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Chakaphuli

This is an early spring meal. For the best results Georgians use young lamb chops. This slaw-cooked dish is extremely rich and filling. Unbelievably tasty it truly is a favorite food. We serve Chakapuli with hot Georgian Bread , mild cheese and white dry wine from Georgian Collection.

This recipe serves 4:

1,5 lb lamb chops
1 cup dry white wine
2 chopped onions
1 hot pepper
1 cup of sour plums or Tqemali sauce
1/4 cup of fresh chopped cilantro
3 cups of tarragon leaves
salt to taste
1 - Cut the lamb into small pices and put into the casserole and braise 20 - 25 min.
2 - Add a cup of white wine, salt and onions and braise until tender.
3 - Add some water if lamb drys.
4 -Add cilantro, tarragon and braise 5 more minutes.
5 - Slowly stir Tqemali and grind pepper into the casserole.
6 - Keep braising for 2-5 more minutes and then put the pot aside to cool off...

"Fine food and dinning have a long history in Georgia. Our traditions are several thousand years old. This may sound very ambitious, but we know better! Come visit Georgia and discover the unique cultural legacy, experience the joy of Georgian Feast and Hospitality! Try delicious food, enjoy local wine and toast with us to friendship, freedom, love and peace!"

- GeoTravel -
Meats:

Muzhuzhi
Betchi
Kutchmatchi
Abkhazura
kupati
Lori
Chakapuli
Kababi
Mtsvadi
Basturma
Guphta
Shemtsvari Gotchi
Qaurma
Khashlama
Tolma
Jonjoli
Khinkali
Mokharshuli Gotchi
Chanakhi
Shilaplavi
Mokharshuli ena
Dzekhvi
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