Georgian meat stew smothered with fresh herbs and sour fruits (Chakapuli) [Tsino Natsuvlishvili] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 355) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buba Khotoveli's crackling flat bread [Buba Khotoveli,from Primorski in Brooklyn]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dish cooks for at least 1.5 hrs.

  • TrishaCP on May 07, 2018

    I apparently have three versions of chakapuli in my library, and decided to go with this version because, Paula Wolfert! This was a comforting lamb stew with a surprising shock of sour which, keeps it light tasting. (Traditionally, sour plums are used in Georgia, but this recipe calls for cranberries as a substitute. I didn't have either, so used frozen gooseberries, which are mentioned as an acceptable substitute for the plums in "Tasting Georgia.") The recipe calls for pretty formidable quantities of cilantro, parsley, and tarragon (my plant is now pretty decimated), but they cook down and aren't overpowering in the least. To save time, I pressure cooked the (cubed boneless) lamb for about 10 minutes before proceeding with the rest of the recipe, and I would do so again.

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