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Chashushuli
A slow-simmered Georgian beef stew of meat and tomato in a thick, herb-flecked broth — onions melted into the sauce, blue fenugreek and paprika lacing the warmth, and a final shower of fresh coriander when it lands on the table in a clay ketsi. Less spicy than ostri but every bit as rich, chashushuli is Tbilisi's everyday answer to "what should we eat tonight?"
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