ukhaana

Ukhaana is a traditional dish from the cuisine of Georgia, particularly popular in the mountainous regions. It is a hearty and flavorful stew, often prepared with lamb or beef, potatoes, and a variety of aromatic herbs. The preparation typically involves slow cooking, which allows the flavors to meld and the meat to become tender. Commonly used herbs include cilantro, parsley, and dill, contributing a fresh and vibrant taste to the dish. Onions and garlic are also essential components, providing a savory base.

Ukhaana can vary in its specific ingredients depending on regional traditions and family recipes. Some variations might include other root vegetables like carrots or parsnips, or even additions like tomatoes or walnuts. The dish is often served as a main course, accompanied by Georgian bread like shoti or lavash. Its rustic nature and rich taste make it a staple of Georgian hospitality, especially during colder months. The name "ukhaana" itself is believed to derive from words related to cooking or simmering in local dialects. It is a testament to the simple yet profound flavors that can be achieved through slow cooking and fresh, quality ingredients.