Yakhnia (Kobuleti spicy beef)
8 servings
90 minutes
Yakhnia is a stewed dish of meat and vegetables, made like fried soups with red sauce, has Turkish roots. It was from there, from Asia Minor, that it began its march around the world: Greece, Romania, Bulgaria, Georgia , etc. And in each country it acquired unique shades inherent in the cuisine of a particular nation. In Georgia, yakhnia is not a soup, but a main dish with the addition of traditional spices and walnuts. It is prepared only in one place - in Adjara, in Kobuleti. Yakhnia should have a rich aroma of spices, spicy. That special burning spiciness that is not perceived immediately, not by the tongue, but rolls in a wave, warming and burning.
1
Wash the beef brisket and cut it into large pieces (5 cm each).
- Beef: 1.5 kg
2
Pour water to cover the meat by 8-10 cm. Place it on the fire.
3
After removing the foam, reduce the heat to medium, add sliced onions and simmer for about 60 minutes.
- Onion: 3 heads
4
Salt. Add nuts.
- Walnuts: 150 g
- Salt: 1 tablespoon
5
Nuts should be pre-ground in a blender with 1 tablespoon of saffron, all spices, and pepper.
- Saffron: 2 teaspoons
- Ground coriander: 1 teaspoon
- Utskho-suneli: 1 teaspoon
- Red chilli pepper: 0.3 teaspoon
- Ground black pepper: 0.5 teaspoon
6
Cook for another 15-20 minutes.
7
Melt butter in a separate pan and add a teaspoon of saffron.
- Butter: 40 g
- Saffron: 2 teaspoons
8
Heat for 10 seconds.
9
Remove from heat, add to the stew. Cook for another 5-7 minutes, add garlic.
- Garlic: 2 cloves
10
Remove from heat after 2 minutes.
11
The stew should sit for a few hours. Serve with white bread, ideally with Georgian lavash.