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Chakapuli with Tushenka

A Georgian spring masterpiece with aromatic tarragon

Prep 15 min
Cook 40 min
Servings 4
Difficulty Medium

Ingredients

  • 1 jar Gold Tushenka beef (500g)
  • 1 large bunch fresh tarragon
  • 3 tbsp tkemali plum sauce
  • 200 ml dry white wine
  • 2 medium onions
  • 4 cloves garlic
  • Salt and black pepper to taste
  • Fresh cilantro for serving

Instructions

  1. Slice onions into half-rings and sauté in a pot over medium heat for 5 minutes.
  2. Add Gold Tushenka beef, break up large chunks with a fork, and mix with onions.
  3. Pour in white wine and tkemali sauce, bring to a boil.
  4. Add finely chopped tarragon and garlic, reduce heat, cover and simmer for 25 minutes.
  5. Season with salt and pepper, add fresh cilantro, and let rest 5 minutes before serving.
Tips

Use young green tarragon for the most aromatic flavor. You can substitute tkemali with any sour plum sauce. Serve with hot lavash or mchadi cornbread.

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Best with Gold Tushenka beef

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