Georgian National Cuisine Recipes, How to Cook Georgian Meat Dishes, E1.RU Cuisine Series, June 2022 |  e1.ru

Georgian National Cuisine Recipes, How to Cook Georgian Meat Dishes, E1.RU Cuisine Series, June 2022 | e1.ru

As a spice, it is best to use adjika from Georgian aunts from the market or a dry hops-suneli mixture, or here is another great remedy – Svan salt. In fact, it is just a mixture of coarse salt and spices (utskho-suneli, cilantro and dill seeds, Imereti saffron, fenugreek, chili peppers, mountain cumin and thyme). In the mountainous region of Svaneti, they spared salt, so they mixed it with dried and crushed mountain herbs, so it consumed less, and the dishes turned out extremely tasty. Highlanders have their own secrets of its preparation: proper drying of spices, many hours of grinding in stone mortar and other “tambourine dance”. So if you are in Caucasian markets, buy this salt, it is magical and almost universal in use.

So we mix adjika, suneli hops or Svan salt with a few tablespoons of butter: melted butter (Georgians often use it) or plain vegetable oil. Rub the chicken with this mixture. You can do it a day in advance or a couple of hours in advance (so it will sink into the spirit of the spices), or you can cook it right away. Next, we would be very useful ketsi – a special Georgian pan, usually made of clay or stone. If not, use the good old cast iron, one I kept from my grandmother, ugly but praying and I will not replace it with any Teflon or bioceramics. Put the chicken in a lighted pan with your back down, press with the lid and place a load on top – a large jar of water, a stone, an old iron …

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