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.