DOCSLIB.ORG

Dinner @ Chito Gvrito 173 3Rd Avenue, NY NY - (646) 767-0154 - [email protected] – Chito-Gvritonyc.Com

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner @ Chito Gvrito 173 3Rd Avenue, NY NY - (646) 767-0154 - Info@Chito-Gvritonyc.Com – Chito-Gvritonyc.Com Dinner @ Chito Gvrito 173 3rd Avenue, NY NY - (646) 767-0154 - [email protected] – Chito-gvritonyc.com KHACHAPURI HOMEMADE DUMPLINGS FRESHLY BAKED STUFFED GEORGIAN BREADS KHINKALI – MEAT DUMPLINGS 12 AJARULI – CHEESE PIE 14 Soup Dumplings with Blend of Grass-Fed Beef and Pork, Herbs, Ground Caraway Open-faced Georgian Cheese Bread, Baked Egg, Cultured Butter LAMB & TARRAGON DUMPLINGS 14 IMERULI – CHEESE STUFFED PIE 12 Soup Dumplings with Blend of Chopped Grass-Fed Beef and Lamb, Tarragon, Mint Traditional Flatbreads with Georgian Cheese MEGRELIAN (extra cheese topping) 14 KVERI – CHEESE DUMPLINGS 13 Georgian Cheese Dumplings in Buttery KUBDARI - MEAT STUFFED PIES 13 Crème-Fraiche Sauce Hand-Chopped Grass-fed Beef, Caraway, Blue Fenugreek CHAR-GRILLED MEATS - MTSVADI KHACHAPURI ON THE SKEWER 15 FREE RANGE CHICKEN MTSVADI 19 Rolled with Homemade Cheese, Grilled on Skewer Marinated Chicken Breast Cubes Chargrilled LOBIANI – BEAN STUFFED PIE 12 on Skewer, Tangy Plumb Sauce, Fresh Greens with Pomegranate Adjika Oil Vinaigrette Mashed Beans, Caramelized Onions, Summer Savory PASTURE RAISED PORK MTSVADI 21 SELECTION OF SOUPS Marinated Pork Tenderloin Cubes Chargrilled VEGETARIAN BORSCH 11 on Skewer, Tangy Plum Sauce, Fresh Greens with Pomegranate Adjika Oil Vinaigrette Beetroot, Cabbage, Fresh Dill, Sour Cream 20 CREAMY MUSHROOM SOUP 13 MINCED BEEF & PORK WITH BARBERRY Homemade Croutons, Cheese Crumbles Beef and Pork with Ground Caraway and Barberry, Tomato Dill Cilantro Passata, Fresh Greens with BONE BROTH 12 Pomegranate Adjika Oil Vinaigrette Lamb Bones Broth, Root Vegetables, Fresh Herbs GRILLED BABY LAMB CHOPS 28 SMALL PLATES and SHARES Marinated and Chargrilled Lamb Chops with Georgian Red Wine Sauce, Fig Confit, Fresh GEORGIAN SALAD 14 Greens Pomegranate Adjika Oil Vinaigrette Tomatoes, Cucumbers, Cilantro, Opal Basil, Homemade Cheese, Georgian Pesto BIG PLATES AUBERGINE ROLLS 13 GEORGIAN “SHRIMP ‘N GRITS” 26 Eggplant with Walnut Fenugreek Garlicy Paste Wild Caught Atlantic White Shrimp, White Wine, and Fresh Pomegranate Walnut Fenugreek Garlicy Sauce, Creamy White Cheese Polenta COUNTRY POTATOES & MUSHROOMS 12 Shiitake Mushrooms and Fresh Dill CHKMERULI – CHICKEN IN GARLIC 26 Crispy Whole Spatchcocked Poussin in Creamy HOMEMADE PICKLES 12 Garlic Sauce Gherkins, Garlic, Red Cabbage, Jonjoli CHAKAPULI - LAMB IN TARRAGON 28 ELARJI -POLENTA BALLS 12 Lamb Stew Cooked in Fresh Tarragon, Spring Creamy Homemade Georgian Cheese Polenta Balls Onions, Sour Plum, and White Wine with Garlicy Walnut Sauce GEORGIAN CHICKEN “SATSIVI” 24 SIDES and SNACKS Marinated Chicken Breast Cubes Grilled on Skewer, Walnut Fenugreek Garlicy Sauce, Creamy COUNTRY POTATOES 9 Cheese Polenta Pan fried potatoes, Shallots, Garlic, Dill CREAMY CHEESE POLENTA 9 OJAKHURI - PORK & COUNTRY POTATOES 24 White Corn Polenta Cooked in Georgina Cheese Pen-fried Pork Loin, Country Potatoes, Caramelized Onions, Fresh Dill, Pomegranate GEORGIAN FRIES 8 Crispy Potato, Georgian Seasoned Salt DESSERT SHISHITO PEPPERS 8 IDEALI 9 Layered Honey Walnut Cake, Dulce de Leche Crispy Peppers, Georgian Seasoned Salt MTSVANE LOBIO 9 STRAINED YOGURT 10 Topped with Homemade Gozinaki Honey Walnut Crisp Stewed Green Beans with Cilantro, Shallots, Summer Savory, Basil 22% Service Charage will be added to parties of 6 persons or more .
Load more

Recommended publications
  • LO CHEES of GEORG
    The LOST CHEESES of GEORGIA THIS NATION’S UNIQUE CHEESE CULTURE WAS FLAttENED BY DECADES OF INVASION AND OCCUPATION. BUT IN MOUNTAIN PAGE VILLAGES AND REMOTE VALLEYS, HANDMADE73 TRA- DITIONS ENDURE The LOST CHEESES of GEORGIA BY DAVID FARLEY PHOTOGRAPHS BY SIMON BAJADA U R E G V E A O S PAGE78 R G I A 73 Zurab CHKADUA the names might sound exotic, but imagine living in a world in which we had access only to Colby, Amer- WAS ACTING ican, Swiss, and provolone. In the past few years, though, Mikadze-Chikvaidze has helped introduce the people of her country to AS THE their lost cheese heritage, uncovering traditions that have been practiced in isolated mountain villages for generations, and bringing them to the masses. I had met Mikadze-Chikvaidze at a winery here in Geor- TAMADA, gia a few months earlier, where she told me about her mission and invited me to join her on a visit to some of these village cheesemakers. “Come,” she the toastmaster, for a traditional Georgian supra at said that day at the winery, waving her hand as if his house in Lakhamula village in the Svaneti region we were going to go just then. “I will give you a pre- of northwestern Georgia. The job is sort of like being view of what people will someday see: that Georgia both a pastor and a quarterback for a dinner party. is a great cheesemaking country.” He had just instructed us to raise our glasses and give thanks. “To our guests at the table,” he said, as we downed ample portions of amber wine in a single four months later, we were driving out of go.
    [Show full text]
  • 2018 Tbilisi
    NATIONAL INTELLECTUAL PROPERTY CENTER OF GEORGIA SAKPATENTI 15(499) 2018 TBILISI INID CODES FOR IDENTIFICATION OF BIBLIOGRAPHIC DATA LIST OF CODES, IN ALPHABETIC SEQUENCE, AND THE CORRESPONDING (SHORT) NAMES OF STATES, OTHER ENTITIES AND INTERGOVERNMENTAL ORGANIZATIONS (WIPO STANDARD ST.3) INVENTIONS, UTILITY MODELS (10) Number of publication for application, which has been examined (54) Title of the invention AD Andorra for the Arab States of the Gulf (GCC) NE Niger (11) Number of patent and kind of document (57) Abstract AE United Arab Emirates GD Grenada NG Nigeria (21) Serial number of application (60) Number of examined patent document granted by foreign patent office, date from which patent AF Afghanistan GG Guernsey NI Nicaragua (22) Date of filing of the application has effect and country code (62) Number of the earlier application and in case of divided application, date of filing an AG Antigua and Barbuda GH Ghana NL Netherlands (23) Date of exhibition or the date of the earlier filing and the number of application, if any application AI Anguilla GI Gibraltar NO Norway (24) Date from which patent may have effect (71) Name, surname and address of applicant (country code) AL Albania GT Guatemala NP Nepal (31) Number of priority application (72) Name, surname of inventor (country code) AM Armenia GW Guinea- Bissau NR Nauru (32) Date of filing of priority application (73) Name, surname and address of patent owner (country code) AN Netherlands Antilles GY Guyana NZ New Zealand (33) Code of the country or regional organization allotting
    [Show full text]
  • GARNISHES DESSERTS PIES SOUPS SAUCES 50 G on the PAN
    SHARING STARTERS STARTERS PICKLES 100 g Lavash 2 pcs / 100 ₽ Ajapsandal with lavash 180/60 g / 390 ₽ Pickled cabbage / 180 ₽ Vegetables and herbs 300/50 g / 470 ₽ Lobio with lavash 220/60 g / 330 ₽ Gurian cabbage / 180 ₽ 150 g / ₽ Eggplant rolls 150/30 g / 390 ₽ Hummus 270 Salted tomatoes / light-salted / 180 ₽ Dolma with Beyond Meat 250/50 g / 590 ₽ Adyghe cheese, tomatoes Salted cucumbers / light-salted / 180 ₽ Dolma with lamb 200/100 g / 470 ₽ and tarragon sauce 190 g / 440 ₽ Pickled bamboo / 230 ₽ Caucasian style Lightly salted trout 100 g / 590 ₽ eggplant сarpaccio 200 g / 450 ₽ Mushrooms and herbs with oil / Local cheese 250 g / 490 ₽ sour cream / 250 ₽ Rapana with cream sauce 250 g / 610 ₽ Smalets with horseradish 200 g / 380 ₽ Herring with potatoes 200/150 g / 410 ₽ Hot pickled peppers / 220 ₽ Assorted lard 180/50 g / 450 ₽ Forshmak with toast Marinated garlic / 250 ₽ (salted, smoked, with layers of meat, mustard /horseradish) of Borodino bread 240 g / 350 ₽ Meat delicacy 150 g / 550 ₽ Satsivi with chicken 200 g / 370 ₽ (tongue, sujuk, basturma) Chicken liver pate SALADS with tangerines 140/100 g / 370 ₽ SOUPS Veal tail jelly 250 g / 390 ₽ Vinaigrette with khamsa 200 g / 310 ₽ Kharcho 350 g / 390 ₽ Assorted phali 120 g / 390 ₽ «Yalta» salad with tomatoes & cheese 240 g / 380 ₽ Borsch with garlic bun Dressed herring 230 g / 350 ₽ and sour cream 350/50 g / 380 ₽ The Black Sea fish soup 300 g / 390 ₽ Russian salad with veal tongue 200 g / 370 ₽ KHINKALI Homemade noodles soup 300 g / 330 ₽ Salad with persimmon and shrimp 250 g / 510
    [Show full text]
  • Counter Service
    Counter Service. Issue #13 — Family Style 3 Letter from the Editor Whenever I start to talk about my family, I always and Dumplings? My mom’s wife (aka my Mom aka Nance) need props. Preferably a few glasses, a spoon, maybe would make the best Chicken and dumplings from scratch. a potholder and a few toothpicks. Not because they She also always had a cup full of gorgeous chopsticks represent the character of those in my family, but because by the stove, as I do today. Anything vegan -- I almost we are all so different and I need some visual aids. I’m have to call my childhood best friend in LA anytime I visual through and through. eat something vegan (see: vegan Ricotta... what is that even). And when it comes to plating or atmosphere in a STYLE FAMILY — ISSUE #13 I need these props, these table-top representations, restaurant or hospitality -- I’m on the horn ASAP with because I have three moms, a dad, four siblings (two Sarah to just digest what in the fresh hell that bartender being half-siblings and two being step). My nieces and did to make that old fashioned so …. Poorly. Natural ass nephews are about the same ages as my half siblings, wine? Nicolle, you know you’re getting a text bout it. and all four of my grandparents are still very much a part of my life. I count myself a lucky man to have such a big So when we were thinking about this issue, in my (and, strange) family.
    [Show full text]
  • Download / Print Catering Menu
    Catering menu TRAYS IN EACH CATEGORY Serve 8-10 PERSONS Salads Gourmand Salad $60.00 (Crab Meat, Corn, Egg, Onion, Mayonnaise) Greek Salad with Feta Cheese and Cured Beef/Basturma $60.00 Armenian House Salad $50.00 (Tomatoes, Cucumbers, Bell Peppers, Red Onions, Basil, Lemon and Olive Oil) Achichuk Tomato Salad $45.00 (Tomatoes, Peppers, Onions, Seasoned with Spices) Eel Salad $60.00 Beet Salad $45.00 Caesar Salad with Grilled Chicken $60.00 Figaro Salad $50.00 (Beef Tongue, White Radish and Fried Onions) Duck Salad $60.00 Avocado Salad $65.00 Sesame Tuna Salad $70.00 Tabule Salad $50.00 (Bulgur, Parsley, Tomatoes, Mint, Onion, Olive Oil, Lemon) To serve you better, please inform our waitstaff of any food allergies you may have. All items are subject to change based on seasonal and/or market availability. Cold Appetizers Tuna or Salmon Tartare $60.00 Assorted Cheese Platter $60.00 Assorted Spreads (Labneh, Hummus, Babaganoush/Eggplant Caviar) $50.00 Assorted Fish Platter $60.00 Assorted Meat Platter $50.00 Armenian Basturma and Sujuk $60.00 Eggplant Rolls $40.00 Assorted Pickled Vegetable Platter ___ $40.00 Pickled Herring with Onions and Potatoes $40.00 Hot Appetizers Khachapuri (Cheese Puff – 10 pcs) $40.00 Chebureki (Meat Turnover – 10 pcs) $60.00 Pelmeni (Veal Dumplings) $45.00 Potatoes with Mushrooms and Onions (Pan Fried) $45.00 Draniki (Potato Pancakes – 30 pcs) $40.00 Mushroom Julienne $60.00 Fried Calamari $60.00 Calf’s Liver $60.00 Foie Gras (Duck Liver -10 pcs) $140.00 Lahmajun (Armenian Pizza, Seasoned Vegetables and Beef on a Crust, 12 pcs) $50.00 Bread and Lavash Mix $25.00 To serve you better, please inform our waitstaff of any food allergies you may have.
    [Show full text]
  • National Dish
    National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
    [Show full text]
  • Lunch @ Chito Gvrito 173 3Rd Avenue, NY NY - (646) 767-0154 - [email protected] – Chito-Gvritonyc.Com
    Lunch @ Chito Gvrito 173 3rd Avenue, NY NY - (646) 767-0154 - [email protected] – Chito-gvritonyc.com KHACHAPURI HOMEMADE DUMPLINGS FRESHLY BAKED STUFFED GEORGIAN BREADS KHINKALI – MEAT DUMPLINGS 11 AJARULI – CHEESE PIE 12 Soup Dumplings with Blend of Grass-Fed Open-faced Georgian Cheese Bread with Baked Beef and Pork, Herbs, Ground Caraway Egg, Cultured Butter LAMB & TARRAGON DUMPLINGS 13 IMERULI – CHEESE STUFFED PIE 10 Soup Dumplings with Blend of Chopped Grass-Fed Traditional Flatbread, Georgian Cheese Mixture Beef and Lamb, Tarragon, Mint MEGRELIAN (extra cheese topping) 12 KVERI – CHEESE DUMPLINGS 12 KUBDARI - MEAT STUFFED PIES 12 Georgian Cheese Dumplings in Buttery Chopped Grass-fed Beef, Caraway, Blue Fenugreek Crème-Fraiche Sauce KHACHAPURI ON THE SKEWER 13 Rolled with Homemade Cheese, Grilled on Skewer CHAR-GRILLED MEATS - MTSVADI LOBIANI - BEAN STUFFED PIES 10 FREE-RANGE CHICKEN BREAST 13 Stuffed Flat Bread with Bland of Kindy and Marinated Chicken Breast Grilled on Skewer, Pinto Beans seasoned with Caramelized Onions Tangy Plumb Sauce, Baby Greens, Pomegranate and Fresh Herbs Adjika Oil Vinaigrette SELECTION OF SOUPS PASTURE RAISED PORK TENDERLOIN 14 VEGETARIAN BORSCH 9 Marinated Pork Grilled on Skewer, Tangy Plum Side of Sour Cream, homemade bread Sauce, Baby Greens, Pomegranate Adjika Oil Vinaigrette CREAMY MUSHROOM SOUP 11 Homemade Croutons, Cream, Cheese Crumbles MINCED BEEF, PORK & BARBERRY 15 BONE BROTH 10 Beef and Pork with Ground Caraway and Barberry, Cooked with Red Peppers, Potato, Fresh Herbs Tomato Dill
    [Show full text]
  • Season of 2020/2021
    Season of 2020/2021 SOUPS $9 Ukrainian Borsht, traditional beet soup with short ribs beef Ukha, clear fish soup with salmon & seabass Kharcho, spicy Georgian style soup with lamb Okroshka, cold vegetable soup with kefir or Russian kvas APPETIZERS Chips: Lays, Doritos, Blue Chips, Veggie Straws 4 Crispy Bread Bites 8 Smoked Dry Fish: Taranka, Balychok, Gold Fish, Koryshka 11 Assortment of Pickled Vegetables 12 Baltic Herring with Baked Potatoes 14 Salo (cured pork fat), onions, garlic, rye bread, mustard 15 Shrimps in Garlic Sauce 15 Home Style Potatoes with Mushrooms 15 HOMEMADE TREATS Khachapuri, Mozzarella and Greek Feta cheese 12 Samsa, chopped lamb and spices, 2 pcs. 14 Chebureki “Moscow style”, seasoned pork, gently fried, 2 pcs. 14 Khinkali, twisted knobs of dough, stuffed with juicy lamb & spices, 5 pcs. 14 Meat Ravioli, pork & spices 14 SALADS Garden Fresh Salad, cucumbers, tomatoes, mixed greens and onions 11 Greek Salad, olives, feta cheese, peppers topped with air-dried cured beef 13 Please No Outside Food or Drinks We Welcome Private Parties, from $49 pp MAIN COURSE $19 Charbroiled Kebab, Pork or Chicken, seasoned and grilled Grass Fed All Natural Burger, served with hand-cut fries Chicken Tabaka, flattened Cornish Hen with ample crushed garlic Pork Belly, marinated to perfection Alaskan Salmon, grilled or baked with vegetables Kazan Kebab for two; lamb, onions, spices, add $9 Plov (Pilaf) with lamb, add $9 SIDE ORDERS $9 Rice, Buckwheat, Pasta, French Fries KIDS MENU $9 Chicken Nuggets, Mozzarella Sticks BEVERAGES & DESSERTS Organic Gourmet Loose Leaf Tea Pot, lemon, jam and honey 12 Black: Ceylon, Earl Grey Green: Imperial Green, Green with flowers, Green with Lemon Ginseng Herbal: Egypt Chamomile flowers, Moroccan Mint leaves, Rosehips Cranberry Orange Espresso 3.5 Coffee Pot 9 Bottled Water 3 S.
    [Show full text]
  • Catering Menu
    CATERING MENU M57 Seasonal Pickles Beets, Tomatoes, Onions, Cucumbers, Mushrooms, Green Apples, Watermelon. Garlic, grapes Black Bread Georgian Bread Central Asian Flat Bread Basket ZAKUSKI (in Russian this means ”small bites” (3 - 8 choices, depending on the size of your party) Fresh Herbs wrapped in Warm Flatbreads Tefteli - mini meat balls Salad Olivier in Tartlets - chicken, apple, carrot and egg salad on puff pastry Georgian Satsivi - chicken or eggplant with cold walnut sauce Ogurtze - cucumbers with a yogurt-dill dressing Smoked Fish Assortment: Salmon, Sturgeon, Black Cod Beet gelee on cucumber rounds with feta cheese Chicken Liver Pate Deviled Eggs Russe with caviar, or mushrooms or ham Wild Mushrooms on toast or bell peppers Vegetable Caviars Beet Caviar, Wild Mushroom Caviar, Mixed Vegetable Caviar, Eggplant Caviar (all available as tartlets or dips) Stuffed Grape leaves Buterbrodi - assorted bread & butter mini sandwiches smoked salmon, caviar, chopped liver, smoked whitefish with dill and lemon, herring with egg and cornichon, herring and apple, ham with egg and parsley, dill butter with red radish Pkhali (Georgian finely chopped vegetable salads, can be served as dips with bread) beans, spinach, cabbage, eggplant, or red beets, all with a walnut dressing. M57 Triple Troika of Yogurt (select 3) cucumber dill yogurt, cucumber mint yogurt, cucumber and garlic yogurt, spinach yogurt, orange flower water and citrus zest yogurt, marigold petals and honey yogurt M57 Triple Troika of Eggplant M57 Eggplant Salad (pureed roasted eggplant
    [Show full text]
  • Georgian Recipes from Netcost Market's Weekly Specials
    Georgian Recipes From NetCost Market’s Weekly Specials Georgian Recipes From NetCost Market’s Weekly Specials In our last blog post, we showed you some of the culinary delights that Georgia has to offer. In this blog post, we’ll be giving you three classic Georgian recipes so you can bring the expectational taste of this small country to your home! All of these recipes use ingredients from our Georgian Week Specials, meaning you can enjoy your new favorite cuisine for less! 1. Khachapuri Khachapuri is the stuff dreams are made of. It combines cheese, eggs, and butter on top of a freshly baked flatbread to make the most decadent comfort food out there! As part of our Georgian Week, the special cheese that’s used in khachapuri — named Sulguni — now 36% off. There are also great offers on Nature’s Yolk large brown eggs, which are perfect for topping your homemade khachapuri. Recipe Ingredients for the dough: 1 cup warm water, 1 tbsp. dry yeast, 2 ½ lbs. all-purpose flour, 1 cup warm milk, 2 oz. oil, 1 large Nature’s Yolk large brown egg, 1 tsp. salt, 1 cup warm water (as much as needed). Ingredients for the cheese filling: 7 oz. Tamani sulguni cheese (shredded), 3 Nature’s Yolk large brown eggs, 1 tbsp. butter. Method: You’ll need to start by making the dough. Combine 1 cup warm water with the yeast, and set to one side. In a large bowl, mix the flour, milk, oil, egg, sugar, salt, and yeast/water mixture. Once a rough dough has formed, knead on a floured surface until it is smooth and elastic.
    [Show full text]
  • Monthly Update
    Russian Food Trying different cuisines is a wonderful way to experience another culture. Finding some favorites that you might be able to incorporate into your family meals when you arrive home is a great way to help your child maintain a connection to their birth culture. Once you get to Russia, you’ve got to make sure to try the variety of the native cuisine! Here is some information to give you an idea of what to expect and what to go for once you are in a region. The pies... Pie recipes are handed down from mother to daughter. There are sweet pies (with various berries, cottage cheese, jam...), with cabbage, potatoes, meat, fish... Large and small ("rastyagai"). Open pies ("vatrushki") with cottage cheese, cabbage or potatoes are especially good. "Vatrushki" with potatoes used to be made from rye flour earlier. Hot, just from the oven, they are especially very tasty with cold milk. In general rye flour was very popular in Russia in the old times. Now rye flour is basically used just to make rye (or " black " as it is called) bread. Russian "pelmeni" (more known in the West as ravioli) is another interesting story. Nowadays people often buy ready-made "pelmeni" in grocery stores. But real Russian "pelmeni" are prepared only at home.. One buys fresh meat, and prepares ground meat. It's better if "pelmeni" are moulded manually. It is considered that this way they are more tasty. Meat selection for ground meat is very important, and usually includes proportions of beef and pork. "Pelmeni"are served with sour cream, vinegar, with mayonnaise or ketchup.
    [Show full text]
  • Georgialaisten Khinkali -Nyyttien Tuotekehitys
    Georgialaisten khinkali -nyyttien tuotekehitys Nadija Timonen Opinnäytetyö Hotelli- ja ravintola-alan liikkeenjohdon koulutusohjelma 2017 Tiivistelmä Tekijä(t) Nadija Timonen Koulutusohjelma Hotelli- ja ravintola-alan liikkeenjohdon koulutusohjelma Raportin/Opinnäytetyön nimi Sivu- ja liitesi- Georgialaisten khinkali -nyyttien tuotekehitys vumäärä 31 + 2 Tämän opinnäytetyön taustalla oli kiinnostus georgialaista ruokakulttuuria ja erityisesti maan keittiöklassikkoa ja suosituinta ”pikaruokaa” – khinkalia kohtaan. Khinkali on lihalla täytetty taikinanyytti, joka keitetään suolavedessä kypsäksi ja tarjotaan heti syötäväksi. Työn tavoit- teena oli taikinanyyttireseptin kehittäminen sekä tuotteen testaaminen marraskuussa 2015, helmi- ja lokakuussa 2016 ravintolapäivinä Helsingissä. Lopullisen reseptin piti vastata pe- rinteistä georgialaista valmistusmenetelmää ilman tuotteen pakastamista. Produktina syntyi toimiva nyyttiresepti, joka soveltuu ravintolatuotteeksi tai myytäväksi erilaisissa ulkoilmata- pahtumissa kuten festivaaleilla, konserteissa ym. Taikinanyyttien reseptin kehittäminen alkoi tutustumalla Georgian ruokakulttuuriin vuosina 2015–2016. Erilaisia reseptejä testattiin ja muokattiin matkoilta hankitun tiedon sekä taidon avulla. Tuotekehityksen tueksi osallistuttiin kolmeen ravintolapäivään Helsingin keskus- tassa, jossa testattiin eri resepteillä valmistettuja taikinanyyttejä. Georgiassa khinkalit val- mistetaan tuoreina asiakkaan tilauksesta. Samanlaista mahdollisuutta kahtena ensimmäi- sinä ravintolapäivinä ei ollut, joten nyyttiresepti
    [Show full text]