Use mineral water for a delicate meat marinade
2 min read
Use mineral water for a delicate meat marinade
When working with traditional dishes, I always try to preserve their character while introducing subtle nuances that enrich the flavor and give the experience a more contemporary feel. One such dish is kleftiko, the Cypriot slow-roasted lamb ragu.
The classic version typically calls for rather aggressive, acidic marinades—vinegar, wine, or large amounts of lemon juice. However, I found a more delicate approach: replacing the acidic component with Borjomi’s alkaline mineral water.
This method works on several levels. First, the naturally alkaline environment of Borjomi helps tenderize the meat gently without breaking the fibers or washing out the flavor, which often happens with acidic treatments. Instead, the lamb remains juicy, keeps its structure, and its flavor becomes cleaner and more defined. 
When working with traditional dishes, I always try to preserve their character while introducing subtle nuances that enrich the flavor and give the experience a more contemporary feel. One such dish is kleftiko, the Cypriot slow-roasted lamb ragu.
The classic version typically calls for rather aggressive, acidic marinades—vinegar, wine, or large amounts of lemon juice. However, I found a more delicate approach: replacing the acidic component with Borjomi’s alkaline mineral water.
This method works on several levels. First, the naturally alkaline environment of Borjomi helps tenderize the meat gently without breaking the fibers or washing out the flavor, which often happens with acidic treatments. Instead, the lamb remains juicy, keeps its structure, and its flavor becomes cleaner and more defined.
The meat also absorbs aromatics—rosemary, lemon, and garlic—more evenly, creating a perfectly balanced bouquet.
Additionally, Borjomi aids in the even penetration of the marinade. Thanks to its natural carbonation, it acts as a subtle carrier for aroma: the bubbles open the pores of the meat, allowing the spices to reach deeper without overwhelming the dish. The result is a flavor that is rich yet clear, with the natural taste of the lamb preserved.
This marinating method works wonderfully not only for kleftiko but for any lamb or beef dish where you want to maintain the natural character of the meat without excessive acidity. It’s a technique that allows for a careful modernization of a classic—respecting tradition while paying close attention to detail.
author:
Ilya Kotyakov
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