1. Combine The Ground Pork And Beef In A Large

Combine the ground pork and beef in a large bowl, using your hands to mix them well. Add the finely chopped onion, pressed garlic, chopped cilantro, parsley, dill, dried savory, black pepper, and salt. Continue to mix with your hands until all the spices and herbs are thoroughly integrated into the meat.

2. Fold In The Pomegranate Seeds

Gently fold in the pomegranate seeds.

3. Soak The Caul Fat In Warm Water

If using, soak the caul fat in warm water until it becomes pliable, then cut it into squares large enough to encase a meatball.

4. Portion The Meat Mixture And Form It Into Small

Portion the meat mixture and form it into small, tight oval patties or meatballs.

5. Wrap Each Meatball Securely In A Piece

Wrap each meatball securely in a piece of the softened caul fat.

6. Heat

Heat a large, heavy-bottomed pan or a traditional Georgian ketsi over medium heat.

7. Turning Occasionally

Fry the meatballs, turning occasionally, until they are well-browned on all sides and cooked through, which should take about 20-25 minutes.

8. Garnished With Fresh Sliced Onions And A Sprinkle

Serve the Abkhazura hot, garnished with fresh sliced onions and a sprinkle of extra pomegranate seeds.

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Recipes

From Abkhazia's Coast: Spicy Garlic Meatballs (Abkhazura)

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