Chirbuli - Adjarian fried eggs

Category: Dairy and egg dishes
Kitchen: georgian
Chirbuli - Adjarian fried eggs

Ingredients

Eggs 4 things.
Bulb onions 2 pcs.
Garlic 2 tooth
Corn flour 2st. l.
Ghee butter 50g.
Imeretian saffron 1h l.
Walnuts 1 st. l.
Tkemali sauce 1 \ 2st.
Boiling water 2-4st. l.
Salt taste

Cooking method

  • Finely chop the onion, chop the garlic and fry in oil until golden brown - 10 minutes.
  • Crush the nuts and saffron in a mortar. I used a chopper.
  • Pour corn flour into a frying pan with onions, stir and brown for 2-3 minutes.
  • Pour in 2 tbsp. l. boiling water, stir, add nuts with saffron. Then add the tkemali sauce, bring to a boil and cook for 3 minutes. Spread the mixture evenly throughout the pan. Add boiling water if necessary.
  • Break eggs into a plate and gently pour into a skillet, season with salt, cover and cook for 5-10 minutes.
  • Serve hot. Eat with gusto !!!: nyam:

The dish is designed for

2 servings

Note

Saffron Imeretian (marigolds)

Chirbuli - Adjarian fried eggs

Marigolds (Tagetes), a genus of annual or perennial grasses of the Compositae family. Plant height 70-80 cm, leaves are feathery, flowers are yellow, orange, dark brown. Marigolds are native to the New World - more than 35 species grow in South and North America from Argentina to Arizona. The local population of the pre-Columbian era used various types of marigolds as medicinal and ritual raw materials, and later as a fragrant spice. Among them, the most famous and popular today are Mexican tarragon (Tagetes lucida), and rare lemon marigolds (Tagetes lemmonii) and (Tagetes nelsonii). Dwarf cut marigolds (Tagetes signata) with fern-like finely cut greenery and lemon scent are also popular. Small marigolds (Tagetes minuta) are bred as essential oil raw materials. They are found in the west of Transcaucasia as an invasive plant and were introduced into cultivation as essential oil plants in Georgia. The marigolds received their Latin name in honor of the character of Roman mythology, the grandson of the god Jupiter - Tages, famous for his beauty and ability to predict the future. The erroneous name sometimes found in culinary books - cardobenedict, refers to a completely different plant - the blessed knikus Cnicus benedictas Gaertn. In the 16th century, together with the Spanish conquistadors, marigolds came to Europe and North Africa, and from there they spread throughout Europe and Asia Minor. In Europe, marigolds are still used mainly as ornamental plants and as a raw material for obtaining essential oil. And on the American continent, marigolds have a thousand-year history as medicinal, ritual plants, and also as spices.

In cooking, marigolds are used in some countries of Latin America and Europe. This is one of the favorite spices of Georgian cuisine, where it is called Imeretian saffron. Dried and ground flower baskets are used for food.

Marigold flowers are added to appetizers of beans and vegetables, to dishes that include walnuts. Georgian cuisine goes well with marigolds: beef in walnut-tomato sauce, boiled piglet, fried tripe with tomatoes. They are also flavored with some hot fish dishes. But a special aroma and taste gives spice to hot poultry dishes: chicken with nuts, chicken on a skewer, fried chicken. Together with other spices, marigolds add a special piquancy to the most famous Georgian dish - satsivi - made from turkey, fish, vegetables.There are many ways to prepare this dish: chicken, fish or vegetables are boiled or / and fried until half cooked, then poured with a sauce of grated nuts, spices, onions and wine vinegar or narsharab. A mixture of hops-suneli, marigolds, red hot pepper is used as spices for satsivi. Each type of satsivi has its own subtleties of preparation, but any of its varieties is a true decoration of the festive table. Infusion of flowers is used to color dishes, using them in a similar way to saffron - the flowers are brewed with boiling water or milk and added to broths, soups, pastries and sauces. You can also try the use of fresh flowers, which is unconventional for our cuisine - for decorating sandwiches, sandwich cakes, pates and salads.

The leaves of different types of marigolds are used as a spice mainly in the USA and Latin America. Fresh young leaves are a good spicy addition to salads. Coarse leaves are suitable for making vegetable pickles and vinegars. In Chile and Argentina, the leaves are used as a condiment in rice dishes and stews. At home, plants bloom in early autumn. The bright yellow flowers are also fragrant and can decorate with a soothing marigold tea - add a handful of fresh leaves or a tablespoon of dried leaves to a cup and a half of nearly boiling water, let it brew, sweeten if necessary, and drink warm or cold.

Both the leaves and flowers of the lemon marigold species are edible and can be used to add a zesty lemon accent to any dish or as a decorative side dish. (a source 🔗)

the recipe is taken from the book "Caucasian home cooking"

Caprice
These are not those Marigolds who are called Chernobryvtsy in Ukraine?
Omela
Caprice , I can't answer, I don't know. Maybe the girls from Ukraine will tell you.
Lenok_cn
They are the most.
Zhivchik
Yeah ... this is the blackbeard

Chirbuli - Adjarian fried eggs
Caprice
Wow! I didn't even know that you can eat them ...
Dana
I understand that eggs are not beaten, are they fried?
Omela
Dana , quite right - fried eggs!

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