Kuragakishi
Ingredients: meat, potatoes, butter, onion, salt.
Step-by-step: Fry the butter in the pot. Grind the meat (with added onion, spice), shaping in the form of a finger. Add this to the pan with the butter, add some salt, spices and a bit of water. After boiling, quarter the potatoes and add them to the pot. Season to taste (coriander, dill). Allow to sit for a few minutes before serving.
Ovdugh (In Guba tat 'ov'-water, 'dugh'- yogurt beverage).
Ingredients : 1 litre yogurt, 0.5 litres water, dill, coriander, salt, fresh cucumber.
Step by step: Shake up 1 litre of yogurt for a few minutes. Boil and cool the water. Add the cooled water to the yogurt. Add finely chopped corriander, dill and cucumber (to taste). Add salt, and mix. Serve ovdugh chilled.
Tat Chighirtma
Ingredients: 1 Chicken, 5 eggs, 3 onions, 100 grams butter, 1 tablespoon flour, salt, black pepper.
Step-by-Step: Cut chicken into peices (leg, wings, etc) and boil in water (after will be used for bouillon). Chop onion finely and in a separate pan fry in butter. Add one tablespoon of floor to the onions, then add chicken. After chicken is fried add the boullion water over the top. When the boullion is boiled, add five well mixed eggs over it.
Leaf Wraps: (Yarpaq Dolması)
Ingredients: beef and lamb, rice, beans, onion, pip or heyva leaves, salt
Step by Step: Grind the meat, using a meat grinder. If you do not have access to a meat grinder, you can beat the meat with a mallet until it is easy to pull apart and form. Mix it with onions, uncooked rice, cooked beans, and beat it or grind it again. Mix it with your hands and slam it on the counter a few times.
After form the meat into oblong shapes - about 7 cm long. Take the meat that you formed, and stick it to the the pre-washed Heyva leaf, near the stem of the leaf. Wrap the meat in the leaf starting from this direction. Squeeze the dolmas a little to release excess water and place them around the pot in rows. Pour a little water on top. Skim the foam off. Cook for 25 minutes. Let it sit for 5 or 10 minutes, and serve.
Serve with yogurt.
