Meat baked with adjika, dried basil and white balsamic vinegar
4 servings
180 minutes
This dish reflects the richness of Georgian cuisine, combining the aromas of spicy herbs and the heat of adjika. The roasted meat, thoroughly soaked in a marinade of basil, dill, and white balsamic vinegar, acquires a deep flavor and tender texture. Garlic adds spiciness while sour cream softens the heat of adjika, creating a harmonious balance. Onions roasted with the meat add a light sweetness, and cooking in a bag preserves the juiciness of each piece. This dish is perfect for festive gatherings, revealing the wealth of Georgian traditions. It pairs wonderfully with red wine and fresh vegetables, highlighting vibrant flavor nuances. From the first bite, it transports you to the heart of Georgia where food is more than just a meal; it's an art that brings people together at one table.
1
We rub salt all over the meat. We crush 2 cloves of garlic and rub it into the meat. We let the meat rest for 15 minutes.
- Salt: pinch
- Garlic: 2 cloves
2
We rub dry dill all over the piece of meat, then dry basil. We let the meat rest for about 15 minutes.
- Dried dill: 2 tablespoons
- Dried basil: 3 tablespoons
3
Grease the whole piece of meat with sour cream, then with adjika. Let the meat rest for another 15 minutes.
- Sour cream: 2 tablespoons
- Adjika: 3 tablespoons
4
Add white balsamic vinegar, coat the meat in it, and let it marinate for about 1 hour.
- White balsamic vinegar: 3 tablespoons
5
We cut the onion into rings, place it in a baking bag, then add the meat and coat it with onion. We put the baking bag with meat in a dish or on a baking sheet and place it in an oven preheated to 180 degrees. Bake the meat for 40 minutes in a closed bag and another 40 minutes with the top of the bag open. Remove the meat from the oven and let it cool.
- Onion: 1 piece