Как приготовить КУРИНЫЕ ЖЕЛУДОЧКИ, чтобы их полюбили ВСЕ? Желудочки ПО-ГРУЗИНСКИ!Рецепт от Лазерсона

Summary

In this cooking tutorial, Zanlazerson shares his take on the Georgian dish guruli, traditionally made with chicken, but in this case, using chicken gizzards (ventricles) as the main ingredient. He explains how to prepare and cook the dish, adding a personal touch with his homemade spices and unique flavorings, including walnuts, garlic, cilantro, and Khmeli-Suneli. The chef demonstrates how to balance textures and flavors while making the dish, and offers tips on serving it with rice. Zanlazerson also promotes his spice brand and Telegram channel, where he engages with his audience on culinary topics.

Takeaways

• 😀 The recipe presented is a version of the Georgian dish Guruli, made using chicken gizzards (ventricles) instead of the usual chicken meat.
• 😀 The dish is similar to satsivi, but it's a hot version, and it can also be considered a variant of kharcho.
• 😀 The chicken gizzards (or ventricles) are cleaned and prepared by removing films and remnants before cooking.
• 😀 The dish begins with frying onions, followed by frying the chicken gizzards on top of the onions.
• 😀 Walnuts, garlic, cilantro stems, and khmeli-suneli spice are ground together to form a paste, which is added to the dish for flavor.
• 😀 The recipe incorporates red wine and spices like cardamom and cloves, which help enhance the flavor of the dish.
• 😀 The gizzards are stewed in wine and spices until tender, with occasional water added to ensure they remain soft and flavorful.
• 😀 The final dish is served with rice or pasta, with a generous portion of sauce, and garnished with fresh cilantro.
• 😀 The cook uses a homemade hot oil infused with sweet paprika and hot pepper to give a spicy finish to the dish.
• 😀 The recipe emphasizes simple, few ingredients, avoiding overly complex dishes while still achieving great flavor.
• 😀 The presenter promotes their own line of spices available for purchase on Ozon and invites viewers to join a Telegram channel for more direct interaction.

Q & A

What dish is the speaker preparing in the video?

The speaker is preparing a version of the Georgian dish 'guruli', which is made with chicken gizzards and features a sauce made from walnuts and spices.

Why does the speaker prefer using chicken gizzards over chicken meat?

The speaker prefers chicken gizzards because they find the ventricles (muscular stomachs) particularly flavorful and interesting for cooking, giving the dish a unique taste and texture.

What is the key ingredient that distinguishes this dish from other Georgian dishes like satsivi?

The key ingredient that distinguishes this dish is the use of chicken gizzards (ventricles), which gives it a different texture and flavor compared to the more common use of chicken meat in similar dishes like satsivi.

How does the speaker recommend preparing the walnuts for the sauce?

The speaker recommends grinding the walnuts along with garlic, cilantro stems, and khmeli-suneli spice mix to make a paste. This paste is then used to enrich the sauce.

What is the purpose of adding wine to the dish?

The speaker adds red wine to the dish to enhance the flavor of the gizzards, allowing them to stew in the wine and absorb its richness, which contributes to the depth of the sauce.

What are the unique spices used in this recipe?

The speaker uses a blend of spices called khmeli-suneli, which includes hops and suneli, along with other additions like cardamom, cloves, and pepper oil made in-house.

What is the significance of the cilantro stems in the recipe?

Cilantro stems are used because they have a stronger flavor than the leaves, which enhances the taste of the dish when chopped and added to the walnut paste.

Why does the speaker emphasize the texture of the gizzards?

The speaker highlights the importance of achieving the desired texture for the gizzards, as some people prefer them soft while others prefer a slightly crunchy texture. This choice impacts the final dish's appeal.

How does the speaker make the hot oil used in the dish?

The speaker makes the hot oil by heating oil to 60-80 degrees Celsius, adding sweet paprika for color, and incorporating chopped hot peppers. The oil is then infused and filtered before being used in the dish.

What are some ways to serve the finished dish?

The finished dish can be served with rice or pasta, though the speaker prefers serving it with rice in this instance. The gizzards are generously coated with the sauce before serving.