Puchkholia

ingredients

500 500 gr. cornmeal

100 100 gr. corn flour

500 500 gr. soft sulguni

200 200 gr. smoked sulguni

150 150 gr. sticks of sulguni

350 350 gr. georgian cream

100 100 gr. mint

50 50 gr. coriander

150 150 gr. walnut

10 10 gr. dry coriander

10 10 gr. utskho suneli

10 10 gr. safron

5 5 gr. cumin

4 4 piece garlic

50 50 gr. red adjika

5 5 gr. red pepper grinded

300 300 gr. beetroot

300 300 gr. carrot

30 30 gr. pink salt

step 1

First we prepare Ghomi: Wash the cornmeal, put it in a large pot and pour the water, so that it covers only half of the pot. While cooking, remove the cornmeal on the surface with a spoon. After we get a thick porridge consistency, add corn flour and stir with a wooden spoon. Continue cooking on low heat, until the cornmeal is completely softened.

step 2

1. Mix mint leaves, coriander and grated smoked Sulguni with the Nadughi and divide into balls. 2. Mix Adjika with Sulguni sticks. 3. Blend walnuts with spices and garlic and pour a small amount of boiling water to whiten the walnuts. Add salt to taste and mix with grated carrots. 3. Grate boiled beetroots and mix with mint. Cut Sulguni into slices and put in hot water. Mix part of the softened cheese with carrots and the other part with beetroots. Fold them together and cut in 2 cm thick slices.