// Workers AI · dad joke modeWhat did chicken tabaka say? It's egg-hausted.
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| Place of origin | Georgia |
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| Region or state | Caucasus, Eastern Europe, Central Asia |
| Part of a series on |
| Georgian cuisine |
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Chicken tabaka (Georgian: წიწილა ტაბაკა, romanized: ts'its'ila t'abak'a) or chicken tapaka (Georgian: წიწილა ტაფაკა, romanized: ts'its'ila t'apak'a) is a traditional Georgian[1][2][3] dish of a pan-fried chicken which is also popular in other Caucasian cuisines.[4] It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia.[3]
The chicken is fried in a traditional frying pan called tapa (Georgian: ტაფა).[2][3][5] For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. In modern cookery, special pan sets with a heavy cover or with a screw press are often used.
Chicken tabaka is often seasoned with garlic or dressed with traditional Georgian sauces, such as bazhe, satsivi or tkemali.[2][3]
Weighing down the chicken on the pan
Chicken tapaka with hazelnut sauce
See also
[edit]References
[edit]- ↑ Albala, Ken. Food Cultures of the World Encyclopedia, Volume 1, p. 125
- 1 2 3 Encyclopaedia of Contemporary Russian, Smorodinskaya, Karen Evans-Romaine, Helena Goscilo, p. 380
- 1 2 3 4 Goldstein, Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 102
- ↑ С.А. Арутюнов; Г.А. Сергеева; В.П. Кобычев (1995). Народы Кавказа. Материальная культура: пища и жилище. p. 66. (in Russian)
- ↑ MacVeigh, Jeremy (2008) International Cuisine, p. 221. Cengage Learning. Google Books. Retrieved 16 October 2013.