Abkhazura Recipe

Put the beef and pork with onions and garlic in a meat grinder. Add dried savory, foreign spices, dried coriander, pepper, pepper and salt to the minced meat. Knead the minced meat well by hand, and add 50 ml of cold water to make the mass juicy and homogeneous. Finally, mix the pomegranate seeds.

Wash the badekon thoroughly in warm water and cut it into squares about 15x15 cm in size. Form elongated-shaped cutlets from the minced meat, wrap each tightly in the badge and tie the ends well.

Wash the badekon thoroughly in warm water and cut it into squares about 15x15 cm in size. Form elongated-shaped cutlets from the minced meat, wrap each tightly in the badge and tie the ends well.

Arrange the abkhazians in a thick-bottomed pan and fry over medium heat (no additional fat is needed, the batter separates itself), turning periodically until golden brown on all sides (about 20-25 minutes). When serving, additionally sprinkle with pomegranate seeds and siege chopped onions. Serve hot.