“I was 15 years old, when I first realized that I wanted to study the gastronomy. My first job in this field was at the restaurant “Marco Polo”, after that I worked at “cafe flowers”, “Tsikvili”. In 2014, I was invited to participate in the opening of Georgian restaurant in Thailand, where I worked for 6 months. After returning from Thailand, I started working at “Tiflis Palace Hotel”, and for the next two years I worked at the restaurant “at Barbara’s”, where I worked as the sous chef. I am currently working as the chef at “Republic 24” - Giorgi Arabuli.
100
100
gr.
Purslane
20
20
gr.
Walnuts
10
10
ml.
Wine vinegar
20
20
ml.
Kakhetian oil
10
10
ml.
Olive Oil
15
15
gr.
Coriander
10
10
gr.
Parsley
10
10
gr.
Dill
3
3
gr.
Green pepper
30
30
gr.
Cucumber
1
1
рinch
Pinch of salt
150
150
ml.
Pomegranate Juice
40
40
ml.
Lemon juice
3
3
gr.
Red pepper grains
3
3
gr.
Black pepper grains
2
2
gr.
Agar-agar
20
20
gr.
Corn flour
20
20
gr.
Imeretian cheese
20
20
gr.
Camembert cheese
Clean purslane and remove the rough stems, then make the parboiling for about 2 minutes. Place purslane into the ice to maintain the color.
To prepare the dressing you will need coriander, parsley, dill, wine vinegar, olive oil, Kakhetian oil, green pepper and a little lemon juice. Blend all the ingredients until we get a homogeneous mass. Add grinded walnuts to the obtained mass and stir. Add purslane, cucumber cut lengthwise and coriander leaves. Stir well.
Knead mchadi dough and add the grated Imeretian cheese. Make small balls, fry in oil that is enough to cover the balls.
To prepare pomegranate jelly, pour pomegranate juice, 30 g of lemon juice, red pepper and black pepper grains in a saucepan. Bring to a boil, add agar-agar, stir until dissolved, strain, let cool and store before use.
How To Serve
Place the purslane on Chvishtari balls for serving, top with 10 g of pomegranate jelly. Arrange Chvishtari balls and Camembert cheese around.
Click if you already have prepared
