Gebzhalia with Spicy Pear Marmalade

1. 1

   For Mchadi: Mix almond flour, salt, and add water until you get a relatively dry dough. Add oil and vanilla extract.

   15 min

2. 2

   Roll out the dough between two parchment papers and bake at 150-160°C for 25-30 minutes.

   30 min

   155°C

3. 3

   For Pear Marmalade: Dice the pear. In a saucepan, combine pear, sugar, and water. Bring to a boil, and when it starts to caramelize, add lemon juice, salt, and crushed red pepper.

   20 min

4. 4

   Transfer to a bowl and add pre-roasted and crushed almonds.

   15 min

5. 5

   For Adjika: Blend all ingredients in a chopper until you get a thick adjika paste.

   5 min

6. 6

   For Spicy Oil: Remove the seeds from the chili pepper, blend all ingredients except vanilla for about 5 minutes. Strain through a fine sieve and add vanilla.

   10 min

7. 7

   For Naduqi Mixture: Strain the naduqi, break the sulguni into thick pieces, and mix all ingredients together. You should get a thick, creamy texture. Add salt and pepper.

   10 min

8. 8

   Serving: Mix naduqi mixture and adjika in a 3:1 ratio. Place marmalade and gebzhalia mixture in a mold, drizzle with oil, and place mchadi pieces.

   10 min

9. 9

   Sulguni Bubble: Heat water to about 70-80°C and add cheese. When it combines, give it a small bag shape and slowly let air in, cut off the excess and rest on a wet board to take shape. Garnish the finished dish with the bubble.

   20 min

   75°C

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.