Gayane Atabekova
Peel 0.5 kg of hot red pepper from seeds. We work in gloves. 200 g of garlic. Pass the pepper and salt through a meat grinder. Add 1 cup ground coriander seeds, 0.5 cup ground fenugreek and 0.5 cups salt. Mix everything. No need to cook. If it turns out a little dry, you can add pepper. Place in a dry jar. Store in a cool place. Can be used as a seasoning. you can grease meat or chicken for baking. You can take 2 tablespoons of tomato paste, add 1 tsp. adjika, sugar to taste and diluted with water. Make tomato sauce without any hassle. Adjika from green hot peppers is prepared in the same way. The only difference in green adjika, it is advisable to add 100 gr. ground walnuts.
julia007
Gayane AtabekovaThank you for the recipe! One question, is ground fenugreek utskho-suneli or chaman?
Gayane Atabekova
it's utskho suneli
Kokoschka
Gayane Atabekova, I did adjika yesterday! I loved it without seeds! As for many years, a friend's recipe was made with seeds.
Thank you Gayane, I taste your recipes and enjoy the taste!
And immediately I write it down, so as not to lose!
Alex_Fil
I love adjika and other hot spices. I did not think about what (except hot pepper) adjika is made of. Now, thanks to Gayana, the issue has cleared up.
Quote: julia007

the question is, is ground fenugreek utskho-suneli or chaman?
For me, a new term is utskho-suneli. Climbed to the Internet for clarifications.
🔗
Here, it seems, is detailed.
Thank you, Gayane Atabekova, thanks to your recipes, we expand the horizons of knowledge!
Gayane Atabekova
I'm very glad that you like it. If you have any questions regarding Georgian cuisine, please contact. Always happy to help.
Kivi
took away to bookmarks. I love vigorous adjika
BlackHairedGirl
Gayane, thank you For a long time I have been looking for an analogue of the Soviet dry adjika, very salty and very spicy and similar to pasta (sold in mayonnaise jars). Your recipe looks like what I'm looking for. I will definitely do it.
Gayane Atabekova
This one is much tastier and more tender and not so salty.
BlackHairedGirl
Thank you. You have very interesting recipes.
Scarecrow
And I already did !! Aroma - head off!)))
Ludmila 69
Gayane AtabekovaThank you so much for the great recipes !!!
Quote: Gayane Atabekova
0.5 cups ground fenugreek
Can you tell me where to buy it? Maybe someone knows?
nut
Sold in markets where Uzbeks sell spices - usually they measure out in a small glass
Scarecrow
Ludmila 69,

In Spara there is. In short, in supermarkets in the spice departments. Look for fenugreek or ground utskho-suneli.
Elya_lug
Gayane Atabekova, very interesting recipes, thanks! I have a question about fenugreek, I sowed it and I have a bunch of seeds, but in husks. We don't use it, is it good to wind it?
$ vetLana
Quote: Scarecrow
And I already did !! Aroma - head off!)))
Need to try
Gayane Atabekova,
Quote: Gayane Atabekova
This one is much tastier and more tender and not so salty.
Gayane, thanks for the recipe. I wrote it down in my recipe book.
NataliaVoronezh
A much needed recipe. Just how big is the glass?
OlgaGera
Quote: BlackHairedGirl
For a long time I have been looking for an analogue of the Soviet dry adjika, very salty and very spicy and similar to pasta (sold in mayonnaise jars).
There is one now. Amtsa is called. It is convenient to cook with it.
This one is delicious to eat
Gayane , Thank you
Gayane Atabekova
NataliaVoronezh, Plain tea glass 250g.


Posted on Friday 12 Aug 2016 10:50 PM

Elya_lug, I think the seeds should be separated from the husk and grind as needed, then the aroma will remain
Elya_lug
Gayane Atabekova, thanks, I will clean it, just with more husks
Crochet
Quote: Gayane Atabekova
Pass the pepper and salt through a meat grinder.

Pepper and salt?

What about garlic?

Quote: Gayane Atabekova
200 gr garlic

200 gr. already cleared?

But what if you grind it with a blender?
Gayane Atabekova
A typo, of course pepper and garlic. You can use a blender and a meat grinder. It seems to me that a meat grinder is easier. No, just 200 gr. The skins practically weigh very little.
Crochet
Thank you very much, Gayane !!!

I went to twist !!!

I will definitely unsubscribe about the taste !!!
Crochet
Quote: Gayane Atabekova
If it turns out a little dry, you can add pepper

Here forever everything is not like with people, adjika, on the contrary, turned out to be watery ...

The pepper, however, was sooooo juicy ...

Thank you very much, Gayane , for sharing your recipe with us !!!

Pets appreciated !!!
Gayane Atabekova
Crochet, Inna is glad that you liked it. If very thin, add a little spice, it will thicken.

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