AI-generated image
Tashmijabi
Mashed potatoes with stretchy cheese
Tashmijabi: Svan mashed potatoes beaten with sulguni until stretchy
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the mash
- 1 ¾ lb potatoesa floury variety, peeled and cut into chunks
- 1 tsp salt
- ½ cup whole milkhot
- 1 ⅜ oz butter
- 10 ½ oz young sulguni or low-moisture mozzarellagrated
- ½ tsp Svanetian saltoptional, to sprinkle
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 2: Return to the pan over a low heat and mash with 1 ⅜ oz butter and ½ cup whole milk until smooth.
Step 3: Add 10 ½ oz young sulguni or low-moisture mozzarella in three goes, beating hard with a wooden spoon after each, until the mash turns glossy and pulls up in long strings. Common mistake: adding cold cheese to cooled potato; it stays lumpy.
5 minStep 4: Spoon onto a warm plate, sprinkle with ½ tsp Svanetian salt and serve at once.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 19 g
- Carbs
- 34 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tashmijabi take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican
Yorkshire puddings
In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.
British
Pineapple pachadiPineapple in yogurt and coconut
Sadya etiquette puts pachadi next to the kichadi, and pineapple is the festive favourite, especially in central Kerala around Kottayam and Thrissur, where it appears at Onam, weddings and Vishu. Ripe pineapple is simmered briefly with turmeric, chilli and a little sugar, then folded into a paste of coconut, green chilli and raw mustard seed and loosened with whisked curd. The result is sweet, tangy and gently pungent from the ground mustard, with a crackling coconut-oil tadka on top. Serve it cool alongside rice, sambar and thoran, or as a side with appam. The mistake to avoid is adding the yogurt to a hot pan: it splits into grainy curds, so take the pineapple off the heat and let it cool first. Chef's tip: grind the mustard seeds raw with the coconut, but only briefly; over-ground mustard turns bitter.
Indian