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ajapsandal with Georgian meat

Georgian Ajapsandali with Beef

A wonderfully layered dish with an equally involved name — and it's delicious. Ajapsandali is a beloved dish of Georgian cuisine.

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Beef

700

Eggplant

Potatoes

Bell pepper

Tomatoes

Cilantro

Basil (2 bunches)

Vegetable oil

Khmeli-suneli

Adjika

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 5 g

Fats 20 % 3 g

Carbohydrates 47 % 7 g

75 kcal

GI: 100 / 0 / 0

Cooking method

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How do you make Georgian ajapsandali with beef? Cut the beef into small pieces. Cut the eggplant, peppers, potatoes, and tomatoes into small cubes. Chop the herbs. Pour 2 tablespoons of vegetable oil into a heavy pot or cauldron and layer in this order: beef, eggplant, potatoes, bell pepper, herbs, and tomatoes. Scatter in all the seasonings. Add the remaining oil. Don't stir. Cover the pot and set it over the lowest heat. After an hour and a half, lift the lid — the pot will be full of liquid. Taste for salt and add more if needed. Cover again and continue simmering for another half hour. Turn off the heat and let the ajapsandali rest for another hour at room temperature.
A quick note on oils: every oil is only good up to a certain temperature — its smoke point, above which it starts to burn and form harmful compounds. It's worth knowing your oil's smoke point and choosing the right one for frying.
Because everyone's threshold for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a spice for the first time, keep in mind that some are especially easy to overdo (chili, for example).
You can swap the beef for any other meat you prefer, but keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time also depends not just on the type of meat but on the cut and how young or old the meat is.