Adjika Abkhazian

[kubanochka]

kubanochka, Lena, so that it becomes soft, but pour very little water, then add to the adjika, otherwise all the pungency will go into the water.



Rada-dms, Olya and I add vitamin to borsch and minced meat. It turns out very tasty. If you're not lazy, check out my borscht recipe. Very easy to prepare, delicious, and very low in calories. Just cooked today. We ate everything with pleasure.

[Gayane Atabekova]

Gayane Atabekova, I will definitely look at borscht! Have you seen mine on red currant juice? Very light too!

[Rada-dms]

Rada-dmsOlya, we have little and expensive red currants. But I'll look at the recipe now.

[Gayane]

I had 350 grams of dried small red hot pepper flakes. I added a little water, then more, then more, more ... The pepper was obviously thirsty)))) As a result, I got 1.5 kg of pepper)))) And in the end, how many jars!



Delicious!!!!!! Thank you very much, Gayane!

[kubanochka]

kubanochka, Lena, wow, how much has happened. Great.

interesting, but the taste of adzhika made from dried pepper differs from fresh (I just swore not to buy more chili and not even look in his direction, but no, I went today, well, buy condensed milk ... I look, but chili is already 29r / kg , kapets, it’s some kind of mockery, but what, quite a freebie, sat down by the box and again picked up more peppers, just a little more than kg, so I ask where he is to me So I’m thinking whether to dry it, or is it better to make another batch of fresh

[Svetlana777]

Svetlana777, The light can be dried. String the ponytails with a needle on a thread and hang. You can throw a piece into a dish, or grind, or add to pickles, or if the adjika is over, soak and make adjika.

soak and make adjika.

Which I did. It turned out very tasty!

[Gayane Atabekova]

Gayane Atabekova, Gayane, thanks for the adjika recipe. My pepper was juicy, the adjika turned out, so to speak, "wet" - will it stand? And the taste and aroma are super

[Lena * Crimea]

Lena * Crimea, Lena, thank you for your trust. The spices will absorb some of the moisture. Will stand at least three years.

[Gayane Atabekova]

Gayane Atabekova,

[Gayane]

All TRICKS !!!

My friends are Abkhaz women, they even smeared her on a melon

This is very tasty, I confirm! 14 years ago in Sukhumi we were taught how to drink chacha correctly .... Only in Abkhazia are melons special, they are not sweet with orange pulp. Now if I come across a melon that is not tasty (not sweet), then I eat it just like that, with adjika. 3 years ago, while traveling in Georgia, at the market in Tbilisi, I bought 8 liters of adjika, a bit shocking the seller. I tried her entire assortment of adjika, chose exactly the same as the one I always bought in Abkhazia (I just visited Abkhazia more often, but now we "got sick" with Georgia !!!). So the seller said that this adjika was bought mainly by Mingrelians, which she wanted to say - I did not understand, but adjika was valid !!! 👍👍👍
Next year I will definitely prepare adjika according to this recipe, but if I get to Georgia, then I will buy 10-12 liters.

Ground coriander seeds 1 cup
Ground fenugreek seeds-utskho suneli 0.5 cups

Gayane, is the recipe talking about a glass of Mukhina 250 ml or from HP / multicooker?

[Umka]

Umka, Luda, yes we are talking about a glass of 250 ml. Mukhinsky in my 200ml. You probably bought the hottest adjika. Therefore, the saleswoman said that Mingrelians were buying her. Their food is insanely spicy. Malaria was once widespread in those parts. They were treated with spicy food. If you come to Georgia, it is better to buy spices and cook it yourself. I have a recipe for both satsebeli and tkemali.

[Gayane]

yes we are talking about a glass of 250 ml.

Yeah, I wrote it down!

Mukhinsky in my 200ml.

No, Gayane, "mukhinsky" or faceted 250 ml to the brim, and up to the "skirt" 200 ml.

satsebeli and tkemali

I read everything, but unfortunately I haven’t cooked yet ... As soon as I cook, I will report back

[Gayane Atabekova]

Gayane Atabekova, Gayane, thank you so much for the recipe!
I smear it on cheese, bread, soup and cabbage soup
I just don't add it to tea, it tastes so good to me

[Seberia]

Seberia, Elena, to your health.

[Gayane]

Gayane, I have a question on the utskho suneli, preparations will begin soon, I bought it in advance (remembering how I looked for it last year), once bought it from me, and then, being in the Crimea in Kerch, and there, they put it in zip the bags, then they were still in the bag, but its aroma made its way through all the obstacles, then I put it in another bag, carefully twisted it, but the suitcase still smelled like it. Is it as vigorous and aromatic as it should be? I feel like they are getting us here expired and weathered

[Svetlana777]

Svetlana777, Light, freshly ground very fragrant. Place in a jar with a screw cap. Stored for a very long time. I suspect you sell hay fenugreek as blue. And these are different spices. I'm glad you bought it. Come to Georgia. We have a wine glass and utskho suneli and coriander costs 1 lari. This is 21r. Imeretian saffron 2lari

I suspect you sell hay fenugreek as blue.

yes no, I know the hay fenugreek, I bought the first utskho suneli from a Georgian woman, (they have a dot on the market) I think they wouldn’t be confused there, but there was practically no aroma, therefore I came to the conclusion that they have been bringing and selling these seasonings for years they fade away and have a shelf life ...

Come to Georgia. We have a wine glass and utskho suneli and coriander costs 1 lari. This is 21r. Imeretian saffron 2lari

Thank you, I'd love to motanula, there are not only delicious seasonings ... For saffron, the price is fabulous.

Hello! Gayane, tell me, please, is it better to buy utskho-suneli ground or in seeds? I really want to try this recipe.

[nataliya_pl]

nataliya_pl, Natasha, I'm buying ground. Because we always have it fresh. But if there is in the seeds, then it is better for you to grind it yourself. It will be more fragrant. Buy a cheap electric coffee grinder. And freshly ground coriander has a very strong aroma.

[Gayane Atabekova]

Gayane Atabekova, tell me, please, now I made your adjika again, but the coriander turned out a little less than according to the recipe. Probably about 2/3 of the glass.
Should I add up to the norm (I can buy it tomorrow) or will such a shortage affect the result?

[Seberia]

Seberia, Lena. if possible. it is better to add. Spices give thickness and greater aroma and taste .. Glad. that you are using the recipe.

[Gayane Atabekova]

Gayane Atabekova, thanks, I understood, so tomorrow I will buy it.

.. Glad. that you are using the recipe.

How I use it! This winter there were not enough stocks, so in February I barely found pepper in the market and started a whole batch. In this year, I don’t repeat past mistakes, I do it from 2 kg. But it seems that this will not be enough

[Gayane]

Gayane, thanks for the answer. I am bragging: they have already brought me utskho suneli from Tbilisi! I will do adjika, I will report.

Tell me please! I bought a seasoning at the market that says utskho-suneli and doesn't say what fenugreek is. Is it she or are there different types of utskho suneli?

[Julia ***]

Julia ***, Julia, there is a photo on the third page. This is blue fenugreek-utskho suneli.

I have a jar of powder and it says utskho-suneli, I bought it on the market. Greenish-yellowish in color



It will be a shame if not her. I'll spoil so much good. I just didn’t say about fenugreek, I asked the seller for utskho-suneli, so I think it was basically necessary to say or they sold it to me.

Julia, as far as I know, hay fenugreek is mustard color and smells like mushrooms. Often sold as
pebble. Utskho has a strong smell only in freshly ground.Then the smell usually disappears. For everyone
case put half of the serving. If it is hay, then a lot can taste bitter.

Thank you!

[Julia ***]

Julia ***, To your health.

[Gayane]

And since last year, I have 3 more jars of 300 gr in the hall. left this year, most likely I will not do, but I will prepare two portions of vitamin without cooking Gayane,

I smelled it at home, it smells like adjika, I'll put the whole portion in and I will believe in human honesty. One of these days I will do it and report back.

It turned out that I had grown a whole kilogram of pepper !!! And I bought spices for only half of this weight. Therefore, half was made and put in jars. Weight is awesome! They took a sample, my husband really liked it, but asks to reduce the amount of coriander and increase the amount of utskho-suneli. Gayane, what do you think? I won't spoil adjika with such experiments?

but asks to reduce the amount of coriander and increase the amount of utskho-suneli.

I have it since last year, fortunately I did a lot, this year there is no pepper on sale. So, I can say that during storage, coriander ceases to prevail, as if everything is infused and mixed (I myself am not very sensitive to coriander, I rarely used it anywhere, I immediately determined its presence in dry seasonings and tried not to take it), but I use this adjika everywhere and I don't feel coriander

[Julia ***]

Julia ***, Julia, I also think that it will be infused. But in extreme cases, reduce the coriander, but do not increase the ear. It can taste bitter.

Thank you! I made it according to the recipe and told my husband that everything will be balanced during storage! Thanks for the recipe! Adjika bomb! Last year in Sochi we bought 3 jars of a similar one, ate it over the winter and were just looking for who would go to Sochi, who to order. And now I have adzhiki heaps (like shoe polish)!

[Julia ***]

Julia ***, Yulechka, to your health.

Something turned out not enough
Although while she was peeling the pepper, I almost choked)) and the cats ran away from the kitchen, without waiting for food - they did not want to be distracted.
I’ll probably repeat it again, otherwise I’ve already spent half a kilo.
Thank you very much, Gayane!




Gayane, in the first post it is written that vinegar is included in adjika. And in the recipe it is not. And no one in the topic has ever remembered about him. Is it generally written about adjika, or is it necessary to add vinegar to this particular recipe?

[Fotina]

Fotina, Light, there is no vinegar in the Abkhaz adjika. Vinegar in the vitamin.
Of course, cooking is not easy, but you will enjoy it in winter. Consume for health.

Gayane, hello. I bought a fleshy big pepper of mother's tongue. I somehow found