2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Traditional spice originating from the Caucasus is Georgian adjika. It includes in its composition many natural ingredients, spices and herbs. Due to its taste, it has become popular all over the world. It is added to dishes to give them a special taste and aroma. Georgian adjika can be presented as a paste or sauce. The recipe for its preparation contains many components that may vary.
The composition of adjika necessarily includes s alt, garlic, hot pepper. Also, various herbs are added to it in fresh or dry form. Sometimes they add walnuts. Real Georgian adjika contains suneli hops. This is a mixture of dry spices, which is especially popular in the Caucasus. It has a strong aroma and a tangy but moderate taste.
Traditionally, Georgian adjika is prepared with a mortar, where all the ingredients are ground, not cut. But in modern conditions, this process has been facilitated by the availability of technology.
I want to note right away that the number of components and their proportions are taken to taste. Georgian adjika is prepared as follows. Fresh hot red pepper (usually it should be at least, or even more than half of the total mass) must be passed through a meat grinder. Now you need to add dry cilantro, Imereti saffron and suneli hops to it. To improve the taste, add ground walnuts. This component should be small. Now you need to s alt the adjika. We add a little s alt. In real adjika, this ingredient is not so much. The taste of the sauce is given by spices and seasonings. This Georgian adjika is suitable for those who do not like garlic.
For the next recipe, you need to take half a kilogram of hot peppers in pods. It is recommended to dry them a little in the sun for 3-4 hours. You will also need coriander seeds (tablespoon), twice as many suneli hops, 100 grams of walnuts, two heads of garlic, half a spoon of tea cinnamon and 200 grams of s alt (preferably coarse).
Dried hot peppers are cut or crushed with a mortar. During this process, you need to add coriander, cinnamon and suneli hops.
Walnuts are peeled and passed through a meat grinder. We clean the garlic and also grind it with a meat grinder. Then we combine these two ingredients with s alt and mix.
Now add this mixture to the hot peppers with seasonings and mix until the mass becomes homogeneous. Adjika Georgian is ready.
This product is notspoils, so it can be stored in the refrigerator in a tightly closed jar for a long time.
Tomatoes are never added to real Georgian adjika. Depending on the composition, the seasoning may have a different color. If you add more nuts, it will turn brown. You can use green peppers (it is less spicy) and add more fresh herbs. Then it will be a green seasoning, which is not stored for a very long time.
Adjika is consumed mainly with meat products. But it is also served with rice, fish dishes and a traditional Georgian bean dish.
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