Apyrpylchapa is a dish from Abkhazia region made with marinated sweet peppers, walnuts and herbs. Similar versions are made in other regions of Georgia, especially in western Georgia.
Ingredients for filling: 6 large, sweet red peppers, 200 grams of walnuts, 1 tbs Ajika (click here for a recipe), 2 cloves of garlic, 1 onion, 10 grams of fresh parsley, 1 tbs of dried hot red pepper, 3-4 tbs of white wine vinegar, 50 ml of water, 10 grams of fresh green coriander, and salt (amount dependent upon personal preference).
Ingredients for marinade: 2 tbs of oil, 5 tbs of white wine vinegar (or pomegranate juice), 200 ml of water, 1 bay leaf, 1 tsp of sugar, 1 level tsp of dried hot red pepper, 1 clove of garlic, and 1 tsp of salt.
Preparation (marinade): Thinly slice 1 clove of garlic and add to a pan, together with 1 bay leaf, 1 level tsp of dried hot red pepper, 1 tsp of sugar, and 1 tsp of salt.
Add 2 tbs of oil, 5 tbs of white wine vinegar (or pomegranate juice) and 200 ml of water. Bring to the boil.
Slice the peppers in half and remove the seeds. Add to a bowl.
Pour on the marinade and leave for 30 minutes.
Preparation (filling): Finely chop the fresh green coriander and parsley and add to a mortar, together with 2 cloves of garlic. Crush and pound the herbs and garlic.
Grind the walnuts and chop the onion. Add to a bowl, together with the crushed coriander/parsley/garlic, 1 tbs of dried hot red pepper, 1 tbs of ajika, and salt (amount dependent upon personal preference). Add 3-4 tbs of white wine vinegar, and 50 ml of water and mix thoroughly.
Once the red peppers have marinated for sufficient time (at least 30 minutes), spread the filling on each slice of pepper.
Serving: Serve cold. We garnished ours with a little parsley.
Enjoy your Apyrpylchapa!