Bassa’s Traditional Georgian Toast

I have always been in awe of the amazing Georgian recipes published on the tall person’s Georgia About blog so I have decided to make my contribution to traditional Georgian cuisine.

For my debut recipe I have decided to make traditional Georgian toast. I know you are thinking that this is an ambitious start but I decided to begin with something of medium difficulty to see if I had the magic culinary touch.

Follow this step-by-step photo recipe and you too can enjoy traditional Georgian toast!

Georgian Toast

Ingredients: Bread and a bit of butter. If you do not have access to Georgian ingredients you can use local substitutes but you will lose some of the Georgian ‘authenticity’ of this recipe.


Preparation: Cut two slices of bread – thick slices if you are hungry and thin slices if you are not too hungry. If you are in-between hungry you could use one thick slice and one thin slice. Once you have decided how hungry you are and have cut the bread to meet your individual needs insert the two slices of bread into a Georgian toaster (or local substitute). Now wait. Whilst waiting you could pass the time by looking at other posts on this blog – it will help avoid your tummy making hungry noises.

When the toast is ready, remove the slices from the Georgian toaster (or local substitute) and apply Georgian butter (or local substitute) to one side of each slice of toast. Applying butter to both sides is permissible but you will risk having hot, melting butter drop on your lap. We don’t want to waste that lovely Georgian butter (or local substitute)!


Serving: Serve hot, put your feet up and enjoy Bassa’s traditional Georgian toast.

Buttered Toast

Hmm, I really do think I have a talent for this.

P.S Please don’t tell the tall person about my culinary expertise or he will want me to help him in the kitchen all of the time and I’ll have less time to snooze in my shady spot in the yard.

I love khinkali!

De’s sister Mari came to see us yesterday and we had a Khinkali party. Khinkali is a popular Georgian dish made of twisted knobs of dough, stuffed with meat and spices.

De and Mari made our Khinkali.

In this photo you can see the Khinkali in different stages of preparation.

The idea is to make as many pleats as possible as you bunch the dough around the filling.

The dumplings are cooked in salted, boiling water for 12 to 15 minutes.

The Khinkali are served hot with no garnish other than black pepper.

There is an art to eating Khinkali. The doughy top, where the pleats all meet, is never eaten, but used as a handle for holding the hot dumplings. Here is a picture of the tall person demonstrating the technique and making sure none of the delicious meat juices escape!

Barnaby and me also had our share of the delicious Khinkali. Here we are demonstrating our technique!

I love Khinkali!