Adjika is Georgian. Spicy seasoning for meat dishes

Adjika is Georgian. Spicy seasoning for meat dishes

Traditional seasoning, the home of which isThe Caucasus is a Georgian Adzhika. It includes a lot of natural ingredients, spices and herbs. Due to its taste qualities, it has become popular all over the world. It is added to the dishes in order to give them a special flavor and aroma. Georgian Adzhika can be presented in the form of pasta or sauce. The recipe for its preparation contains many components that can change.

Adjika is Georgian

The composition of Adjika necessarily includes salt, garlic,hot peppers. Also in her various herbs are added in fresh or dry form. Sometimes put walnuts. The real Adzhika Georgian contains hops-suneli. It is a mixture of dry spices, which is especially popular in the Caucasus. It has a strong aroma and a sharp but moderate taste.

Traditionally, Adzhika is cooked in Georgian with the help of a mortar, where all components are ground, not cut. But in modern conditions, this process facilitated the availability of technology.

Adjika in Georgian

I just want to note that the quantitycomponents and their proportions are taken to taste. Adjika Georgian is being prepared as follows. Fresh hot paprika (usually it should be no less, or even more than half of the total mass) must be passed through a meat grinder. Now we need to add dry coriander, Imeretian saffron and hops-suneli to it. To improve the taste, we add ground walnuts. This component should be a little bit. Now we need to season with Adzhik. Salts we add slightly. In the real adjika of this ingredient is not so much. The taste of sauce is given to spices and seasonings. This Adjika Georgian is suitable for those who do not like garlic.

For the next recipe, you need to take halfkilogram of hot pepper in the pods. It is recommended that they be slightly sunk in the sun for 3-4 hours. You will also need coriander seeds (spoon dining room), twice as much hops-suneli, 100 grams of walnuts, two heads of garlic, half a spoon of tea cinnamon and 200 grams of salt (preferably large).

Georgian Adjika

Chopped hot peppers are cut or crushed with a mortar. During this process, you need to add coriander, cinnamon and hops-suneli.

Walnuts are cleaned and passed through a meat grinder. Garlic is cleaned and also grinded with a meat grinder. Then these two ingredients are combined with salt and mixed.

Now add this mixture to the hot pepper with seasonings and mix to make the mass become homogeneous. Adjika is Georgian.

This product does not deteriorate, so it can be stored in a refrigerator in a tightly closed jar for a long time.

In the real Georgian Adzhika neveradd the tomatoes. Depending on the composition, the seasoning may have a different color. If you add more nuts, it will be brown. You can use green pepper (it is less spicy) and add more fresh greens. Then it will be a seasoning of green color, which is stored in the finished form not very long.

Adjika is consumed mainly with meat products. But it is also served in rice, fish dishes and traditional Georgian bean dish.

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