Adjika Abkhazian

Here is such an adjika you should succeed.

[Gayane]

Gayane, and today I made adjika. The smells stood, while I twisted and mixed everything, it turned out four 200 ml. jars and a little more. I hope I bought the utskho suneli the correct one, not a fake, but my powder is darker than in the photo. Thank you !!!!

Well done girls, support the fire of desire And I am still in search of a blue (oh) "dream" I have not yet bypassed all places, hope is alive

Natasha to her health.

Marysya good luck.

[Gayane]

The girls laid out the pastroma recipe. But I make it easier. I coat the breasts with adjika and leave it overnight.

Gayane, but no need to salt any more? I have a 900 g turkey breast, I want to cook pastroma ... how much adjika should I take, 1 tsp. or more to salt

[GuGu]

GuGu, Natasha no longer need to salt. Take so much that the whole breast is smeared. I think 2 tsp. a spoon is enough.

[Gayane]

Gayane, thanks, I'll smear it for the night .. I used to often cook pastroma in the oven, now it's mostly suvid, but with this adjichka I want it in the oven

[GuGu]

GuGu, Natasha good luck. I didn't cook it with turkey, but with chicken breast it turns out like ham.

I report; took 2 tsp. adjika for 900 gr. turkey breast fillet, withstood the night in the withers, in a preheated oven to 250 gr. set for 25 minutes. and did not open for 6 hours .. very tasty and fragrant, it seemed like it seemed undersalted on the first day, but then it lay in the foil and ripened. just try to pre-soak it in a weak salt brine (for a higher density of the final product, it turned out loose) ... today it is the most popular seasoning, I add it everywhere, I have put all the other favorite spices aside .. Thank you, huge !!!!!

[GuGu]

GuGu, Natasha is very glad that it turned out well and my recipe was played for you. Consume for health. Prepare vitamin adjika as well. You will be with fresh herbs all year round. I add 1 tbsp to dishes when cooking. l vitamin adjika and dried purple basil. The scent is incredible.

[Gayane]

Gayane, yes, I have been looking at the recipe a long time ago.

Natasha good luck!

And I will still make a portion, I thought that I would not have enough until the next. season .. but now I have a question; I took half a glass of salt, but I use not fine, but medium grinding .. maybe fine in these half a glass more how much to take in grams?

[GuGu]

GuGu, Natasha adjika yes, this cool one has been doing this for a very long time, though without utsho ...
And I twist your apple 20 liters and thank you aloud every time !!!!!!!!

[Kokoschka]

Kokoschka, Lil, and this year I have adzhiku, about which you have not even done yet, got hooked on the magic recipes of Gayane. Utskho bought Indian spices in the store, after all, you go to the FS, there he is.

Yes, Natasha, I've been there more than once! Very comfortably!
I'm just going to your adjika.
And almost all of Gayane's recipes are used by me. It's just that last year I did so much adjika that I also stayed ...

Girls, I made dry salted chicken with this adjika. And I want to say that the best thing is to do it as in the original recipe: putting spices / herbs under the skin of the chicken. Spices and salt saturate meat well with aromas and do not burn when frying, since they are under the skin. I just didn't like to coat the chicken with adjika on top and roast it in the oven according to the principle of dry salted chicken (and there is a very high temperature during frying !!): the spices literally char on the surface and the taste is taxing ...

Natasha, naturally, at a temperature of 260 grams, any coating will burn.Therefore, Judy Rogers' recipe states that the spices are placed under the skin. If you fry in the usual way at 180 gr. then everything will be fine.

And I screwed up one more portion, I hope now it will be enough for me until the next. season. We finish the pastroma, I vacuumized some of it in a film and it became plump, well, very tasty

[GuGu]

GuGuNatasha is very glad that it turned out well. And without any torment.



Stir in a little adjika with sour cream. Very tasty just with bread.
As a student, I ate like that at my Abkhaz girlfriends. Or you can spread it on bread and butter. I also cut sausages in several places and grease them with a mixture of sunflower oil and adjika. Or in a micron for 2 minutes or in an oven on a grid for 30 minutes.

[Gayane]

Gayane, I will definitely try with sour cream We don’t eat sausages, but now I will only smear the meat of turkey and chicken

can be spread on bread and butter

I like it the most
Gayane, I did adjika a few days ago, but I haven't tried it.
And now, at dinner, brisket for a sandwich, anointed with adjichka and rolled her eyes with pleasure
this is something with something
Thank you so much for the recipe, Gayane
and a question, if possible:
I heard that walnuts are added to such adjika
if so, in what quantities and how (twist in a meat grinder or grind in a mortar)

[space]

space, Lida, separate about a third of the adjika and add 50-100 grams of ground nuts. The nuts can be chopped in a chopper. I gave such a recipe for green adjika. But with nuts 7 months are stored. And this is 2-3 years.

But with nuts 7 months are stored. And this is 2-3 years.

then I will not now)))
and with nuts of the new crop I'll try a little
Thank you very much, Gayane

I gave such a recipe for green adjika

I'll take a look
I did only vitamin without cooking and Abkhaz

[Gayane Atabekova]

Gayane Atabekova, tell me, will there be nonsense from green bitter pepper? We need to attach it somewhere.
I shoot the question, took a walk in your profile, found what I needed. Thank you.

Green marina with nuts is stored for 6-7 months.

Good morning, thank you. I decided that it was impossible to pass by the yummy. I bought it, did it. This is a bomb. You can add it to any dish. Now the green pepper is lying.

Marinochka to health.

[Gayane]

Gayane.. I made it, thank you very much !!!!! It's good that I saw the sausage recipe, and then went to study other recipes. I got utskho suneli, and zababahala (though peppers are not pleasant to clean, and 2 pairs of gloves dressed did not immediately help). Adjika is just super-duper, my son immediately tried it, said it was salty, explained that it is not eaten with spoons, in general, his verdict is that you give me a jar for watch, put me to the thought of a second portion, I'm afraid not enough. It remains for little business to drive back to the other end of the city, but it's worth it. Without letting it brew, it will be even tastier, and immediately marinated a piece of meat, which is beyond words.

[Svetlana777]

Svetlana777, Light, it's good that you liked the recipe. The pepper and spices will absorb the salt and make it less salty. Good health to you and your son.

If possible, prepare and vitamin. Very helpful in winter.

If possible, prepare and vitamin. Very helpful in winter.

I am ready to cook everything that I read, that is, all the adjikas in a row. One problem we already do not sell grannies' greens, especially cilantro, and the store is not so tasty and fragrant, I really regret that I did not see all the abundance of different adjik recipes a bit earlier, Here at HP last year there was a recipe for adjika with different greens, but it did not vitamin t. to cook it was necessary, and rolled a bunch of it. I’ll go on exploration tomorrow, suddenly I’ll buy some greenery although doubts gnaw, we already had snow, frost, and everything is already frozen. But I will leave it in the plans, I will definitely make greens.And I want bell pepper, you can still make it, now only Wishlist, but I thought I had already finished with the blanks

[Gayane]

made me think of a second portion, I'm afraid not enough.

Light, and two portions will not be enough
I declare responsibly
Gayane, thank you so much for the tasty treat, it is my favorite

Light, and two portions will not be enough

, and why are you scaring ... I will economically, secretly pull, I have it hidden in the second refrigerator - not everyone climbs there. I have already pulled so many chili peppers this year that I probably haven’t bought so much in my entire life, but today I cleaned up the last 1.5 kg, and gave myself a taboo on one store in which there was little chili for 86 rubles, I thought it was a freebie ( I bought it on the market for 200r and it was not always there), and now about 60r, some kind of mockery is direct and you can't go anywhere else you have to take another used utskho suneli brought there

Girls are good for everyone. I am always happy as a child if I like the recipe.

[Gayane]

Gayane , well then I will please you too! Thank you so much! I have been doing adjika for the second year, I got everyone hooked on it! Everyone is delighted! Last year two servings, this year four!

[Tonika]

Tonika, Nadia, how cool. I'm glad.

[Svetochka,]

I am ready to cook everything that I read,

Svetochka, And with me exactly the same situation was. Therefore, I got to Gotol Last year, I did not sign all the jars with blanks. No harm done. They ate everything and smacked their lips only. In addition, it turned out that utskho suneli contributed to the construction. Met a woman in the store. She bought utsho. She said she adds ground a little when cooking in different dishes. She lost 15kg of excess weight.
Dear Gayane, many thanks, many praises, we are waiting for new recipes

Dear Gayane, thank you very much for the adjika recipe, I have been making it very tasty for the second year, this year I made it even better from dried bitter pepper.

[oliya1971]

oliya1971, Olenka, to your health.

Class, finally found a recipe for an amazing adjika !!!))))

[Valya25]

Valya25, Good luck.

I have been doing adjika for the second year, I got everyone hooked on it! Everyone is delighted! Last year two servings, this year four!

In addition, it turned out that utskho suneli contributes to the construction. Met a woman in the store. She bought utsho. She said that she adds ground a little when cooking in different dishes. She lost 15kg of excess weight.

but the ladies from Abkhazia, who sell it on the market, apparently do not work
the dosage was incorrectly selected

[space]

space, lydia, maybe they don't know people, "a shoemaker without boots ..." Gayane also armed with recipes

Then everyone in Georgia should be slim. This lady probably eats utsho instead of food.



For two days I have been eating chicken in a spicy sauce, I am not losing weight.

[Gayane]

Gayane, I want to say thank you very much for the wonderful adjika!
We didn’t eat anything tastier, the store’s one doesn’t fit a candle, her husband has it with everything, he just doesn’t put it in tea!

[Trishka]

Trishka, Ksyusha, then you need to cook her more. My friends are Abkhaz women, they even smeared her on a melon. And I love melon with salt.

Yes, I did it on trial, for 500 grams of pepper, and now I'm sorry, a little ooo ...
I also cooked the second option, with nuts, too boring.

She bought utsho. She said she adds ground a little when cooking in different dishes. She took 15kg of excess weight.

however, you need to hide it under the spoiler so that fewer people can see it, or even so entot utskho is not easy to buy, but after this information everyone will rush to buy and prices will skyrocket, (although I think it's not cheap 10g -20r.
And I think I spoiled the second batch, I bought ground coriander (for the first batch I bought 3 types, ground and in the grain of one company - the flavor is the same and another ground - there is almost no smell, but it is cheap and sooo fine grinding I did not like the grinding in the coffee grinder (although store, the one that was fragrant and good, was the same coarse grinding - not into dust) I had to get a Chinese shaitan machine and grind in it. grind, not the consistency turned out as in the first batch.

If possible, prepare and vitamin. Very helpful in winter.

Yesterday I scoured all the counters of the grannies, there is no greenery, I postponed the recipe for next year, because I decided that there was no point in buying greens in the store, the price is the same all year round

[Gayane]

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

Gayane, I have dried red pepper, ground in flakes. To what extent should I soak it? To what state?

Oh, my mother dreams of such a thing, and I sometimes add this to borscht when cooking. Well, thank you!