© Max Falkowitz
Some traditional dishes most anticipated in Georgia are actually prepared solely in spring. One of such is the famous chakapuli - young lamb meat dish seasoned with estragon and leek. It is cooked in a pot over open fire and all the ingredients are layered and soaked in white Georgian wine.
Chakapuli is often cooked and served during Easter holidays in Georgia. This dish belongs to Kakheti region in Eastern part of the country, famous for its wines. It's also possible to make chakapuli with beef or chicken. Or opt for a vegetarian version with mushrooms. But it's necessary to have estragon or tarragon leaves, tkemali cherry plums and dry wine to make this unique and fragrant dish.
