Аджапсанда́ли — блюдо народов проживающих на Кавказе и в Закавказье, а так же в региональных кухнях некоторых тюркских народов (включая азербайджанцев).
О сервисе Прессе Авторские права Связаться с нами Авторам Рекламодателям Разработчикам Условия использования Конфиденциальность Правила...Самый вкусный аджапсандал, грузинская кухня.
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Существуют аналоги в разных кульруах. В Турции аджапсандали — это имамбаялды, а в Европе - соте. Аджапсандали достаточно острое блюдо. Но это естественно, потому что это грузинская кухня. Но остроту Вы можете регулировать сами."}]}],"path":{"items":[{"text":"povar.ru"}]},"url":"https://povar.ru/recipes/adjapsandali-8504.html","headline":"Аджапсандали - пошаговый рецепт с фото на Повар.ру","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://povar.ru/recipes/adjapsandali-8504.html","subtitle":{"path":{"items":[{"text":"povar.ru"}],"favicon":{"index":7,"pageNumber":0,"size":"m"}}}}}},{"pos":4,"query":"Кто придумал \u0007[аджапсандал\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"По одной из версий, аджапсандали \u0007[придумали\u0007] горные пастухи: на костре запекали баклажаны, а потом разминали их в пюре, вмешивая в него травы и острые специи. 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"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"белый лук — 1 шт.; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"болгарский перец — 3 шт.; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"чеснок — 2–3 зубчика; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"базилик фиолетовый — пучок; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"кинза — пучок; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"хмели-сунели — щепотка; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"свежий острый перец — по вкусу; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"растительное масло; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Баклажаны очистите от кожуры, нарежьте крупными кубиками, посолите и оставьте."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Лук нарежьте крупными перьями, слегка обжарьте на растительном масле, добавьте баклажаны, жарьте на слабом огне."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Помидоры надрежьте крест-накрест, ошпарьте кипятком и снимите кожицу, болгарский перец очистите от семян, тоже порежьте крупно. Чеснок измельчите и добавьте к остальным овощам, жарьте на медленном огне, периодически помешивая. Овощи должны стать мягкими, но не превратиться в кашу."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В конце добавьте хмели-сунели и острый перец (чтобы он был не слишком жгучим, режьте его вдоль, тонкими полосками, затем эти полоски уже можно резать поперек)."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Порубленную зелень всыпьте, когда всё уже готово, и сразу выключайте огонь."}]}]}]}]}]}],"path":{"items":[{"text":"VkusVill.ru"}]},"url":"https://VkusVill.ru/media/recipes/adzhapsandali.html","headline":"Аджапсандали — рецепт от ВкусВилл","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://VkusVill.ru/media/recipes/adzhapsandali.html","subtitle":{"path":{"items":[{"text":"VkusVill.ru"}],"favicon":{"index":21,"pageNumber":0,"size":"m"}}}}}},{"pos":2,"query":"Традиции употребления","allResultsQuery":"аджапсандали Традиции употребления","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Аджапсандали — "},{"text_weight":"bold","type":"text","text":"блюдо народов, проживающих на Кавказе и в Закавказье, а также в Средней Азии."},{"type":"text","text":" Обычно употребляется в качестве холодной закуски."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Основные ингредиенты:"},{"type":"text","text":" "}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"баклажаны, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"помидоры, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"сладкий перец, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"репчатый лук, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"чеснок, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"пучок кинзы, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"базилик, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"растительное масло, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль, "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"перец по вкусу. 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Как правило, используются некрупные баклажаны, а все сопутствующие продукты берутся в свежем виде."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Существует несколько вариантов приготовления блюда, различия связаны с порядком добавления ингредиентов."}]}]}]}],"path":{"items":[{"text":"wikipedia.org"}]},"url":"https://ru.wikipedia.org/wiki/%D0%90%D0%B4%D0%B6%D0%B0%D0%BF%D1%81%D0%B0%D0%BD%D0%B4%D0%B0%D0%BB%D0%B8","headline":"Аджапсандали — 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