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Tatarberaki

Leila’s take on the traditional Meskhetian dish “Tatarberaki” is an unusual and intriguing variation: the flavor of fermented garlic gives the dish a distinctive aroma that pairs perfectly with the sweet caramelized onions and wheat.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Davit Burduli

Ingredients

Dough:

Flour

130 gram

water

35 gram

Salt

3 gram

20 gram

Strained matsoni

70 gram

whipped cream

40 gram

20 gram

Salt

3 gram

20 gram

step

Pour the flour and salt into a bowl, add water, and knead into a smooth dough.

step

After kneading, let the dough rest in the refrigerator for 20 minutes. Roll out the dough and cut it into diamond shapes. Boil for 10 minutes.

step

Pour the cream into a bowl and whip it with a mixer. Place the fermented garlic in a blender, add a little boiled water, and blend until smooth.

step

Slice one medium onion into half-rings. Heat the oil and butter in a skillet over medium heat, then add the onion.

step

Add a small amount of salt and sugar, then cook over low heat until the onions soften and caramelize. Add 2 tablespoons of water.

Serve

To plate the dish, arrange the garlic mousse on a plate, followed by the cooked dough pieces, cooked wheat, and caramelized onions.

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