Abkhazian adjika without cooking

Caucasian cuisine

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Description Products Steps

Today we will prepare real Abkhazian adjika without cooking. This paste-like spice has a pungent and piquant taste. It can be added as a spice to soups or used to stew meat with vegetables. Adjika can also be served as an independent sauce for manti, khinkali or dumplings. Spicy adjika can also be mixed with sour cream.

1. Calories
   114,48 kcal
2. Protein
   5,22 gram
3. Fat
   2,8 gram
4. Carbohydrates
   19,14 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Chile pepper

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   10 pcs. = 150 g
2. Garlic

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   1.5 head = 60 g
3. Parsley

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   50 g
4. Fragrant pepper with peas

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   50 g
5. Caraway

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   30 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste

Steps:

1. 
   Prepare all the necessary products and a work surface. Rinse vegetables and herbs.
2. 
   Gently sauté the allspice and cumin to further release the flavor of the spices. Add spices to a mortar and grind them.
3. 
   Grind peeled garlic, chopped pepper and parsley using a blender. You can do this right in the bank.
4. 
   Add salt, ground pepper to taste and other spices to the jar. Mix the spices and seal the jar. It should be sterilized beforehand.
5. 
   Use adjika when preparing hot dishes and as a sauce for ready-made dishes. Serve this spice with meat, poultry, fish and stewed vegetables. Be sure to take a jar of adjika with you to the dacha. This spice goes well with all types of kebabs.

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