Most of the time here in Georgia, it’s the women that take care of the food. But there’s one thing the men take pride in, and that’s their mtsvadi. It’s generally pork, sometimes beef, cut into 1 to 2 inche cubes, often with a bit of rib-bone, and/or a nice strip of fat. The cubes are speared onto long metal skewers, maybe 5 cubes on each, and brought out into the yard. Every Georgian family seems to have a large stash of dried grapevines especially for the mtsvadi fire. A large bundle is lit, and tended until only the glowing ashes remain, any large pieces of wood removed. Over the embers they place a square metal frame on short legs and across go the salted skewers. One side of the meat is browned. People are generally hanging out under the overhanging grapes and can enjoy the delightful smells that fill the yard. The skewers are turned. And shortly thereafter they can come off. The back of the skewer is held and then using a large piece of Georgian bread the meat can be slid off into a bowl with thinly sliced red onions. Mtsvadi is generally only one of many many dishes on the table, but usually one of my favorites- the meat is juicy, and there are nice crispy bits, and enough fat still on it to help absorb the quantity of wine that comes with the endless toasting.
No comments:
Post a Comment