The people you love and who have loved you always leave an indelible footprint in your life, and you come back to this place again and again with fondness.  This is the food of a particular family from Tbilisi whom I love. Until we meet again x

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I didn’t have enough chicken breasts for dinner to satisfy my protein-hungry family (and I couldn’t be bothered to go out and buy more) so I made this heavy, cheesy traditional Georgian bread as a protein-addition to the Chicken Cordon Bleu dinner.

It’s really easy to make (not entirely healthy, I must admit). The traditional recipe calls for sorghuni cheese which you can buy from Georgian restaurants, which I fortunately had in my fridge, having been at the Georgian restaurant only a few nights ago.  But I have made chvishtari using other type of cheeses before – haloumi is the best, but it also works with parmesan or cheddar.

300g of cornflour

200g of cheese

Warm milk

One egg (optional)

Mix all together and knead (the batter feels harder than normal bread’s). Deep fry until golden brown. Serve with main course – best accompaniment is Lobio (recipe here) though it goes pretty well with Chicken Cordon Bleu.

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