Megruli at Apani was delicious. My husband loved its Meat Pie. I will surely visit again!
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Georgian cuisine APANI
1520 Sheepshead Bay Road
In Georgia, the food is quite appropriately an expression of the culture. Warm, gooey comfort food like khachapuri (cheese-stuffed bread) finds balance with matsoni (sour yogurt). Herbs like tarragon, flat parsley, dill and coriander combine with walnuts and garlic for rich fillings and sauces. Eating, hospitality, toasts and the supra bind family and friends and snare visitors into long, table-bound interludes. Georgian food and hospitality surrounds you…and can sometimes suffocate you under its weight.
Now, in America, we are trying to bring a little of that great experience and share it with you, making you a part of the Georgian ancient culture. Let us introduce you to our tasty and always fresh food!
Give it a try! And we’ll be here to comfort and feed you!
See you @ Apani
Khachapuri – (Imeruli, Guruli, Megruli, Lobiani, Kubdari, Apani)
Pkhali (spinach in walnut paste)
Eggplant in walnut paste
Green beans in walnut paste
Georgian chicken salad
Kupati (meat in natural casings)
Lobio (beans stew)
Gerogian beef and potato soup
Savici (chicken in walnut sauce)
Georgian style pirojki (with meat and potato)
Badrijan Nigzit – roasted eggplant strips, served flat and topped with walnut paste
Phkali – a paste made from spinach, walnuts, and garlic and spices
Khachapuri – no visit to Georgia would be complete (or possible) without a few tastes of khachapuri, the warm, gooey cheese-stuffed bread that oozes and drips with heart-stopping goodness. In addition to the standard round pie stuffed with cheese, other variations include egg-topped
Adjan Khachapuri the four-fold filo dough pocket, and tarragon, mushroom and rice-stuffed pies
Khinkali – beautifully twisted knobs of dough, usually stuffed with meat and spices (served boiled or steamed). The trick: to eat without making a mess of yourself with the hot broth inside. Sprinkle with black pepper and grab the dumpling by the handle and turn upside down. Take small bites from the side, slurping broth as you go. The traditional khinkali includes meat, but vegetarian fillings of mushroom, and cheese/curd are sometimes available.
Lobio – a cross between bean soup and refried beans. Its consistency and taste varies widely, bears a resemblance to Mexican bean dishes and is almost always satisfying. Eat with Mexican mchadi (Georgian corn bread) for full effect.
Qababi (kebabs) – grilled minced meat sprinkled with sumac and onion slices, wrapped in a thin lavash-like bread
Kubdari – khachapuri-like dough stuffed with small chunks of meat, spices and onions. A Svanetian specialty. The place to get it is restaurant/stop between Zugdidi and Mestia or at a home stay along the route from Mestia to Ushguli.
Satvisi – poultry (chicken or turkey) served with a thinned paste of walnut, garlic and herbs. Considered a winter dish (“sivi” implies cold in Georgian) and eaten often around the Christmas holiday and the New Year, particularly in the region of Adjari. Though we’ve enjoyed this at Georgian restaurants abroad, we fortunately didn’t have an authentic opportunity to try it this time around.