Caucasian sauces: the legendary recipes. Caucasian sauce for shish kebab

Caucasian cuisine has long and firmly settled inour hearts. No picnic is available without shish kebabs, tupac chicken is often cooked for holidays (and sometimes even unremarkable days), and even the ever-harmful teenagers do not refuse from chicken satsivi. And the most important thing in this kitchen is the Caucasian sauces, which can give charm to the most ordinary dish.

Adjika

This is perhaps the most famous and popular sauceCaucasian. Each woman has her own recipe. And each of them has the right to exist. But I would very much like to ask the chefs not to spoil this wonderful seasoning with tomato paste and ketchup. It should be remembered that Caucasian sauces are attractive in that they are made exclusively from fresh fruit-vegetables, without preservatives, dyes and flavor enhancers. Try to prepare a knife for the proposed recipe and compare how much brighter and richer it will get her taste compared to using ketchup. Take a half a kilo of ripe tomato, a large bundle of coriander (200 grams), two large heads of garlic, a large Bulgarian red pepper, also a red spicy - as you like, but at least one pod must be present, and a glass of walnuts. All this is chalked in a meat grinder, salted - and Adjika is ready. By the rules, no spices to supplement it, just herbs and vegetables. But the flight of fancy and improvement in cooking was always welcome.

Adjika nut

Such a sauce of Caucasian cuisine is generally cooked withouta tomato. Three chili peppers are taken, very finely chopped, mixed with a bundle of chopped cilantro, a hop of hops-suneli, a teaspoon of saffron, a pair of crushed garlic slices, a pile of wine vinegar and half a glass of crushed walnuts. It turns out a fairly dense mass. The main thing in its preparation is not to use anything other than a knife. Seasoning and should consist of pieces of all components.

Green Adjika

All Caucasian sauces are made spicy and spicy,but this one in particular. It will take four long, extremely sharp green peppers, one and a half heads of garlic and just a huge bunch of coriander. All this is laid in a blender and is scraped by it. The final product is salted and used. It turns out so fragrant and fascinating sauce, that it is tasty to eat even simply smeared on a segment of a tomato.

Satzebel

Now we will describe others, no less famousCaucasian sauces. Satseli is fed to both fish and meat. Depending on what kind of dish is planned to be served, the corresponding strong broth is brewed. One and a half cups of nuts are rubbed, poured into a glass-two broths (depending on which sauce you like more - liquid or thicker), are crushed with four onions, a couple of spoons of salt, half - ground red pepper, mint and cilantro.

Tkemali

This legendary sauce in Caucasian is done onbasis discharge. It is desirable to find fruits of the corresponding variety that have a similar name. But in their absence, others will do. The polkilo drain is cooked in a small volume of water until soft and is wiped through a fine colander. Puree is slightly diluted with a decoction of fruits; it is peppered with chopped herbs (coriander - without fail, the rest is selected in accordance with their preferences). Plus, garlic is added (a lot, up to a third of a kilogram), salt and a couple of chopped bitter peppers. The pan returns to the fire. How to boil - tkemali ready.

Pomegranate Sauce Narsharab

Like the rest of the Caucasian sauces, it is prepared fromnatural fruit, store juice is not good. Of the two pomegranates it is necessary to squeeze the juice into which to mix gruel from cilantro (a pair of twigs), garlic (denticle), salt and a small hot pepper. To not turn out sugary, the sauce is planted half a glass of water.

Garro sauce

For him, two and a half cups of nuts are poundedtogether with salt and cilantro (three spoons in chopped form). Then, three spoons of wine 3% vinegar are poured in slowly, with mixing, followed by a couple of glasses of chicken broth. Two onions and four garlic cloves are finely chopped into the prepared base, the saucepan is put on the fire and boiled for ten minutes. At the end, two yolks are beaten with a spoonful of warm sauce and poured into the mass, gradually, stirring, so that the eggs do not curl. To a bird is just an ideal choice.

Satsivi

This sauce of Caucasian cuisine is first preparedfried chopped onions (three medium heads) and garlic (two slices) with butter. When the color of the vegetables you are satisfied, a couple of spoons of flour is poured in and two cups of broth are poured in. How to boil - remove from heat. A full spoonful of dry greens is combined with two glasses of mashed walnuts, yolks of three eggs, half a glass of wine vinegar and spices: a laurel, red pepper, cinnamon, cloves and saffron. This mixture is placed in a liquid base; when the sauce re-boils - it is ready.

Cucumber sauce for shish kebab from the Caucasus

Shish kebab is not just a dish. It is a process, a ritual, which must be accompanied by correct additions. They serve as baked on fire vegetables and Caucasian sauce for shish kebab. The most beloved by the mountaineers is the following: a couple of cucumbers (fresh!) Are cut very, very small cubes. To them is added a large amount of chopped greenery (two bunches of each type): onion, dill, parsley, coriander. Two or three garlic cloves rub on the smallest grater and are thrown into the mass. A glass of mayonnaise is mixed with the same volume of evaporated tomato juice (ketchup is allowed in the field). Salt-pepper and dunk pieces of meat.

Enjoy your discoveries in Caucasian cooking!

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