Recipe Catalog
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Tapaka is a fragrant dish of Armenian cuisine infused with the warmth of traditions. Tender lamb marinated in lemon juice and vegetable oil acquires a rich flavor and juiciness. Vegetables - eggplant, potatoes, onions, tomatoes, and sweet peppers - are fried to a golden crust, highlighting their natural sweetness and velvety texture. The dish's uniqueness lies in the harmonious combination of meat and vegetables that creates a rich palette of flavors. Sprinkled with fresh herbs, all components come together in a gastronomic symphony reflecting the richness of Armenian cuisine. This dish is not only nutritious but also a symbol of hospitality, perfect for both family gatherings and festive events.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
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Chicken tapaka is one of the most famous dishes of Georgian cuisine, admired for its simplicity and rich flavor. The thinly beaten chicken is infused with the aromas of wine and herbs, achieving a crispy golden crust and tender, juicy meat. The dish's history roots back to Georgian feasting traditions where it was cooked in massive cast-iron pans under a press. It pairs perfectly with a garlic sauce based on sour cream that adds softness and spiciness. Chicken tapaka is an ideal choice for a cozy family dinner or festive gathering where rich flavor and ease of preparation are valued.
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Chicken tapaka in sour cream sauce is a refined dish that combines the tenderness of fried chicken with the creamy richness of sour cream sauce. The recipe's origins trace back to Georgian cuisine traditions, where chicken is cooked under a press to ensure a crispy golden crust. Here, the classic method is complemented by an aromatic sauce made of sour cream, garlic, and dill that adds freshness and a slight spiciness. The dish turns out surprisingly juicy with a rich creamy flavor, and the tender meat literally melts in your mouth. It can be served with vegetables, greens, or light side dishes, making it a versatile option for a home dinner or festive table.
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Tapa is a large flat frying pan on which the chicken carcass is flattened when frying, hence the correct Georgian name of the dish - "chicken tapaka", that is, cooked on tapa. Where did tobacco come from? Most likely, just by consonance, there was a broken telephone, as often happens with names borrowed from a foreign language. Chicken tapaka is a portioned dish, a small chicken is just enough to fill up a person with a good appetite, it is not customary to share it. You should not marinate the bird in spices for too long, otherwise they will drown out the taste of the chicken, thirty minutes will be enough. But you should definitely beat it well and then press it against the frying pan with a press (a large cast iron frying pan works great as a press) : the bird will be fried through and covered with a golden crust. Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
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