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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
Make the dough first: peel and chop a large pot. Boil water so that the boiler is half full. When boiling, remove the spoon to the surface with a spoon. After making thick porridge, add the cornmeal and mix with a wooden spoon. Continue to simmer until the stem is completely soft.
step 2
In a bowl, combine the leaves of mint, coriander and grated smoked salmon. Divide into balls. Mix the Sulguni sticks with Adjika. Sprinkle with walnuts seasoning and garlic. Pour some boiling water until the walnuts turn white. Add a thick mass of salt to taste. Mix grated carrots. Boil the beets and mix with mint. Slice the ice cream and cook in hot water. Mix part of the softened cheese with mixed carrots and the other part with mixed beets. Press each other and press 2 cm. Concerning thickness.

How To Serve

Bont apetit!