Abkhazian adjika is a very spicy, pasty seasoning made from hot peppers, garlic, various spices, with the addition of salt, which is famous throughout the world of culinary arts.
The word "adjika" itself has Abkhaz roots, and in translation means "salt". The Abkhaz themselves call it "Apryrpyl - adjika" and it means - pepper salt, with various ingredients. As a result, the very meaning of adjika fully reflects its true purpose: ground salt with hot pepper, aromatic seasonings and spices. Oriental cuisine has always attracted with spicy aromas and delighted even the most experienced gourmet with its piquancy.
This spicy seasoning can be saturated red, green, as well as orange and brown colors, it all depends on what is included in the adjika. It can be:
- fresh herbs
- dried spices
- Hot peppers
There are many recipes for making Abkhaz classic adjika. Many ways and ingredients make taste spicy seasoning simply inimitable. Into the recipe more traditional adjika in Abkhazian, may include:
- tomatoes
- hot chili pepper
- fragrant garlic
- spices based on hops-suneli
- fresh parsley, dill, cilantro
At experienced hostess, there is always a traditional classic recipe cooking spicy adjika, which is not told to anyone and is inherited from generation to generation.
There are many recipe options: you can cook from dried, as well as from ordinary pepper, using suneli hops, which includes coriander, celery, saffron, mint, dill, parsley, Bay leaf, basil, red pepper. It is this set of ingredients that makes the Abkhaz adjika tart and rich.
Recipe green adjika contains the same ingredients as red, only the composition contains Green pepper , which is unripe, and necessarily contains such a component as fresh herbs.
The orange and brown color comes from nuts, which are also used in some cooking options, it is softer in texture, and less spicy in taste. Therefore, adjika Abkhaz recipe and the ingredients of its preparation, have many options, different compositions and methods of production.
The traditional recipe for spicy Abkhazian adjika is slightly different from its counterparts: real pasta does not contain tomatoes, but is prepared only from hot chili peppers.
Recipe for classic red Abkhazian adjika
Cooking Ingredients:
- 1. hot chili pepper - 0.5 kg
- 2. garlic - 10 cloves
- 3. hops-suneli 3 tbsp. spoons
- 4. large sea salt taste
Adjika preparation method:
Peppers are washed, all the insides are removed, then they are poured with slightly warmed water and left to infuse for four hours. After that, the peppers are twisted with other ingredients through a meat grinder using a fine grate. This paste is perfect for meat dishes and flour dishes, it will also look great on your table as a sauce.
Recipe for bitter Abkhaz adjika with tomatoes
- bell pepper- 1 PC
- tomatoes - 3 kg
- apples - 1 kg
- carrots - 1 kg
- dill and parsley - 200 g
- a small pod of chili pepper - 1 pc.
- garlic - 8 cloves
- vegetable oil - 300 ml
- vinegar 9% - 2 tbsp. spoons
- black and red pepper
- coarse sea salt to taste
Tomatoes, bell peppers, apples and carrots, thoroughly washed, de-seeded and pitted, core removed, and cut into small pieces. Then all the ingredients are twisted several times through a meat grinder. Next, add vinegar, salt, vegetable oil and put to boil for slow fire, for two hours, stirring occasionally. At the end, chopped greens are added, and the adjika is allowed to cool and infuse. This recipe is used for preparations for the winter. Arranged in jars and sterilized, stored in a dark, cool place. This recipe is no longer a variation on the classic recipe.
Recipe for green spicy-sweet Abkhazian adjika
Cooking Ingredients:
Ground saffron should be soaked in hot water, within 30 minutes. Peppers are washed, cleaned of the insides, passed through a meat grinder along with parsley, dill, basil, cilantro and garlic. At the end of cooking, spices are added and thoroughly mixed until a dense single mass is obtained. Such adjika has a spicy, spicy taste and goes well with cheeses and cheese. It is stored for a long time and does not lose its taste properties for a long time.
Recipe for Abkhaz adjika with nuts
Cooking Ingredients:
- red chili pepper - 1 kg
- ground coriander - 6–7 tbsp. spoons
- hops-suneli - 6 tbsp. spoons
- cinnamon - 1 tbsp. a spoon
- garlic - 10 cloves
- peeled walnut kernels - 0.5 kg
- coarse sea salt to taste
Pepper should be slightly dry, peeled from the core, washed well and cut. Then all the components are twisted through a meat grinder using a fine grate. You can also use a blender to grind. Mix the resulting mass well. Cooked pasta according to this recipe goes well with meat, potato dishes and pasta.
All seasonings, spices, a combination of herbs and vegetables, gives this product a bright, rich taste, a pleasant spicy aroma. Therefore, a great combination useful substances and vitamins, make adjika very useful product. But like many spicy dishes oriental cuisine, it is contraindicated for people with diseases of the gastrointestinal tract, it is also not suitable for baby food, and use this seasoning as an addition to the main diet.
That your adjika recipe was a success, you should remember some practical tips:
Adjika in Abkhazian - traditional recipe available to any hostess, it should be present in every kitchen and delight with the spicy aroma of oriental cuisine. Breathe in the aromas of the warm southern sun and gentle sea breeze.
Dishes of the Abkhaz cuisine are popular among culinary specialists from all over the world due to their unique taste, piquancy and health benefits.
Treat family and guests culinary masterpiece, who came from the mountainous country of centenarians, it will turn out when choosing the right recipe and taking into account all the subtleties and secrets of preparing a healthy snack.
Abkhaz adjika: general principles of preparation
At home, the seasoning is called Abkhazian oil, since the spicy food additive is widely used in the kitchen, and is used to enhance the taste of meat and fish dishes, cereals and flour products, vegetables and cheeses. Seasoning for each cook is special, with its own individual aroma and taste.
The general principle of creating "oil" is quite simple. Using a meat grinder, blender or mortar, all the ingredients are ground into a homogeneous mass. Before the invention of convenient household appliances that could significantly ease the life of the hostess, seasoning was obtained by grinding herbs, vegetables and spices with stone tools: a bowl and a pestle. Abkhazian adjika is still cooked in the traditional way in the Motherland and in expensive restaurants, believing that such a technology will preserve the unique notes of seasoning. When crushing components with a pestle, essential oils making adjika fragrant.
Traditional pasta differs from many modern interpretations in two main ways: the product is served without any processing, immediately after mixing herbs and vegetables; Abkhazian adjika does not initially include tomatoes, mushrooms, and zucchini.
The Russian version of the recipe allows for cooking ingredients and adding tomatoes and other vegetables. Which cooking method to choose depends on the tastes of the family and culinary traditions specific house. Both products of authentic recipes and updated Russian ones will equally brightly decorate any table and have a beneficial effect on health.
Abkhazian adjika red spicy aparpyl
Pasta is distinguished by sharp notes of taste and a special aroma. Best suited to meat and flour products.
Ingredients:
Chili pepper - 0.5 kg;
Garlic - 8 cloves;
Seeds: cilantro - 15 g;
Dill - 15 g;
Basil - 15 g;
Savory - 15 g;
Walnuts - 5 pcs.;
Cooking method:
Peppers are washed, cleaned of internal elements, poured with warm water, left to infuse for 4 hours, pressing down on top with a wooden board. After that, the pod, along with other components, is ground or passed several times through a meat grinder with a fine grate.
Abkhaz adjika bitter
The seasoning has a special bitter taste, making meat and fish dishes more rich and appetizing. The Abkhazian recipe, supplemented by Russian housewives, will result in an unusual spicy food supplement.
Ingredients:
Tomatoes - 3 kg;
Sweet pepper - 1 pc.;
Apples - 1 kg;
Carrots - 1 kg;
Dill - 100 g;
Parsley - 100 g;
Chili pepper - 0.5 pod;
Garlic - 6 cloves;
Sunflower oil -300 g;
Acetic acid 9% -2 tbsp. spoons;
Ground black or red pepper;
Cooking method:
Tomatoes, peppers, apples, carrots are washed, pitted, seeds and core removed, cut into pieces. Pass several times through a meat grinder, mixing with vinegar, salt, pepper, vegetable oil, and cook for 120 minutes over low heat. At the end, the mixture is seasoned with finely chopped herbs, and the dish is left to infuse under the lid until it cools completely.
Abkhaz adjika dry akhkhyla
Akhkhyla is a traditional Abkhaz spice. It is better to cook it in stoneware, traditional way rubbing herbs. This guarantees the preservation of the aroma and taste of the food additive.
Ingredients:
Red ground pepper-30 g;
Seeds: coriander - 50 g;
Dill - 50 g;
Basil - 50 g;
Savory - 50 g;
Blue fenugreek - 50 g.
Cooking method:
The seeds are mixed and ground in a bowl with a pestle until a homogeneous mixture is obtained, to which pepper and salt are added. Dry seasoning is suitable for oriental, European and Asian dishes.
Abkhaz adjika plum with quince
Sweet and unusual in taste, Abkhazian adjika will decorate any table and add a special charm to the celebration. This seasoning is used mainly with meat dishes.
Ingredients:
Eel - 0.5 kg;
Bulgarian pepper - 2 kg;
Quince - 1.5 kg;
Garlic - 6 cloves;
Sugar - 2 tbsp. spoons;
Savory seeds - 100 g.
Cooking method:
Pepper, quince and eel are washed in running water, stones, core, seeds and membranes are removed, passed through blender knives or a meat grinder with a fine grate. The resulting mass is boiled until boiling, after which salt, sugar, savory seeds are added and the resulting mass is boiled for another 5 minutes. AT ready meal add chopped garlic and let the paste brew at room temperature until completely cool.
Abkhaz adjika spicy-sweet
Seasoning Green colour has a mild taste. The combination of two types of pepper gives the Abkhaz adjika a spicy-sweet taste, making it indispensable for meat, fish dishes, flour and cereal products.
Ingredients:
Green chili pepper - 0.5 kg;
Bulgarian green pepper - 0.5 kg;
cilantro - 400 g;
Parsley - 400 g;
Dill - 400 g;
Basil - 400 g;
Garlic - 6 cloves;
Khmeli-suneli - 2 tbsp. spoons;
Saffron - 2 tbsp. spoons;
Coriander - 2 tbsp. spoons;
Cooking method:
Ground saffron insist 30 minutes in hot water. Pepper is cleaned of excess elements, passed through a meat grinder with parsley, basil, dill, garlic, cilantro. Spices are added to the mixture and mixed until a homogeneous seasoning is obtained.
Abkhaz akhuskhuadzhika (green)
The old recipe for Abkhazian adjika is loved by modern housewives for its ease of implementation and excellent results. Spicy seasoning goes well with cheese and salty cheeses.
Ingredients:
cilantro - 100 g;
Mint - 100 g;
Dill - 100 g;
Savory 100 g;
Basil 100 g;
Green chili pepper - 0.5 pod.
Cooking method:
Chile is cleansed of internal elements. The ingredients are mixed and ground into a homogeneous mass. In one version of the recipe, it is recommended to add a drop of lemon juice to the resulting mixture.
Abkhaz adjika traditional
At home, Abkhazian adjika is prepared in a way that is not quite familiar to most Russian culinary specialists. Local housewives assure that following the traditions of cooking, you can get a real masterpiece.
Ingredients:
Hot chili pepper - 500 g;
Garlic - head;
Fresh leaf dill, parsley, basil, coriander - 100 g each herb;
coarse salt;
Suneli hops - 100 g;
Walnuts - 6 pieces.
Cooking method:
The pepper is washed, dried on a towel, the cap is removed. The pod is not cut, the seeds are not removed. The components are mixed and ground with a meat grinder or blender. The seasoning is placed in glass or porcelain dishes (iron and aluminum containers cannot be used) and allowed to brew for a day at room temperature.
Abkhaz adjika classic preparation for the winter
Banks with delicious seasoning, rolled up for the winter by economic women, will give the household a charge of vivacity and provide the whole family with vitamins necessary in cold weather.
Ingredients:
Chili pepper red or green - 1 kg;
Garlic - 2 heads;
A bunch of cilantro, basil, dill;
Seeds (100 g) coriander, savory, blue fenugreek;
Coarse salt - 6 teaspoons.
Cooking method:
Unpeeled washed pepper is poured with water and infused for 6 hours. The core is removed from the pods, cut, mixed with herbs and seasonings. The finely ground mass is laid out in sterile glass containers.
Abkhaz adjika with corn flour
Addendum cornmeal into the Abkhazian adjika makes the seasoning more saturated. Pasta gives an unforgettable taste to stew, jelly, barbecue.
Ingredients:
Abkhaz peppers - 25 pods;
Garlic - 20 cloves;
Seeds of fenugreek, fennel, coriander, dill, basil - 2 teaspoons of each type;
Corn flour - 4 teaspoons.
Cooking method:
Flour and seeds are lightly fried in a dry frying pan over low heat, after processing the mixture is ground until smooth. When cleaning hot pepper Be sure to protect your hands with gloves. All prepared ingredients are mixed and ground with a pestle in a stone mortar.
Abkhaz adjika walnut
Sweetish Abkhazian adjika with a nutty flavor goes well with flour and cereal dishes, softens the taste of meat delicacies, poultry, and is a good dressing for salads.
Ingredients:
Red pepper - 1 kg;
Ground coriander - 100 g;
Suneli hops - 100 g;
Cinnamon - 20 g;
Garlic - 1 head;
Walnuts - 0.5 kg (mass of the purified product);
Cooking method:
The pepper is slightly dried in the sun, cleaned of excess elements, washed, cut. All components are ground with a pestle, passed through a fine grate of a meat grinder or blender knives. The resulting mass should be homogeneous and viscous.
Abkhaz adjika squash
The most tender squash caviar will soften the sharpness of the Abkhazian adjika and give the mixture a refined and fresh note. Pasta will be an excellent dressing for potatoes, meat, pasta.
Ingredients:
Green zucchini -3 kg;
Bulgarian pepper - 0.5 kg;
Chili pepper - 2 pods;
Carrots - 0.5 kg;
Garlic - 8 cloves;
Tomatoes -2 kg;
Sugar - 150 g;
Sunflower oil 200 g;
Fresh cilantro, dill, parsley, basil - each herb 100 g;
Cooking method:
Zucchini, carrots, bell peppers, garlic and tomatoes are washed, peeled, pitted and cut into small pieces. Washed greens, salt, sugar and butter are added to the vegetables. The resulting mixture is crushed in a blender or meat grinder, set to cook for 40 minutes. After that, peeled from seeds and caps and chopped peppers are added to the mass. The dish will cook for another 10 minutes. The seasoning is laid out in sterile jars, left to infuse overnight at room temperature, covered with a warm blanket. Canned food is consumed within six months from the date of preparation.
Seasoning from spices, herbs, vegetables and fruits has a bright smell and taste, contains a large number of vitamins. But, like many spicy dishes Oriental cuisine, Abkhazian adjika should be abandoned to people with problematic digestion and serious health problems, as well as young children. Seasoning should not be consumed on an empty stomach, but always as a snack and addition to the main meal.
In order for the Abkhazian adjika to turn out tasty and fragrant, and the cooking process to bring pleasure to the culinary specialist, it is worth using several simple advice experienced chefs:
Buy herbs and spices in a trusted store, look carefully at appearance goods;
Purchase and store seeds and other plant parts unground;
When working with hot peppers, be sure to wear protective gloves to protect your skin from burns;
Do not be afraid to experiment and add new ingredients to the product, different types nuts and vegetables;
The amount of salt in the seasoning is not regulated, and depends on the taste of the hostess and her family members, it is better to use large sea salt, it has a more delicate taste and is good for health;
Apples and tomatoes are used in Russian versions of the recipe to soften the spiciness of the dish;
Pepper pods are dried in the sun, air or lightly fried in a pan to remove excess moisture;
It is best to store and serve seasoning in glass or porcelain dishes.
Many traditions and recipes of the Abkhazian cuisine, formed centuries ago, have gained popularity far beyond the borders of the country due to the bright taste of the dishes and the unique aroma. Making spices is a real art, having mastered it, the hostess will delight her family and pleasantly surprise guests.
Adjika for the winter - recipes for spicy, delicious homemade seasoning
Adjika for the winter is prepared in our family for sure. The preparation of this spicy seasoning is always creative. Although you know what to mix and in what proportions, you still want to add at least some “zest” to the recipe every year.
Naturally, everyone knows such a recipe as adjika from tomatoes. This is considered probably classic version? There is . But in fact, the most correct, primary version of this seasoning, generally without tomato. Who knew? I myself recently only found out that the Abkhazian adjika is prepared without tomatoes.
Therefore, I decided to paint here both the option of making adjika from tomatoes and the recipe for the Abkhaz spicy seasoning. That and that adjika for the winter will be with garlic.
It is very tasty and healthy at the same time, especially with the onset of cold autumn and winter days.
Recipes:
Adjika for the winter from tomatoes with garlic - a homemade recipe with cooking
Enough interesting option, there are several nuances.
Classic adjika recipe - ingredients:
- 2 kilograms of peeled red bell pepper,
- 10 pieces of medium tomatoes,
- four pods of hot red pepper,
- 200 g of peeled garlic,
- 100 g sugar
- 100 g refined sunflower oil,
- a tablespoon of salt.
Homemade adjika - cooking
Bell peppers, wash well and remove seeds.
Important! When we buy pepper, we take it with a margin, that is, the net weight is indicated in the recipe - 2 kg., Accordingly, you need to buy about 2.5 kilograms.
It is better to buy pepper of bright red color, then adjika will acquire a rich, red color that stimulates appetite.
We cut off the leg of the hot pepper, and leave the seeds inside. The seeds will give adjika beauty and aroma.
We clean the garlic.
Important! It remains to prepare the tomatoes, they must be peeled.
In order to qualitatively and quickly remove the skin from a tomato, you need to boil water in a saucepan.
We make an incision crosswise on the tomato (prepare a sharp knife ...).
We lower the tomato into boiling water, hold for about a minute, take it out and check if the skin is easily removed, then we remove it all. In this way, we can easily peel all the tomatoes from the skin.
All prepared vegetables: bell peppers, tomatoes, garlic and bitter are passed through a meat grinder.
In this, the total mass, add sugar, salt and vegetable oil and mix well.
We send adjika to the fire, it will boil and we will cook for 30 minutes over medium heat, stirring occasionally.
At this time, we prepare sterilized jars.
Half an hour has passed, we pour adjika into jars, still boiling right. Close the lids and roll up. We turn over, all the banks and see if they leak? Cover with a towel and leave in this state until completely cooled.
We take it to where you have a warehouse with blanks. Now it has been replenished with adjika for the winter.
By the way, always when pouring into cans, a certain amount of workpiece remains. I advise you to take a piece of bread, spread it with already cooled adjika and take a sample with pleasure. The taste should please you.
If you are a true connoisseur of spicy Abkhazian seasoning, and if your winter feast is in no way complete without it, then you definitely need to know how to cook it properly. After all, this is a responsible and creative process in its own way: how much soul you put into it, your family or guests will honor it with the same appetite.
Well, if you are not yet familiar with this universal spicy adjika made from garlic and pepper, then you definitely need to learn how to cook it properly.
Ingredients for Abkhaz adjika
- Hot pepper - 25 medium peppercorns
- garlic - two heads
- salt - 1.5 tablespoons. maybe less (tastes...),
- zira - 1.5-2 tablespoons,
- coriander seeds - 3-4 tablespoons
- dill seeds - one tbsp. l.
- hops-suneli 1.5-2 tbsp. l.
Cooking real adjika does not take a lot of time, all manipulations with vegetables will cost you a maximum of half an hour.
Step number 1
Prepare cooked vegetables. Peel the garlic. Wash the pepper, remove the seeds from it. Cut into medium pieces. Send everything turned out to a blender, and grind until homogeneous mass. If not, then use a meat grinder. You will have to tinker with it, but it will not affect the quality.
Step number 2
Place a dry skillet over medium heat. When the pan is a little warm, pour in the cumin seeds and coriander. Be sure to keep an eye on them so they don't burn. At the moment when you feel the aroma emanating from the spices, remove the pan from the heat and transfer the contents to another container. Calcining seeds and various spices in a pan will give adjika a completely different flavor, giving it an impressively piquant taste.
Step number 3
After the heated seeds have cooled, send the dill seeds and suneli hops to the coffee grinder for 10 seconds. And then add all the spices to the garlic and pepper. Salt all this mess and mix well.
Adjika is ready for the winter!
Can be split into banks. A good option, these are small, two hundred gram jars.
Warning if you use the seasoning immediately! The next few days, adjika from pepper will be very spicy, be careful not to overdo it, but after a while it will become soft, which means it is quite ready for use.
Enjoy. Enjoy your meal!
Raw adjika for the winter - without cooking (video)
The benefits and harms of adjika
Let's start with the benefits. Adjika, this is a storehouse of vitamins so necessary for us in the cold season. It activates the production of gastric juice, which causes a surge of appetite and promotes better digestion of food. It also normalizes metabolism. It includes a hot couple: spicy capsicum and garlic. They kill many pathogenic bacteria. If you take pepper, then it has a high bactericidal effect, therefore it is indicated for people with intestinal upset.
As for garlic, its benefits cannot be overestimated. Garlic cloves have allicin, which in turn kills viruses, worms, harmful bacteria, and even fungal diseases. It is indispensable for maintaining a normal, elastic state of blood vessels and has a beneficial effect on the heart. If you delve further into medicine, then garlic prevents the development of cancer, prostate disease, and oral cavity, intestines. And most importantly, garlic protects against vampires (just kidding…).
Adjika is advised to use to prevent respiratory, viral infections, because. it directly helps boost immunity.
But there are a number of contraindications in which you should not get carried away with it. You should not use seasoning for nursing mothers, people who have gastritis or ulcers, and it is also not suitable for everyone who has problems with the liver or kidneys. But there should always be a measure in everything.
Cook for health, do not be afraid to make changes to recipes, this is a creative business. Adjika for the winter, whether from tomatoes or zucchini, or in Abkhazian style, only with hot pepper and garlic - it's always delicious.
Good luck and all the best!
Adjika is a national Abkhazian dish that can be easily prepared by almost any housewife. To do this, it is not necessary to have any special culinary skills or purchase expensive exotic products. It is enough to stock up on patience and the desire to make delicious homemade adjika.
Adjika Abkhazian: cooking recipe
Compound:
- Marine or simple salt(not iodized) - 1 kg
- Freshly ground coriander - 1 tbsp.
- Garlic - 500 g
- Capsicum hot pepper - 4.75-5 kg
Cooking:
- We take a simple clean towel and spread pepper on it with a thin layer, leave it for 3 days to dry.
- After a couple of days, take the coriander and grind it. Apply on hands a small amount of vegetable oil and put on rubber gloves. In no case should you forget about gloves, because the pepper will burn strongly.
- We wash already dried peppers and carefully clean them from seeds and partitions, as they are not needed. Then we wash the peppers again to accurately remove all the remnants of the seeds, and remove the stalks.
- We clean the garlic and pass it along with the pepper through a meat grinder, then mix the mixture with the already chopped coriander and pass it through the meat grinder 2 more times.
- Add salt and mix everything well.
- Ready adjika you can store in glass jars, plastic containers or roll up for the winter, but for this the jars will need to be sterilized.
Adjika in Abkhazian: recipe
Based on the recipe for cooking adjika, each housewife will be able to add something of her own, resulting in a unique and inimitable sauce. For example, delicious combination obtained with crushed walnuts or hops-suneli. To prepare adjika according to the following recipe, you must use only fresh herbs.
Compound:
- Coarse salt - 2-2.5 tbsp. l.
- Garlic - 250-300 g
- Fresh greens of coriander, parsley, basil, dill - 60 g of each component
- Chili pepper - 500 g
Cooking:
- First, carefully wash the peppers, transfer to a plate covered with paper napkins or a towel so that they absorb all the excess water.
- Then carefully remove all the stalks, and the seeds should remain inside the peppers, they do not need to be cut.
- We clean the garlic from the husk and carefully wash the greens, then dry it.
- We pass all the components through a meat grinder several times (it is not recommended to use a food processor or blender for this purpose).
- We shift the resulting mixture into a glass container and cover with a lid, but not very tightly (you can also use enamelware). We leave for 3-4 days in the room. At this time, the products will ferment and all excess moisture will evaporate.
- After the specified time, you need to decompose adjika into pre-prepared jars and close with simple plastic lids.
- It is not necessary to roll up, since adjika is perfectly stored in the refrigerator.
Adjika in Abkhazian: a traditional recipe
Compound:
- Blue fenugreek - 2 tbsp. l.
- Dill seeds - 1 tbsp. l.
- Zira (cumin) - 1.75-2 tbsp. l.
- Coriander - 3.75-4 tbsp. l.
- Marine either rock salt(not iodized) - 1.75-2 tbsp. l.
- Garlic - 1.5 large heads
- Hot pepper - 30 pods
Cooking:
- Choose large peppers. We wash the pepper, clean it from seeds, membranes, wash it again, remove the stalks. Transfer to a dish lined with paper towels to absorb any excess water.
- Peel off the skin and wash the garlic. We pass pepper with garlic, salt through a meat grinder and transfer to a separate container.
- In a dry pan, lightly fry the zira (cumin) and coriander. As soon as an intense aroma appears, you can remove the pan from the stove. Now transfer to a dry and clean dish and leave.
- We mix fenugreek and dill seeds with spices, grind everything together with a coffee grinder for 10 seconds - you need to make sure that the grinding is not very fine. If it is not possible to use a coffee grinder, you can carry out this procedure in a simple mortar.
- Mix all the chopped spices with the pepper mass and stir until the mixture begins to thicken.
- We shift the finished adjika into pre-prepared jars and cover with lids.
- You can store adjika in the refrigerator for several weeks.
Recipe for a real Abkhazian adjika
Compound:
- Salt - to taste
- Nuts - to taste
- Garlic - 6-9 cloves
- Savory seeds - 8-12 g
- Basil seeds - 8-12 g
- Dill seeds - 8-12 g
- Cilantro seeds - 12-18 g
- Capsicum - 450-550 g
Cooking:
- We clean the seeds from the pepper (You can use not only fresh, but also dried pepper), remove the stalks and membranes.
- To make adjika not very spicy, you need to pour pepper warm water, cover with a lid, put the load and leave for a couple of hours.
- After the specified period of time, simply drain the water and grind the pepper with all the spices (you can pass it through a meat grinder) until a mass of paste-like states with a pleasant spicy aroma is obtained.
- Highly delicious adjika it turns out if you grind all the components in a simple mortar, due to which essential oils are released, which have positive influence on the taste qualities finished seasoning. And, if you use a meat grinder, then pass all the ingredients through it a couple of times.
- In order for the resulting mass to retain its viscosity, it is necessary to add a little during grinding walnuts, which also wear out (about 30-50 g).
- If desired, you can add some fresh herbs during cooking (for example, cilantro, parsley, basil and dill).
- You can store ready-made adjika for quite a long period of time in a glass container, under a tightly closed lid.
In order to cook a real Abkhazian adjika, it does not take much effort, time or knowledge. All recipes national cuisine of this people are very simple, but, at the same time, unusually tasty. The sauce is prepared from available products, is well stored and harmoniously complements meat and vegetable dishes.
