How to make Suneli hops and adjika

Siamese mixtures are a powder of red-green color, which has a peculiar burning aroma. They are used in the preparation of potato and meat dishes, as well as rice dishes.

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Varieties of Siamese mixtures are the most common in the Caucasus and Central Asia hops-suneli and adjika.

In the dry form, Suneli hops are not recommended. In order to properly prepare a dish with this mixture, it is necessary to heat the oil, add suneli hops and warm on low heat for 1-2 minutes. Then finely chop onions and add it to the container with the dissolved mixture.

The following spices are required to make Suneli hops:

1. Fenugreek (fenugreek);

2. Dill;

3. Coriander;

4. Celery;

5. Basil;

6. Parsley;

7. Mint;

8. Savory garden;

9. Marjoram;

10. Bay leaf;

11. Red pepper (2% of the portion of each of the spices);

12. Saffron (0.1% of the portion of each of the spices).

A.

Spices for which bookmark masses or shares are not indicated should be taken in one portion each.

Adjika is a pasty mixture, widely distributed in Georgia and Armenia. It is used as a seasoning for meat, vegetable, rice dishes. In Georgia, adjika is preparing a national dish of beans - lobio.

Seasoning is prepared from the following ingredients:

1. Suneli hops - 3 parts;

2. Garlic - 1 part;

3. Red pepper - 2 parts;

4. Coriander - 1 part;

5. Dill - 1 part.

A little salt is added and diluted with vinegar with a strength of no higher than 3-5%, so that the mixture acquires a pasty consistency. It can be stored in a sealed glass container in the refrigerator.