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Recipes
Georgian Lamb Stew
Ingredients
4-5 lbs. boneless, tender, lamb meat (cut in stew-size pieces)
2-3 medium to large onions, peeled and chopped
2-3 tomatoes, diced, fresh or canned (fresh preferred)
½ bunch fresh Italian flat parsley, chopped
½ bunch fresh cilantro, chopped
3-4 green onions, chopped
fresh tarragon (2-4 good size sprigs), chopped
fresh basil (2-4 sprigs), chopped
3-5 cloves garlic, chopped
2-4 bay leaves
1 stick butter (or equivalent olive oil)
dry white wine
white wine vinegar
salt (sea salt preferred)
fresh ground black pepper
Directions
In a large casserole, skillet or wok, combine chopped onions and butter or olive oil (a half-and-half combination of butter and olive oil also works), and fry onions until they begin to turn a little brown. Rinse lamb under running water before cooking. Add lamb and cook over medium to low heat, uncovered, stirring occasionally, for 20-30 minutes, or until lamb looks almost done; if mixture begins to look dry, add some dry white wine. Cooking longer may be necessary, but as long as the lamb is kept moist, that is not a problem.
Add diced tomatoes and continue cooking over low to medium heat for 10-15 minutes; bay leaves should be added at some point in this process. Again, cooking longer is okay, but make sure the mixture stays moist.
About 3-4 minutes before the end of the cooking process, add chopped parsley, cilantro, green onions, tarragon, basil and garlic; adding at this late stage keeps the herbs crisp. Also add some dry white wine and/or white wine vinegar (it is recommended to use more of the wine rather than the vinegar). Add salt and pepper to taste, but also grind fresh pepper on top when serving.
Notes
The above, with 5 lbs. of lean meat, makes enough for 8-10 people. Serve with a long grain rice as a side dish. Pairs well with dry red wine Mukuzani, or Saperavi.
Chakapuli
Chakapuli is one of the most popular dishes in Georgia, considered to be seasonal and usually is served in late spring, after the Orthodox Easter.
Ingredients
Young lamb chops (5-6 pounds), dry white wine, green onions (two bunches) , tarragon leaves ( two bunches, available in Iranian stores), tkemali sauce or sour plums (at least one pound of the fruits, available in Iranian stores on spring season), mixed fresh herbs (parsley, mint, dill, cilantro), garlic and salt.
In a large casserole, skillet or wok, put a thoroughly washed small pieces of young lamb, close the cover and stew on a small fire. When the juice given off by the meat begins to boil away add finely shredded green onions, salt and continue to stew. To prevent the meat from burning add white wine from time to time using a tablespoon. Add finely shredded greens: coriander, tarragon, dill and continue to stew. Then season the stew with ground pepper and put whole fresh fruits of tkemali / small sour plums, or alyche / and continue to boil another 3-4 minutes. Turn the fire off, add one glass of white wine, wait couple of minutes and serve.
Notes
The chakapuli with 5-6 lbs of meat could serve 10-12 people. Pairs very well with white wines Tsolikouri, Teli or Tsinandali.
Teliani Chacha Drinks
Bloody Chacha, 6oz tomato juice, 2oz Chacha from Teliani Valley, Chile 'n Lime Sauce, Celery stalk and/or lime wedge, for garnish
Chacha Dream, 3oz Teliani Chacha, 2oz Gin, 2oz vodka, 2oz rum, 1oz triple sec, and splash of Cola, wedge of lime.
Chacha Screwdriver, 3oz Teliani Chacha 7 oz orange juice
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