Chakapuli with lamb and wine
31 July, 2018
Chakapuli is a traditional Georgian dish. The Eastern feast should include Chakapuli as well. It is considered to be a dish for Spring. A mixture of new Tkemali, Tarragon and wine creates an amazing aroma. The most popular Chakapuli is made with lamb, but others can be made with either beef or mushrooms. It is necessary to use high quality dry white wine, especially Rqatsiteli (type of white wine), for Chakapuli.
Rqatsiteli , Photo courtesy:


2 kilograms of lamb
3 bunches of spring onion
2 standard onions
3 bunches of garden cress
4 bunches of coriander
A bunch of mint
2 glasses of Tkemali
100-200 grams of dumba
A round of green garlic
Pepper and salt – to taste
Dry white wine


Cut lamb and dumba into small sections, cut the onions as well, the spring onion and cut other herbs in 1 centimeter parts.
Arrange the meat and herbs in layers in a saucepan with a thick bottom (Cast iron is desirable), add the wine so that it covers everything, add pepper, salt and put it on a low heat .

When the meat is tender, add the Tkemali and boil for a few minutes.

Difficulty 2
Portion 8
Time 1 hour

Source: Culinary Atlas of Georgia, Palitra L

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