in Eastern Europe

Chakapuli or Chakapuli

updated

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Ingredients for 4 servings:

  • 600 g lean veal or lamb
  • 200 ml dry white wine
  • 200 g tarragon
  • 1 bunch of spring onions
  • 1 bunch of coriander
  • 2 bell peppers, green
  • 6 garlic cloves
  • 150 g plum(s) (sour plums or tkemali) alternatively 4 tbsp tkemali sauce
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Georgian spring and Easter dish

Cut the meat into bite-sized pieces, then add the wine and simmer uncovered. Roughly chop the tarragon and coriander leaves. Finely dice the seedless bell peppers, garlic, and spring onions and add everything to the meat along with a liter of water. Cover and simmer over low heat for half an hour. Then add the sour plums and simmer for another half hour. Season with salt. Pepper is traditionally not used in this dish! Serve chakapuli hot with fresh white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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