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Meats
Appears in
Published 2017
Most of Georgia’s farm animals – including cows, sheep, and goats – are allowed to graze freely, and many live to a good age before being butchered. This can make some meat tougher than we’re used to but it gives it great flavour and the animals live much more dignified and independent lives.
The Georgians traditionally boil their meats for stews or soups but some people brown the meat first, as I have done in these recipes.
Kebabs and grilled, skewered meats (mtsvadi) are favourites in eastern Georgia, and are often cooked over vine prunings. The chunks of succulent meat are served simply with slices of raw onion on them, accompanied by ajika or other sauces. Chicken and quail are also popular meats. Game can be found in the autumn and winter months, especially in mountainous regions. Goat is prevalent in the southern areas near Turkey and is popular during Muslim holidays.
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