- Veal meat (fresh) 1 kilogram
- Tkemali berries (a kind of sour cherry plum) 1.5 cups
- Dry white wine 1.5 cups
- Garlic 3-4 prongs (large)
- Parsley 1 bunch (large)
- Dill 1 bunch (large)
- Cilantro 1 bunch (large)
- Green onion 1 bunch (large)
- Tarragon (greens) 1 bunch (large)
- Green pepper (hot) 2-4 pieces
- Purified water 200 milliliters
- Salt to taste
- Main ingredients: Veal, Garlic, Greens
- Serving 6 servings
- World Cuisine
Inventory:Knife - 2 pieces, Cutting board - 2 - 3 pieces, Paper kitchen towels, Deep plate - 2 pieces, Glass (capacity 250 milliliters), Measuring glass (for water), Small bowl, Deep bowl, Stove, Cauldron with lid (capacity 4 liters), Ladle, Plate
Step 1: prepare the meat.
We take the veal and wash it under cold running water. Dry the meat with paper kitchen towels. We put it on a cutting board and clean it from the veins, hymen and small bones that could remain on the meat after chopping the carcass. After we cut the beef in batch slices up to 3 - 4 centimeters. We shift the slices into a deep plate.
Step 2: prepare the rest of the ingredients.
We peel the cloves of garlic from the husk, put them on a cutting board, chop finely and transfer the garlic mass to a small bowl.
In hot green pepper we cut the stem, gutting it from the seeds and rinse with all the greens under cold running water. Dry the pepper with paper kitchen towels, and shake the greens over the sink, thus getting rid of excess moisture. Then, in turn, we put them on a cutting board. Cut the pepper into medium cubes, and chop the greens into large pieces. We shift the slices into a deep bowl and mix them with clean hands to a uniform consistency.
From each tkemali berry, remove the stalk, rinse, dry and put in a clean deep plate. We also put salt, wine and a glass of water on the kitchen table.
Step 3: prepare the chakapuli.
Now we take a large cauldron, put a layer of meat on its bottom and sprinkle it with salt to taste. Put some greens on top of the meat, and put several tkemali berries on it. Repeat the layers again. The last should be a layer of greens, tkemali and chopped garlic. Then we put the cauldron on the stove, turned on the middle gas. Pour into it 1.5 cups of dry wine and 1 cup of clean water.
When the liquid boils, reduce the temperature of the plate to a small level, cover the cauldron with a lid and simmer the chakapuli 40 - 45 minuteswithout stirring! During this time, all the ingredients will reach full readiness. After the required time has passed, turn off the stove and let the fragrant dish stand under the closed lid. 10 minutes. Then, with the help of a ladle, put the chakapuli on plates and serve!
Step 4: serve the chakapuli.
Chakapuli is served only hot. This dish looks like something between a very thick soup and a second hot dish. During stewing, the meat is soaked in wine, as well as the aroma and juice of aromatic herbs. From this, his taste becomes spicy and slightly sour. Only one thing can be said about this yummy - divine! Especially if you savor it with wine, herbs and fresh pita bread. Enjoy it!
Enjoy your meal!
- If desired, layers of meat can be laid with laurel leaves, 4-6 pieces will be enough.
- Instead of regular garlic, you can use fresh green garlic. Its stems are chopped with medium pieces and mixed with the rest of the chopped greens.
- Instead of veal, you can use the meat of a young lamb.
- Instead of fresh tkemali berries, you can use canned ones in your own juice.