Chakapuli

10 servings

90 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

10servings

Fresh cilantro (coriander)

2 bunchs

Tarragon

3 bunchs

Shoulder of lamb

2 pieces

Green onions

2 bunchs

Parsley

2 bunchs

Dry white wine

500 ml

Green tkemali

to taste

Salt

to taste

Cooking steps

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.
Required ingredients:
1. Shoulder of lamb: 2 pieces

3
Cut off the thick stems and chop the parsley coarsely.
Required ingredients:
1. Parsley: 2 bunchs

4
Cut the thick stems and chop the cilantro coarsely.
Required ingredients:
1. Fresh cilantro (coriander): 2 bunchs

5
Chop green onions and tarragon coarsely.
Required ingredients:
1. Green onions: 2 bunchs
2. Tarragon: 3 bunchs

6
Sprinkle all the greens over the meat.
Required ingredients:
1. Fresh cilantro (coriander): 2 bunchs
2. Tarragon: 3 bunchs
3. Green onions: 2 bunchs
4. Parsley: 2 bunchs

7
Pour in the wine, cover with a lid, and place on low heat for about an hour.
Required ingredients:
1. Dry white wine: 500 ml

8
When the meat is ready, add tkhemali to taste.
Required ingredients:
1. Green tkemali: to taste

9
Stir everything, add salt, and leave on the heat for another ten minutes.
Required ingredients:
1. Salt: to taste

10
Submit.