GvaMoss

Ghomi is a traditional dish from the Samegrelo region of Georgia. It is cooked from cornmeal and corn flour and often serves as bread for western Georgians.   Usually it is consumed with cheese, but it also perfectly goes well with Bazhe - spicy walnut gravy, Satsivi – chicken/turkey in walnut sauce, fried fish, Kharcho – meat in heavy walnut soup or Lobio- red Georgian beans.  Ingredients: 1 kg cornmeal 300-350 g corn flour  Water of necessary amount  500 g Sulguni  Step-by-Step: Rinse cornmeal well, better in the running water. Put rinsed cornmeal in saucepan and cover with water. Remove cornmeal floating on the surface. Put the saucepan on fire and boil at medium high temperature. Ghomi must boil for a long time. When it becomes a mass of thick consistency, add corn flour and mix. Reduce heat and continue boiling. It takes about 45 minutes to boil ghomi well.

Khinkali are a specialty of the Caucasus nation of Georgia. They are most often enjoyed at special restaurants where the tasty, meat-filled dumplings are served simply with a generous sprinkling of crushed black pepper. While ground beef and lamb are the most common fillings, you can also make khinkali stuffed with chopped mushrooms or cheese. INGREDIENTS Dough Flour -- 3 cups Salt -- 2 teaspoons Egg, beaten (optional) -- 1 Water -- 1 to 1 1/2 cups Filling Ground beef or lamb -- 1 pound Ground pork -- 1/2 pound Broth or water-- 1/2 cup Onions, minced -- 2 Parsley, chopped -- 1/4 cup Dill, chopped -- 1/4 cup Ground caraway -- 1 tablespoon Salt and pepper -- to season METHOD Mix the flour and salt in a large bowl. Make a well in the center and add the egg and 1 cup of the water. Stir the egg and water into the flour with a fork. Add more water as needed to form a soft dough. Remove the dough to a lightly floured work surface and knead until smooth