Mtsvadi – THE DISH OF KINGS
25 September, 2014
Mtsvadi – THE DISH OF KINGS
Properly made mtsvadi is an extraordinary dish. Preparing it is an entire ritual. Mtsvadi made outdoors, on an open fire is very special and completely different from that made at home using a frying pan or an electric cooker. This is in Georgian genes. We’ve enjoyed it since ancient times and mtsvadi is subconsciously bound to our distant ancestors’ ritual of roasting meat over a fire after a hunt. By the way, it is known that Erekle ll, one of Georgia’s greatest kings, was especially fond of eating mtsvadi in the mountains.
Mtsvadi can be made with pork, mutton or veal. Beef should be used only if all other options are unavailable. Marinating the meat in pomegranate juice before roasting makes it especially tender, juicy and delicious.


Ingredients:

2 kg of pork/mutton/veal
4-5 onions
600-700 ml of freshly squeezed, natural pomegranate juice
2 tbsp of oil
Salt and pepper

In some cases dried spices (Khmeli suneli) or coriander seeds are added also

Step-by-Step:

Cut the meat into medium-sized pieces and slice onions into rings. Put the two in a pot, mix and sprinkle with dried spices, pepper, finely pounded coriander seeds and salt. Pour on pomegranate juice, two spoonfuls of oil and mix again. Take a large plate, flip it and cover the spiced-up meat. Make sure to put something heavy on the overturned plate to ensure that it presses down hard and the meat rema
ins completely submerged in pomegranate juice.
Ideally the meat should remain that way in the fridge for 2 days, but if you are in a rush, one day is enough.
Skewer the meat and roast it on hot coals.
Remember: As the fat drips off the meat (especially with pork) it will often cause the hot coals to flame up. Watch carefully and make sure to prevent the flames from burning the meat. Remove the skewer for a few seconds if the flames are large.
Tip: Use a stick to push the coals around to put out the flame. Make sure the coals are evenly dispersed. The trick is to have all the glowing coals burning (not flaming) consistently. This method of slow-cooking the meat over an open fire not only makes the meat tender but it also will add tremendous flavor.
Print
Other Stories
The Guardian on  Georgian dumpling from the hills
The most famous Georgian trademark Khinkali (meat dumpling) is earning more and more recognition internationally.
Wine Tea – Brilliant Georgian Innovation
‘Wine Tea’ project is the winner of Startup Georgia state program.
Georgian wine among world’s 10 Best Natural Wines Under $40
Esquire, a well-known American magazine, has named Georgian Tavkveri among the best natural wines in the world.
Forgotten Georgian dishes and how to prepare them – Culinary guide
Cuisine is an important part of Georgia’s culture and we gladly share it with foreign guests and tourists.
5 best Georgian semi-sweet wines
Typically, Georgia has always been home to dry wines and this tradition maintained to his day.
Georgian restaurant opens in Amsterdam
Georgian cuisine is spreading all across the world and captivating food enthusiast with is distinctive flavor.
Which Georgian wines combine well with pastry
If you want to combine wine with pastry, you have to know that this is a quite complicated process because dishes that contain dough are not all identical.
First Georgian bar-restaurant opens in Dusseldorf
Three friends from Tbilisi have opened the first Georgian bar-restaurant in Dusseldorf, Germany.
Khachapuri: Skip the Pizza and Make This Cheese-Stuffed Bread Instead
Georgian khachapuri can be considered a real competitor to Italian pizza and here is why.
Top five healthy ingredients found in Georgian Cuisine
Georgian cuisine is often hailed by food writers as one of the most appealing in the world,
Georgian-Italian couple introducing Georgian cuisine to Milan
Once you have a chance to travel to Milan, Italy, don’t forget to check out a cute Italian restaurant with Georgian twist run by Georgian Chef Lali Tedeeva and her Italian husband
How to prepare the delicious Rachan Shkmeruli and combine it with wine
Shkmeruli (roast chicken in garlic sauce) is a very old Rachan dish and it is one of the most popular dishes in Georgian restaurants.
 Chocolate Khinkali: Italian Chef’s extraordinary version of Georgian dumpling
Georgian cuisine, known for its hearty dishes and unique spicy flavors, has gone beyond Georgia's borders and captivated the hearts of many food enthusiasts around the world.
Grappa – Georgian chacha’s Italian brother
Grappa is an Italian alcoholic beverage, very much resembling Georgian chacha with its taste and composition.
Nytimes: Humble Magic in Georgian Capital’s Restaurant Renaissance
Traditional Georgian cuisine is reaching new heights and impressing every newcomer to the country.
Gozinaki balls – Extraordinary version of Georgian New Year candy
Gozinaki is a traditional Georgian candy made with natural honey and walnuts that as a rule, is served at New Year and Christmas.
Vegan satsivi: Mushrooms in walnut sauce
Satsivi is a popular Georgian dish prepared especially for New Year and Christmas.
Homemade lollypops Mamalo – Best candy for cock year
Homemade lollypops known as mamalo (named so because it often has the shape of a bird or a rooster), is a popular and quite old treat.
Vegan dolma with mushroom and cabbage by famous Georgian cook
Dolma is a quite widespread dish throughout many countries and Georgia is no exception.
Medok – Georgian-style honey cake
Medok is an old and quite popular honey cake in Georgia.
Top 14 vegetarian Georgian dishes to try
Georgian cuisine is rich in various kinds of dishes, starting with hearty meat and cheesy foods ending with simplest and tastiest veggie meals full of essential nutrients.
Winter’s top five warming cocktails made with Georgian ingredients
With winter’s arrival we shift from cooling and refreshing cocktails to hot drinks such as tea, coffee and hot chocolate,
 Sulguni cheese cookies – Delicious snack
Those who are not fond of sweets and prefer savory snacks, we offer delicious alternative - cookies with sulguni (Georgian cheese).
Pickled grapes with tarragon – Unusual Georgian appetizer
Georgian cuisine is rich in various kinds of pickled products.
Georgian double cheese Megruli khachapuri
Georgian cuisine can boast bounty of various types of khachapuri, Georgian cheese bread.
GEL Exchange Rate
Convertor
25.06.2017
26.06.2017
USD
1
USD
2.4110
2.4110
EUR
1
EUR
2.6921
2.6921
GBP
1
GBP
3.0690
3.0690
RUB
100
RUB
4.0425
4.0425
750ml
Kvevri
Zangaura  / 2015
18.20
750ml
White Dry
Almati  / 2016
18.30
750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
23.00
PHOTO OF THE DAY
Other Stories
World famous American food channel Food Network published a video recipe of a popular Georgian cheese bread Adjaruli Khachapuri.
Georgian boat-shaped cheese bread named Adjaruli Khachapuri is not only Georgians’ beloved dish but now has already become a favorite dish of many people internationally.
Machari in Georgian is the name for new wine, when the pressed grape juice reaches the condition of fermentation. Machari has intensive aroma and sweet taste.
Georgian candy churchkhela, also known as Georgian Snickers, is widely popular with locals and especially with tourists.
The first recipient of the Master of Wine title in Asia and a multi-media wine journalist Debra Meiburg compares Georgian
There are various methods of baking Georgian cheese bread khachapuri in different regions of the country.
Adjaruli Khachapuri is another version of Georgian cheese bread. The dish originated in the seaside region of Georgia, Adjara.
A former plastic surgeon, Maia Acquaviva left Georgia 3 years ago and went to live in New York, where she opened a Georgian restaurant.
Culinarybackstreets, the English language website reviewing authentic places to eat and discovering local interesting dishes, features Khinkali,
Culinarybackstreets has dedicated yet another article to Georgian cuisine after the previous thorough description of how Georgian bread Shoti