If you want to diversify your menu, which has become boring and trivial, then you should turn to dishes of other national cuisines. Especially well-perceived by Russian people is edible from the Caucasus. The local delicacies are easy to prepare, have an interesting taste, are tightly included in the piggy bank of skills and preferences of housewives.
Today we will talk about an interesting dish chashululy. This is Georgian chicken liver, which is prepared in a special way with the addition of onions, white wine and spicy spices. It is eaten hot, and the tomato variety, on the contrary, is preferably cold. Both options will be considered.
Features of Georgian cuisine
Georgian cuisine is one of the oldest in the world. Its distinguishing feature is the contrast of spicy and spicy. Vegetables are widely used in it, both as an addition to meat dishes, and as an independent component. Kharcho soup, tobacco chicken, khachapuri and many others became international, and appeared so long ago that it’s even scary to imagine.
Moreover, unlike many national cuisines, the recipes of Georgian dishes have not changed much over the past centuries. This allows you to surprise your receptors with truly non-trivial tastes.
We will need
To prepare three or four servings of hot chicken liver in Georgian, you need a simple set of products and spices that can be purchased at any market or store:
- 500 grams of chicken liver.
- 2 large white onions.
- A small head of red onion.
- Olive oil.
- 100 milliliters of white wine.
- 2 tablespoons of wine vinegar.
- 0.5 teaspoon coriander and barberry.
- 3 bay leaves.
- Salt and black pepper to taste.
Getting started cooking
The Georgian recipe is quite simple in Georgian. Even an amateur will cope with cooking. Chicken liver should be thawed, washed thoroughly and, cut into small pieces, put in a small deep bowl. Then you should pour it with wine, vinegar, add bay leaf and barberry. Then cover the container and put it in the refrigerator for about two hours.
When time passes, we pour the liver with the marinade into a small deep frying pan and begin to simmer it over medium heat, closing it with a lid. Periodically stir the dish. When all the liquid has evaporated, put the onion, cut into rings, into the pan, add five tablespoons of olive oil, coriander, salt and pepper. After adding a little fire, fry the liver for seven to ten minutes, stirring often.
After removing the pan from the fire, remove the bay leaf from it and spread the liver in Georgian style into plates, decorating each serving with red onion rings. Serve should be with Georgian pita, bought in a tandoor.
Cold appetizer
It has a pronounced aroma of cilantro and a sweet and sour taste of tomatoes. This Georgian liver recipe will definitely be to your taste; it is designed for two weighty portions.
Half a kilogram of chicken liver is washed and cut into large pieces. Roll each in salty flour and fry in a pan for ten minutes, turning over. When the liver gains a golden crust, the fire can be reduced, and cover the pan with a lid and hold on the stove for another five minutes. The main thing is not to overdry. We lay the finished liver on paper towels so that it cools down and gets rid of excess oil.
We cut a large tomato into cubes, a red onion into thin half rings, and traditionally chop the cilantro. Fill the aromatic mix with a teaspoon of 6% apple cider vinegar and a pinch of suneli hop seasoning. When the liver has cooled, the ingredients can be combined, add finely chopped garlic, a little salt as necessary, mix thoroughly, sprinkled with vegetable oil. As mentioned above, the dish is served cold.
I would like to hope that these liver recipes in Georgian with a photo intrigued you. Enjoy your meal!