Chashushuli Recipe
Chashushuli is a traditional Georgian dish that is both hearty and delicious. It is a stew made with beef or lamb, tomatoes, onions, and a variety of spices that give it a unique and delicious flavor.To prepare Chashushuli, the beef or lamb is cut into small pieces and seared in a large pot until browned. Chopped onions are then added and cooked until translucent. Diced tomatoes and tomato paste are added to the pot, along with water or beef broth to create a rich and flavorful base.A blend of spices is then added, including smoked paprika, coriander, cumin, salt, and black pepper. These spices give the stew a smoky, spicy flavor that is characteristic of Georgian cuisine.The Chashushuli is then simmered over low heat for several hours, allowing the meat to become tender and the flavors to meld together. This dish is traditionally served with a side of bread, such as lavash or pita, to soak up the rich and flavorful sauce.Chashushuli is a popular dish in Georgia and is often enjoyed with friends and family at large gatherings or celebrations. It is a dish that brings people together and is a true representation of Georgian culture and hospitality.
Ingredients
- Beef 1 kg
- Onion 250 g
- Tomatoes 350 g
- Garlic 2 cloves
- Bay leaf 2 pieces
- Cilantro 1 bundle
- Basil 1 bunch
- Ucho-suneli ½ tsp
- Ground Coriander ½ tsp
- Saffron ½ tsp
- Salt to taste
- Ground red pepper to taste
Instructions
- Cut the meat into small cubes.
- Finely chop the onion, garlic and herbs.
- Cut the tomatoes in half (across), squeeze the liquid, finely chop.
- Put the meat and onions in the pan. Add 0.5 cups of water. Stew until the meat is tender. Hot water to pour a little.
- Add tomatoes to the almost finished meat, continue to stew until cooked. Add herbs, garlic, spices, salt, pepper. Let it boil for another 10 minutes. Remove from the heat, cover, let it brew for 10–15 minutes.
I tried this recipe and while it was tasty, I found it a bit too salty.