Georgian adjika original recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Caucasian cuisine is famous all over the world for its spicy dishes. And the hallmark of meat dishes is the sauce that is served with them - adjika. Until now, there is a dispute between Abkhazians and Georgians about whose national dish it is considered. In fact, the word "adjika" came into our language precisely from the Abkhazian. But in Abkhazian, the word "aџyka" simply means "s alt", and what we call so, among the inhabitants of Apsny is called "s alt and pepper" - apyrpyl-dzhika, or - ajiktsattsa (in literal translation - s alt, ground with other products).

As you can see, if we take the original meaning of the word, it turns out that adjika is s alty pasta with spices. But today, the entire Caucasian cuisine has become so mixed up that it is already difficult to determine which country and republic this or that dish originally belonged to.

Georgian adjika recipe may include, in addition to pepper and spices, also tomatoes. They give this appetizer softness, removing the excessive sharpness of bitter pepper. But it will not be a violation of the canons if you also include apples, carrots or bell peppers in it. Anyway, you will get a real Georgian adjika, recipewhich we present below. The main thing in it is not strict adherence to the recipe, but inspiration.

Georgian adjika recipe

Two types of this snack are widespread - red and green. In principle, they are suitable for different dishes, although they are interchangeable. So, traditionally, soups are seasoned with green adjika, giving them the necessary sharpness, and red serves as a seasoning for meat dishes. But you can safely season kharcho with red adjika, and add green adjika to a salad with tomatoes.

Actually, Georgian red adjika, the recipe of which we give here, differs from green only in that red hot pepper is placed in one of them, and green in the other. And due to the different juiciness of products, green adjika turns out to be more liquid.

Attention! Before you start cooking adjika, you will need to stock up not only on vegetables, herbs and spices, but also put on rubber gloves. Otherwise, you risk burning your hands, as pepper has strong burning properties.

Products:

• hot pepper (red or green) - 25 pcs. (1kg);
• garlic - 5 heads;
• s alt - 3 tbsp. spoons (heaped);
• basil - 1 bunch;
• ground pepper;
• cilantro - 1 bunch;
• dill - 1 bunch (despite the fact that parsley is not included in the Georgian adjika recipe, you can add it);
• coriander seeds - 2 tbsp. spoons.

Cooking:

If the pepper is just from the garden, it needs to be slightly dried, then poured with water for several hours. This is done so that it manifests bitterness and sharpness. Then it is cut and seeds are removed from it.

Peel the garlic, wash the herbs and lightly dry, pinch off the leaves from the basil - we need them.

We grind everything in a meat grinder twice. Coriander seeds are crushed in a mortar with s alt and added to the total mass along with ground pepper. Mix the mixture well. You can add a little vinegar, but this is already an amateur. It is not included in the Georgian adjika recipe, but a slight sourness does not hurt.

Now it remains to decompose the resulting adjika into sterile jars, close them and send them to the cellar or refrigerator. You can eat it right away, just keep in mind that it becomes spicier with exposure.