Merab Beradze - Georgian dishes

Enjoy with “Kakhuri” or “Tsinandali” wine.

Products:

1 kg mutton / pork liver

5—6 bulbs onions

100 g butter

6—7 tomatoes or 0.5 litre tomato juice

Salt and pepper to taste

Cut mutton or pork liver into pieces, sprinkle with salt and black pepper, mix thoroughly and fry in butter until slightly browned. Put the liver into a saucepan, strew with shredded onions, and steam for 5 min. Add 1 glass of meat broth and boil for 10—15 min. Add in peeled, seeded and minced tomatoes, coriander, dill, parsley, estragon, salt, some juice of boiled onions, and cook. Before serving strew with shredded dill or parsley.

Enjoy with “Kakhuri” or “Saferavi” wine.

Boil fat young beef, frequently removing the scum. Add laurel leaves, grains of black pepper, some cloves of garlic, and salt. Before serving, strew with shredded parsley.

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