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
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.
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!
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