Imeretian Kupati

The taste of the traditional Georgian, Imeri kupati goes especially well with puree mixed with spring flavors and pomegranate sauce rich in sweet-sour tones, together with red onion marinade. 

Imeretian Kupati

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Limonati by Borjomi pear
Limonati by Borjomi pear

Goes with

Limonati by Borjomi pear

Lasha Vardosanidze

Recipe author

Lasha Vardosanidze

Ingredients

Portions :

1

Baked potatoes

Milk

30 gram

Butter

10 gram

Pesto

30 gram

pomegranate juice

100 gram

Narsharab

100 gram

sugar syrup

30 gram

Starch

5 gram

Imerul Kupat

200 gram

red onion

30 gram

step

droplet

1

chef

We will need Imeruli kupati, puree, narsharab and red onion marinade. 
Fry the imeri kupati on the grill or in a pan at a low temperature and poke it so that it does not burst, cook for 10 minutes. 

step

droplet

2

chef

Let's prepare puree

Mix the puree baked in salt with the previously prepared pesto sauce, add butter and milk. 
Let's prepare pomegranate sauce 
Boil the pomegranate juice, narsharab, simple syrup and thickener until it has a viscous texture. 

Serve

droplet

3

chef

To serve, put the puree on a plate, pour the pomegranate sauce around it, and put the browned kupati on top. To decorate, use red onion marinade, pomegranate seeds, and garnish with micro-greens if desired. 

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