2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chashushuli (stew, spicy meat) is a Georgian dish that is popular in various countries. It is prepared from beef, pork, less often from lamb. It is considered a very spicy dish.
Unfortunately, the first recipe for this delicious stew is not preserved. Everything that is written in the cookbooks today is based on information from the locals, who have been preparing the traditional dish since time immemorial.
The secret of the delicious Chashushuli stew
You can use these tips below to cook any delicious Georgian dishes.
1. To stew the meat well, cut it into small cubes or strips. If you use beef - choose a soft part of the neck. When placing the pieces of meat in a pan, make sure that they do not touch each other. Otherwise, the meat will start to secrete water and lose its taste. Add salt at the end of frying.
Remember: The meat is cooked without fat. If completely dry, add 2 to 3 tablespoons of vegetable oil;
2. For the marinade, use Adjika, salt, pepper, onion. The amount of Adjika depends on your preferences;
3. Marinate the meat for at least 30-40 minutes;
4. Use a stable frying pan with a thick bottom;
5. Use fresh and hard vegetables. Tomatoes should not be peeled. They should be slightly warmed (half-baked);
6. Garlic should be cut into large pieces;
7. Fry the onion over high heat until golden brown;
8. Add parsley and dill at the end of cooking;
Spices for Chashushuli
There is nothing better than hops-suneli. As an alternative - ouzo-suneli.
Note: Orange pepper is best for cooking. It has a well-defined taste range. You can also use yellow and green. Do you like red pepper? Then don't miss it. Just make sure there aren't more (there are already tomatoes).
How to serve Chashushuli?
Cauliflower is served with fried vegetables, which can be cold or hot. Spread on a soup plate, further decorating with green spices.
Want to spoil the taste of kebabs?
Never serve potatoes or rice with it!
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