Lobio, Mchadi and Badrijani Nigvzit

Ingredients

• 2 cup Cornmeal (Medium or fine grind, preferably white cornmeal)
• 1.25 cup Warm Water (Plus more as needed)
• 1 tsp Salt
• 0.5 cup Sunflower Oil (For shallow frying)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the cornmeal and salt. Whisk them together to ensure the salt is evenly distributed.
   • Gradually pour in the warm water while mixing with your hands or a wooden spoon. Continue adding water until the cornmeal is fully hydrated.
   • Knead the mixture in the bowl for 3-4 minutes until it comes together into a soft, pliable dough. The ideal consistency is like soft clay or play-doh; it should not be sticky or crumbly. If it cracks easily, add a tablespoon more water.
2. 2

   Shape the Patties

   • Divide the dough into 8 equal portions. For even sizing, you can roll the dough into a log and cut it into 8 pieces.
   • Take one portion and roll it between your palms to form a smooth ball.
   • Gently flatten the ball into an oval or round patty, about 3-4 inches in diameter and 1/2-inch (1.5 cm) thick. Smooth out any cracks along the edges with your fingers.
3. 3

   Fry the Mchadi

   • Pour the sunflower oil into a large, heavy-bottomed skillet (cast iron is excellent) to a depth of about 1/4 inch. Heat the oil over medium-high heat until it shimmers.
   • Carefully place 3-4 patties into the hot oil, ensuring not to overcrowd the pan. This maintains the oil temperature for a crispy result.
   • Fry for 6-8 minutes on the first side, undisturbed, until a deep golden-brown crust forms.
   • Flip the patties carefully using a spatula and fry for another 5-7 minutes on the second side until it's equally golden and cooked through. The Mchadi should sound hollow when tapped.
4. 4

   Drain and Serve

   • Once cooked, remove the Mchadi from the skillet and place them on a wire rack to drain any excess oil. This helps them stay crispy.
   • Repeat the frying process with the remaining patties, adding a little more oil to the pan if needed.
   • Serve immediately while hot and crispy with Georgian cheese (like Sulguni or Imeretian), lobio (bean stew), or fresh herbs.

Ingredients

• 2 pcs Eggplant (large, about 600g total)
• 1.5 tsp Salt (for drawing out moisture from eggplant)
• 0.5 cup Sunflower Oil (for frying, or as needed)
• 1.5 cup Walnuts (shelled)
• 4 cloves Garlic (peeled)
• 0.25 cup Yellow Onion (roughly chopped)
• 1 tsp Coriander Powder
• 1 tsp Blue Fenugreek Powder (also known as Utskho Suneli)
• 0.5 tsp Marigold Powder (optional, for authentic color and flavor)
• 0.25 tsp Cayenne Pepper (adjust to taste)
• 2 tbsp White Wine Vinegar
• 0.25 cup Water (lukewarm, or as needed)
• 0.25 cup Pomegranate Seeds (for garnish)
• 2 tbsp Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplants and trim both ends. Slice them lengthwise into uniform strips about 1/4-inch (0.5-0.7 cm) thick.
   • Arrange the slices in a single layer on a baking sheet or in a colander. Sprinkle them evenly with 1.5 tsp of salt.
   • Let the eggplant slices rest for 30 minutes. This process, called 'sweating', draws out bitterness and excess moisture.
   • After 30 minutes, rinse each slice thoroughly under cold running water to remove all the salt. Pat them completely dry with paper towels; this is crucial for preventing oil splatters and ensuring a good fry.
2. 2

   Create the Walnut Paste (Nigvzis Sakmazi)

   • While the eggplant is resting, place the walnuts, garlic cloves, chopped onion, coriander powder, blue fenugreek, marigold powder (if using), cayenne pepper, and the remaining 0.5 tsp of salt into a food processor.
   • Pulse the mixture until it forms a fine, sandy texture.
   • With the processor running on low, drizzle in the white wine vinegar. Then, slowly add the lukewarm water, one tablespoon at a time, until the mixture forms a thick, smooth, and spreadable paste. Scrape down the sides as needed. Be careful not to make it too runny.
3. 3