Dry adzhika: recipes and cooking secrets
A spicy mixture of many components - adzhika -the invention of Caucasian chefs. The cuisine of the mountain peoples abounds with spicy spices and seasonings, which other people have also tried using Georgian or Abkhaz dishes.
The Queen of Condiments
Adjika is the main seasoning on the tables of the peoples of the Caucasus. Depending on the formulation, it is powdered and pasty, and also in the form of a sauce made from fresh vegetables and spices.
Adjika is initially an acute seasoning.Its composition, and therefore, the severity can vary. Then adzhika turns out different colors: it can be brown, red, orange and green. Each of these species adds a dish of witticism and sweetness or sharpness and bitterness. For any hot dish and even snacks, you can prepare an original adzhika.
Where she came from
Adjika is of Abkhaz origin. There, this word has the meaning "salt". Saying "adzhika", the Abkhazians mean salt with pepper - the main components of Adzhika.
Adjika was invented in the mountains by shepherds, grazingsheep. Their masters gave the shepherds salt with them, so that they added it to the food or water of the sheep, then the animals ate more grass from thirst, which means they recovered. Shepherds were forbidden to touch salt, using it anywhere, in addition to eating sheep. That the shepherds do not put their salt on the salt, their masters prevented it with pepper and zira, thinking that this would not be successful for the shepherds.
But it turned out the other way around.So, shepherds modified pepper salt, adding to it other ingredients that only improve the dishes. However stupid it may sound, gradually adjika has become an adjika, which everyone knows, and since that time its obligatory components are salt, hot pepper and garlic, and other dry herbs and spices are added depending on the recipe and the region where the dish is prepared.
Dry adzhika consists of many herbs andspices. The main thing is to know how to mix components. Adjika (sharp) has in its composition red pepper, and it is there a lot. It turns out that it is very tasty!
The basic recipe from which to obtaindelicious dry adzhika, includes several mandatory ingredients, and the salt there is not the main ingredient, no matter how surprising. The first violin is played by red pepper, the sharpness of which creates a habitual taste, which everyone knows who has tried classical adjika.
Do not forget about one of the most famousCaucasian spices - hops-suneli. This is an indispensable component that includes dry adzhika. This is a multi-component spice: so many herbs, how many are included in hops-suneli, are even difficult to find separately. Now it is sold as a mixture of the right ingredients, and you only need to add it to the dish.
Caucasian women rubbed spices for Adzhika on a special stone. Now you need a kitchen mortar, in order to get a Georgian adzhika - a dry mixture of aromatic spices and herbs.
The consistency of the seasoned seasoning turned out to be suitable for spreading it on pita bread or other bread products.
Adjika in the Caucasus is eaten with almost all dishes, even sometimes with desserts.
By the way, real tomato has never been put in a real adzhika. This is a Russian innovation, which turned the national Caucasian seasoning into a snack akin to eggplant caviar.
Forget about tomatoes, when you decide to prepare a classical Adzhika.
In addition, adzhika can be prepared from dry herbs and spices - dry adzhika will come out. It will excellently shade any of your meat or fish dishes.
And if the herbs and spices take freshly picked, it turns out that the adzhika is sharp and fresh. Add it to the rice or garnish of the beans. Believe me, it's very tasty.
Red pepper gives adjika a red color, and a huge amount of fresh herbs, more often it's coriander, which takes half of the total sauce, gives green color.
Why plant Adzhika?
Here you already have a prepared dry Adzhika.How to dissolve it and how to make a sauce or pasta like tomato? Just take the water and pour into your mixture until it gets the necessary consistency. Water can be replaced with red wine or wine vinegar, then your adzhika will turn out juicy and suitable for a festive feast.
The peoples of the Caucasus do not think their life without Adzhika. Residents of Georgia and Abkhazia argue among themselves, who owns the championship in inventing this outstanding sauce.
By the way, the recipe for the Abkhaz and Georgian Adzhika is different. In the first never put cinnamon, and Georgians are used to cook adzhika, adding to it such a dessert seasoning.
According to the residents of the Caucasus, Adjika strengthenshealth, ranging from the digestive system, ending with male power. This is no wonder, given how many vitamin supplements are included in this sauce. That there is one garlic, famous for its medicinal properties.
Still, as you can see, very populardry adzhika. How to cook it, you will tell any Caucasian mistress. But knowledge can be enriched at home. Here is a dry adzhika, the recipe of which is simple in sampling.
On thirty sharp peppercorns take one and a half ortwo heads of garlic, a spoonful of salt, two tablespoons of zira, four tablespoons of coriander seeds, one tablespoon of dried dill and two tablespoons of hops-suneli. All mix and hang in a mortar. That's all the wisdom in preparing such a seasoning, like dry adzhika, the recipe of which, given above, is basic, and to your taste you can vary the ingredients by adding spices there that you want.
Do not forget that when using fresh vegetablesand herbs, you will have to fry all this in a pan in a small amount of oil, and then mix with each other, adding or not adding water (this will determine how thick and sharp the adzhika will turn out).
So, take about 600 grams of groundbitter red pepper, 4 tablespoons of a dry mixture of coriander, 2 tablespoons of dill seeds, as well as 2 tablespoons of hops-suneli seasoning. In addition, the taste is to add salt. Do not forget to mix. So we prepared dry Adzhika!
Hurry up to cook
You already know that the seasoning is dry Adzhika. How to breed it, you also know, so boldly begin to prepare the queen of Middle Eastern seasonings, the queen of the Caucasian feast.
Take more pepper, you can and sweet, ifplan to serve fresh sauce, do not even think of adding tomatoes, a rich red color of Adjika will get from red pepper, and you will retain the authenticity of the seasoning.
Prepare a dry adzhika as you like, becausein it you can put as many herbs and spices as you wish. At you it can go out and fiery-sharp, suitable for hot, and gently-spicy, and sweet-spicy, and with rich greens, and with a prevalent scent of garlic, and with a complex inflorescence of spices. Anything she can be. The main thing, if it is based on the basic recipe, this adzhika will be ideal.
Recipes adjika as much as the housewives who cook it.