It turns out incredibly tasty. If you like baked meat in the oven, be sure to take this recipe for a note. Georgian meat in the oven is baked in the form of small pieces, marinated in a marinade based on sour cream, spices and honey.

Thanks to this unusual spicy and sweet and sour marinade, the meat is juicy and very delicate in taste. It is worth noting that there are no strict criteria for the use of a particular type for this recipe. You can take chicken, pork, beef, lamb. Today I want to show you how to prepare Georgian meat step by step with photo with honey and lemon.

This recipe will use pork, but you can use any other meat. But it is advisable not to change the composition of the marinade for meat in Georgian style, because it is he who meets all the peculiarities of the national Georgian cuisine - it has a bright aroma due to a large amount of spices and a sweet and sour spicy taste. Having tasted Georgian meat with honey in the oven in sour cream sauce, you will forever remember this delicious taste of meat.

For the sake of justice, it should be noted that the recipes for Georgian meat in the oven are not limited to the recipe below based on sour cream marinade. Georgian meat is baked in the oven in pomegranate sauce, ginger-lemon sauce, with vegetables - potatoes, eggplants, zucchini, walnuts, in pots, beans.

It is worth noting that such well-known Georgian dishes all over the world as chakhokhbili and chashushuli can also be attributed to Georgian meat recipes.

Ingredients:

• Sour cream 20% fat - 1 glass,
• Pork tenderloin - 500-600 gr.,
• Half a lemon,
• Tomato sauce - 3 tbsp spoons,
• Garlic - 2-3 cloves,
• Spices: hops-suneli, turmeric, paprika,
• Onions - 1 pc.,
• Honey - 1 tsp,
• Basil - 5 gr.,
• Parsley - 5 gr.,
• Salt to taste

Georgian meat in the oven - recipe

The first step is to prepare the sauce for roasting pork in the oven. Pour sour cream into a bowl.

Add tomato sauce.

Squeeze the juice of half a lemon into the sour cream to add subtle citrus notes to the sauce.

Marinade for roasting meat in Georgian style in the oven must be prepared with the addition of a large amount of spices. Various types of pepper are widely used, in particular paprika, dried herbs - savory, basil, thyme, rosemary, dill, parsley, cumin. Turmeric and ginger are often added to marinades. An important spice in Georgian cuisine is khmeli-suneli. This seasoning, consisting of a bouquet of spices, gives a delicious flavor to meat dishes.

So, in the marinade for meat, I add hops-suneli, turmeric, paprika. Wash and finely chop the parsley and basil.

Put chopped greens in a bowl with marinade.

Since this sauce for roasting meat in Georgian style in the oven is prepared on the basis of sour cream, lemon juice and tomato sauce, which are characterized by sourness, honey is added to the Georgian meat marinade to smooth out the sour taste of the sauce. Honey can be of any kind, the main thing is that it is natural and liquid, otherwise it will be difficult to stir it in the sauce.

Mix Georgian marinade for meat.

Squeeze the garlic into it through a press.

Season with salt to taste.

Stir again. Add the onions, cut into quarters. Now it can be considered ready.

Let's start with the meat. A piece of meat should be washed and dried by blotting it with paper towels or a towel. For roasting meat in Georgian style, you can use both pork tenderloin without lard, and brisket or meat with content. During baking, the bacon will melt and the meat will be juicy. Cut the pork into pieces about the size of a kebab. Thick and coarse veins should be cut off.

Fill the meat with sour cream marinade. Stir with your hands.

Cover a bowl of marinated meat with a lid, plate or cling film and refrigerate for 1-2 hours. Ideally, the meat should stand for more than 5 hours, so it is better to let it stand in the refrigerator overnight and bake it in the morning.

If you cook meat in Georgian style from chicken, then it will take only 1 hour to marinate it, while when marinating lamb, pork or beef meat, the marinating time of the meat increases to several hours. Transfer the marinated pork to a baking dish. Heat the oven to 180C.

Bake the Georgian meat in the oven for about 30 minutes. By the way, while the meat is fried, in parallel, you can bake in the oven and rustic potatoes or potatoes in the sleeve. Thus, you will immediately get an additional side dish. Do not turn the pieces of meat during baking. Before you take out the form with meat from the oven, it is recommended to check its readiness. Chop a piece of pork with a knife. A clear juice should come from it, which will indicate the readiness of the meat.

Georgian meat in the oven. Photo

There is no pork ban in the Christian country of Georgia. But still, the attitude towards this type of meat is ambiguous and contradictory there. In ancient times, in some regions of Kartli, Guria), a pig was sacrificed to pagan gods. Therefore, in the early centuries of Christianity, the meat of this animal was considered "not beneficial to the saints." Compared to lamb, chicken, beef, pork is not used very often in Georgian national cuisine. This is primarily due to the small number of livestock. Highlanders rarely raise these animals. But if Georgians do pork dishes, then they cook them in a special way. The canons of the national cuisine prescribe serving meat with a lot of spices and herbs. In this article, we have collected the most famous Georgian pork dishes. We hope that using these recipes will add variety to your table.

Satsivi

Wash a kilogram of fatty meat and cut into large pieces. Peel and chop seven onions in half rings. We put everything in a cauldron and fry thoroughly. We pass two hundred grams of walnut kernels through a meat grinder. In a mortar, crush six sprigs of cilantro, three cloves of garlic, a few pinches of salt and paprika. We mix these greens first with nuts. Add 75 grams of cornmeal there. Pour some water, stir. Fill in the fried pork with onions. Cook for about twenty minutes. When the pork in Georgian style becomes soft, add a tablespoon of hops-suneli seasoning and dry coriander, a pinch of cinnamon and cloves each. Pour in wine vinegar and add salt as needed. Cook the dish for another five minutes. Serve chilled, generously sprinkling the meat with fresh chopped herbs.

Pork in the oven

We put a handful of dried pitted dogwood to soak. For this dish, you need to choose a kilogram piece with bone and a layer of fat (shoulder blade or ham). Chop three large onions with rings. Preheat the oven. Salt a piece of pork and put it on a baking sheet so that the layer of fat is on top. Place the onion rings next to the meat. Add half a glass of water. We put the baking sheet in the oven for two and a half or even three hours, until the Georgian pork is completely cooked. From time to time you need to open the oven door and pour the juice over the piece of meat. During the baking process, it will evaporate completely. Therefore, you need to have a kettle of hot water ready, because if the meat is poured cold, it will become very tough. After about two hours, when the pork is half cooked, peeled, chopped and salted potatoes should be placed on a baking sheet. The dogwood must be thrown into a colander, allowed to drain and also sent to the oven. The finished dish is cut into portions and served with a side dish (potatoes and onions). From above the meat is poured with juice, sprinkled with dogwood and fresh chopped herbs.

Baked pork

Cut a kilogram of boneless meat into medium-sized pieces. Cooking a spice mixture. It must contain black allspice, salt, rosemary, basil, parsley and dill. Pour this mixture of spices into the meat with "rain". We wrinkle with our hands so that the seasoning envelops all the pieces. Add a large spoonful of honey and lemon juice to the meat. Stir so that all the pieces are in the marinade.

Pork in Georgian style should stand in the refrigerator for at least three hours. The recipe prescribes to put it together with the marinade on a baking sheet greased with vegetable oil. Add another soup spoon of sour cream, stir and send to a preheated oven. Chopped marinated meat bakes faster. Within an hour and a half you will have a ready-made dish. It should be served with a side dish of vegetables.

Pork chakhokhbili in Georgian style

For this delicious dish, you need to take 600 grams of fatty meat. After washing, you need to thoroughly dry the piece with napkins so that there is no liquid left. Cut the pork into small pieces. We put a saucepan or cauldron on the fire. When it is well warmed up, put the meat there. Cover and simmer over low heat for about twenty minutes. As the juice is released, it must be poured into a bowl. Peel and chop four onions in half rings. Add them when the pork is almost done. Also add 250 g of tomato sauce. Stir and simmer for another quarter of an hour. If the meat starts to burn, add the juice from the bowl. Grind three to four garlic cloves. Chop fresh parsley, savory, basil and cilantro. When the onion is soft, add the garlic. Season chakhokhbili with black pepper, salt and suneli hops. Stir. We introduce the cut greens. We immediately cover the cauldron and turn off the fire. Chakhokhbili should be served after twenty minutes, so that the herbs and spices have time to reveal their aroma.

Mtsvadi and bitches - what's the difference?

Georgian pork kebab recipes are quite numerous. But, contrary to our ideas about this, the meat is not marinated for him. Georgians believe that this way the kebab will retain its flavor and be more delicious. Distinguish between mtsvadi and bitches. The first dish is pork neck shashlik. Bitches are made from tenderloin. In any case, only fresh meat is used, not defrosted meat. For the barbecue, they do not take coals, but old vines. They give a lot of heat. Often, pieces of shish kebab are planted not on metal skewers, but on thin grape twigs. And they put them very close to the heat.

Georgian pork shashlik

Now we will describe in more detail all the stages of preparing a delicious mtsvadi. We cut the pork neck into medallions. We dry the meat. We divide each medallion into three pieces. The main secret of delicious Georgian barbecue is that the meat is not marinated. The pieces need to be crumpled for a long time with your hands until they become sticky. This will keep the pork juicy and flavorful. We chop the pieces onto skewers. We light up the brazier. When the coals or wood burns out, put out the skewers, placing them rather low above the heat. Salt the top side right there. Skewers should rarely be turned over. The meat should be covered with a fried crust. Turning over, salt again. Separately, prepare the tkemali sauce and marinate the onions.

Kaurma

Cut a half-kilogram piece of pork tenderloin into medium pieces. We put the meat in a saucepan and simmer for a quarter of an hour. We clean three onions and cut into circles. Add to the meat, simmer for about eight minutes. Dilute half a glass of tomato paste in water in a ratio of one to two. You can also use fresh tomatoes (400 grams) - this will make pork in Georgian style (kaurma) even tastier. But the tomatoes should be pre-boiled and rubbed through a sieve. Salt the dish and continue to simmer until the meat is fully cooked. At the end, put traditional Georgian spices and seasonings in a saucepan: black pepper, suneli hops, finely chopped parsley and cilantro.

Georgian meat in an earthenware pan ketsi

If you don't have these extremely useful kitchen utensils, you can get by with a pot. Or use a regular frying pan. Cut a pound of meat into small pieces, chic the onion. Fry both ingredients in a mixture of vegetable and butter. We cut a small carrot. Add to the pan. Peel the eggplant, cut into washers. We remove sweet peppers from the stalk and seeds, chop them into strips. Add vegetables to the pan. Three three tomatoes. We also add this puree to meat. Season with salt, garlic (2-3 cloves), red hot and black pepper.

From an ordinary frying pan, transfer all the contents to a ketsi or pot. We put in the oven for an hour. Pork in Georgian style is served with lavash and lots of fresh herbs.

The brightest in Georgian cuisine are meat dishes. They are varied, distinguished by exquisite taste, excellent ways of preparing meat for cooking, aromatic seasonings and sauces. Do you want to cook a delicious Caucasian dish yourself without any problems?
Then the simple recipe below is what you need. The same method of marinating meat is also suitable for kebabs.

To prepare meat in Georgian style, you will need:

Meat (pulp) - 1 kg;

2 tablespoons of honey;

1 tablespoon lemon juice;

1 tablespoon sour cream;

Salt, pepper and other spices to taste;

Dill, parsley, rosemary, cilantro, basil - to taste.

Preparation:

Cut the meat into large pieces;

Chop the greens finely;

Mix meat, herbs, lemon juice and honey in a bowl, add spices and mix everything thoroughly;

Leave the meat in the marinade for 2-3 hours;

Having stood the time, remove the meat from the refrigerator, coat it with sour cream and put it on a baking sheet,

Cooking time in a well-heated oven is about 45 - 60 minutes, depending on the size of the pieces of meat;

You can cook rice or potatoes as a side dish.

You can keep the meat in the marinade for only 15 minutes. But then it will not be soaked very much.
- Buy better meat with layers of bacon, then it will be very juicy.
- You can also bake meat on the grill.
- It is best to use a wide baking dish so that the meat fits in one layer. Covering is not worth anything.
- If you cook veal or lamb instead of pork, keep in mind that they take much longer to cook. And in order for the meat not to turn out tough, it will have to be supported for a longer time in the marinade with sour cream.

Chashushuli is a dish of beef (veal) meat, originally from Georgia. Translated from Georgian it means "hot", so it is recommended to cook this dish with a lot of hot pepper, but of course, you can determine the degree of hotness for yourself. This dish is prepared in its own juice, which provides it with a unique taste, very soft and spicy at the same time.
You need to cook the dish in a cauldron so that the meat does not turn out dry and tough. As a rule, chashushuli is served without garnish, with lavash.
Ingredients:
Veal / beef (tenderloin) - 500 g
Adjika - 2 tablespoons
Bulb onions (100g) - 2 pcs.
Salt - 1.25 tsp
Garlic cloves - 2 pcs.
Vegetable oil - 20 ml
Dried coriander (cilantro) - 0.5 tsp
Ground black pepper - 0.5 tsp
Hops-suneli - 1-1.5 tsp.
Red tomatoes - 300 g
Sweet green pepper - ½ pc.
Sweet pepper yellow / red - ½ pc.
Greens (dill, parsley) - such a large bunch.
Cut the meat into small cubes:


Cut the onion into thin half / quarter-rings:


Add 2 tablespoons of adjika, 0.25 teaspoon of salt and whole onion to the meat. Knead the whole thing with your little hands, separating the half rings of the onion from each other:


Leave the meat to marinate for 30 minutes!

While the meat is marinating, you need to prepare all the other ingredients, since then there will be no time left for this.
Grind two cloves of garlic (here there is more in the photo, I made an increased portion of the dish):


Peel and chop the tomatoes. Some advise in a blender, but as for me - this is superfluous, if the tomatoes are ripe, they will go so well when cooked in a cauldron.


Cut sweet pepper into cubes. Better to take a French pepper (such a large one), in our supermarkets they call it "traffic light". And one more thing: the dish will look more beautiful with a red-yellow combination of peppers. But for lack of:


While we were preparing all this, it took 30 minutes! You can heat the cauldron and heat vegetable oil on it:


We put our fragrant marinade in a preheated cauldron!


The onion-ajica meat mixture hissed and spread a wonderful aroma throughout the kitchen.
Stir the meat letting excess moisture evaporate:


When the liquid decreases slightly in volume, add garlic, mix:


Then add spices: hops-suneli, cilantro, ground black pepper.
Mix everything, cover and simmer over low heat for 15 minutes.
While the meat is languishing, chop the greens. I usually tear it, I don't like cut greens ...
After 15 minutes, open the lid, try not to choke on saliva. Add tomatoes to the cauldron. Stir, increase the heat and simmer for 30 minutes under the lid.


In half an hour we manage to clear the table, wash the dishes =)) 12. After 30 minutes, open the lid and, trying not to breathe, pour out the remaining salt (1 tsp) and 0.5 tsp. ground red pepper. Before adding pepper - try the dish! It is quite possible that the spice will be enough without it =)
We cover the cauldron with a lid for more than three minutes.
We send the diced peppers to the cauldron and simmer for another 2 minutes:


The last chord: greens! Leave some greens to sprinkle on the dish before serving =)
After adding greens, cover with a lid, turn off the stove and let it brew for at least 15 minutes.

Bon Appetit!

Georgian cuisine recipes are always laconic, satisfying and harmonious. The dishes verified for centuries remain in demand in our time. Men had to work hard, so the food had to be hearty and tasty.

Chashushuli is one of my favorite dishes of Georgian cuisine, in translation - stew. Well, in fact, what could be simpler, healthier and tastier than beef stew with vegetables?

Even a beginner can handle this recipe, so let's get down to cooking chashushuli in Georgian without further ado.

Beef - 350 g

Onions - 200 g

Tomatoes - 350 g

Bulgarian pepper - 1-2 pcs.

Greens (basil, dill) - 30 g each

Butter - 30 g

Garlic - 3-4 cloves

Salt, spices - to taste

Let's take the products according to the list. The meat is lean beef or veal. I'll make a reservation about spices. Utskho-suneli, hops-suneli, you can add to your taste. If you like it sharper - add hot pepper. In some versions of the dish, dry or ready-made adjika is added. In any case, it's up to you. I used some dried chili peppers, that's enough for me. Of the herbs, be sure to use basil, and the rest of the herbs - again to your taste, cilantro, parsley, dill are well suited.

We wash the meat, dry it and cut into medium pieces. If you come across hard streaks, remove them.

Put the meat in a cauldron or a saucepan with a thick bottom and pour enough water to just cover the pieces.

Bring to a boil over high heat, remove the foam, then cook the beef over medium heat for about 40 minutes, until the meat is cooked. During this time, the water will almost completely evaporate. If the beef is tough, add water and cook more. It took me 30 minutes.

While the meat is cooking, chop the onion. There should be a lot of onions, but do not be alarmed, at the end of cooking there will be no pieces left. If you like the onion to be felt in the dish, chop it not finely, but in feathers, along the onion. In general, the more onions and tomatoes there are in the chashushuli, the tastier the dish will be.

Add butter to the beef, it is very harmonious in this dish.

Add the chopped onion immediately.

Cover the pan with a lid and simmer the beef and onions until the liquid evaporates completely and even fry it a little. At this time, you need to salt the dish and add spices.

While the beef and onion is cooking, cut the peppers into medium pieces.

Cut the tomatoes and cover with boiling water to remove the skin.

Chop the tomatoes coarsely. Garlic - small or medium pieces.

Put pepper, garlic and tomatoes to the meat. If the meat is already almost without liquid, add a little water until the tomatoes let out juice. Cover the pan with a lid and over medium heat, stirring occasionally, simmer the chasushuli for 10-15 minutes.

Rinse the greens and chop too, add to the pan. Cover with a lid and simmer for another 5 minutes to let the herbs give flavor and aroma to the whole dish.

Chashushuli in Georgian is ready! A fragrant, satisfying, very tasty dish will please not only men. Traditionally, side dishes are not used in Georgia, but of course you can serve chasushuli with potatoes or rice. Be sure to add more fresh herbs. Wonderful, how delicious!

With pleasure, treat your family to this wonderful Georgian dish! Cook to your health!

• If this is your first time preparing chashushuli, please note that the dish must be semi-liquid so that there is where to dip the bread.
• Adjust the severity of the dish to your taste by adding chili peppers or more garlic.
• Of the herbs, be sure to use basil, it goes great with meat.