How to cook ajapsandal? Georgian and Armenian recipes

Caucasian, Balkan, and Middle Eastern peoples have many dishes that are prepared from a whole set of vegetables and herbs: eggplants, tomatoes, bell peppers, onions, beans, basil, rosemary, etc. Sometimes potatoes and green beans are added to the dishes. This vegetable dish is called everywhere differently: ajapsandal, imambaydi, etc. We are accustomed to call these dishes the simple word "stew".

In the southern countries, every landlady knows how to make ajapsandal. This dish becomes the main meal in the summer and allows the body to accumulate a supply of vitamins for the upcoming winter. In addition, it is easily digested and low in calories. In the article we will tell you how to properly prepare ajapsandal.

Vitaminized thick soup

With the advent of summer, when fresh vegetables appear in vegetable markets, I want to give up all meat and eat only vegetable food. This is our hunger for fresh vegetables the body requires its own. And so, having bought on the market eggplants, peppers, tomatoes and greens, we go home to cook something tasty and light. Despite the fact that it is not customary to cook oriental ajapsandal at our latitudes, Russian housewives, once they try this delicious dish, begin to question how to make ajapsandal. Learning about the simplicity of the recipe, they immediately begin to cook this thick soup, full of vitamins.

Classic recipe (Georgian)

Today, there are many options for cooking this southern dish. Each of the peoples made their own corrections to the original recipe. Someone prepares it for a liquid, someone, on the contrary, is very dense. Someone adds potatoes, and many - green beans or carrots and even cabbage. The classic recipe for this dish consists of the following ingredients:

• Eggplant - 4 pieces;
• Tomatoes - 1 kilogram;
• Bulgarian pepper red and green - half a kilogram;
• Large onions - 2-3 heads;
• Garlic - 3-4 cloves;
• 1 bunch of greenery, consisting of basil, parsley, cilantro, rosemary, etc .;
• spice;
• Vegetable or butter.

And now you will learn how to make ajapsandal.

Step-by-step recipe

1. Eggplant peel, cut with a sharp knife into cubes, add salt and set aside.
2. Pepper should be cleaned of seeds and stems, cut into strips.
3. Tomatoes to lower in boiling water, and then in cold, that it was easier to remove a skin. Cut into rings.
4. Peel onion and garlic. Cut the onion into thin semicircles, and chop the garlic finely.
5. Wash the greens thoroughly in water. Then dry and finely chop.
6. A handful of squeezing eggplant to emit bitterness.
7. Take a large saucepan with a thick bottom and lay the vegetables in it: eggplants, peppers, onions, garlic and tomatoes, greens, etc. Leave some green for serving.
8. Pepper the vegetables with black and red pepper.
9. Pour half a glass of vegetable (sunflower or corn) oil. Ajapsandal put on a weak fire. Cook so much to make a thick soup.
10. At the end try the dish and, if necessary, add salt.

So you know how to make ajapsandal according to the classic recipe. It is served in ceramic deep plates, abundantly sprinkled with herbs.

Meat ajapsandal

In Armenia this dish is prepared according to two recipes. One of them is classic vegetarian, the second - meat. Surely, you are interested in how to prepare ajapsandal with meat according to the Armenian recipe. After all, some men can not be forced to eat dishes that do not contain this product. According to the recipe, ajapsandal is not as dense as in the previous recipe, but more hearty and tasty. We present to your attention the list of ingredients, as well as instructions on how to prepare ajapsandal in Armenian.

Required Products

In order to prepare a dish for this recipe, you need to have:

• Fatty meat with bones: either beef or lamb - about 1 kg.
• Eggplant - 3 pcs.
• Tomatoes - 4-5 pcs.
• Red, yellow and green sweet peppers - two pieces from each color.
• 1 stinging hot pepper.
• Potatoes are large - 4-5 tubers.
• Onions red onions - 2-3 pieces.
• Basil and rosemary - half-baked (you can dried herbs).
• Bay leaf - 2-3 pcs.
• A pinch of black pepper.
• Creamy melted butter - 1-2 tablespoons.

Cooking method

And now we will tell you how to prepare ajapsandal in Armenian.

• Meat should be cut into pieces of medium size, carefully wash them under the water.
• On the bottom of the pan, dip two spoons of melted butter and put it on the fire.
• Peel onion, finely chop, put in a pan and fry in oil until golden.
• To the onion add pieces of meat, mix, pepper and cover. Reduce fire, leave the meat stewed with onions.
• After 5-7 minutes pour the boiled water to the middle of the pan walls. Allow the broth to simmer for another 10 minutes.
• While the broth is preparing, peel the eggplant and cut into cubes.
• Pepper is also prepared by chopping into half rings.
• Tomatoes peeled from the skin in the manner described in the previous recipe, and cut into circles.
• Peel the cleaned potatoes to the same cubes as the eggplant.
• Finely chop the greens.
• Gradually add eggplant, then pepper, potatoes - and at the very end tomatoes. Ten minutes before the readiness to put the laurel leaf and greens, leaving a little for sprinkling before serving.

As you noticed, in the Armenian version, potatoes are added. Consequently, this recipe for our men will have more to their liking, since it contains both meat and our favorite. So, you learned how to make ajapsandal with potatoes. By the way, Armenian housewives sometimes add green beans to this dish, which gives it an original taste.

Conclusion

Ajapsandal, whether prepared with meat or not, is a very tasty and healthy dish. Everyone who has tried it once in a lifetime will not refuse to taste the eastern food again. The recipes given by us, as you have noticed, are quite simple, everyone can easily prepare them.