A symphony of tarragon, wine and tender meat - the secret of Chakapuli

Method of preparation (layer method): 1. Chakafuli is often arranged in "layers" in restaurants, which helps to distribute the flavors evenly. 2. Meat preparation: cut the meat into medium-sized pieces. If you use lamb, it is recommended to add a little duma (fat) to it for more flavor. 3. Preparation of greens: wash the greens well and chop them coarsely. Use only tender tarragon leaves, remove the stems. 4. Packing in layers: put one layer of meat in a thick-bottomed pot. Top with a mixture of chopped greens and onions, a few cloves of tkemal and a little garlic. Repeat this process until you run out of ingredients. The last layer must be greens. 5. Adding liquid: Pour white wine into the pot. The wine should almost cover the meat (adding water is not recommended, but if the wine is too strong, you can add a little water). 6. Cooking: Cover the pot tightly with a lid and put it on medium heat. As soon as it boils, reduce the heat to a minimum and simmer until the meat is completely cooked (about 1 - 1.5 hours). 7. Finishing: 10 minutes before cooking, add salt and green pepper. Restaurant tips: * Color: Chakapi should be bright green in color. For this, herbs should not be overcooked. If the meat is veal, it cooks faster and retains its color better. * Wine selection: use only quality wine. Poor quality wine can give the dish an unpleasant sourness. * Amount of tarragon: Don't skimp on tarragon - it is what creates the unique character of Chakafuli. * Serving: Chakafuli is brought to the table in hot, deep plates, always with freshly baked shoti bread.