Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h total55 min hands-onServes 4Medium
119 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDEqual weights of dough and cheese, one thin sealed disc, and a base hot enough to set the crust before the cheese finds a way out.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Wheat flour000 g
Matsoni000 g
Imeruli cheese000 g
Whole milk000 g
Unsalted butter000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Telling young imeruli from a week-old one
Filling, sealing and opening by hand
Ketsi versus pan versus baking stone
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 17 of the 21 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: flattening filled dough without tearing — step 13 of 21.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Tamar Nadiradze watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Cheese never tasted for salt
Filled dough finished with a rolling pin
A pan that is not hot underneath
Once it is filled the dough is never rolled again — it is opened outward from the centre with the palms, which is what keeps the seam invisible.
Written by Tamar Nadiradze. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
381 people cooked it, 85% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 119 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
