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Kharcho with Megrelian nuts

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Kharcho with Megrelian nuts is another recipe for a delicious Georgian first meat dish. In this recipe, rice, which is often added to this dish, is absent, instead of it put more nuts and cornmeal for density. Note: in this recipe there is a lot of red pepper, if you are not a fan of bitter food, pepper can be excluded.

Kharcho with Megrelian nuts (2)

Ingredients:

  • beef brisket - 1 kg,
  • onion - 2 heads,
  • fresh tomatoes (without skin) - 1 kg,
  • ucho suneli - 20 gr,
  • yellow flower (Imeretian saffron) - 20 gr,
  • dry cilantro (cilantro hops) - 20 gr,
  • garlic - 30 gr,
  • walnuts - 350 gr,
  • cornmeal - 50 gr,
  • butter - 100 gr,
  • red hot pepper - 5 gr.

Megrelian kharcho recipe (4)

Note: all the spices listed above can be replaced with one; in Georgia, individual spices are sold in the markets called "harchos suneli", which have everything you need, except for pepper.

Cooking method

Beef meat, brisket, wash and cut into small portions. Put the meat in a saucepan or small saucepan, add finely chopped onion, butter and lightly fry / stew. Then pour a small amount of water and simmer on fire for 25 minutes. Then add pre-peeled and chopped tomatoes in a blender.

Megrelian Kharcho (1)

After 3-4 minutes, add hot boiled water (mute water, just to cover the meat), bring to a boil and simmer over the slowest heat until the meat is fully cooked.

When the meat is cooked, add the prepared nut sauce, mix thoroughly and cook the kharcho for another 4-5 minutes, stirring occasionally. Add minced garlic and salt to taste. Set aside, Megrelian kharcho is ready!

Megrelian nut kharcho recipe (3)

Preparation of nut sauce. Grind walnuts - pass through a meat grinder with a fine mesh or chop in a blender. Add ground red pepper, garlic, yellow flower (Imeretian saffron), suneli ucho, dry cilantro, salt and cornmeal. Add a little water, mix everything and preferably beat in a blender. You will get a thick homogeneous mass, beautiful color and amazing aroma.

Kharcho is served hot or warm. Bon appetit!

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