Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h total100 min hands-onServes 4Hard
This recipe has reached the top of the ladder
LEGEND → —The cheese on top has to be young sulguni you stretched yourself; weeks-old shop sulguni sheds oil and sets into a rubber lid.
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
Sulguni000 g
Whole milk000 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.
Reading a young imeruli at the counter
The stretch test and pulling sulguni
Stone, steel and the top-heat problem
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 20 of the 26 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: sealing without trapping steam — step 16 of 26.
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 Rusudan Chkadua watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Top cheese laid on a cold oven
Filling that was never desalted
A seam sealed with a hole in it
The cheese inside and the cheese on top are the same curd at two different ages, and only one of them is meant to melt.
Written by Rusudan Chkadua. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
635 people cooked it, 93% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
