Akni

Akni refers to a traditional Georgian dish of boiled or stewed lamb or mutton, often prepared with an aromatic broth. The term "akni" specifically denotes the meat and broth component. It is a simple yet flavorful dish, highlighting the natural taste of the lamb. The preparation typically involves slow cooking, allowing the meat to become tender and the flavors to meld.

The dish is a staple in Georgian cuisine, particularly in mountainous regions where lamb is abundant. It is often served as a hearty and warming meal, especially during colder months. Akni can be enjoyed on its own, with the broth served separately or poured over the meat. Common accompaniments include fresh herbs, such as cilantro and parsley, and sometimes a side of traditional Georgian bread, like shoti.

While the basic preparation involves boiling, regional variations may include the addition of specific spices or vegetables to the broth. However, the essence of akni remains the tender, well-cooked lamb and its savory liquid. It represents a fundamental aspect of Georgian culinary heritage, emphasizing simple ingredients prepared with care to bring out their best flavors.