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Chakapuli
A bright, herb-laden spring stew of lamb or veal slowly simmered with sour tkemali plums, dry white wine, mountains of fresh tarragon, and a riot of cilantro, parsley, and dill. Traditionally cooked when the first young lamb and green plums arrive, chakapuli is the dish of Georgian Easter and springtime supras — fragrant, tangy, and almost soup-like.
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