The Tbilisi salad recipe belongs to Georgian cuisine. It can be made in different ways, but in most cases it will always include a few core ingredients. These are red beans, red onion and beef. For spices — hot pepper, salt and coriander.
The five most commonly used ingredients in Tbilisi salad recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Walnuts | 650 | 15.2 | 65.2 | 7 |
| Hot chili pepper | 40 | 1.8 | 0.4 | 7.3 |
| Red beans | 93 | 8.4 | 0.3 | 13.7 |
| Olive oil | 913 | 0 | 99.8 | 0 |
In Georgia itself, a particular variety of beans is customarily used (and there are plenty of them there). What's more, in the classic version it needs to be boiled, not taken from a can. Otherwise the beans will draw too much attention in the dish, and the salad's flavor bouquet won't open up to its full force.
The closest to the traditional will be the following set of ingredients: boiled beef, boiled beans, bell pepper, red onion, hot chili pepper, walnuts, garlic, fresh coriander, vegetable oil, red wine vinegar, salt, and Georgian dry spices (you can substitute khmeli-suneli).
The walnuts can be chopped, lightly toasted and peeled of their skins. Or run through a meat grinder. Replace the long chili pepper with a small chili. Instead of beef, use other meat: pork, chicken, lamb.
This is a very hearty dish that suits both dinner and lunch. It can be used to "whet" the appetite or served as a main course. It goes perfectly with red wine, leaves no heaviness in the stomach, and is wonderfully easy to digest.
The five fastest Tbilisi salad recipes:
| Dish name | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Tbilisi classic salad with beef | 50 min | 168 | +121 |
| Tbilisi salad with pomegranate | 1 hour 30 min | 73 | +27 |
| Tbilisi salad with beef, red beans and bell pepper | 1 h 30 min | 214 | +95 |
| Tbilisi salad with meat and beans | 2 hours 10 minutes | 82 | +24 |
| Tbilisi salad with pork | 12 hours | 73 | +42 |
A little trick: so that the beans don't give you gas afterward, boil them in two changes of water. After the first boil and about three to five minutes of cooking, drain the water, pour in fresh water and cook until done.