Georgian lamb chakapuli. Real chakapuli is a spring-festival dish of Georgian cuisine

The recipe - I will say right away - is plagiarism. I took the original from another dock, but it is so simple and tasty that it deserves to be replicated. Moreover, the recipe is seasonal and until the tarragon season has passed we will do CHAKAPULI!

To do this, we need quite a bit: lamb meat (in the original authorship it is indicated that chakapuli are made with lamb and I did not deviate from the recipe, especially since I had little to do with lamb - I had about 1.6 kg with bones), tarragon (beam), green onion(bunch), cilantro (bunch), white dry wine(according to the original Tsinandali, which you will not find in Samara during the day with fire - a replacement for table Spanish) and tkemali green plum puree. Puree, as you understand, is also unattainable in our region, so we made a replacement for green sauce tkemali.

She separated the lamb from the bone, cut off all the films

and put it in a bowl. The greens were chopped finely enough and fell asleep on top of the meat.

And filled everything with about 3/4 bottles of wine.

I closed the lid, put it on a small fire and left it for about 60-80 minutes. During this time, on the advice of the author of the recipe, the meat is not mixed. This is one of the secrets of chakapuli. Over time, the meat has become very soft and terribly fragrant. The husband, who spent his young years with his grandparents in Abkhazia, began to rush around the kitchen, shouting that this was the smell of childhood and demanding that he be allowed to take the first sample. I added 3 tablespoons of tkemali to the fragrant broth and salted it. Then I closed the lid again and let everything soak and mix. And everything is ready.

In the meantime, chakapuli was preparing, I also made achma, according to a recent recipe from the dock. And from the remnants of the dough for the achma, I rolled noodles, which got along well in the tarragon broth.

Chakapuli belongs to the category of traditional spring dishes Georgian cuisine. Usually the housewives of Georgia prepare it for the Easter holiday, however, this fragrant hot lamb or veal dish can become a decoration holiday table at any celebration. Just try it - it's perfect for a family lunch or dinner!

The taste of meat is ideally complemented by spices, herbs, herbs and the aroma of dry white wine. Important role utskho-suneli spice, a Georgian seasoning based on blue fenugreek, plays a role in shaping the taste of the dish, giving the meat an interesting nutty taste, so it is not recommended to replace it with other spices.

Georgian chakapuli recipe

Rinse the meat and chop it together with the bones into small pieces. Lamb or veal loin can be cut along the ribs. Rinse the cilantro, garlic, green onion and tarragon, pat dry on paper towels and chop finely. Peel the onion, wash and chop. Put a layer of meat in a cauldron or pan with a thick bottom, pour onions.

Chakapuli with cherry plum - appetizing dish with Georgian flavor Add a layer of chopped greens, add salt, flavor with a mixture of peppers, utskho-suneli and ground coriander. Alternate layers until ingredients run out. Pour in 200 ml of dry white wine. Place the dishes on a strong fire, bring to a boil, reduce the heat to a minimum, remove the resulting foam and simmer on the stove for 35 minutes.

Pour in 100 ml of wine, add butter. Wash and finely chop the chili pepper. Add to the rest of the ingredients. Wash the cherry plum and pour it into the pan (in the absence of cherry plum, it can be replaced with 90 ml of fresh lemon juice). Increase fire. After boiling, reduce the intensity of heating, cover with a lid and keep on the stove for another 20 minutes.

Georgian cuisine…

very interesting and tasty dish, recommend. Cook better in spring when there is sour cherry plum, fresh herbs and young lambs. Or like me - to fuck around in search of a sour plum, take an overgrown tarragon and an old ram. Gee... :)
Shutka of course. Mutton bought fresh and good quality a little over a kilogram. The butcher graciously chopped it along the rib. tarragon I bought with a margin to choose only good leaves. Plum found dried but in the right way sour(it would be nice fresh or canned green)

Still went to work chives, big bunch of cilantro, young garlic(better would be very young with stems), green chili and some branches mint from the garden:

Dry white wine found only Crimean, but quite acceptable:

It’s raining in the yard and you can quit all sorts of work and slowly drink wine and cook. And cooking is easy. Let the meat stew a little in its own juice:

Pour a glass of wine and simmer under the lid for half an hour ...

Tarragon is good to sort out. Strip the leaves from the stems, discard the sluggish ones. Whatever you don't like, throw it away. Leave only the good top ones. Otherwise, misfortune may happen and the dish will turn out to be bitter. Cut everything!

Take a little more crushed chili, crushed coriander and ucho-suneli:

You don't need much garlic.

Pour the meat with herbs, mix and add wine:

Pour in all the spices and sour plums, salt. Simmer on low heat under the lid for an hour and a half ...

Stir occasionally and add wine. I've got the whole bottle. Let it brew a little...

Chakapuli - it's popular Georgian dish, prepared from beef or lamb, with the addition of dry white wine, tarragon (tarragon) leaves, unripe sour green plums, green onions, green peppers, cilantro, garlic and salt. In Georgia, chakapuli is cooked in all families in the spring, when the plums have not yet ripened.

See also:

Ingredients (6 servings)

• beef (mutton) - 700 grams,
• wild sour green plums (tkemali) - 150 gr,
• tarragon (tarragon) - 200 grams,
• 200 g green onions,
• 150 g fresh green coriander (cilantro)
• 2 green peppers
• 200 ml white wine
• 30 g garlic
• 1 liter of water
• salt (to taste).

Note: Do not add black or red pepper to chakapuli, as this will affect the overall taste of the dish.

Cooking

Beef (mutton) cut into cubes and put in a deep frying pan or pan. Pour in 200 ml of white wine and simmer until all the liquid has boiled away (15-20 minutes). Stir the meat from time to time with a wooden spoon.

While the meat is cooking, wash the tarragon and cut off the leaves, discard the stems.

Cut the tarragon leaves (not too finely). Finely chop the onion, coriander and Green pepper. Crush the garlic.

We add all the ingredients, garlic and plums to the pan or pan with meat (after boiling the wine). Add 1 liter of water, cover with a lid and cook over low heat for about an hour.

Towards the end of cooking, we try, salt to taste.

Chakapuli served hot with hot Georgian lavash.

Bon Appetit! Just be careful, chakapuli is such a delicious dish that you can accidentally swallow a plum stone).

And how to cook lamb chakapuli you will find out in the next post!

I have an older friend, with whom we often start various culinary events: dolma in grape leaves we’ll wind it up together, then we’ll bake pies, then we’ll make jams in industrial quantities. Usually, areas of responsibility are defined quite simply: a friend is responsible for meat and other brutal dishes, for salads, pastries and the like. non-essential» affairs - I. But there was one dish about which we have irreconcilable differences. This Georgian chakapuli.

The composition of chakapuli is simple and wonderful in summer: young meat, green cherry plum, tarragon, cilantro, dill, parsley, onion, hot green pepper, garlic and white wine. For me, this list ends, but a friend has another important ingredient - fat tail. However, the main difference is in the method of preparation.

As my Georgian colleagues, descendants of Kakhetian shepherds, taught me, this is one of the few traditional dishes, which is prepared according to the principle folded and forgot". That is, all products fall into a pot or pan, put on fire and left without attention and intervention until ready. This is very convenient, especially considering that chakapuli is cooked for about an hour, a maximum of one and a half.

No, my friend tells me, it's not like that at all! You must first melt the fat from the fat tail, fry the onion in it until transparent and the meat until white, then add half the greens, pour the wine and simmer for about an hour. Then add cherry plum, garlic, hot pepper and continue cooking for another half hour. At the end, the second half of the greens is added to the already prepared dish. It also seems to be nothing complicated, but there are several approaches to the stove.

There are two questions that bother me the most. Why in such a light fresh dish fat tail and is it worth frying meat? Perhaps to enhance the meaty spirit - indeed, young meat, be it lamb or veal, there is no pronounced taste of its own. But, to be honest, the main character in this dish is tarragon and its all-conquering aroma. And cherry plum acid, aggravated by white wine, makes chakapuli completely fat free.

But with the addition of greens in two steps - at the beginning of cooking and at the end - I completely agree. You can even at three: sprinkle a ready-made dish on top. Cherry plum remains: put at the beginning or at the end? If you put it in at the beginning of cooking, it will boil so much that the bones will float in ready dish. This is not good - and eating is uncomfortable and ugly. Taking out the bones from the cherry plum is not at all authentic and, frankly, a chore. I came to a compromise: I clean half of the cherry plum and put it together with the first portion of greens and all other ingredients. The second part, with bones, gets into the dish 15-20 minutes before being ready. Thus, half of the cherry plum is boiled, transferring acid to the sauce and thickening it a little, and half remains whole and pretty.

Apparently lamb for chakapuli more traditional than veal. It is only important that the meat is young and from cuts suitable for stewing. That is, premium cuts such as loin and tenderloin can be saved for more fine dining. Although chakapuli, which combines the most delicate meat, the aroma of greens and fresh sourness, cannot be called simple!

Anticipating questions of what to do if you don’t buy and pick green cherry plum, I dare to suggest replacing it with rhubarb or green gooseberries or, at worst, tamarind or green tkemali. Let it not be chakapuli, but " based on the". Still delicious!

Chakapuli from Kakhetian shepherds4 servings

What you need:

• 700 g lamb or veal
• 250-300 g green cherry plum
• 2 bunches of tarragon
• 1 bunch cilantro
• 1 bunch dill
• 1 green hot pepper
• 2 onions
• 1 garlic or 4-5 young garlic sprouts
• 500 ml dry white wine
• salt to taste

What to do:
Cut the meat into bite sized pieces. Walnut. Cut the onion, but not into thin feathers - in half and then lengthwise. Disassemble the garlic into cloves. If using garlic sprouts, cut them into 2-3 cm pieces.

Wash the greens, remove the leaves from the tarragon sprigs, coarsely chop the cilantro and dill, but without coarse stems. Remove the pits from half of the cherry plum.

Put the onion and meat in a pot or pan with a thick bottom, salt and mix. Add half of the greens and garlic, peeled cherry plum, pepper and wine. Close the lid and bring to a boil over medium-high heat. Reduce heat to low and cook for about an hour.

Check the meat for readiness - it should already be soft. Salt if necessary. Add the unpeeled cherry plum, the remaining garlic and half of the remaining herbs. Cook covered for another 15-20 minutes.

Serve chakapuli in soup bowls or deep bowls, sprinkled with herbs, fresh bread. Yes, and don't forget about returning to Russia Georgian wine- drink chakapuli.

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