Chashushuli in Georgian
2 servings
55 minutes
Chashushuli is one of the most popular Georgian meat dishes, traditionally made from beef. Its name comes from the Georgian word 'chashusha,' meaning 'spicy,' which fully reflects its rich spicy flavor. The dish is prepared by stewing, making the meat incredibly tender and the sauce thick and aromatic. Key ingredients like ucho-suneli, adjika, and fresh cilantro give chashushuli a unique character of Caucasian cuisine. This dish pairs perfectly with lavash or fresh bread that absorbs the rich tomato-spicy sauce. Chashushuli is traditionally served at large feasts or family gatherings, and its vibrant taste and fragrant spices make it an indispensable part of Georgian culinary culture.
1
Chop the bell pepper and onion into large pieces.
- Sweet pepper (capsicum): 130 g
- Onion: 150 g
2
Chop the cilantro.
- Cilantro: 35 g
3
Chop the garlic finely.
- Garlic: 15 g
4
Cut the beef into cubes.
- Beef: 230 g
5
In a bowl, mix the beef and onion. Add olive oil, lemon juice, and dry adjika. Mix thoroughly.
- Beef: 230 g
- Onion: 150 g
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Dry adjika (spice blend): 1 tablespoon
6
Heat a deep skillet over high heat, add the beef. Simmer on medium heat for 15 minutes.
- Beef: 230 g
7
Add sweet pepper, ucho-suneli, and ground pepper mix. Stir.
- Sweet pepper (capsicum): 130 g
- Blue fenugreek (utskho-suneli): 1 tablespoon
- Ground pepper blend: to taste
8
Cover with a lid and simmer for 7 minutes.
9
Blanch the cherry in boiling water for 1 minute.
- Cherry tomatoes: 160 g
10
Put the cherry tomatoes in the pan.
- Cherry tomatoes: 160 g
11
Cover with a lid and simmer for another 3 minutes.
12
Crush the cherry tomatoes, add tomato paste and salt. Mix well.
- Cherry tomatoes: 160 g
- Tomato paste: 1.5 tablespoon
- Sea salt: to taste
13
Cover with a lid and simmer for 15 minutes.
14
Add chili sauce. Mix.
- Chili sauce: 1 tablespoon
15
Cover with a lid and simmer for 5 minutes.
16
Add cilantro and garlic, mix. Remove from heat.
- Cilantro: 35 g
- Garlic: 15 g
17
Place the finished dish in a deep bowl. Add cilantro leaves, red onion rings, and serve.
- Cilantro: 35 g
- Red onion: to taste
