Dietrich's Chakapuli
This is a different, modern version of Chakapuli, presented in a street food style. Tender meat, aromatic herb sauce, and crispy potatoes on lavash bread - a true gastronomic adventure.
Ingredients
- Dry White Wine200 ml
- Oil (for frying)50 ml
- Oil (for dough)15 ml
- water150 ml
Instructions
13 steps- 1
Cut the beef into medium-sized pieces.
10 min
- 2
Chop the herbs (tarragon, cilantro, parsley, green onion, cress) coarsely.
15 min
- 3
Layer the herbs, meat, green chili pepper, and tkemali in a pot. Add salt, pour in the wine, and cook in a pressure cooker until the meat is tender.
45 min
- 4
Remove the cooked meat from the pot and shred it.
10 min
- 5
For the Chakapuli sauce, squeeze the herbs well, strain the juice through a sieve. Cool and thicken with xanthan gum.
15 min
- 6
For the Georgian pesto, place the herb leaves (cilantro, tarragon, cress) in a blender and blend until smooth.
5 min
- 7
Boil the new potatoes for 15 minutes. Drain and lightly crush.
15 min
- 8
Fry the potatoes in oil until golden brown. Season with salt and pepper.
10 min
- 9
For the Matsoni and Guda cheese sauce, place the ingredients in a blender and blend until smooth. Let it sit for 15 minutes.
5 min
- 10
Knead dough from flour, salt, oil, sugar and water. Let rest for 20 minutes.
20 min
- 11
Divide the dough into 8 parts, roll out and bake on a pan for 3 minutes on each side.
24 min
- 12
Spread Georgian herb pesto on lavash bread, arrange shredded meat and fried potatoes. Drizzle with Chakapuli sauce.
5 min
- 13
Serve fried potatoes with Matsoni and Guda cheese sauce as a garnish.
0 min
Nutrition
1 serving ≈ 500 g
Nutrition values are estimates. - means data is unavailable.
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