Chakapuli
10 servings
90 minutes
Chakapuli is translated from Georgian as "meat in foam" and is young meat stewed with greens. Chakapuli is often prepared for Easter and St. George's Day, and since these days are celebrated far from cities, chakapuli is cooked over a fire. It is supposed to be eaten hot, and washed down with wine, of course.
1
Prepare the necessary ingredients.
2
You can ask the seller at the market to remove the meat from the bone. The bones can be saved for future broths. Cut the meat into portion-sized pieces and place them in a thick-bottomed container.
- Lamb shoulder: 2 pieces
3
Cut off the thick stems and chop the parsley coarsely.
- Parsley: 2 bunchs
4
Cut the thick stems and chop the cilantro coarsely.
- Fresh cilantro (coriander): 2 bunchs
5
Chop green onions and tarragon coarsely.
- Spring onion: 2 bunchs
- Tarragon: 3 bunchs
6
Sprinkle all the greens over the meat.
- Fresh cilantro (coriander): 2 bunchs
- Tarragon: 3 bunchs
- Spring onion: 2 bunchs
- Parsley: 2 bunchs
7
Pour in the wine, cover with a lid, and place on low heat for about an hour.
- Dry white wine: 500 ml
8
When the meat is ready, add tkhemali to taste.
- Green tkemali sauce: to taste
9
Stir everything, add salt, and leave on the heat for another ten minutes.
- Salt: to taste
10
Submit.
