
• Salad tomatoes - 100 g
• Purple basil (leaves) - 2 g
• Cilantro (with stems) - 5 g
• Parsley (with stems) -2 g
• Red onion - 15 g
• Green hot pepper (without seeds) -5 g
• Rock salt - 2 g
• Walnuts - 30 g
• Vegetable oil - 10 ml

Cooking method:

1. Cut the cucumbers into half rings 0.5 cm thick. Tomatoes into large slices (1.5-2 cm thick).
2. Chop the basil, cilantro and parsley coarsely with a knife (0.3-0.6 cm).
3. Cut the onion into half rings 0.2 cm thick.
4. Cut green peppers crosswise into half rings 0.2 cm thick.
5. Chop walnuts.
6. In a bowl, mix tomatoes, cucumbers, herbs, onions, peppers and half the chopped walnuts. Add salt and mix everything.
7. Place the salad in a heap on a plate, sprinkle with the remaining nuts and pour over vegetable oil.

No, friends, we are not turning into a culinary site. The thing is that, when talking about Georgia, it is simply impossible to ignore the topic of food or touch on it superficially: the food here is so amazing that it’s worth coming here just to eat.

This is another article about Georgian cuisine, this time - as many as 30 dishes that you must try. Read, take notes and be sure to come try.

1. Puri

It’s not for nothing that they say that bread is the head of everything. Georgian cuisine begins with bread; bread is special here and is one of the main components of the diet. Puri is the most recognizable pastry in Georgia due to its shape - this bread cannot be confused with anything else.

Georgians bake bread in traditional clay ovens called tone. The fire burns at the bottom of the oven and heats its walls, onto which the Georgian baker “slaps” the flatbreads so that they are attached and baked upright.

2. Khachapuri

Georgian cheese bread or flatbread with cheese is another important component of Georgian cuisine. There are several versions of preparing khachapuri, which depend on the region. You need to try everything:

Imereti - round with cheese inside.

Megrelian - similar to Imeretian, but contains cheese and butter not only inside, but also outside.

Adjarian – boat-shaped khachapuri containing cheese, egg and butter.

Khachapuri on a skewer - cheese and dough are wound on a spit and cooked on a barbecue.

3. Nazuki

is a Georgian spiced bread that you can’t try anywhere. It is also baked in tone, but is interesting because it has the aroma of cloves, cinnamon and contains raisins. This pastry is typical for the city of Surami. There are many small roadside bakeries where you can buy nazuki hot straight from the oven.

4. Chvishtari

Chvishtari is Georgian cornbread. They come from Svaneti. Inside there is chvishtari cheese, served with sauce.

5. Suluguni

Georgian cheese, similar in texture to mozzarella. It is salty, viscous, and separates into “strings.” It is eaten plain or added to various dishes (for example, khachapuri).

6. Nadugi

This is an original Georgian snack consisting of fresh cottage cheese with tender creamy taste, wrapped in thin suluguni cheese.

7. Jonjolie

A traditional Georgian appetizer, unprepossessing in appearance, but very interesting in taste. These are pickled flowers. A little reminiscent of sauerkraut and salted olives.

8. Salad

The word "salad" in the menu Georgian cafes often refers to a cucumber and tomato salad. Additional ingredients and dressing may vary depending on the establishment. The photo shows a salad of cucumbers and tomatoes with onions and walnuts. It also turns out very tasty with Kakhetian butter.

9. Georgian chicken salad

Another salad that often appears on the menu of most establishments is listed as qatmis salati. It is a simple chicken salad with onions, mayonnaise and spices.

10. Olivier or Russian potato salad

Olivier is considered here traditional dish Russian cuisine. This salad is quite popular and is served almost everywhere. But this is not the Olivier we are quite familiar with. Here it is prepared without sausage. And it is often confused with vinaigrette - ask the waiter what exactly is called Olivier in the establishment.

11. Badrijani

One of the most favorite snacks among tourists is eggplant rolls. The filling can be very varied, but always contains cheese and walnuts.

12. Pkhali

Pkhali – original snack in the form of flatbreads, the main ingredient can be almost any vegetable or herb, the most popular being beets and spinach. Served as a side dish for meat dishes, as an independent dish, or as an appetizer.

13. Dolma

This is a snack in the form of a rice and meat mass wrapped in cabbage or grape leaves. In Georgia it is traditionally served with garlic sauce from matsoni. Strictly speaking, this is a dish of Armenian cuisine, but in Georgia they love dolma and know how to cook it.

14. Khinkali

This is boiled meat in dough, reminiscent of dumplings. You should eat exclusively with your hands, holding them by the tails. In each region they are prepared differently and with with different fillings. In Tbilisi, we recommend trying the city recipe with meat and herbs. If you are traveling along the Georgian military road, stop in the village of Pasanauri. It is considered the birthplace of khinkali and here they are excellent.

15. Chikhirtma

Unusual chicken soup, which includes meat, herbs, egg, flour and vinegar. If you're not used to it, it may seem a little sour due to the vinegar, but overall the taste of the broth is rich and harmonious. If you had too much wine yesterday, chikhirtma will be your salvation.

16. Mtsvadi

Served with plum sauce tkemali or tomato satsebeli. As a rule, the meat is prepared without any marinade at all, but is generously flavored with onions and pomegranate seeds.

17. Fried potatoes

A classic side dish that can be ordered everywhere is - fried potatoes, which is served with tkemali sauce.

18. Lobio

A dish of beans with onions and herbs. Depending on the establishment, it may differ slightly in both composition and consistency. It is most often served in a small clay pot. Try drowning a pod in a pot hot pepper and eat lobio along with mchadi (corn tortilla).

19. Chashushuli

A traditional Georgian dish is veal stewed with onions and peppers.

20. Chakapuli

Again, meat stewed with herbs and spices. Lamb is used as meat, and sour plums, cilantro, tarragon, and white wine are used as additives.

21. Kharcho

Traditional Georgian first course with beef, can be served with or without rice. There are also vegetarian versions of kharcho with eggplant, zucchini, and walnuts. Be careful - kharcho is always a very spicy dish.

22. Trout in pomegranate sauce

Whole trout is fried until crispy and served in a sweet or salty pomegranate sauce.

23. Matsoni

This is Georgian yogurt. It has a pleasant subtle taste and is served at room temperature. Also widely used in sauces and dressings.

24. Churchkhela

This is a dessert in the form of a string of nuts in thick caramelized grape syrup. It is sold on every corner, but do not buy churchkhela on the street - there it has dried out and absorbed all the delights of road dust. Buy in stores. Correct churchkhela is not hard, but stretchy, like nougat.

25. Chiri

Chiri is dried persimmon. This delicacy can be found in the same shops where they sell churchkhela. Sliced ​​persimmons are strung on threads and hung until completely dry for several weeks.

26. Borjomi

This is a popular mineral water not only in Georgia, but also far beyond its borders, which is extracted from the spring of the same name. You can buy it in any store and cafe, and also drink directly from the source if you find yourself in Borjomi.

27. Lemonade

If Georgians don't drink Borjomi, wine or beer, then they drink lemonade. There are many variations of lemonade here, it comes in different tastes and colors.

28. Waters of Lagidze

This is sparkling water with syrups that awakens warm nostalgia in tourists. There are many flavors: cherry, cream, lemon, pear, tarragon, grape, vanilla and even chocolate.

29. Traditional wine

Namely, made in qvevri (large clay jugs buried in the ground) according to traditional recipe, as our ancestors did eight thousand years ago. You will not taste such wine in any other country in the world, so take advantage of the moment - taste Georgian wines and take them home.

30. Chacha

Traditional grape vodka, which is made from leftover wine materials. Try chacha if you like strong alcoholic drinks. The main thing is to calculate your strength and do not mix with other alcohol.

This list is far from complete; there is a lot more in Georgian cuisine delicious dishes. When you find yourself in Georgia, eat everything and more - it’s better to gain a couple of extra pounds than to regret the missed opportunity to experience one of the most amazing cuisines in the world.

Based on materials from Katherine Belarmino and Romeo Belarmino.

Despite the abundance of famous meat dishes, Georgian cuisine is the best suited for those who adhere to the tradition of Lent. After all, Georgians were among the first to accept Christianity back in IV century. In Georgia they like to cook from corn, beans and variety of vegetables. And nuts, which, chopped with herbs and garlic, are added to many dishes to compensate for the lack of protein on fasting days.

From the book by Tinatin Mzhavanadze “ Lobio, satsivi, khachapuri, or Georgia with taste.” - M.: Azbuka-Atticus: KoLibri, 2010.

PHALI FROM WHITE CABBAGE

PROPORTIONS:

1 fork white cabbage

Peeled walnuts - 100 g

Garlic - 3–4 cloves

Cilantro - 1 bunch

Ground coriander, utskho-suneli - half a teaspoon

Salt, ground black pepper, white wine vinegar - to taste

Pomegranate - 1 pc.

Pkhali made from white cabbage. It pursues two goals - no matter how strange it sounds: what goals can pkhali have? Here's what they are.

Firstly, it’s aesthetic - when there are balls of different colors on a platter, white just begs to be there for the background.

Secondly, disposal of cabbage lying around after preparing borscht or cabbage rolls. For extra beauty, you need to set aside a dozen whole cabbage leaves; the rest of the cabbage can be chopped and blanched all together or even boiled until soft in salted water. Then place in a colander, do not touch the whole leaves, squeeze the chopped cabbage thoroughly to remove excess moisture, chop with a knife and, as we already know, mix with the prepared nut dressing.

And now - the main difference between cabbage pkhali and others: it must be wrapped in whole leaves of cabbage, like cabbage rolls, as neatly and beautifully as possible. They should turn out miniature, so large sheets can be cut in half. You can also grease the cabbage leaves with the prepared pkhali, roll them into a roll and cut them into several identical pieces.

The most important thing is to serve them correctly: put them on small plates if they are wrapped in envelopes, or put them on the bottom if they are rolls, and decorate them with pomegranate seeds on top - this is a must.

PEASANT SALAD OF CUCUMBERS AND TOMATOES

PROPORTIONS (for 6–8 servings):

Tomatoes - 1 kg

Cucumbers - 1 kg

Bell pepper - 2 pcs.

Onion - 1 head

Parsley, cilantro, basil - a bunch each

Salt, green pepper, wine vinegar - to taste

or:

Everything is the same

Peeled walnuts - 1 tbsp. spoon

I'm even embarrassed to imagine that someone might not know classic salad from tomatoes and cucumbers. Any village girl of about seven years old, who has already been entrusted with holding a knife, can cook it deliciously in five minutes! But provided that all the vegetables and herbs were picked from their own garden, washed with spring water and seasoned with homemade vinegar.

I especially respect ox heart tomatoes: fleshy, sugary, dark pink, so large that sometimes you can’t hold them in one hand! Although there are others, depending on what you like, I would still recommend varieties that are thick-bellied, not flirty, have a taste closer to sweet and are just right ripe: they are easy to remove the skin from. My husband respects me very much as a wife precisely because I peel the skins off tomatoes when preparing a salad: I assure you, it is much more pleasant to eat them naked.

Cucumbers - pimply, not too small, heated in the sun, you break them in half - and it smells like snow in the middle of summer! And basil is a noble herb with buff flowers, without which the preparation of our salad loses its meaning: the main role is played, of course, by the mutual heartfelt affection between it and tomatoes: they are made for each other. A head of onion (I like purple, vigorous), bell pepper - preferably red, a couple of cloves of garlic. Parsley and cilantro. Wine or apple vinegar. Salt-pepper-garlic - of course.

We take a wide salad bowl, it would be nice to have glass or white porcelain - it looks very impressive! Cut the cucumbers into circles, tomatoes into half-moons, onions into half-circles, bell peppers into strips, greens into fine crumbs, add salt and pepper, sprinkle vinegar and mix gently. We bring it to the table. This is the kondovy, homespun, classic salad of tomatoes and cucumbers, which in Georgia in the summer every family prepares three times a day.

But there are some variations: firstly, you can season not only with vinegar, but also with vegetable oil, especially the village Kakheti sunflower oil, so fragrant that it brings tears to your eyes. Secondly, grind the cilantro with garlic and salt and pour this mixture over it - the taste is brighter. Thirdly, make a nut dressing: crush the nuts with garlic, salt and cilantro, dilute with a spoon of vinegar and mix the vegetables with it - this salad will satisfy anyone, it’s incredibly tasty, I want a full bowl of this salad right now!

And whatever you have for a summer lunch: ajapsandali, green lobio, chicken tabaka, cheese omelette or fried potatoes- without salad you can give it to the savages! Don’t be lazy, cook it more often, dip the crispy tonis puri in the dressing at the end and don’t forget to wash it down with a glass of cold wine: this is a moment of complete harmony.

RED LOBIO WITH VINEGAR

PROPORTIONS:

Red lobio - 500 g

Walnuts - 1 cup

Purple or red onions - 2–3 pcs.

Garlic - 2–3 cloves

Cilantro - a small bunch

Vegetable oil - 50 g

Red wine vinegar - 1 tbsp. spoon

Cloves - 3–4 buds

Cinnamon - on the tip of a knife

Freshly ground black pepper -

1 teaspoon

Salt

In the fall, my mother dries out all sorts of gifts from nature and her gardening works: it is such a calming sight, the colors are bright, the colors are variegated, the outlines are smooth, the smells are intoxicating. And from different varieties of lobio you can lay out paintings, and not some primitive avant-garde, but something from the Flemings: there are all imaginable sizes, colors and shades. Once there were even anthracite-black giant beans - and it was unclear what to cook with them! But large red beans are always useful: when cooked, they retain their shape and color and look very good in cold snack- naturally, with walnuts.

Lobio should be soaked in cold water in the evening - this is a general rule. In the morning, drain the water, add fresh water (1:2) and let it cook. Cook for a long time until the beans are soft, if ready, pour out a couple of scoops of the broth, we will need it, put our lobio in a colander and let it cool, and in the meantime we prepare our favorite nut dressing - but with some peculiarities.

So, the nuts are ground into flour; then finely chop the garlic and cilantro and pound in a mortar with salt and pepper. Grind cinnamon and cloves in another mortar until they form fine pollen and add to the dressing. Finely chop a couple of purple onions and simmer in vegetable oil until transparent, cool.

It would be nice to stew onions in nut oil, but if you don’t have it, take what you like. Now combine the nuts, seasoning with spices, add a little broth, mix, add cooled onion and a spoonful of good wine vinegar, preferably red. We drop it into the palm of our hand, try it - do we like everything? We adjust the salt, spiciness and sourness, and that’s it - you can mix, season the beans, put them on a couple of beautiful plates, decorate as expected with pomegranate seeds, onions or herbs and bring them to the table.

There is still more than a month of fasting ahead, so you still have time to give up meat, fish and other things, if you haven’t already started. It's actually not as scary as it seems - there are many delicious and nutritious dishes made from plant-based products.

If you know a little about veganism, you probably know some of the recipes. We decided to talk to the chefs of several restaurants specializing in Ukrainian, Georgian and Italian cuisines. They asked about traditions, recipes and secrets of Lenten dishes.

Restaurant Chef" Chachapuri" Paata Kuchava

About traditional Lenten dishes Georgian cuisine

There are many lenten dishes in Georgian cuisine, but those made from beans and legumes are especially popular. Mushrooms and herbs are also staples for fasting. All this is very healthy, high in protein and vitamins. In general, greens work wonders; we eat them a lot. Also, for variety, you can cook something from potatoes or cereals.

Instead of meat, soybeans are often used in Georgia; it is very rich in proteins. But you can experiment.

For example, everyone is accustomed to the fact that dolma is prepared only with meat, but we stuff grape leaves with bulgur. To prepare another one popular dish For chakapuli, you can use mushrooms instead of meat - oyster mushrooms are better.

Tarragon must be added to chakapuli, because chakapuli without tarragon is already a different dish - chashushuli. But chashushuli is also usually prepared with meat, but if you cook it without meat, you will get another dish - ajapsandali. To prepare it, you need to simmer asparagus, bell pepper, tomato, eggplant, potatoes and herbs with spices.

There are also a lot of meatless foods in Georgian cuisine. flour products– pies, where beans, mushrooms, and potatoes are used as filling. Even khinkali can be made with mushrooms or herbs. Of course, real khinkali are made with meat, but sometimes you can make fake ones. The dough there is always lean - made of flour and water.

Boiled beans recipe

There are many varieties of beans in Georgia, they are very popular. In our country they eat more red, and in Ukraine - white. The most delicious are Batumi beans, but I have not seen this variety here. In general, you can cook from what you have, the main thing is the right seasonings.

The simplest thing you can do with beans is to simply cook them after soaking them. At the end of cooking, when the beans have become soft, add salt, pepper, herbs, a lot of herbs. Throw cilantro, celery and dill into the pan. But we don’t add parsley – we eat it separately, fresh.

If desired, you can add onions and garlic. Cook for just a couple more minutes. You can serve it hot or cold, but we prefer it hot.

Pkhali recipes

There are many walnut-based snacks in Georgia. For example, pkhali, it is prepared in a variety of ways: spinach, with leeks, from the leaves of a certain type of beet (red pkhali), or even from young nettles. The base is always the same – nut butter. The mixture should be homogeneous so that it can be spread on pita bread.

To prepare the paste, grind the walnuts with garlic and seasonings in any way, add just a little water. Spices include coriander, suneli hops, maybe a little adjika and garlic, salt and pepper. This paste can be used to stuff eggplants and zucchini, add to baked or fresh vegetables. Or still finish the pkhali.

For green pkhali, we take spinach, literally dip it in boiling water or keep it steamed so that it is just slightly cooked. Then we throw it in a colander, or simply squeeze it out of the water with our hands. Then mix the spinach with nut butter - the proportions depend on what taste you want to make more pronounced - nuts or herbs. It is better to mix spinach pasta with a spoon rather than in a blender.

Borjomi mushroom recipe

The easiest way to cook mushrooms is to make them Borjomi style. We just take mushrooms and fry them in sunflower oil with Svanetian salt - this is a mixture of spices.

It doesn’t have to take up the entire kitchen and dirty all the dishes, but it turns out delicious. Regular champignons are suitable, you just need to rinse them well and fry them on both sides in a frying pan. The dish is ready in 7-8 minutes.

Lenten dessert recipes

Georgians are spoiled with Lenten desserts, because we have never developed a confectionery business. But on New Year There is a custom of giving out sweets to everyone, so I still had to learn how to cook them.

Another sweet that everyone knows is kozinak. Walnuts are traditionally used here, but you can use others if you wish. You just need to finely chop the nuts and mix with honey.

There is also a lot of pumpkin in Georgia, so you can make halva from it. True, our pumpkin is tastier, sweeter and not as watery as Ukrainian pumpkin. But local will work too, you just need to squeeze the juice better and add more honey.

For 400 grams of grated and squeezed pumpkin you need 100 grams of semolina, 100 grams of honey, 100 grams of any chopped nuts and 50 grams of raisins. In our country, hazelnuts or walnuts are more popular, but it will also be delicious with peanuts. First, we mix this pumpkin with semolina and fry it in a frying pan with oil (40 ml) for 5-7 minutes, add 100 ml of water and simmer a little.

Add the remaining ingredients when the mixture has cooled, because honey cannot be added to hot dishes. Then mix it all and put it in the refrigerator. We get a healthy dessert.

By the way, my mother deceived us when we were children, saying that it was orange halva, because for some reason all the children did not like pumpkin. When we first really prepared halva with orange zest, I was even surprised that it didn’t turn out the way we were used to. By the way, you can add the zest of one orange to the same recipe and you will get a completely different taste.

Sergey Matuzov, restaurant chef Bigoli

About the traditions of Lent in Italy

In my experience, finding something authentically Lenten in Italy is simply impossible. These cunning people simply do not fast. Their Quaresima (Lent) is some kind of resort compared to our forty days of torment.

In Italy, you only need to give up meat as much as possible, and even then not on all days. That's why everyone is fasting italian recipes– these are rather variations on a theme. For example, residents of the northern regions can prepare pasta without eggs, but often flavor it with cheese (for example, peccorino is usually added to pici, and goat cheese is added to pasta alla norma with eggplant).

Lenten pasta recipe

In the original, puttanesca pasta is prepared with anchovies, but you can do without them. First you need to take pasta without eggs, or prepare it yourself from solid semolina flour and water. If you buy, most likely it will be pasta from the southern regions of Italy.

Next we need tomatoes, olives, onions, garlic. We use Ligurian or Taggi olives, but, of course, you can use others, even jarred ones. It is desirable that they have bones. But the tomatoes don’t matter what kind: fresh or canned in their own juice.

All this is lightly fried in a frying pan and stewed with tomatoes. Instead of broth, add a little water or vegetable broth to the mixture. In just a few minutes we cook the pasta and add it to the already prepared dressing - that’s all.

Dessert Recipes

I thought for a very long time about a dessert that would be both Italian and Lenten. I decided it was a sweet sorbet. Then I thought that sorbet still can’t be called a dessert, so I suggest just baking an apple - it’s easy.

You need to take an unsweetened apple, sprinkle it with sugar and put it in the oven for 15-20 minutes. Semerenko or some other late apples that are quite strong and green are best suited.

You can also make homemade granola: take any grains, add pumpkin or sunflower seeds, flax seeds. Mix it all with honey and put it on parchment, then put it in the oven.

Petr Saman, chef of the restaurant "Khutorets na Dnipri"

About Lenten dishes in Ukrainian cuisine

In Ukrainian tradition, fasting is scheduled day by day. On some days you only need to eat vegetables, on others you can eat fish. Some days you go hungry and live only on water. Sometimes, thank God, you can have wine. But we definitely forget about meat and dairy all the time.

Zucchini recipes

All kinds of zucchini dishes are perfect for fasting. For example, you can simply fry them in vegetable oil, pre-salt, pepper and roll in flour. Before eating them, it is better to blot them with a napkin to remove excess oil.

You can prepare lean mayonnaise for zucchini: brew the flour in water (just throw it into boiling water and cook), let it cool. At this time, take fresh lemon, mustard, sugar, salt, vegetable oil(one to four), beat it all and add it to the cooled flour mixture. Place in the refrigerator and the mayonnaise is ready.

You can also make caviar from zucchini. Bake vegetables in the oven for about half an hour at 180 degrees - zucchini, bell peppers, carrots, onions. In this case, it is better to simply wash the onions and carrots and wrap them in foil. Remove the eggplant and pepper after 20 minutes. Add herbs, garlic to the vegetables, you can add hot pepper to taste - chop all the ingredients finely (do not twist in a meat grinder) and mix. Let it cool and you are ready to eat. Serve with lean bread - there is a large selection in supermarkets.

Bean recipes

In almost any dish, meat can be replaced with beans. For example, in a roast. We just take it usual recipe and put boiled beans there instead of meat.

During the Lenten period, borscht can be cooked with mushroom soup and beans.

You can also make a pate from beans: boil red and white beans, add carrots, onions, garlic and simmer everything together until tender (usually takes about two hours). Remove the vegetables and beans from the heat, add any nut you have at home, you can even pumpkin seeds - blend everything in a blender and cool. Then add herbs and garlic to taste.

Recipe for banosh with mushrooms

To cook this classic dish, corn grits needs to be cooked vegetable broth and put in the oven for 5-10 minutes. Fry white or any other mushrooms separately. Then add them to the cereal and keep in the oven for another 10-15 minutes.

By the way, the correct name for any lean porridge in the Ukrainian tradition is toucan, but we are used to calling this dish banosh.

Lenten dessert recipe

You can prepare apple roll with lean dough - from water, salt, sugar, flour and vegetable oil. It is important to stretch it with your hands and not roll it out with a rolling pin - then it becomes thinner.

For the filling we take apple, pear, dried fruits and nuts. All this needs to be crushed, mixed and caramelized a little in a frying pan with sugar.

Place the finished filling on the dough, wrap it, sprinkle powdered sugar, cinnamon, nuts and place in the oven for half an hour (170 degrees). After removing the roll from the oven, be sure to cover it with a towel and let cool until room temperature- only then cut it.

Photo: Photo by Organic Ideas for Organic Peoples, Bigoli, Khutorets on the Dnieper

Georgian cuisine is ideal for Orthodox Lent. It is not surprising, because most of the residents of Georgia also observe it. And it’s as if they came up with pkhali, lobio and ajapsandal especially for fasting. But Lenten Georgian cuisine is not limited to these dishes. You can even prepare lean khachapuri. The basis of lean Georgian cuisine is beans. Also added to it are nuts, mushrooms and lots and lots of greens, especially cilantro. Don’t forget to stock up on a bag of khmeli-suneli - and you’ll be able to cook interesting Georgian dishes throughout Lent. And we will help with recipes:

Salad Broceuli

Photo: Restaurant "Kazbek"

• 5 g mint
• 10 g tarragon
• 5 g parsley
• 5 g dill
• 5 g cilantro
• 15 g tsitsmati (Georgian analogue of watercress - editor's note)
• 20 g peeled cucumbers
• 5 g green onions
• 100 g pink tomatoes
• 15 g pomegranate
• 20 g narsharab sauce
• 2 g Svan salt

Step 1. Process the green leaves, rinse, dry and add chopped tomatoes into slices.

Step 2. Place on a plate, sprinkle with pomegranate, Svan salt and narsharab pomegranate sauce.

Adjarian khachapuri with mushrooms

• 1 cup flour
• ½ glass of water
• 3 g salt
• Dry yeast
• 5 ml vegetable oil

For the filling:

• 150 g onion
• 1 kg oyster mushrooms
• 10 g garlic
• Salt and pepper

Step 1. Add salt and yeast to the water, mix, sift the flour into it, then mix thoroughly again and finally add vegetable oil.

Step 2: Cover the dough cling film and leave it to come up.

Step 3. When the dough has risen once, you need to mix it and leave for another 15 minutes.

Step 4. Take 200 g ready dough and roll it into a ball, then roll it out with your hands. The edges should be thinner, the middle thicker.

Step 5. For the filling, cut the mushrooms and onions, add chopped garlic and spices, fry in a frying pan.

Step 6. Then you need to put the filling on the dough and “close” the edges of the dough, forming the khachapuri in the shape of a “boat”.

Step 7. Bake in the oven for high temperature within 6 minutes.

Khachapuri-lobiani

Photo: City cafes “Khachapuri”

Recipe Dmitry Milyukov, chef of the city cafe "Khachapuri"

Dough (for 5 khachapuri)

• 500 g flour
• 300 ml water
• 5 g dry yeast
• Pinch of salt

• 350 g beans
• 40 ml vegetable oil
• 200 g onion
• 200 g red onion
• Salt and pepper
• Utskho-suneli
• A pinch of ground coriander

Step 1. Mix flour with salt and yeast.

Step 2. Make a funnel in the center, add water. Knead the dough until smooth, cover.

Step 3. Let the dough rise. Stir again.

Step 4. Boil the beans until tender, discard in a colander.

Step 5. Chop the onion and sauté in vegetable oil until tender. Mash the beans and add the sautéed onions.

Step 6. Mix everything thoroughly until smooth. Cool and weigh out 200 grams each (the amount of filling for one pie).

Step 7. Roll out the dough, lay out the prepared minced meat, pinch the edges in a circle in the center. Roll out some khachapuri and make holes with a skewer.

Step 8. Place the khachapuri on a baking sheet and bake until done. At the highest temperature for 15-20 minutes.

Bell pepper rolls stuffed with walnuts

Recipe Rusiko Shamatava, chef of the John Jolie restaurant

Step 1. Bake whole bell peppers with stems in an oven preheated to 180 degrees for 15-20 minutes. Cool, remove skin, stems and seeds.

Step 2. Rub the nuts with red adjika. Finely chop 25 g of cilantro and mix with nuts, salt and suneli hops.

Step 3. Add cold boiled water, mix everything thoroughly until smooth.

Step 4. Onions chop very finely and fry in hot vegetable oil until golden brown. Remove from stove, cool.

Step 5. Add fried onions to the main nut filling. Mix thoroughly until smooth and tasteful.

Step 6. Cut grilled peppers without skin and seeds lengthwise into plates 4-5 cm wide and 10-11 cm long.

Step 7. Place the prepared pepper plates face down on the board, place the filling (about 22 g) in the center and roll lengthwise into rolls (from the narrow edge to the wide one).

Step 8. Place 4 rolls on each plate. bell pepper(2 red and 2 yellow) with the filling facing up. Decorate the center of the dish with cilantro leaves, and place pomegranate seeds on the free space of the plate.

Chashushuli from wood mushrooms

Photo: Restaurant "Kazbek"

Step 1. Process the oyster mushrooms, rinse them from sand.

Step 2. Fry finely diced onion and garlic in a frying pan.

Add processed oyster mushrooms.

Step 3. Fry the oyster mushrooms for 5 minutes and add white wine, then simmer for another 15 minutes.

Step 4. Add spices and herbs.

Step 5: Sprinkle with pomegranate and tarragon leaves before serving.

Dessert Tatara

Photo: Restaurant "Kazbek"

• 50 g grape syrup "Isabella"
• 1 liter white grape juice
• 175 g corn flour
• 50 g sugar

Step 1. Bring the grape juice to a boil, then evaporate to half over low heat.

Step 2: Add grape syrup.

Step 3. Slowly, adding flour, knead into a single homogeneous mass.

Step 4. Moisten a baking sheet with high sides with cold water and pour the resulting mass there.

Step 5. Without covering, let cool and leave for 12 hours.

Lenten cherry pie

• 200 g flour
• 55 g honey
• 180 g sugar
• 50 ml vegetable oil
• 50 g almond flour
• 10 g soda
• Lemon juice
• 200 g cherries
• 40 g walnuts

Step 1. Dough: add honey, sugar, vegetable oil, almond flour, quenched soda to the flour lemon juice, and mix.

Step 2. Add cherries (fresh or frozen) and chopped walnuts to the kneaded dough.

Step 3. Place in a baking dish and bake for 50-60 minutes at 160 degrees.

Step 4. When serving, you can pour cherry sauce over it.