Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h total70 min hands-onServes 6Medium
109 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDIt stands or falls on the sourness: tklapi steeped and strained in, never vinegar, with the walnut stirred in off the boil.
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.
Beef shank000 g
Walnuts000 g
Tklapi (sour plum leather)000 g
Yellow onion000 g
Garlic000 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.
Buying walnuts that are not rancid
Tklapi, tkemali and reading sourness
Mortar, grinder and why the sieve matters
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 18 of the 24 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: adding walnut without breaking it — step 14 of 24.
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 Lasha Shengelia watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Thinning it out into soup instead of reducing it to a stew that coats the ghomi
Walnut paste boiled into grit
Sourness added last and tasting of vinegar
The walnut goes in twice — once as paste to build the body, once at the end for its oil, and the second one never sees a boil.
Written by Lasha Shengelia. 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.
391 people cooked it, 90% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 109 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
