Chakapuli
{{Short description|Georgian stew}}
{{Infobox food
| name = Chakapuli
| image =Chakapuli.jpg
| image_size = 250px
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| country = Georgia
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| type = Stew
| served =
| main_ingredient = Lamb or veal, onions, unripe cherry plums or Alucha, dry white wine, tarragon,Scallion, herbs, garlic
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Chakapuli ({{lang-ka|ჩაქაფული}}) is a GeorgianDarra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 87Tim Burford, Georgia, p. 74Семенова С.В. Грузинская кухня, p. 16Любомирова К. Постные блюда из мультиварки, p. 14 stew. It is considered to be one of the most popular dishes in Georgia.
Preparation
It is made from lamb chops or veal, onions, tarragon leaves, unripe cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), onion, garlic, and salt.{{cite web|title=Georgian Recipes: Chakapuli|url=http://georgianrecipes.net/2013/06/08/chakapuli-georgian-ჩაქაფული/|publisher=Georgia About|accessdate=6 March 2015}} Chakapuli can also be made with beef or mushrooms instead of lamb.{{Cite web|url=https://www.georgianjournal.ge/georgian-cuisine/34806-chakapuli-with-lamb-and-wine.html|title=Chakapuli with lamb and wine|website=GeorgianJournal|access-date=2018-12-05}}
Chopped lamb is boiled with white wine in a deep pan, and then the pan is placed in the oven and cooked slowly for 1.5 hours. After this process, the tkemali sauce is stirred into the lamb, and the chopped greens and garlic are added. The dish is then cooked for another 5 minutes in the oven and finally rested for 5 minutes before serving.
See also
- Chanakhi
- Chakhokhbili
- Khoresh
- List of lamb dishes
- List of plum dishes
- Piti
- {{portal-inline|Food}}
References
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