Abkhazian Adjika Recipes

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ADJIKA PASTE



Adjika Paste image

Adjika is the perfect spice paste to use with grilled meats, fish or vegetables. It's extensively used in Georgian and Abckazian cuisine.

Provided by Charlé Visser

Categories     Condiments

Time 20m

Number Of Ingredients 16

1 1/2 red bell peppers
8 cloves garlic
1 tbsp cilantro
2 red chillies
100 g walnuts (roasted and crushed fine)
1 tbsp blue fenugreek (or khmeli suneli)
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp dried basil
1 tsp dried oregano
1 tsp aniseed
1 tsp dried chili flakes
1 tsp thyme seeds
1/2 tsp garlic powder
1 tbsp salt
1 tbsp white wine vinegar

Steps:

  • Puree the garlic, chili, coriander root and red peppers using a hand-held blender or mincer. If you like doing hand stands in the shower then add as much chili(along with their seeds) as your .... heart desires.
  • Once our ingredients are pureed we are going to cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone.
  • Toast a handful of walnuts and crush them into a fine powder.
  • To get the best flavour out of the spices we will toast them in a pan over medium heat while shaking the pan to prevent it from burning.
  • Once they are toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix.
  • Add the spice mix and walnuts to the cooked puree and season it with the salt and vinegar.

Nutrition Facts : ServingSize 20 g, Calories 864.79 kcal, Carbohydrate 55.15 g, Protein 24.88 g, Fat 68.92 g, SaturatedFat 6.52 g, Sodium 1013.07 mg, Fiber 20.01 g, Sugar 15.3 g

RIBS IN AJIKA SAUCE



Ribs in Ajika Sauce image

Beef ribs in spicy Ajika Sauce - A staple recipe in the country of Georgia. Ajika, or adjika sauce, is made with spicy peppers, cilantro and a blend of exotic spices. This is a perfect recipe for those who love meaty ribs and enjoy their food on the spicy side!

Provided by Sean

Categories     Mains

Time 1h55m

Number Of Ingredients 13

2 lbs (900 g) beef or veal ribs, on the bone
1 tablespoon (15 g) white flour
1 bunch fresh coriander
1 small bunch fresh parsley
4 whole jalapeños
4 cloves garlic
1 cup (117 g) of chopped walnuts
¼ cup (60 ml) of olive oil
½ cup (120 ml) red wine vinegar
½ cup (120 ml) of water
1 tsp (1.7 g) dried coriander
1 tsp (2.5 g) Khmeli Suneli spice, Georgian Spice - substitute with equal parts turmeric, ground coriander and blue fenugreek
Pepper and salt to taste

Steps:

  • Preheat oven to 275 F (135 C) Prepare the Ajika SauceAdd coriander, parsley, jalapenos, garlic, walnuts, spices, olive oil and 1 tbs of vinegar to a food processor and blend until everything forms a paste. Set aside. Prepare the RibsLightly flour the ribs on both sides. Heat oil in a large dutch oven on the stove top, and brown ribs (1-2 minutes on each side). Remove ribs from pan After allowing pan to cool slightly, add vinegar, water, and approximately 1/3 of the ajika mixture. Mix together. Place ribs back in dutch oven, so they are partially submerged in the liquid mixture. Spread 1/3 of the ajika mixture over the top of the ribs Cover pan, and place in the oven at 275 F (135 C) . After 1 hour, turn ribs and return to oven. Continue cooking until rib meat has pulled back from the bone and is tender. Remove ribs from pan, allow to rest for 10 minutes, and then serve, with additional ajika on the side.

Nutrition Facts : Calories 299 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 198 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GEORGIAN ADJIKA PASTE



Georgian Adjika Paste image

This Georgian chilli paste hails from Abkhazia and the Samegrelo region of Western Georgia and is commonly used in sauces or as a rub for meats. Spicy and unique, it is easy to make and incredibly flavourful

Provided by Maggie Turansky

Categories     Sauces

Time 15m

Number Of Ingredients 11

2 Romano peppers, seeds and ribs removed
50g (1.8oz) red chillies, such as Fresno, some or all of seeds and ribs removed, if desired
6 cloves garlic, peeled and roughly chopped
15g (0.5oz) cilantro leaves
10g (0.3oz) purple basil leaves
10g (0.3oz) flat-leaf parsley leaves
10g (0.3oz) salt
2tsp blue fenugreek
1tsp marigold powder
1tsp ground coriander seed
30ml (2tbsp) sunflower oil

Steps:

  • In the bowl of a food processor, add the Romano peppers, red chillies and garlic to the bowl of a food processor. Pulse a few times until the contents are very finely chopped.
  • Scrape down the sides of the bowl and add the cilantro, basil, parsley and salt. Pulse again until the herbs are finely chopped and everything is well incorporated
  • Scrape the bowl once more and add the fenugreek, marigold and coriander. Pulse again just to combine. Then, with the machine running, slowly stream in the oil until it is well emulsified.
  • Transfer the adjika to a fine mesh sieve and drain any excess liquid away until it has the consistency of a thick paste. Taste to adjust for seasoning - it should be very salty as this is what preserves it for a long time.
  • Transfer to an airtight container and store in the refrigerator or use right away

Nutrition Facts : Calories 84 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 478 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

ABKHAZIAN ADJIKA



Abkhazian Adjika image

This recipe is from week one of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, starting with Abkhazia (a very small country near Georgia). Adjika is a kind of condiment popular in several countries in that part of the world. I had a hard time finding an actual recipe for Abkhazian Adjika, so here is my best guess, based on a few vague references I found online. Adjika can be used to flavor chicken or other dishes, or you could be creative and spread it on bread or sandwiches.

Provided by GiddyUpGo

Categories     Sauces

Time 10m

Yield 1/2 cup adjika

Number Of Ingredients 8

2 red jalapenos (I'm sure the Abkhazians use some other kind of spicy red pepper. Use more if you prefer a spicier co)
6 garlic cloves
2 tablespoons cilantro, chopped
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1/4 cup olive oil (give or take)
2 tablespoons walnuts, chopped
1 pinch salt

Steps:

  • Put all dry ingredients into a food processor or blender and pulse, adding olive oil, until the adjika is a pasty consistency.

Nutrition Facts : Calories 1220.3, Fat 127.3, SaturatedFat 16.8, Sodium 332.2, Carbohydrate 20.8, Fiber 4.9, Sugar 3.6, Protein 7.8

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