2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Ajab-sandal is a delicious hearty everyday dish from the Caucasus. Moreover, many nationalities inhabiting this area are fighting for the right to call themselves the authors of this appetizing dish. That is why the recipe for ajab-sandalwood appears before us in several versions. Each nation has brought something of its own: some put onions and garlic, others flatly refuse to add them because of too strong taste and aroma. The first cut vegetables into cubes, the second into large plates, the third pre-fry the meat and season everything with their favorite national spices.
Ajab sandalwood recipe
Having studied many ways of preparing this delicious Caucasian dish, you can create your own recipe. Ajab-sandal must contain ingredients such as vegetables and meat. The rest is up to the taste and discretion of the chef.
Ingredients:
- 500 grams beef tenderloin,
- 5 eggplant;
- 2 bell peppers;
- 4 potato tubers;
- 500 grams of tomatoes;
- basil bunch;
- 2 bunches of cilantro;
- 80 ml oilvegetable;
- 30 grams of suneli hops;
- 2 tsp adjika;
- ground black pepper;
- s alt.
Preparing ingredients
- To get rid of the “congenital” bitterness of eggplants, cut them into small cubes, s alt and leave for 15-20 minutes, then rinse thoroughly and squeeze out excess moisture. In the meantime, you can work on the rest of the ingredients.
- Rinse the beef tenderloin well in cold water, pat dry with paper towels and cut into small pieces.
- Peel potatoes and bell peppers and cut into cubes. Do the same with tomatoes.
- Finely chop the basil and cilantro.
How to make adjab sandalwood
The recipe for this dish involves the use of a cauldron, but if you don’t have one, feel free to take a deep thick-walled frying pan or saucepan. Pour a couple of tablespoons of vegetable oil into a suitable container and, one after another, in layers, lay out the prepared ingredients in the following order: beef, eggplant, potatoes, sweet peppers, cilantro and basil, tomatoes. Season with seasonings (hops-suneli, adjika, ground pepper) and pour in a couple more tablespoons of vegetable oil. Close the cauldron with a lid and put it on a burner with low heat. And you can forget about the dish being prepared for an hour and a half. The adjab-sandal recipe does not contain such a component as water, since during the heating process a large amount of juice is released, in which the contents of the cauldron are stewed. After the allotted time has passed,add s alt to taste to the dish and continue cooking for another 30 minutes. After that, turn off the burner and leave the pot on the stove so that its contents are infused for an hour.
Experiment
Make your own ajab sandalwood: use the above recipe as a basis, add your favorite spices and herbs, complete the set of products with other vegetables. In addition, make more than one layer in the dish, but several, so that the meat is located not only at the bottom, but also in the center, between the vegetable layers. Treat your loved ones to the original Caucasian dish ajab-sandal, the photos of which look so appetizing!
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