Abkhazura is a delicious dish of Georgian cuisine, "which is chopped meat " with pomegranate seeds
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Our spices that you will need for cooking 🌶:
- barberry
- ground chili pepper
- dried cilantro
- kondari
Ingredients 🥦
-500 g of beef
-500 g of pork
-2 heads of red onion
-2-3 cloves of garlic
-1 bunch of different greens -500-600 g of fat mesh
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Preparation 👩🍳
The skin is minced meat wrapped in a fat mesh. 🥓During frying, the fat dissolves and only a thin film remains, which does not allow the minced meat to dry, so after frying the meat remains juicy.😍
Chop the meat, onion, garlic and herbs finely ( you can pass it through a meat grinder, but chopped is much tastier👌).
Mix the minced meat well, add spices and salt. 🥫Add the barberry and mix gently again so as not to damage the barberry berries.
Wash the fat mesh well and leave to rinse in a bowl for 2 hours. ⏰After that, put the mesh in a colander and let the water drain completely. If the mesh remains wet, then it can be slightly dried with a paper towel. 👌Everything must be done carefully so as not to damage the fat grid, ☝️since then during frying the juice will flow out of the skin and the minced meat will come out. 🍖Open the dried mesh, flatten and cut into squares about 15x15 cm in size.🔲
Divide the minced meat evenly into the number of squares and form balls with your hands soaked in water. 🌀Wrap the skins in the same way as cabbage rolls, but only the minced meat needs to be pressed down a little before wrapping so that they turn out to be a little flat in shape🥟
Fry the peel first with the seam down under the closed lid. 🥘Then open the lid and fry on the other side without a lid. ☝️Fry the skin on all sides until golden brown.
~~~~~~~~~~~~~~~~~~~~~~
Our spices that you will need for cooking 🌶:
- barberry
- ground chili pepper
- dried cilantro
- kondari
Ingredients 🥦
-500 g of beef
-500 g of pork
-2 heads of red onion
-2-3 cloves of garlic
-1 bunch of different greens -500-600 g of fat mesh
~~~~~~~~~~~~~~~~~~~~~~
Preparation 👩🍳
The skin is minced meat wrapped in a fat mesh. 🥓During frying, the fat dissolves and only a thin film remains, which does not allow the minced meat to dry, so after frying the meat remains juicy.😍
Chop the meat, onion, garlic and herbs finely ( you can pass it through a meat grinder, but chopped is much tastier👌).
Mix the minced meat well, add spices and salt. 🥫Add the barberry and mix gently again so as not to damage the barberry berries.
Wash the fat mesh well and leave to rinse in a bowl for 2 hours. ⏰After that, put the mesh in a colander and let the water drain completely. If the mesh remains wet, then it can be slightly dried with a paper towel. 👌Everything must be done carefully so as not to damage the fat grid, ☝️since then during frying the juice will flow out of the skin and the minced meat will come out. 🍖Open the dried mesh, flatten and cut into squares about 15x15 cm in size.🔲
Divide the minced meat evenly into the number of squares and form balls with your hands soaked in water. 🌀Wrap the skins in the same way as cabbage rolls, but only the minced meat needs to be pressed down a little before wrapping so that they turn out to be a little flat in shape🥟
Fry the peel first with the seam down under the closed lid. 🥘Then open the lid and fry on the other side without a lid. ☝️Fry the skin on all sides until golden brown.
