Georgian cuisine is loved by many. The recipes for the dishes are widely known and deservedly popular. Georgian cuisine is distinguished by an abundance of herbs, vegetables and a special, spicy-sweet taste of meat and poultry dishes.
It is necessary
- For Georgian turkey with mint and saffron:
- - 1 small turkey (2 kg);
- - 5 glasses of milk;
- - 500 g mozzarella cheese;
- - 3 large onions;
- - 1 tsp saffron;
- - 4 bunches of peppermint;
- - ground black pepper;
- - salt.
- For Georgian turkey with pomegranate juice:
- - ½ turkey carcasses;
- - 5-6 medium-sized onions;
- - ½ pod of hot red pepper;
- - 100 g of ghee;
- - 3-4 sprigs of cilantro;
- - 2 cloves of garlic;
- - 2 tsp saffron;
- - 2 tsp coriander seeds;
- - 1 ½ cups of pomegranate juice.
- For chakhokhbili with tarragon and basil:
- - 1 turkey per 2 kg;
- - 4 potatoes;
- - 6 onions;
- - 800 g of tomatoes;
- - 3 cloves of garlic;
- - 1 ½ tbsp. l. butter;
- - 1 tbsp. l. chopped parsley;
- - 1 tbsp. l. basilica;
- - 1 tbsp. l. savory;
- - ½ tsp. mint;
- - ½ tsp. tarragon;
- - 1 ½ tsp. ground red pepper;
- - 1 tsp coriander seeds;
- - 1 tsp hops-suneli;
- - 1 tsp saffron;
- - salt.
Instructions
Step 1
Georgian turkey with mint and saffron
Wash the turkey well, dry and cut into portions. Then put in a deep saucepan, pour in the meat broth (about half a glass) and simmer over low heat until almost cooked, 2 hours. Then put the finely chopped onion and pour the milk over the turkey. Add saffron and finely chopped peppermint. Bring everything to a boil and simmer for about 10 minutes. Then turn off the heat and, without removing the pan from the stove, add the grated cheese. Let it brew for a few minutes, then mix everything carefully, salt and sprinkle with pepper. Place the turkey chunks on a platter along with the resulting sauce and serve.
Step 2
Georgian turkey with pomegranate juice
Rinse the turkey carcass well, pat dry with a paper towel and chop into portions. Then place in a shallow saucepan with a thick bottom, add ghee and sauté the chunks for 5-6 minutes. Peel the onions, chop finely and add to the turkey. Then simmer the turkey until the meat is tender, periodically pouring in small portions of hot water. Peel and grind the cloves of garlic in a mortar, remove the seeds from the capsicum. When the turkey is done, add the crushed garlic, coriander seeds, saffron and chillies to the pan. Then pour in the pomegranate juice and half a glass of hot water. Mix everything well and remove the meat from heat. Garnish with finely chopped cilantro before serving.
Step 3
Turkey chakhokhbili with tarragon and basil
Wash the turkey, dry and chop into small pieces. Peel the onion and cut it into small cubes. Preheat a frying pan, put the pieces of turkey in it and keep them on low heat under a closed lid for about 5 minutes. Then drain the resulting juice into a separate bowl and fry the turkey on both sides for 2-3 minutes. To prevent the poultry from burning, gradually add the drained juice to the pan. Then add butter, onion and sauté for another 5 minutes. Peel the potatoes, wash, cut into quarters and boil until half cooked. Pour boiling water over the tomatoes, peel them off and cut the flesh into cubes. Then add prepared tomatoes, potatoes to the turkey and simmer all together for half an hour. Peel and chop the garlic. Add parsley, savory, cilantro, basil, red pepper, garlic, mint, tarragon, coriander seeds, suneli hops, saffron and salt 10 minutes before stewing ends. Mix everything well. Decorate the finished chakhokhbili with basil greens.
