Description
Purposely not going to make this dish in the category of "national cuisine", not to hear then feedback such as: "All my life lived there, and this is not ate." Yes, indeed, this kind of improvisation on the theme of soup.
Ingredients
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Meat
1.5 kg
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Chickpeas
0.5 cup
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The Apium graveolens Dulce
2 piece
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Pepper
1 piece
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Tomato
2 piece
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Onion
2 piece
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Carrots
1 piece
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Potatoes
3 piece
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Garlic
8 tooth
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Adjika
1 tsp
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Greens
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Zira
1 tsp
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Salt
Cooking
In this case I used the rear leg of lamb, but it does not matter. Just, if you take, for example, the loin, the cooking time, accordingly, will decrease, as there is the meat more tender. I chopped the leg cut into serving-size pieces, washed, put to boil on a high heat. When it boils, remove the foam, turn down the gas fire (I cut that to a minimum, so that only pokipala), place the cumin and leave to cook for an hour.
Chickpeas the day before I'd filled with boiling water and left overnight to soak. Stew I laid it along with the meat, but he is full of gentleness and not seethe. So who likes prasarita, I recommend to boil separately.
Vegetables I took such proportions.
The celery I cut finely, and pepper. All put in one Cup.
Garlic crushed flat side of a knife and finely chopped. Fell asleep to the celery and pepper.
There too finely cut tomatoes, onion and fennel stalks and parsley from the herbs, which I'll use in the end. This is the basis of our filling stations. Pay attention to the fact that neither roast nor stew I'm not, and I do the following:
Take coarse sea salt with dried vegetables and herbs (we have sold as a "Delicious salt" or"salt lake Sevan") 2 heaping tsp. Again - to taste.
For spice - tsp. adzhika (I have a regular from the store)
Add them to the vegetables
And mix thoroughly. This will be our dressing. Leave it to extract the juice. Can a couple of times then stir.
Potatoes and carrots I cut coarsely, as it should be for soup, and laid m the pan after about an hour of cooking meat. Half an hour later filled with vegetables. Turned out so well. In this form, continue to cook on low heat for another half hour. At the same time, it is possible to taste add salt and pepper, but I didn't.
The greens I cut finely and added to the pot immediately after turning off the fire. Some people like directly to the plate.
So, Bon appetit!
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