Georgian lamb chakapuli. Simple recipe

Chakapuli is a national dish of Georgian cuisine made from young meat, which is stewed with herbs and spices. Its name means “meat in foam”. Lamb or veal is often used in cooking, and for holidays - lamb. Fresh tarragon (tarragon) adds a special piquancy to the dish. Tkemali is also used for cooking. All this adds a delicate aroma and slight sourness to the meat.

The calorie content of the dish is 130 kcal per 100 g. Let’s look at the photo on how to prepare chakapuli step by step using several recipes.

Original chakapuli recipe

The classic recipe for a traditional spring dish from Eastern Georgian cuisine includes young lamb and a huge amount of aromatic herbs.

Product composition:

Green onions, tarragon, cilantro - a large bunch;
Garlic – 6 cloves;
Lean lamb - half a kilo;
Dry white wine and water – 150 ml each;
One hot pepper;
Tkemali – big spoon;
Salt - to taste.

The process of preparing chakapuli in Georgian:

Cut the lamb into small pieces and place in a pan;
Wash, dry and chop the herbs. First we put tarragon on the meat, then onion, cilantro and garlic passed through a garlic press or press;
Add chopped hot pepper, add water and wine, cook for half an hour. Salt, pepper, add tkemali sauce (can be replaced with plums). We prepare the food for another 30 minutes, testing the readiness of the meat.

Georgian lamb chakapuli is served as an independent dish without a side dish. It turns out very aromatic and tasty, especially if you serve a wine drink with the dish.

Recipe with veal and cherry plum

Thanks to the cherry plum, the dish acquires unique flavor notes.

Ingredients:

Onion – kilogram;
Young garlic with shoots – 100 g;
Chili pepper – not very hot;
Veal on the bone - 4 kilograms;
Cilantro, tarragon, chives - 200 g each;
Dry white wine – 250-300 ml;
Cherry plum fruits – 12-15 pieces;
Butter – 100 g;
Black pepper – 0.5 teaspoon;
Salt - a tablespoon;
A mixture of ground coriander, utskho-suneli, hot red pepper - a teaspoon.

Scheme for preparing chakapuli with cherry plum at home:

Chop the meat into pieces with a bone approximately the size of a matchbox. If you took a high-quality bone-in loin, you need to cut the meat between the bones;
Wash the greens thoroughly with running water, dry them and chop them finely (we also use the stems). Peel the onion and cut into very small cubes;
Place all the prepared ingredients in a thick-walled pan, cauldron or cauldron in this order: meat, onion, herbs, spices, salt, pepper until all the ingredients are gone. Add about 2/3 of the wine;
Put it on a high flame, let it boil, reduce the heat to medium, remove the foam using a slotted spoon. Cook for 40 minutes over low heat;
Add the remaining wine, add cherry plum, butter and chili. Once it boils, close the lid and keep on low heat for 20 to 30 minutes, until cooked.

Veal chakapuli resembles something in between, if you take a very thick soup and a second hot dish for comparison. This delicacy is simply divine, especially if eaten with fresh pita bread.

Recipe with chicken

You will need:

Garlic – 2 cloves;
Half a chicken carcass;
Tarragon – bunch;
Parsley - 3 sprigs;
Fresh cilantro and green onions - half a bunch each;
Dry white wine – 1.5 cups;
Fresh dill – 4 sprigs;
Sunflower oil – 2 large spoons;
Red pepper flakes - a pinch;
Salt - to taste.

Cooking instructions:

Finely chop the greens, add garlic and mix;
We cut the chicken into portions. Take a saucepan with a thick bottom and pour oil into it, add the meat, salt and fry on each side until golden brown;
Cover the bird with herbs, salt and pepper, pour in wine, bring to a boil over high heat, then reduce the flame and cook for 20-25 minutes.

Chicken chakapuli is a very light and low-calorie dish that is easily digested by our body and turns out juicy and tasty.

Recipe with rack of lamb in a slow cooker

Product composition:

One green hot pepper;
Tarragon and green onions - 30 g each;
Lamb ribs – 8 pieces;
Cherry plum fruits - three pieces;
Water – 400 ml;
Cilantro – 20 g;
Dry white wine – 100 ml;
Salt - to taste.

Step by step recipe:

Cut the rack of lamb into individual ribs. Grind tarragon, onion, hot pepper and cilantro. Place everything in the multicooker bowl. We also add the whole cherry plum, water and wine, add salt, and cover with a lid;
Select the “Extinguishing” program, set the time to 25 minutes, press the “Start” button;
We serve the Georgian dish chakapuli to the table, garnishing it with fresh tarragon leaves and hot capsicum rings.

Lamb chakapuli

This recipe contains a large number of different herbs and spices, so the dish is very aromatic.

Ingredients:

Onions – 4 heads;
Lamb – 1.5 kg;
Fresh mint – 20 g;
Butter – 40 g;
Fresh cilantro and parsley - 100 g each;
Garlic – 7-8 cloves;
Celery stalk – 100 g;
Thyme sprig – 2 pieces;
Water – 0.5 l;
One hot red pepper;
Salt and spices - to taste;
Cherry plum – 300 g (can be replaced);
Green onions – 150 g;
Fresh tarragon – 30 g.

Cooking process yourself:

Cut 750 g of meat into cubes measuring three by three centimeters and place in a cauldron;
We cut the onion into quarters, divide the slices in half, add one half to the meat;
Next, we wash and chop the entire green component, divide it into two halves and place one half on the onion, add salt and pepper;
Cut the remaining meat into larger pieces and lay it out in the next layer, add the washed cherry plum fruits. Salt again and sprinkle with pepper;
Cover with another part of the greens, then with onions;
Fill all layers with water;
Peel and finely chop the garlic, red pepper, celery and place on top of the resulting layers;
Place the cauldron on the fire, bring to a boil and add butter;
Cover the cauldron with a lid and simmer the contents for 2 hours over a very low flame. Serve hot.

Chakapuli soup

Components:

Plum (any variety) – kilogram;
Garlic – head;
Lamb ham – kilogram;
White wine – bottle;
Tarragon – 200 g;
Mint;
Basil - a bunch;
Water, salt;
A bunch of green onions, cilantro;
Red hot pepper - three pods.

Cooking instructions:

Cut the meat into pieces measuring 3*3 cm and place in a large container. Pour in water - it should cover the entire lamb completely, let it boil and add wine. Add some salt and start simmering;
Wash the plums, separate the stalks, put the berries in a saucepan and pour a glass of water. Let's cook them over medium heat. Then we will prepare the plum puree. To do this, you need to rub the fruits through a sieve;
Finely chop the basil, mint, cilantro, onion and tarragon;
Cut the hot pepper pods and garlic into medium slices and add to the almost finished meat. Also add all the greens, mix well and simmer for 30 minutes over medium heat;
Add plum puree to taste, bring to a boil and simmer for another 10 minutes. The greens should give off all their color.

Pour chakapuli soup into bowls and enjoy the taste.

Video: Recipe for chakapuli over the fire

Now the time has come for the last story about the June trip to Georgia. We went to Tbilisi at the invitation of friends, and therefore we were actively entertained, fed and watered all day. The main event of the entire trip was scheduled for Saturday - lunch, which smoothly turned into dinner, the main dish of which was stated to be chakapuli.

1. Chakapuli is one of the most famous dishes of Georgian cuisine, which is prepared in late spring and early summer. Its main ingredients are young lamb, tkemali and aromatic herbs.

2. For chakapuli you need fresh tarragon, parsley, cilantro, green onions. Tarragon needs 5 bunches per kg of meat, and parsley, cilantro, green onions - about 2-3 bunches each.Our friends cooked for us and allowed me to film the whole process.

3. I don’t know if the scale is clear from the photo, but the huge tray was completely filled with greens. Probably the most important part of the work is to rinse and finely chop each bunch.

4. The meat also needs to be chopped into small pieces.

5. When both the meat and herbs are ready, place them in layers in a pan. First - a layer of meat.

6. Then - a layer of greens and several tkemali and so on until the pan is filled. Per kg of meat you will need a maximum of one kg of tkemali.

7. Each layer must also be salted! When the pan is filled, dry white wine is poured over the meat and herbs. In our case, it took about a liter. Don't be surprised, the wine is on tap;)

8. Place the pan on the fire, close the lid and forget about it for about an hour and a half.

9. Chanakhi was prepared from the second part of the meat ordered the day before from the butcher. The first step is to trim the fat from the meat, but there is no need to throw it away, we will need it later.

10. Make deep cross cuts in the meat.

11. Chanakhi also requires tomatoes, potatoes, hot peppers and eggplants.

13. Eggplants need to be washed, cut off the ends, and cut lengthwise.

14. These are the eggplants you should get.

15. The cut is needed to stuff the eggplant with fat trimmed from the meat (those on a diet, step away from the screen!) and herbs.

16. The meat should be salted and rubbed with red adjika. Some of the fat cut from the meat should be placed on the bottom of a deep baking dish.

17. On top we place washed, peeled and cut into slices potatoes and more strips of fat cut from the meat.

18. And right on top - tomatoes. In this form, the canakhs also go into the oven for about an hour and a half.

19. Well, while everything is getting ready, there is time for a drink and a snack. Since there were a lot of people, they took wine by the box. Next to the wine in a bowl is fresh suluguni.

20. Draft rosé, which turned out to be very worthy! I haven't drunk bottled wine in a million years.

21. I would like to show you this whole wonderful Georgian house, but I will protect the comfort of our friends’ family from many eyes. I can only say that it is a pleasure to visit such hospitable and warm houses! I dream that someday the square will allow us to receive many guests at once.

22. And I would also like to tell you how the house shook when the guests sang, played the piano and danced, how the Tbilisi summer smelled through the window and how delicious the meat was, but at some point I had to switch from blogger mode to guest mode. So just trust me!

And I can’t wait for September and a new trip. They promised us a special program! According to the host, not a single blogger has ever been to the places where we will be taken.

Chakapuli is a seasonal Georgian dish made from meat and spices. In Georgia, people like to cook this dish in the spring and early summer outdoors over fires. On special holidays, lamb meat is used to prepare it. The rest of the time - lamb, veal and beef. It is served and eaten only hot with bread and plenty of greens.

“Meat in foam,” this is the literal translation of chakapuli, is prepared with the addition of plums, tarragon and a large amount of other greens. In essence, it is meat with herbs that has been simmering for a long time under a closed lid in a cauldron. A piquant note is added by sour plum or Tkemali, depending on the recipe.

Lamb chakapuli with wine Georgian style

To prepare this dish you need to get good lamb without any foreign odors and lots and lots of different greens. If you want to try an authentic recipe, then you can’t do without fresh tarragon, mint, and basil. For preparation, Tkemali sauce or plum of the same variety as the name of the sauce is usually used. It gives a pleasant acidity to the dish.

For the dish you need:

lamb - 1.5-2 kg;
water - 1 liter;
onions - 3 pieces;
1 kg sweet and sour plum;
0.5 liters of dry white wine;
a bunch of tarragon (tarragon);
5-7 pcs. green onions;
a small bunch of mint;
a bunch of green and dark basil;
a bunch of thyme;
garlic;
salt.

Preparation:

The lamb is washed and cut into small portions.
It is not necessary to chop the greens finely; in an hour and a half, they will soften and become tender. Chop tarragon, green onions, mint, basil and thyme one at a time and then mix everything in a container.
Garlic is passed through a special press and mixed with water (half a glass). If you like a lot of garlic, use a whole head. You can put just a little bit or do without it. As they say, it's a matter of taste.
The onions are cut into rings or half rings.
The plums are pitted by cutting each one on the side. Or cut into halves and take out the seeds. If there is no plum, then take 300 ml of Tkemali sauce. You can use cherry plum instead of plum. The main thing is that it should be sour.
Place chopped onions on the bottom of the cauldron, then alternate meat and vegetables as many times as you have food. If cooking is planned in small portioned pots, then the principle of arranging the layers is approximately the same: first meat, then greens. And so on - all the way to the top.
The dish is sprinkled with salt on top, watered with diluted garlic, and filled with dry white wine and the remaining water.
The oven is heated to 180-200 O C.
The cauldron or pots must be tightly closed and placed in the oven for a long time. Chakapuli should simmer at high temperature for at least an hour, or better yet, one and a half hours.

Chicken chakapuli with tkemali

Chicken chakapuli is an affordable option for those who don't really like lamb. Chicken meat is much softer than lamb and takes less time to cook. And the dish itself turns out to be nourishing and tender at the same time. Greens, tkemali, hot peppers and garlic make the meat incredibly tasty. This is a holiday option for those on a budget.

For the dish you need:

chicken carcass - 1.5 kg;
water - 0.8 liters;
800 g sweet and sour plum or cherry plum;
a glass of dry white wine;
a bunch of tarragon (tarragon);
5-7 pcs. green onions;
a bunch of cilantro;
green hot pepper;
garlic 2-3 pieces;
2 stamens of real saffron or a pinch of Imereti;
a little vegetable oil for frying;
salt.

Preparation:

The chicken must be washed and cut into portions.
Fry the pieces until golden brown in a small amount of vegetable oil in a frying pan.
Chop the greens (onion, cilantro, tarragon) with a knife and mix in one bowl.
Cut the green pepper into small pieces.
Chop the garlic.
Remove the seeds from the plum, boil it in a glass of water and rub through a sieve.
Place meat, herbs, and plum puree into the cauldron in layers, alternating until they are all gone. Add pepper, garlic and salt.
Pour 800 ml of water, pour in wine, add saffron to give the dish a beautiful golden hue.
Place the cauldron in an oven preheated to 180°C and cook for at least 40 minutes.

Oyster mushroom chakapuli with dry white wine

Chakapuli is loved by everyone who has tried it. The real thing can only be tried in spring and early summer. To extend the season, it is prepared not only from lamb and fresh plums. You can diversify this popular dish by preparing it from oyster mushrooms with Tkemali sauce.

For the dish you need:

packaging of oyster mushrooms - 300-400 g;
water - 0.8 liters;
glass of Tkemali;
0.5 glasses of dry white wine;
a bunch of tarragon (tarragon);
some green onions;
a small bunch of cilantro;
salt.

Preparation:

Coarsely chop all the greens.
Place oyster mushrooms and herbs in layers in a pot and add salt.
Pour wine, water and tkemali over everything.
Close the container tightly and place in an oven preheated to 180 O C.
Cook for about 30 minutes until the mushrooms are done.

Video:

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First, wash a piece of lamb, remove the veins and dry it to remove any liquid. Cut the lamb into pieces and place on the thick bottom of the pan. It is preferable to cook the chakapuli lamb dish on ribs, then the broth will be tastier and richer.

Wash the greens, dry and chop, add tarragon. There is no need to remove the stems of the greens.

After this, add chopped onions, garlic gruel and cilantro. Instead of onions, you can use green leeks.

Add chopped red hot pepper, pour in wine and warm water. To prepare real Georgian chakapuli, you must use exclusively dry white wine. Simmer under a tightly closed lid over low heat for 30 minutes.

Then add fine table salt, tkemali (green plums or ready-made sauce), close the lid again and simmer the meat for 30 minutes over low heat. To make the dish spicy, you can add hot chili pepper, suneli hops and coriander. In the finished chakapuli, the meat should be juicy and soft.

Serve the aromatic chakapuli as an independent dish to the table, hot, freshly prepared. Don't forget to drizzle the lamb with freshly squeezed lemon juice. Before serving, we recommend covering the pan with a lid and letting it sit for 15 minutes. During this time, the meat dish will cool down and become tastier. Additionally, serve dry white Georgian wine with hot chakapuli.