Recipes of national Georgian cuisine, how to cook Georgian meat dishes, E1.RU cooking series, June 2022 |  e1.ru

Recipes of national Georgian cuisine, how to cook Georgian meat dishes, E1.RU cooking series, June 2022 | e1.ru

As a seasoning, it is great to use asica from Georgian aunts from the market or a dry mixture of hops-suneli, or here is another wonderful potion – Svan salt. In fact, it is just a mixture of coarse salt and spices (otsukho-suneli, coriander and dill seeds, Imereti saffron, fenugreek, hot pepper, mountain cumin and thyme). In the mountainous region of Svaneti, they kept salt, for this they mixed it with dried and chopped mountain herbs, so it was consumed less, and the dishes turned out to be amazingly appetizing. Highlanders have their own secrets in its preparation: proper drying of spices, many hours of grinding in a stone mortar and “tambourine dances”. So, if you are in the Caucasian markets, buy this salt, it is a magical salt and almost universal in use.

Therefore, we mix jedika, sunflower or Svan salt with two tablespoons of butter: melted butter (they are often used by Georgians) or ordinary vegetable oil. Rub the chicken with this mixture. You can do this the day before or two hours before (so they soak in the spice spirit), or you can cook right away. Then we will come in very handy ketsi – a special Georgian frying pan, usually of clay or stone. If nothing, use good old cast iron, I kept one from my grandmother, ugly, but I prayed, I wouldn’t replace it with any Teflon or bioceramic. Put the chicken in a hot frying pan with its back down, press down with a lid, put a load on top – a large jar of water, a stone, an old iron …

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