Georgian cuisine boasts a lot of interesting recipes that have become famous and loved all over the world. Georgians know many ways of making delicious meat dishes. And now in the cooking of modern Georgia there is no prevalence of any one type of meat, they are able to cook deliciously and beef, pork, lamb, and chicken.
It is believed that all men love meat, and the more often it will be on the table, the better. If you and your family agree with this point of view, we advise you to diversify the menu with Georgian dishes from meat. They will just like you. And we, in turn, will tell you how to cook meat in Georgian.
Meat in Georgian - recipe
Ingredients:
- pork - 1 kg;
- honey - 30 g;
- lemons juice - 20 g;
- sour cream - 20 g;
- greens of dill, parsley, cilantro, basil - to taste;
- salt, pepper - to taste.
Preparation
Cut the meat into pieces, they should not be too small. Grind the greens, adjust the amount yourself. Georgians put a lot of greens, you add it, based on your preferences. If you do not like some kind of greenery, you can not put it. Also, if some kind of greenery is not fresh, you can safely take a dry or frozen.
So, mix the meat with herbs, add salt, pepper, you can also add any seasonings. Now put honey, preferably liquid, and lemon juice. We mix everything well and put it in the refrigerator for at least 2 hours. When the meat is mashed, we take it out and add sour cream, once again mix well and put it in a preheated oven. Approximately in an hour you will have fragrant and tender meat ready. We serve it to the table with fresh vegetables.
Meat in Georgian with vegetables, baked in a pot
In addition to meat, Georgians often consume vegetables, and they are perfectly combined with meat dishes.
Ingredients:
- veal - 0,5 kg;
- Bulgarian pepper - 4 pcs .;
- tomatoes (large) - 2 pcs .;
- eggplant - 1 piece;
- onion - 3 pieces;
- walnuts, peeled - 100 g;
- wine dry red - 120 ml;
- greens of dill, cilantro, parsley - to taste;
- water 130 ml;
- salt, spices, bay leaves - to taste;
- flour - for breading;
- vegetable oil - for frying.
Preparation
Meat cut into small pieces of medium size, salt and pepper to taste. Then we pour it in flour and fry it in a frying pan with vegetable oil until it browns. Onions cut into half rings and add to the meat, fry until the onions are transparent. Now put everything in a bowl, add crushed herbs, nuts and spices. Take any spices for meat (great fit hops-suneli, coriander). We mix everything well.
Now we are engaged in vegetables: we remove the peel from the tomatoes, after having doused them with boiling water, and cut them into cubes, as well as the eggplant, cut the pepper into strips. So, at the bottom of the pot (a serving is designed for 2 pots), lay out the laurel leaf, a few peas of pepper, put tomatoes, pepper, then a layer of meat and top the blue ones. And then again pepper and tomatoes. Now the wine is mixed with water and poured equally into each pot, cover them with lids and put in the oven. Approximately half an hour, we cook at a temperature of about 200 degrees, and then reduce it to 160-180 degrees and then we languish for about 30-40 minutes. After that, the oven can be turned off, but you do not need to take out the pots, let them stay there for about 20 minutes. According to this recipe, you get the most delicate stew in Georgian, which has a juicy, piquant taste and bright aroma.
Meat with nuts in Georgian
Ingredients:
- beef - 1 kg;
- butter - 120 g;
- walnut crushed nuts - 100 g;
- salt - to taste;
- hops-suneli - 1 teaspoon;
- flour - 1 tbsp. a spoon.
Preparation
Cut the meat randomly into pieces, and stew, fill a small amount of water. For 20 minutes before cooking, add butter. When the meat is ready, put the salt, hops-suneli, crushed nuts. Still a little bit blown out and off. This dish should ideally be made with gravy, so make sure that there is enough water during the cooking process. If you want, you can add flour just before the end of cooking so that the sauce becomes dense. Before serving, you can tear the meat with chopped herbs.