“I received professional education at the Culinary Academy. I have been working in this field for 5 years already. I love my job, I have found my place in life and this makes me immensely happy. I have founded the company “Tsomi” and I have my own restaurant “Chef Saradjeff”. I’m trying to popularize Georgian dishes in this space. With my own interpretation and vision, and taking the world culinary trends into view, I want to suit my dishes to both lovers of traditional dishes and tourists.
A guest visiting my place is greeted by the warm atmosphere, my family history and time travel, childhood tastes and also my vineyard wine.
Hosting guests with delicious dishes is my hobby! ” - Nikoloz Sarajev
500
500
gr.
top quality flour
250
250
ml.
water
25
25
ml.
butter
12
12
gr.
salt
2.5
2.5
gr.
yeast dry
2.5
2.5
gr.
sugar
500
500
gr.
beans
200
200
gr.
Rachuli ham
1
1
tomato
1
1
piece
onion
1
1
clove
clove garlic
20
20
ml.
oil
5
5
gr.
coriander
1
1
рinch
of savory
1
1
рinch
of pepper coarsely ground
150
150
gr.
bladdernut
5
5
ml.
unrefined sunflower oil
10
10
gr.
barberry dry
5
5
gr.
parsley
Preparation of dough: heat 50-100 ml of water and mix with yeast and sugar. After the yeast has foamed, knead the dough, adding the rest of the ingredients (eave a little oil or melted butter to make the dough balls). Place a large ball of dough in a warm place and wait for it to rise (about 1-2 hours) then divide it into 3 parts - roll it out and wait for it to rise again for 1-2 hours (the dough should always be covered so that it does not dry out). Then roll out the dough flat with the bottom of the hand palm so that the thin dough is evenly spread (this is very important) and at the same time do not touch the edges up to 1 cm, as the edges should remain soft and thick. Preheat oven to 300 -350 degrees (at home the gas oven gives high temperature, note: in case of low temperature the dough will dry out). Bake for 5-8 minutes (before baking and during the baking process, make holes with a fork so that it does not puff up and the surface remains straight).
Cook the beans, separate fry Rachuli ham in oil, displace it in a separate bowl and pour boiling water over it (the ham will become soft and the saltiness will be neutralized as well). Fry garlic and then onion in ham fat. When it is ready, add the peeled, squashed tomatoes and after a while add the beans, mix with other ingredients (beans should be half-mashed).
In the last stage of preparation, heat the oven. Add beans thinly to the prepared dough and bake in the oven for 5 minutes or until it becomes crispy enough. Cut and place it on a plate, add bladdernut in unrefined oil, add ham, barberry and parsley.
How To Serve
Enjoy it!
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