Suki (meat rolls)
12 servings
90 minutes
Suki are traditional Georgian meat rolls filled with aromatic herbs and spices. Their origin is rooted in Georgia's rich culinary history, where meat, herbs, and spices combine into a true symphony of flavors. Tender pieces of beef soaked in adjika and ucho-suneli unfold in juicy rolls that are slowly simmered in oil, becoming soft and rich. The aroma of fresh herbs—cilantro, parsley, and basil—makes this dish truly unique. Suki are traditionally served with rice or mashed potatoes, complementing the tenderness of the meat with the tartness of tkhemali and the saltiness of sulguni cheese. They are perfect for family dinners or festive gatherings, creating an atmosphere of Georgian hospitality and warmth.
1
Chop cilantro, parsley, basil, bell pepper, onion, and garlic finely, and cut the meat into slices like regular cutlets.
- Coriander: 1 bunch
- Parsley: 1 bunch
- Basil: 1 bunch
- Sweet pepper: 1 piece
- Onion: 5 head
2
Then beat the meat well. Mix the greens in a bowl, add salt, pepper, and adjika. Optionally, add various suneli. Mix everything thoroughly.
- Salt: to taste
- Ground black pepper: to taste
- Adjika: to taste
- Utskho-suneli: to taste
3
Take a piece of meat, scoop some greens and spread it over the meat. Then roll it into a tight roll. Place all the rolls in a pot with thick walls. Add butter (or vegetable oil). Put on medium heat, bring to a boil, reduce heat and let simmer for another hour.
- Beef tenderloin: 1 kg
- Butter: 100 g
4
Serve with rice (or mashed potatoes), slices of tomato, suluguni, and a drop of red tkemali.