Boiled Burvak
Main Dishes • Georgian
Description
Garlic water is one of the simplest and most common sauces in Georgian cuisine. To prepare it, we peel a head of garlic, crush it in a mortar, and pour in a glass of boiled water. Garlic water pairs well with boiled meat, chicken tabaka, and khinkali.
Ingredients
- Rybak 1 piece
- Parsley 2 pieces
- Celery salt 2 pieces
- Garlic 1 head
- Ocean salt to taste
Step-by-Step Guide
Step 1
Place the burvak from the market into a large pot, pour in boiling water, add the parsley and celery roots, and simmer for one and a half to two hours over low heat.
Step 2
Salt it before removing from heat. Cut the meat into pieces, arrange on a plate, and serve with garlic water (one head of crushed garlic per glass of water). It is best to eat burvak cold. The broth can be used to make soup.
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