Chakapuli (Georgian: ჩაქაფული) is a Georgian[1][2][3][4] stew. It is considered to be one of the most popular dishes in Georgia.
 | |
| Type | Stew |
|---|---|
| Main ingredients | Lamborveal, onions, cherry plums, dry white wine, tarragon leaves, herbs, garlic |
It is made from lamb chops or veal, onions, tarragon leaves, cherry plumsortkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), garlic, and salt.[5] Chakapuli can also be made with beef or mushrooms instead of lamb.[6]
Chopped lamb is boiled with white wine in a deep pan, and then the pan is placed in the oven and cooked slowly for 1.5 hours. After this process, the tkemali sauce is stirred into the lamb, and the chopped greens and garlic are added. The dish is then cooked for another 5 minutes in the oven and finally rested for 5 minutes before serving.[1][6]
 | This Georgian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
