Adjika Abkhazian

Category: Sauces
Kitchen: georgian
Adjika Abkhazian

Ingredients

Hot red pepper 0.5 kg
Ground coriander seeds 1 cup
Ground fenugreek-utskho suneli seeds 0.5 cups
Garlic 200 gr.
Salt 0.5 cups

Cooking method

  • Remove seeds from pepper. Wear gloves.
  • Pass the pepper and garlic through a meat grinder.
  • Add salt, coriander and fenugreek.
  • Mix everything well.
  • Put in a dry jar.
  • No need to cook.
  • Store in a cool place.
  • It can be used as a seasoning, you can grease meat or chicken for baking.
  • You can take 2 tbsp. tablespoons of tomato paste, 1 tsp adjika, 1 tsp. l sugar. Dilute with water. Make tomato sauce quickly and cheaply.

The dish is designed for

800 g

Time for preparing:

30 minutes

Cooking program:

meat grinder

Note

Adjika is a Georgian and Abkhaz national seasoning. It contains red pepper, garlic, salt, coriander, dill, blue fenugreek, vinegar. Sold in the form of a paste (can be made at home). It is used to taste when cooking borscht, cabbage soup, baking, stewing and frying meat, fish, vegetables. It is also used with tomato juice as a table spice. From a mixture of adjika (1 part) and canned lingonberries (3 parts), a spicy seasoning is prepared for meat, fish and vegetable dishes.

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Slastena
Gayane how long is such adjika stored
Gayane Atabekova
Minimum 2 years.
Slastena
Gayane thanks And there is a recipe for adjika without garlic or you can not add it, otherwise I somehow did it with garlic, she did not stand for a long time, threw it away
Gayane Atabekova
I have last year's one with garlic like new. Garlic will not have the right flavor. Perhaps there was not enough salt and therefore it deteriorated.
Kokoschka
SlastenaLena has been standing with me on a balkon with garlic since last autumn, the frost and 35 degree heat have passed.
There is a slightly different recipe, with pepper seeds, but the meaning is the same ...
Slastena
Thank you girls,: a-kiss: I'll do it again, maybe I really didn't add it
_Milana_
Gayane, thanks for the recipe! I made a small portion, could not resist and added some more ground walnuts. Excellent adjika turned out. Ha ha! I thought I would grease the chicken for baking. Wherever there, they just ate it with bread. I want to note that over time, adjika only became tastier.
Gayane Atabekova
_Milana_, Glad you liked it. It is very tasty to spread on bread and butter or stir with sour cream.
Yummy
Gayane AtabekovaThank you for the recipe, very successful! True, I did it with dried half-hot red pepper (off-season for fresh)) and scrolled along with the seeds. It turned out "the same adjika" in aroma and sharpness and taste, with which it is sooooo delicious to cook chicken in the oven.
Gayane Atabekova
Yummy, Albina is glad that you liked it. It will be even better in the season.
OlgaGera
Quote: Gayane Atabekova
or stir with sour cream
Yes Yes
And you get a wonderful sauce for cabbage rolls, dumplings, dolma. And to everything that you eat.
GayaneThank you for reminding
Gayane Atabekova
Lelka, And I just love it with bread.
kavmins
ehh, I love adjika! and how delicious it is from smoked pepper! thanks for the recipe and a reminder - I haven't done adjika for a long time ..)
Masha Ivanova
Gayane Atabekova, Gayane! I was going to make adjika for the winter. In this regard, several questions.
From the portion you indicated, how much will there be ready-made adjika?
Do you store it, as I understand it, in the refrigerator? How do you close cans with this adjika? A polyethylene cover, iron screwed, screw metal? After all, you can't eat all of it right away.
Spices are added in glasses. What is the volume of the glass? 250 ml?
Gayane Atabekova
Helen glass 250 ml. It turns out about 800 g. I store it in the refrigerator, under the usual screw cap. It does not deteriorate for two years. I think it makes sense for you to make half of the serving. Good luck.
Masha Ivanova
Gayane Atabekova, Gayane, thank you very much! I will do a few of your adjikas, so I won't do much the first time. Yes and no I have so many utskho-suneli. Probably, in some of the adjiks, you will have to put shambhala and fenugreek, which are sold here under the name utskho-suneli.
Gayane Atabekova
Lena Shambala and Fenugreek are not utskho suneli. Utskho suneli blue fenugreek, and this is hay. It seems to me that they have a slightly different flavor. But it's hard for me to judge, because we only have blue. I think it is better to reduce the quantity than replace it.
Masha Ivanova
Gayane Atabekova, yes, Gayane! I've already read about all this. But I want to try with utskho-suneli and (for comparison) with shambhala. Maybe for our non-Georgian scent and taste, we in our Russia will not feel much difference. I want Ajiki! And it has disappeared from the sale (of normal taste) since the times of the USSR. What to do now, if rarely anyone travels to Georgia, and even agrees to accept the order. They brought me a glass and a half of your spices once, and that was lucky. Now, if it was possible even with guides to transfer to Moscow, then I would have found someone to ask in Moscow to meet the train. But now just wait, suddenly someone will go to Georgia again.
Gayane Atabekova
Lenochka, we don't have trains to Moscow. T. to the only road was through Abkhazia.
Now this road is not functioning. If someone from a bread machine comes to Georgia, I will definitely give you spices and more for you personally. Last year a girl came from Moscow. She brought me vacuum lids. This summer there was a family from St. Petersburg. So that maybe someone else will come. And you'd better come yourself. Here is Irina with her family, from St. Petersburg, vacationing in July at sea. We were very satisfied.
Masha Ivanova
Gayane Atabekova, Gayane, thank you very much! I'll keep it on mind.
Marysya27
Gayane, I already tutochki Interesting recipe. I just don't know what to do with fenugreek. We sell some in the pharmacy. I'll take a look. I do not know if it will fit? Maybe I'll ask around on the market I'll try to get a miracle-wonderful
Gayane Atabekova
Marysya27The girls wrote that Uzbeks were selling in the markets. There are shambhala and fenugreek in stores. But this is hay fenugreek. And you need a blue-utskho suneli. We have it in bulk in the markets. It is cheap. Maybe someone will go to Georgia and bring it. You cannot send it by mail.
Marysya27
Quote: Gayane Atabekova
need a blue-utskho suneli
I'll look for
Scarecrow
This is not a recipe, this is a bomb! This is me jumping and waving the flag, if anyone has not seen. This is the same adjika, as from my childhood Abkhazian was sold in banks. I did it again the day before yesterday: it turned out to be several small jars. It costs a year in the refrigerator and is gradually spent as a seasoning. I've been doing it for the second year. I strongly advise you to try frying chicken with it - this is our family recipe since childhood. Because there were no spices in the stores, and this adjika was, oddly enough.

And I warn you in advance: do not confuse blue fenugreek (utskho-suneli) with hay fenugreek (fenugreek, shambhala). Although both are fenugreek.
Gayane Atabekova
Nata, Great that we liked it. It does not deteriorate in the refrigerator for several years. Very tasty to dissolve with tomato paste. and add a little sugar.
Masha Ivanova
Scarecrow, Nata! Did you make the same dish with utskho-suneli and with shambhala? Wanted to ask. How are they in comparison after all? About the fact that utskho is not shambhala, Gayane explained to us all many times, but she did not try anything with shambhala.
They brought me utskho, but not the amount that I would like, for everything. what I would like to cook for the winter is not even close. So I'm thinking, is it worth starting the preparation of some adjiks and sauces according to Gayane's recipes with shambhala? Or even time is not worth wasting?
Scarecrow
Masha Ivanova,

I have eaten this and that many times. They are pretty decently different.Although there are similarities. Utskho has a mild, but pronounced aroma. Shambhala is less bright, but the worst thing is bitter. It can taste decently, taking into account the amount that goes to adjika. In addition, I did not particularly see ground shambhala. In its usual form, it is in pieces like pieces of nuts. And very hard. How to mix it into adjika? Will soften in pepper paste, of course, but the taste? In short, I would not experiment. Shambhala is sometimes added to utskho, but very little.

Utskho is on the Spar network if you have one. By weight.
Masha Ivanova
Scarecrow, Nata! Thank you very much! So this year I will only make this adzhika (I love just this one), and already over the winter I will extract utskho-suneli in a larger quantity than this year.
True, they just removed the stone from the soul. And then I was scratching my turnips, what to do. And soon winter will come. while I'm thinking.
Oktyabrinka
Gayane, thanks for the recipe, I did it today, but this year the pepper is "skinny" and almost half of it goes to waste, I got less than 300 grams of peeled, so the question is 500 grams of pepper weight before cleaning or without the middle and seeds?
Gayane Atabekova
Tatyana, 500 grams of peeled peppers. Reduce the amount of all ingredients in half. It will turn out well.
GuGu
Finally, today I bought utskho suneli and ground coriander (in Indian spices at Sukhorevskaya) tomorrow I will buy pepper and make this adjika. Can you grind sea salt or grind it? Gayanethanks for the recipe
Gayane Atabekova
GuGu, Natasha, I put the usual fine salt. Even if the salt is coarsely ground, it will surely dissolve over time.
Good luck.
GuGu
Gayane, understood
nut
Girls, utskho suneli and all spices are sold in the internet magician. Hazelnut. ru and the price is very good, delivery in Russia is available, pickup is free - I bought myself everything there and now with adjika too
torbochka
nut, Irina, thank you very much! There is such an assortment that just everything and immediately became necessary!)))
Gayane Atabekova
nut, Irina thank you very much for the tip. Finally, the girls will be with spices. I want to clarify that chaman fenugreek is used when making Armenian basturma .. This is hay. And we need a blue-utskho suneli. In the photo he is somewhat dark. It is usually light gray.
Pay attention to sumac (which is more expensive). Ready-made kebabs are sprinkled with them. Take a piece of pita bread, put a lula on it, sprinkle with sumac, put chopped parsley and onions in half rings. Wrap everything together like a pancake and enjoy. Already drooling. I'll prepare and post the recipe soon.
torbochka
Quote: Gayane Atabekova
Pay attention to the sumy (which is more expensive)
Gayane Atabekova, Gayane, please tell me how it differs from the one that is cheaper! Why is there such a difference in price?
Gayane Atabekova
torbochka, Irina, which is cheaper written ground pomegranate. So it's not real. You don't need much of it. For 10 pieces of cradle, 1.5 tsp is enough.





Girls can also make adjika from dried red pepper. You just need to soak it in advance.




I also use barberry I put in lula and kupaty. For 1 kg of meat 2 tbsp. l It is possible more. but it's a little expensive.
torbochka
Thank you, Gayane, now I will know! outlined)))
Olechka.s
Gayane, so I still don't understand about this fenugreek. I bought it on the market, it is so in pieces, mustard yellow, hard. As I understand it, this is shambhala, hay? And do they always sell ground utskho? And it's not that color? Damn, messed up with this spice. Realized that utskho is better? And where do they add hay?
Gayane Atabekova
Olya utskho is light gray. Hay is usually sprinkled with Armenian basturma. In Armenia it is called chaman. But the site has hazelnut. ru is both. I use blue-utsho suneli.
Masha Ivanova
I don't know what kind of utskho-suneli is in this hazelnut, but we also sell utskho-suneli in our bazaar. So ours is very different from the one that was brought to me from Georgia today. Ours has a distinct smell of dried mushrooms. Georgian, it seems to me, does not smell at all, although honest, normal people brought it.Which is better, which is worse, I do not understand. But what is completely different is for sure.
Oktyabrinka
Gayane, but is it necessary to keep adjika in the refrigerator?
NataliaVoronezh
Gayane, I made it! I tried a little, it's the same cool one! We need to make another portion.
Gayane Atabekova
It is very desirable to store Tatyana in the refrigerator. It turns out one jar. And always at hand.
Natasha is glad that you liked it. To your health.




Masha Ivanova, Helen went and sniffed her ear. It really doesn't smell. Tomorrow I'll take a picture and show you. You have a real one from Georgia. He's not very expensive with us. What is the point of faking.
Gayane Atabekova
Masha Ivanova Lenochka especially for you.
Adjika Abkhazian

It also happens lighter. I have a Happy New Year. Maybe the smell has disappeared. Now I will soon cook satsebeli, buy fresh ones. I'll sniff.
Masha Ivanova
Gayane Atabekova, Gayane! They brought in exactly the same color as in your photo! And what we sell has a greener color. Well, I have already said about the taste.
From Georgian (or Georgian?) Utskho, I finally made your adjika!
Gayane, thank you very much! You brought me back to my youth, when we all lived in the Soviet Union, and in Russia it was also possible to buy such adjika. This is it! She, of course, is great to use as a seasoning, but I always go to the refrigerator like a fox, steal this adjika from a jar with a teaspoon and slowly lick this spoon like candy!
This is Happiness!
Gayane Atabekova
Masha Ivanova, Lenus is glad that you liked it. The girls laid out the pastroma recipe. But I make it easier. I coat the breasts with adjika and leave it overnight. In the morning in a hot oven for 20 minutes. Then I turn it off and leave it in the oven for 4 hours. It turns out very tasty. Or I cut the sausages in 3-4 places and coat them with a mixture of adjika and sunflower oil and in the oven on a wire rack for 25-30 minutes. There are many options.
Masha Ivanova
Gayane Atabekova, Gayane! In those ancient times, which I just remembered, there was a lot of this adjika. And we always treated our guests to a turkey marinated with such adjika, roasted in the oven. The turkey is big, it's not chicken. The pieces were thick, fleshy and incredibly tasty.
Next year I will make more of this adjika to marinate all the birds in the next store.

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