"Cooking is not my main profession. My career in the kitchen started quite late, it was intuition, self-confidence and, of course, “foodieness”. that helped me get this far.

I have always loved good food as well as being in the kitchen, so I started cooking for myself at an early age.

Along with taste, the visual aspect of a dish may determine whether I will enjoy it at all.

By taking a cookery course, I was already convinced that this was what I wanted to do in the future.

Then there was a lot of practice, working with experienced chefs, many hours spent in different kitchens....

I believe that Georgian cuisine is a very important part of our country's culture. This is an interesting period in Georgia in this respect now. Culinary searches, attempts to create new things, using knowledge from cultures of other countries, creating modern dishes - there are many challenges.

Along with creating healthier versions of traditional dishes, I think it is very important to preserve their authenticity.
 

For me, the kitchen is a place of creativity.

And giving pleasure to others makes me very happy". – Alexandre Tvalavadze, cook.
 

step 1

Finely chop the greens.

step 2

Grate the cucumber on a coarse grater and squeeze out excess liquid.

step 3

Fry the almonds in a frying pan.

step 4

Place the matsoni in a large bowl, add the corn flour, squeezed cucumber, greens, lime juice, finely chopped garlic, salt, pepper and Borjomi. Mix well. Chill in the fridge for at least 1 hour for better flavor.

How To Serve

When serving, sprinkle the dish with roasted almonds and greens as desired. Enjoy.