Difference between revisions of "Bazhe"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 8: | Line 8: | ||
* [[saffron]] and [[salt]] to taste | * [[saffron]] and [[salt]] to taste | ||
| − | == | + | == Procedures == |
# Boil or fry a [[chicken]]. | # Boil or fry a [[chicken]]. | ||
# Cut it into pieces. | # Cut it into pieces. | ||
| Line 19: | Line 19: | ||
# Finally put the [[chicken]] pieces with the sauce and serve. | # Finally put the [[chicken]] pieces with the sauce and serve. | ||
| − | [[Category:Georgian | + | [[Category:Meat Recipes]] |
| + | [[Category:Georgian cuisine]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | |||
Latest revision as of 07:10, 14 July 2012
Description
Bazhe is a common dish of Western Georgia.
Ingredients
Procedures
- Boil or fry a chicken.
- Cut it into pieces.
- Grind the walnuts.
- Take the garlic and pound it together with the salt.
- Sprinkle the ground walnut with saffron.
- Add the garlic and squeeze the mass so that the excess oil comes out.
- Then dilute the mixture with chilled broth.
- The sauce should have a thick consistence.
- Finally put the chicken pieces with the sauce and serve.
