I was back in the US for the holiday season, and one evening my Mom and I cooked a full-on Georgian feast (though by Georgian standards the table looks quite empty).
We made lobio (ლობიო beans), using the recipe from “Please to the Table” which is fantastic (though they erroneously call it lobiani). I quickly threw together some mchadi (მჭადი corn bread) using regular American cornmeal–just add water, squeeze into fritters, and fry. It wasn’t too noticeably different from real Georgian mchadi, and I really like having it with my lobio. We roasted some red bell peppers, and stuffed them with Georgian walnut paste for a vegetable side, a preparation that can be done with pretty much any vegetable (I do love the eggplant version). These were particularly tasty, though. The most important part of the meal were the khinkali (ხინკალი Georgian dumplings) that I taught my Mom to make using my host mother’s technique (and a little help from Darra Goldstein for the proportions of the dough). They turned out really well, but these are not an easy thing to make–they’re very labor-intensive. Using high-quality American meat really boosted the flavor of the filling, though, and they tasted wonderful, despite that fact that I didn’t add enough water to the filling to make them properly brothy. Dessert was a repeat of the very well-received gozinaki (გოზინაყი honey-nut candy) that I had also made the previous week. We were also able to wash our dinner down with a very nice Georgian wine– Marani’s Saperavi-Cabernet blend, that a friend gave my family as a holiday gift. Even though the table wasn’t groaning under the weight of the food, we all ate more than our fill and had plenty of leftovers ready. (Pro tip–refry leftover khinkali for the next morning’s breakfast).