Caucasian sauces: legendary recipes. Caucasian sauce for barbecue

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

Caucasian cuisine has long and firmly settled in our hearts. Not a single picnic is complete without kebabs, tapaka chickens are often cooked for holidays (and sometimes on unremarkable days), and even perpetually mischievous teenagers do not refuse satsivi chicken. And the most important thing in this cuisine is Caucasian sauces that can add charm to the most ordinary dish.

Ajika

This is perhaps the most famous and popular Caucasian sauce. Each hostess has her own recipe. And each of them has the right to exist. But I would very much like to ask the cooks not to spoil this wonderful seasoning with tomato paste and ketchups. It should be remembered that Caucasian sauces are attractive because they are made exclusively from fresh fruits and vegetables, without preservatives, dyes and flavor enhancers. Try to cook adjika according to the proposed recipe and compare how much brighter and richer it tastes compared to using ketchups. A pound of ripe tomatoes is taken, a large bunchcilantro (200 grams), two large heads of garlic, a large red bell pepper, also hot red - as you like, but at least one pod must be present, and a glass of walnuts. All this is ground in a meat grinder, s alted - and adjika is ready. According to the rules, it is not necessary to supplement it with any spices, only herbs and vegetables. But flights of fancy and culinary improvements were always welcome.

Ajika walnut

This sauce of Caucasian cuisine is generally prepared without tomatoes. Three chili peppers are taken, cut very finely, mixed with a bunch of chopped cilantro, a spoonful of suneli hops, a teaspoon of saffron, a couple of crushed garlic cloves, a glass of wine vinegar and half a glass of crushed walnuts. It turns out quite a dense mass. The main thing in its preparation is not to use anything other than a knife. Seasoning and should consist of pieces of all components.

Green adjika

All Caucasian sauces are made hot and spicy, but this one is especially so. You will need four long, extremely hot green peppers, one and a half heads of garlic and just a huge bunch of cilantro. All this is laid in a blender and mashed with it. The final product is s alted and consumed. It turns out such a fragrant and fascinating sauce that it is delicious to eat even just spread on a slice of tomato.

Satsebeli

Now we will describe other equally famous Caucasian sauces. Satsebeli is served with both fish and meat. Depending on which dishis planned to be served, an appropriate strong broth is brewed. One and a half glasses of nuts are ground, poured with a glass or two of broth (depending on which sauce you like more - liquid or thicker), flavored with chopped four onions, a couple of tablespoons of s alt, half - ground red pepper, mint and cilantro.

Tkemali

This legendary Caucasian sauce is made from plums. It is advisable to find fruits of the appropriate variety with a similar name. But in their absence, others will do. Half a kilo of plums is boiled in a small amount of water until soft and rubbed through a fine colander. Puree is slightly diluted with fruit decoction; chopped greens are poured into it (cilantro is a must, the rest is selected in accordance with your preferences). Plus, indispensable garlic is added (a lot, up to a third of a kilogram), s alt and a couple of crushed hot peppers. The saucepan returns to the fire. When it boils, the tkemali is ready.

Pomegranate sauce Narsharab

Like other Caucasian sauces, it is prepared from natural fruits, store-bought juice is not good. Squeeze out the juice from two pomegranates, into which mix the gruel of cilantro (a couple of branches), garlic (clove), s alt and a small hot pepper. In order not to turn out cloying, the sauce is diluted with half a glass of water.

Garo sauce

For him, two and a half cups of nuts are crushed together with s alt and cilantro (three spoons chopped). Then, slowly, with stirring, three tablespoons of 3% wine vinegar are poured, followed by a couple of glasseschicken broth. Two onions and four garlic cloves are finely chopped into the prepared base, the saucepan is put on fire and boiled quietly for about ten minutes. At the end, two yolks are beaten with a spoonful of warm sauce and poured into the mass, gradually stirring so that the eggs do not curdle. The bird is just the perfect choice.

Satsivi

In this sauce of Caucasian cuisine, first, a frying of chopped onion (three medium heads) and garlic (two cloves) with butter is prepared. When the color of the vegetables suits you, a couple of tablespoons of flour are poured and two glasses of broth are poured. When it boils, remove from fire. A full spoonful of dry greens is combined with two glasses of crushed walnuts, three egg yolks, half a glass of wine vinegar and spices: parsley, ground red pepper, cinnamon, cloves and saffron. This mixture is placed in a liquid base; when the sauce boils again, it is ready.

Cucumber sauce for barbecue from the Caucasus

Kebab is not just a dish. This is a process, a sacrament, which must be accompanied by the right additions. They are grilled vegetables and Caucasian sauce for shish kebab. The most loved by the highlanders is the following: a couple of cucumbers (fresh!) Are cut into very, very small cubes. A large amount of chopped greens is added to them (two bazaar bunches of each type): onion, dill, parsley, cilantro. Two or three garlic cloves are rubbed on the smallest grater and thrown into the mass. A glass of mayonnaise is mixed with the same volume of evaporated tomato juice (in the field, a replacement is acceptableketchup). S alt and pepper and dip the pieces of meat.

Enjoy your discoveries in Caucasian cuisine!