Ajab-sandalwood is a delicious hearty everyday dish originating from the Caucasus. Moreover, many nationalities living in this area are fighting for the right to call themselves the authors of this delicious dish. That is why the recipe for adjab sandalwood appears before us in several ways. Each nation brought something of its own: some put onions and garlic, others flatly refuse to add them because of too strong taste and aroma. The first cut vegetables into cubes, the second - into large plates, the third pre-fry the meat and season everything with their favorite national spices.
Adjab Sandal Recipe
Having studied many ways to prepare this delicious Caucasian dish, you can make your own recipe. Ajab sandalwood must contain ingredients such as vegetables and meat. The rest is to the taste and discretion of the cook.
Ingredients:
- 500 grams of beef tenderloin,
- 5 eggplants;
- 2 bell peppers;
- 4 potato tubers;
- 500 grams of tomatoes;
- a bunch of basil;
- 2 bunches of cilantro;
- 80 ml of vegetable oil;
- 30 grams of suneli hop;
- 2 tsp adjika;
- ground black pepper ;
- salt.
Component preparation
- To get rid of the “innate” bitterness of eggplant, they must be cut into small cubes, salt and leave for 15-20 minutes, then rinse thoroughly and squeeze out excess moisture. In the meantime, you can do the rest of the ingredients.
- Rinse the beef tenderloin thoroughly in cold water, pat dry with napkins and cut into small pieces.
- Peel potatoes and sweet peppers and chop them into cubes. Do the same with tomatoes.
- Finely chop the basil and cilantro.
How to make adjab sandalwood
The recipe for this dish involves the use of a cauldron, but if you didn’t have one, feel free to take a deep thick-walled pan or pan. In a suitable container, you need to pour a couple of tablespoons of vegetable oil and, one after another, in layers, lay out the prepared ingredients in the following order: beef, eggplant, potatoes, bell peppers, cilantro and basil, tomatoes. Season with seasonings (sun-hops, adjika, ground pepper) and pour a couple more tablespoons of vegetable oil. Close the cauldron with a lid and place it on a burner with low fire. And you can forget about the upcoming dish for an hour and a half. The adjab sandalwood recipe does not contain such a component as water, since in the process of heating a large amount of juice is released, in which the contents of the cauldron are stewed. After the set time has passed, add salt to your taste to the dish and continue cooking for another 30 minutes. After that, turn off the burner and leave it on the stove so that its contents are infused for an hour.
Experiment!
Prepare your own adjab sandalwood: take the described recipe as a basis, add your favorite spices and herbs, complement the set of products with other vegetables. In addition, make not one layer in the dish, but several so that the meat is located not only below, but also in the center, between the vegetable layers. Treat your loved ones with an original Caucasian dish of adjab sandalwood, the photos of which look so delicious!