Chakapuli

The star ingredient of chakapuli is tarragon, a fragrant herb that infuses this dish with its distinct, slightly licorice-like flavor. This herbaceous masterpiece is a celebration of Georgia's fertile land and the vibrant flavors it yields.
Chakapuli is a medley of vibrant green peppers, onions, and tomatoes, all contributing to its rich and textured profile. But what truly elevates this dish is the use of tkemali, a tangy plum sauce that adds a delightful sweet and sour note, perfectly balancing the savory meat and aromatic herbs.
Traditionally, chakapuli is slow-cooked in a clay pot, allowing all the ingredients to meld together, creating a symphony of flavors. The result is a dish that's simultaneously hearty and refreshingly light, making it an ideal choice for any season.
Georgians have been savoring chakapuli for centuries, especially during festive occasions and gatherings with loved ones. It's a reflection of the country's rich culinary heritage and its deep connection to nature.
So, it doesn't really matter if you're a seasoned food enthusiast or a curious newcomer, chakapuli is a must-try dish that will transport you to the picturesque landscapes of Georgia and leave your taste buds yearning for more.