Red Syzbal

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Recipe author

Servings:

Chili pepper (dried)

Khmeli-suneli

100

Coriander (coriander seeds)

Cinnamon

Walnuts

200

Garlic

300

Salt

400

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 43 % 13 g

Carbohydrates 40 % 12 g

202 kcal

GI: 100 / 0 / 0

I'd like to share a wonderful recipe for red syzbal (it's a sauce) that I found in a women's magazine. As it turns out, this Abkhazian dish goes perfectly with almost any food — meat, vegetables, soups, boiled rice, shish kebab, whatever you like. Syzbal lends dishes a sharp kick and a distinctive aroma. Red syzbal isn't hard to make. First, soak the chili pepper for an hour in cold water. After soaking, add the khmeli-suneli, garlic, cinnamon, coriander seeds, walnuts, more garlic, and salt, and mix. Then run all the ingredients through a meat grinder several times (3–4 times) and mix again. The resulting mixture is ready to use. It can also be canned for the winter: spoon the ground mixture into sterilized glass jars and seal them tightly with lids, or it will dry out. Then store it in a dark place or in the fridge. Enjoy!

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