Tashmijabi: The Pride of Svanetian Cuisine

When it comes to the unique flavors of Georgian cuisine, locals and international visitors alike are in total agreement—it is world-class. However, there are hidden gems that even many Georgians haven't discovered until they visit specific regions. One such delicacy is Tashmijabi—the undisputed pride of Svanetian cuisine, prepared throughout Svaneti to welcome guests with open arms.

The name "Tashmijabi" (which translates to "boiled cheese" in the local dialect) is also known as Shusha or Mertsvi in Upper Svaneti. It is essentially fresh cheese kneaded into steaming hot mashed potatoes, which is why it is often referred to as "Svanetian Elarji." The preparation is incredibly simple, requires only a few ingredients, and takes very little time. It is a dish that is nearly impossible to resist! While there is nothing quite like eating it amidst the breathtaking Svaneti mountains, preparing it at home is a fantastic way to bring a taste of the highlands to your own kitchen.

Ingredients

• Potatoes: Ideally sourced from Svaneti (the local variety gives the dish its authentic flavor).

• Fresh Cheese: Traditional chqinti (fresh) cheese or a soft Sulguni.

• Water & Salt: To taste.

Preparation

1. Boil: Boil the potatoes in their skins in salted water. Once tender, peel them immediately while they are still hot.

2. Mash: Mash or grate the potatoes thoroughly. Place them back into the pot over low heat to maintain the temperature.

3. Knead: Add the fresh cheese to the hot mashed potatoes. Continue to knead and mix the two together until the cheese is completely melted and the mixture becomes stretchy and elastic.

4. Adjust: To achieve the perfect consistency, add a little warm milk or a splash of the potato cooking water. Season with salt to your preference.

Pro Tips for Serving

• Serve Hot: It is best to move the Tashmijabi from the pot to the plate immediately. This dish is meant to be enjoyed while steaming hot to maintain its signature stretchiness.

• The "Starter" Variation: If you prefer, you can shape the mixture into small balls and let them cool. While the cheese will lose its stretch, it makes for a delicious, bite-sized appetizer!