Tapa "Salkhino"
6 servings
120 minutes
"Salkhino" in Georgian means something like "unlimited fun", which exactly echoes the essence of the Georgian feast. And tapa is a heavy large frying pan on which a large piece of meat is slowly baked together with a side dish. This dish is created for a hearty and leisurely meal with endless toasts and beautiful songs. By the way, it is the leisurely consumption of food and the abundance of red wine that allow Georgian cuisine to freely operate such controversial products from the point of view of dietology as fatty lamb fried in fat tail fat. In addition, unlike the Russian tradition, Georgians serve fried meat not only with potatoes, but also easier to perceive vegetables and greens.
1
Clean the lamb from membranes and tendons, season with salt and pepper, and place it in a large baking dish. Add some hot water and send it to a preheated oven at 180 degrees for one to one and a half hours. Periodically baste the meat with the juices that form. When the liquid evaporates, add a little more water.
- Lamb pulp: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Wash the eggplants, dry them, and make a shallow longitudinal cut of 5-6 cm on each. Sprinkle a pinch of salt inside the cut. Cut the fat into thin slices, sprinkle with salt and pepper, and place a piece in each cut. Add finely chopped greens to each eggplant.
- Eggplants: 6 pieces
- Salt: to taste
- Fat tail fat: 50 g
- Ground black pepper: to taste
- Coriander: 3 sprigs
- Fresh mint: 3 sprigs
- Parsley: 3 sprigs
3
Peel the potatoes and onions and cut them into large wedges.
- Potato: 4 pieces
- Onion: 4 heads
4
When the meat has been in the oven for about forty minutes and is half cooked, add vegetables to the pan: eggplants, onions, and potatoes. Return the meat with the vegetables to the oven for 25-30 minutes until the eggplants are cooked through and the meat is fully done.
- Eggplants: 6 pieces
- Onion: 4 heads
- Potato: 4 pieces
5
10 minutes before readiness, add whole tomatoes to the meat and vegetables. Garnish the finished dish with greens and serve.
- Tomatoes: 4 pieces
- Coriander: 3 sprigs
- Fresh mint: 3 sprigs
- Parsley: 3 sprigs