Pumpkin Elarji - Discovery of Georgian cuisine
03 July, 2014
Pumpkin Elarji - Discovery of Georgian cuisine
Elarji is a Mingrelian dish. It is made of ghomi and sulguni. There is a variety of elarji in Georgian cuisine, but this time, we talk about... not less than a pumpkin elarji.

Manuel Faundez is the Georgian-born cook with Spanish origins. He lives here, as his parents came to live in Georgi
a after the Spanish Civil War. He is a lecturer on the world cuisine at Ikaros Professional College and the Chef Consultant at Vera Steak House.

“It was a discovery for me. I was preparing classic elarji with ghomi and sulguni, as well as Svanian one with potatoes and sulguni, which is a wonderful dish, but I had never heard about pumpkin elarji, of which my student from Tsalenjikha, mountainous Mingrelia, told me,” Manuel Faundez, Chef at Vera Steak House.

Ingredients:

1 kg pumpkin (better if it’s one with a thin skin), 300 gm sulguni, 2 cloves of garlic and Svanian sault by taste, or Mingrelian dry ajika (less pepperish), 60-70 gm butter or 40 ml oil.

Step-by-step Instruction:

Preparation:

Bake pumpkin (it is possible to boil it too but baking is better, as it is drier). Use the blender for pumpkin, Svanian sault (or Mingrelian Ajika) and garlic. Put the mass in the steam-boiler; then add butter or oil and mix it well. Then put thinly sliced chkinti (baby) sulguni. Knead until the mass totally absorbs sulguni and becomes stretched. Afterwards spread lightly fried pumpkin seeds over for serving.
You should wat it in the hot condition. If cooled up, add a little bit of cream or milk and warm in a microwave oven for 1 minute.
At your discretion, one can add slices of smoked sulguni too, or nadughi.

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