Elarji and Khachro
Georgian cuisine
120 Minutes
744 Calories
1 kg. corn grits
350 gr. Walnut
850 beef seal meat
2 onions
2-3 pieces of hot pepper
Chopped pepper to taste.
Megrelian adjika to taste.
2 tbsp. Foreign spices
2 tbsp. Coriander
3 tsp yellow flower
4-5 cloves of garlic
1.5 l beef bone broth
5 tbsp. corn flour
Salt to taste
Pomi tomato paste
50 grams of Lurpak organic, unsalted butter
Zucchi organic sunflower oil
1 kg of sulguni
Sieve corn grits and wash. Put walnuts in a meat grinder.
Saute onion in Lurpak butter until translucent. Add 300 grams of broth and let it dry a little.
Cut the meat, fry it in Zucchi bio oil and add the broth.
Pour corn grits into the ghomi pot, add 1.5 times more water and boil.
Let's add 1 tbsp. Coriander 1 tbsp. Foreign spices; 1 tbsp. yellow flower; 1 tsp. Megrelian seasoning; 2 tsp. Pomi tomato paste and mix.
Transfer the meat to the seasoned onions and continue cooking.
Let's divide the sulgun by hand.
4 tbsp. Roast corn flour in a pan to thicken the kharcho.
Add 300 ml to the meat. Broth mass and toasted cornmeal. Mix together, cook, add walnuts and spices as needed. Boil for 2 minutes and let stand.
Put 2 tbsp. Corn flour, add sulgun after a while and mix well.
Let's take out both dishes on a plate and serve.
https://www.youtube.com/watch?v=rNrcalG72AQ
350 gr. Walnut
850 beef seal meat
2 onions
2-3 pieces of hot pepper
Chopped pepper to taste.
Megrelian adjika to taste.
2 tbsp. Foreign spices
2 tbsp. Coriander
3 tsp yellow flower
4-5 cloves of garlic
1.5 l beef bone broth
5 tbsp. corn flour
Salt to taste
Pomi tomato paste
50 grams of Lurpak organic, unsalted butter
Zucchi organic sunflower oil
1 kg of sulguni
Sieve corn grits and wash. Put walnuts in a meat grinder.
Saute onion in Lurpak butter until translucent. Add 300 grams of broth and let it dry a little.
Cut the meat, fry it in Zucchi bio oil and add the broth.
Pour corn grits into the ghomi pot, add 1.5 times more water and boil.
Let's add 1 tbsp. Coriander 1 tbsp. Foreign spices; 1 tbsp. yellow flower; 1 tsp. Megrelian seasoning; 2 tsp. Pomi tomato paste and mix.
Transfer the meat to the seasoned onions and continue cooking.
Let's divide the sulgun by hand.
4 tbsp. Roast corn flour in a pan to thicken the kharcho.
Add 300 ml to the meat. Broth mass and toasted cornmeal. Mix together, cook, add walnuts and spices as needed. Boil for 2 minutes and let stand.
Put 2 tbsp. Corn flour, add sulgun after a while and mix well.
Let's take out both dishes on a plate and serve.
https://www.youtube.com/watch?v=rNrcalG72AQ