“I got professional education at Culinary Academy. I have been working in this field for 5 years already. I love my job. I’m where I need to be and it makes me very happy. I have established the company “Tsomi” and I have my own author’s restaurant “Chef Saradjeff”. I want to popularize Georgian dishes in this space. With my interpretation and vision, taking into account the world’s culinary trends, I want that my dishes suit both lovers of traditional dishes and tourists as well.
The guest who comes to my restaurant is greeted by the warm atmosphere, my family history and time travel, childhood tastes and my vineyard wine.
Entertaining guests with delicious dishes is my hobby! ” - Nikoloz Sarajevi
I would recommend you to prepare the pressed Matsoni yourself - place the pressed Matsoni in a cloth bag and hang for pressing it out for 12 hours (it tastes much better than ready-made pressed Matsoni). You will get a thick mass, 1 jar of Matsoni.
Pleat Khinkali dough edges with cheese and Nadughi filling and pinch top edges so that it does not open during cooking (try not to leave a large stem so that you can eat it entirely). I would advice to make small Khinkali, it is easier to make than larger ones!
Cooking time depends on the density of the dough, for thin dough 3-4 minutes of boiling is enough (if you cook for a longer time, the dough may fall apart). Boil in a salted water.