Basil, coriander, parsley (4 sprigs each)
1 green pepper
4—5 cloves garlic
Take some fat beef or mutton meat with bones, cut it into pieces, put into a cast-iron pot, add some water and put on the stove. Cut some washed aubergines and potatoes into 4—5 pieces, sprinkle with salt and leave for 1 hour. When the meat is done, add shredded onions, and stew. Then place a layer of aubergines, a layer of potatoes, garlic, and finely shredded peppers, strew with basil, parsley and coriander. Pour over some grated tomatoes, put the pot on the stove and cook.
Enjoy with “Saferavi” wine.
Products:
1 hen / chicken
5—6 bulbs onions
100 g ordinary / clarified butter
1 kg tomatoes
Parsley, basil, coriander (1 bunch each)
1 pepper
Salt to taste
Cut the chicken into pieces, put them into a saucepan and stew. Add shredded onions, ordinary or clarified butter. When the chicken turns slightly brown, add minced tomatoes, and cook for 20—25 min. Add in finely shredded parsley, basil, coriander, peppers and salt.
Enjoy with “Tsinandali” wine.
Products:
1 chicken
2—3 bulbs onions
1 tablespoon dry suneli
3 sprigs coriander
1 glass walnuts
0.5 glass vinegar
3 cloves garlic
1 pepper
Salt to taste
Take a fat chicken, clean it thorougly, and cut into pieces. Put the pieces into a saucepan and stew. Add finely shredded onions and cook until browned.
Prepare the seasoning: pound some walnuts, dry suneli, garlic and peppers, salt them, mix together, and pour in some vinegar. Cover the chicken with water, pour in the seasoning. Put the saucepan back on the stove and boil up. Serve while hot.
Enjoy with “Tsinandali”, “Rqaciteli” or “Kakhuri” wine.
Fried Chicken with Tkemali Sauce
Wash a chicken, rub with salt and put on a spit. To keep the shape of the chicken, tie the neck and legs to the spit with a wire. Put the spit on fire and turn it round slowly until fried. Untie the chicken, take it off the spit, put on a big plate and serve with tkemali sauce.
Enjoy with “Kakhuri”, “Saferavi” or “Rqaciteli” wine.
Take a chicken, cut down the breast, and rub with salt. Put some clarified butter, vegetable or olive oil on a frying pan and heat up. Put the chicken on the pan, flatten it, put a plate over the chicken and put something heavy on the plate to press it down. Serve the chicken tabaka with tkemali or tomato sauce.