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About Georgia

from 30 April, 1999

 

Georgian Cuisine - Chakapuli
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
Sweets
Cheese
Breads and Grains
Wines and Spirits

Note: This section is in update process

C H A K A P U L I

INGREDIENTS:

  • Lamb - 600g
  • Green onions-300g
  • Estragon - 2 bunches
  • Coriander-5 shoots
  • Bill - 4 shoots
  • Tkemali or alycha -1 tea-glass
  • pepper, salt to taste.

INSTRUCTIONS:

Cut a thoroughly washed lamb into small pieces, put these into a pan, close the cover and stew on a small fire. When the juice given off by the meat begins to boil away add finely shredded green onions, salt and continue to stew. To prevent the meat from burning add boiled water from time to time using a tablespoon. Add finely shredded greens: coriander, estragon and continue to stew. Then season the meat with ground pepper and put whole fresh fruits of tkemali / small sour alyche /. After some time put finely shredded dill and in 2-3 min replace the pan from the fire. Chakapuli should have some thick juice.

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URL: http://ggdavid.tripod.com  (last update: 14 March, 2004 )