Chashushuli, whose Georgian name means stew, is a dish of Georgian cuisine in which meat, veal in the original recipe though beef is now common and lamb is used occasionally, is fried and then stewed with tomatoes or tomato paste, sweet peppers, onion and garlic. It is seasoned with salt, black pepper, ajika, suneli hops, parsley, dill, cilantro, coriander and red pepper, and ranks among the main meat dishes of Georgian cuisine even though it remains less internationally known than comparable Georgian dishes. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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In Cuisine
Source Chashushuli (Wikipedia)
Uses Ingredient
Source Chashushuli (Wikipedia)
Source Chashushuli (Wikipedia)
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Sources
1. Chashushuli (Wikidata)
P495 (country of origin): GeorgiaQuote, P495 (country of origin): Georgia
Georgia
Chashushuli (Wikipedia)
Lead section
Chashushuli (Georgian: ჩაშუშული - "stew") is a dish of Georgian cuisine.
- In Cuisine: Georgian Cuisine, Wikipedia category list
Uses Ingredient: Veal, Lead paragraph
The meat (veal in the original recipe) is fried and then stewed with tomatoes.
Uses Ingredient: Tomato, Lead paragraph
The meat (veal in the original recipe) is fried and then stewed with tomatoes.
In Group: Middle Eastern and North African Stews, Braises and Sauced Dishes, Lead paragraph
Chashushuli (Georgian: ჩაშუშული - "stew") is a dish of Georgian cuisine.
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