Shyps (Adyghe Spiced Gravy)
The number-one dish of Adyghe cuisine — outrageously good! Shyps is a thick, broth-based gravy from the Circassian (Adyghe) people, usually served with meat. Despite its ancient roots, it's very simple to make at home — just follow the steps and it'll come out perfectly. The red pepper oil drizzled on top at serving is optional, but it really brings out the flavor.
Michael
Recipe author
Shyps (Adyghe Spiced Gravy)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 53 %
8 g
Carbohydrates 33 %
5 g
107 kcal
GI:
20
/
0
/
80
- Pour the flour into a dry skillet (no oil!) and set it over the heat. Toast it, stirring, until it turns a nice golden color.
- Add the toasted flour to the warm broth and whisk it in.
- Peel the onion, dice it, and sauté it in vegetable oil until golden.
- Add the sautéed onion to the broth-and-flour mixture along with the coriander, garlic powder, ground red pepper (paprika), and hot pepper. Season with salt to taste, stir, and cook until done, about 5 minutes.
- Blend the shyps with an immersion blender until smooth.
- Heat vegetable oil in a skillet, stir in the ground red pepper, and keep it over the heat for a minute.
- Pour the shyps into a deep bowl, drizzle the red pepper oil over the top, and serve.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Broth - 15 kcal/100g
- Ground coriander - 25 kcal/100g
- Garlic powder - 331 kcal/100g
Similar recipes
Related and additional categories: