Jijilaqa with Fresh Tkemali Plum Sauce

Name: Jijilaqa with Fresh Tkemali Plum Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Georgian
Ingredients: 500.00 g Jijilaqa (Pork Tendons); 200.00 g onions; 500.00 g Fresh Tkemali Plums; 5.00 g Salt; 10.00 g pickled chillies; 15.00 ml Sunflower oil

Jijilaqa is a delicious Georgian dish, especially when served with fresh Tkemali plum sauce. This recipe is inspired by Elga Tabatadze and is definitely worth a trip to the village to prepare!

Prep15 min

Cook45 min

Servings4

Cal/serving105

#Georgian#meat#dinner

Ingredients

Servings

Sunflower oil15 ml

Instructions

6 steps

1
Thoroughly clean the jijilaqa (pork tendons).
10 min
2
Place the jijilaqa in a pot with water and boil until tender.
30 min
3
Drain the boiled jijilaqa and chop it finely.
5 min
4
Sauté the chopped onion in a pan until golden brown.
5 min
5
Add the boiled and chopped jijilaqa to the onions. Add salt and hot pepper to taste.
5 min
6
Serve with fresh Tkemali plum sauce.

Nutrition

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.

105

kcal

4.1g

Protein

21g

Carbs

0.9g

Fat

4.5g

Fiber

My notes and cooking history

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Jijilaqa with Fresh Tkemali Plum Sauce

Ingredients

Instructions

Nutrition

My notes and cooking history

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