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Prep Time10 mins
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Cook Time1 hour and 30 minute
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Serving5 People
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Megruli Kharcho: Georgian Beef Stew with Walnuts is widely spread in the west of Georgia, namely in Samegrelo. Usually, my grandmother from Samegrelo used to make it for me, also my mom makes it. I love this spicy, chilly food very much, so, I sometimes make it at home as well. Recently, I called my aunt to specify some details about the recipe. She shared her experience with pleasure.
As I crawled around the internet, I found out that foreign food bloggers, writers, and others often mix up Megruli Kharcho: Georgian Beef Stew with Walnuts with Soup-Kharcho. What is more interesting, besides the articles, I also found misleading photos on the photo stocks and other notable websites. I was really surprised.
Let me explain.
The Soup-Kharcho as the name says it, is the soup, technically. Thus, it is more watery, eaten with a spoon as ordinary soup and it has rice, as well and it does not necessarily have walnuts. Soup-Kharcho is often eaten with Georgian Bread and never with Ghomi and Mchadi unless you have nothing to eat. Speaking of Megrelian Kharcho: Georgian Beef Stew with Walnuts, it is creamy, super chilly, dip-style walnut sauce and people eat it with Ghomi like African Ugali, Fufu, and also with Mchadi.
So, when we make this dish in our family, we also make Ghomi. You can take a bite with your fork and dip it in Kharcho, though in Samegrelo, in families, people mostly eat Ghomi with their hands.
Notes:
- If you cannot find the seasoning mix for Megruli Kharcho, you can use the following mix ingredients:
1 tsp. ground cilantro
1 tsp. ground fenugreek
0.5 tsp. ground red chilly pepper (or to taste)
- If you replace tomato paste with fresh tomatoes, make sure that tomatoes are well ripened and deep red.
- Yellow marigold is optional.
Ingredients
Directions
Wash, clean, and boil the chicken well for 1 hour/half an hour (depending on the chicken, boil until it is soft);
Remove the chicken from the saucepan to a deep plate, salt the chicken, strain the broth, and set aside for a while.
Peel the onions, wash, finely chop and saute them until golden.
Add 2 tbsp of tomato paste or minced fresh tomatoes, Megruli Kharcho season mix, garlic, walnuts, and salt to the onion, turn on low heat and mix periodically with a wooden / silicone spatula.
After 2 minutes, slowly add the broth until it reaches the desired thickness. Remember that the mix should not be too much watery, like soup, instead, you should get a medium creamy mass, best for dipping Mchadi / Ghomi in.
Cut the cooked chicken into the desired pieces and put it into the sauce. Stir.
Leave the dish on low heat for 2-3 minutes, if it is too thick, you can add a little broth and salt (if you want to).
Finally, add the finely chopped fresh coriander.
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