Chakapuli ( ka,
ჩაქაფული) is a
Georgian[Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 87] stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...
. It is considered to be one of the most popular dishes in Georgia.
Preparation
It is made from
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
chops or
veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
, onions,
tarragon
Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. ...
leaves,
cherry plums or
tkemali
Tkemali ( Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum, sometimes '' alucha'' or other varieties of plum. Both red and green varieties of plum are used. The flavor of the sauce varies, but generally tends to ...
(cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill,
), garlic and salt.
Chakapuli can also be made with beef or mushrooms instead of lamb.
Chopped lamb is boiled with white wine in 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 is finally rested for 5 minutes before serving.
See also
*
Chanakhi
Chanakhi ( ka, ჩანახი) is a traditional GeorgianDarra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia,'' p. 86V.V. Pokhlebkin, ''National Cuisines of the Peoples of the Soviet Union''Chanakhi, Tsentrp ...
*
Chakhokhbili
*
Khoresh
Khoresh ( fa, خورش) or Khoresht ( fa, خورشت, ckb, خۆرشت) is a generic Iranian term for stew dishes in the Iranian cuisine, Afghan cuisine, Tajik cuisine and also Kurdish cuisine. The word is a substantive of the verb ''khordan'' ...
*
List of lamb dishes
This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species '' Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a ...
*
List of plum dishes
This is a list of plum dishes. Plum dishes are those that use plums or prunes as a primary ingredient. Some plum dishes also use other fruits in their preparation. Plum and prune snack foods and beverages are also included in this list.
Plum ...
*
Piti
*
References
Stews
Cuisine of Georgia (country)
Soviet cuisine
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