Georgian meat in pots
Composition / ingredients
8
Servings:
Cooking method
Cut the meat into large pieces
Heat vegetable oil in a cauldron until a haze appears
Roll the meat in flour. Fry in one layer from 2 sides until golden brown
Cut the onion into half rings. Add it to the meat and fry until transparent
Put the meat in a bowl, sprinkle with nuts, add salt, black and red pepper, suneli hops, coriander, herbs.
Take 4 pots (0.5 liters), put 1 bay leaf on the bottom, a few peas of black pepper, a few diced tomatoes and red salad pepper, fried meat, a layer of fried onions with meat, and the rest tomatoes and salad pepper.
Boil 1 cup of pomegranate juice with 1 cup of water and pour into pots on the floor.Glasses (I added red wine)
From above, close the pots with thin dough cakes (I took the finished puff pastry)
Put in a heated oven to 200 *, after 20 minutes, reduced to 170 * and kept at this temperature for about an hour.
If the dough starts to burn, cover with foil on top. Turn off the oven and let the pots cool for 20 minutes.
Heat vegetable oil in a cauldron until a haze appears
Roll the meat in flour. Fry in one layer from 2 sides until golden brown
Cut the onion into half rings. Add it to the meat and fry until transparent
Put the meat in a bowl, sprinkle with nuts, add salt, black and red pepper, suneli hops, coriander, herbs.
Take 4 pots (0.5 liters), put 1 bay leaf on the bottom, a few peas of black pepper, a few diced tomatoes and red salad pepper, fried meat, a layer of fried onions with meat, and the rest tomatoes and salad pepper.
Boil 1 cup of pomegranate juice with 1 cup of water and pour into pots on the floor.Glasses (I added red wine)
From above, close the pots with thin dough cakes (I took the finished puff pastry)
Put in a heated oven to 200 *, after 20 minutes, reduced to 170 * and kept at this temperature for about an hour.
If the dough starts to burn, cover with foil on top. Turn off the oven and let the pots cool for 20 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Hop-suneli - 417 kcal/100g
- Pomegranate juice - 64 kcal/100g
