HOME  |   About Me  |   About Georgia  |   About Library |   Georgian Resources |   Feedback  |   GuestBook  |   Search   eXTReMe tracking
This section moved to www.aboutgeorgia.ge
NAVIGATOR
General Information
Basic Data
History
Geography
Climate
Language & Script
Regions
Traditions
Songs & Music
Georgian Cuisine

Holidays
Currency
Travel Guide
Reference Book
Tbilisi - the Capital
About Tbilisi

About Georgia

Georgian Resources on the Internet


GUESTBOOK
| READ | WRITE |

Please send your
Recommendations

About Georgia

from 30 April, 1999

 

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

Note: This section is in update process

Chakapuli
 (Braised Lamb Chops)

This dish is another popular slow-cooked dish. It can be made with almost any meat, although lamb or kid is preferred. The meat is eaten separately, then the broth is drunk like soup. Serve this stew with bred and mild cheese.

Serves 4 to 6

2 pounds of shoulder lamb chops
1 onions, peeled and chopped
1 cup of dry white wine
1/2 cup tkemali sauce
3 cups loosely packed fresh tarragon leaves
1 cup of loosely packed mixed fresh herbs (parsley, mint, dill, cilantro)
1 large garlic clove, peeled and minced
1/2 teaspoon of salt

Preheat over to 350oF.

Place lamb chops in a single layer in a flameproof casserole and top it with chopped onions. Pour in the white wine. Cover the casserole and bring to a boil. Transfer to the oven and braise the lamb until tender, about 1 1/2 hours.

Coarsely chop the fresh herbs. When the lamb is ready, stir in the tkemali sauce, the herbs, the minced garlic, and salt. Return the casserole to the oven and cook 5 minutes longer. Let the lamb sit 5 minutes before serving.

 


 

CopyRight © 1999-2001,  by David A. Mchedlishvili
URL: http://ggdavid.tripod.com  (last update: 11 октября, 2010 )