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What is kalia?

A meat dish with pomegranate juice that came from Jewish cuisine.

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Short answer

Kalia is a meat dish cooked with onion, pomegranate juice and spices and served hot with coriander and pomegranate seeds, which the article calls an ancient Jewish dish. The recipe in the article is for 1 kg of beef and about 30 minutes of cooking.

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Why

  1. The article says the dish was brought by the Jews who lived in Georgia for centuries.
  2. Jewish communities lived in Tbilisi, Kutaisi, Gori, Zugdidi and other towns.
  3. The article links kalia to the Kulash Jews and to Imereti.

Details

Ingredients for the recipe in the article (for 1 kg of meat): 1 kg beef, 20 g fat, 3–4 onions, 2–3 cloves of garlic, 100 g tomato (or 10 g tomato paste), 1 cup pomegranate juice, pomegranate seeds, 1 tsp ground coriander, 1 tsp "yellow flower", chopped pepper, fresh coriander and salt; cornmeal is optional.

The cubed meat is browned in oil, spices and salt are added, then onion, garlic, tomato and pomegranate juice, and it is cooked for about 30 minutes until lightly juicy, finished with herbs and pomegranate seeds. Traditional kalia used duck; later versions used goose, beef or veal. The article describes the dish as "the culinary property of two cultures". For other dishes, see Georgian dish names and what to try in Georgia.

Tip

Serve kalia hot with fresh coriander and pomegranate seeds, which is how the article describes it.

What may differ

Meat and ingredients vary: duck was used originally, then goose, beef or veal, and some recipes add coriander and saffron. The article does not explain the ingredient "yellow flower".

Common misconception

Kalia is always made with beef.

What actually happens

Traditional kalia used duck; later versions used goose, beef or veal.

People also ask

  • What is kalia?

Sources

This answer is for reference and is based on the Georgia Travel article. Recipes and serving in cafes may differ.

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