The recipe for ajab sandal is for every cook!

Ajab-sandal - a delicious, nutritious everyday dish comes from the Caucasus. Moreover, many nationalities inhabiting this area are fighting for the right to call themselves authors of this delicious food. That is why the ajjab-sandalah recipe appears in several variants. Each people brought something of their own: some lay onions and garlic, others flatly refuse to add them because of too strong taste and aroma. The first cut vegetables with cubes, the second - large plates, the third pre-fry the meat and spice up with your favorite national spices.

The recipe for ajab sandal

Having studied a lot of ways to prepare this delicious Caucasian dish, you can make your own recipe. Ajab-sandal in this case must necessarily contain ingredients such as vegetables and meat. The rest - the taste and discretion of the cook.

Ingredients:

• 500 grams of beef tenderloin,
• 5 eggplants;
• 2 peppers of Bulgarian;
• 4 potato tubers;
• 500 grams of tomatoes;
• A bunch of basil;
• 2 bundles of coriander;
• 80 ml of vegetable oil;
• 30 grams of hops-suneli;
• 2 tsp. Adzhiki;
• Black pepper powder;
• salt.

Preparation of components

1. To get rid of the "congenital" bitterness of eggplants, they must be cut into small cubes, add salt and leave for 15-20 minutes, then rinse thoroughly and wring from excess moisture. In the meantime, you can do the rest of the ingredients.
2. Beef tenderloin should be rinsed thoroughly in cold water, dried with napkins and cut into small pieces.
3. Peel potatoes and sweet peppers and chop them into cubes. The same thing to do with tomatoes.
4. Basil and cilantro finely chopped.

How to make ajab sandal

The recipe for this dish involves the use of cauldron, but if you do not have one, then boldly take a deep thick-walled frying pan or pan. In a suitable container, you need to pour a couple of spoonfuls of vegetable oil and one after another, layers, lay out the prepared ingredients in the following order: beef, eggplant, potato, sweet pepper, coriander and basil, tomatoes. To season with spices (hops-suneli, adzhika, ground pepper) and pour a couple more spoons of lean oil. Kazan close the lid and put it on the burner with a weak fire. And you can forget about the prepared dish for an hour and a half. The recipe for ajab sandal does not contain such a component as water, since during the heating process a large amount of juice is released, in which the contents of the cauldron are stewed. After the due time, add salt to the dish to taste and continue cooking for another 30 minutes. After that, turn off the hotplate and leave it on the stove so that its contents are infused for an hour.

Experiment!

Prepare your own ajjab-sandal: take as a basis the described recipe, add your favorite spices and herbs, complement the set of foods with other vegetables. In addition, make not one layer in the dish, but several, so that the meat is located not only below, but also in the center, between the vegetable layers. Treat your loved ones with the original Caucasian dish ajab-sandal, the photos of which look so appetizing!