Nestled high in the picturesque mountains of Georgia, amidst the rugged terrain of Tusheti, lies a culinary gem that captivates the senses and delights the palate—the legendary Tushetian Khachapuri, affectionately known as Tushuri Kotori. This iconic dish, beloved by locals and revered by visitors, embodies the essence of Tushetian cuisine, marrying simple yet wholesome ingredients with centuries-old culinary traditions.
Tushuri Kotori – Tushetian Khachapuri
At its heart, Tushuri Kotori is a celebration of cheese—an ode to the rich dairy heritage of the region. Crafted from the finest locally sourced cheeses, typically cottage cheese or aged mountain cheese, Kotori boasts a luscious filling that oozes with creamy goodness. Encased within a tender, golden crust, this savory pastry is a symphony of textures and flavors—a melting pot of tangy, salty cheese intermingled with the subtle sweetness of freshly baked bread.
What sets Tushetian Khachapuri apart is its unique preparation method. Unlike its counterparts found elsewhere in Georgia, Tushuri Kotori is shaped into a distinctive circular form, resembling a sunburst with its radiating spokes. This intricate design not only adds visual appeal but also serves a practical purpose, allowing for even distribution of the cheese filling and ensuring a perfect balance of flavors in every bite.
The aroma of freshly baked Kotori wafts through the mountain air, enticing passersby with its irresistible scent. Locals gather around communal ovens, eagerly awaiting the moment when the golden crust emerges, perfectly crisp and tantalizingly fragrant. Whether enjoyed hot out of the oven or served at room temperature, Kotori never fails to evoke feelings of warmth and comfort, transporting diners to a culinary paradise nestled amidst the Tushetian mountains.
While Kotori reigns supreme as the undisputed star of Tushetian cuisine, the region boasts a rich tapestry of traditional dishes, each more delightful than the last. From hearty meat stews infused with aromatic spices to delicate dumplings filled with savory goodness, Tushetian cuisine reflects the bounty of the land and the resourcefulness of its people.
In Tusheti, every meal is a celebration of tradition, community, and the bountiful blessings of the land. Whether savoring a slice of Kotori or indulging in the myriad flavors of Tushetian cuisine, one thing is certain—each bite is a journey of discovery, a testament to the culinary prowess of this enchanting mountain region.
Kotori is a kind of Tushetian Khachapuri and constitutes an indelible part of the cuisine of one of Georgia’s most beautiful regions, Tusheti. It is also called “sheet Khachapuri”, since it is made from very thin dough, with a mixed filling of cottage cheese and clarified butter. Kotori only used to be baked for rituals.
What is Kalti
Kalti is a dairy product, made using a complex method, and is one of the hallmarks of Tusheti. Traditionally, kalti is an ecologically pure shepherd’s food, adapted to the climatic and geographical conditions of the high mountains.
Kalti has a long history, and was usually made on the summer pastures. After making guda cheese, the shepherds would put the remaining whey on the fire, stir it with a wooden spoon so it wouldn’t stick to the bottom, and bring it to boil before pouring it into a cloth bag and hanging it up in the sun to drain. Finally, they would salt it, knead it, arrange it in balls on a wooden board or in a wicker basket (called a “kishte”), and let it dry. To get fresh kalti, they would place it into a sheepskin – as they would with guda cheese,. Fresh kalti is soft, with its own taste and smell.
Kalti is a high-calorie product. Since dry kalti is light, keeps for a long time, and is characterized by its antiseptic properties, it has been used by soldiers, shepherds, and hunters since time immemorial. At first, kalti was only made for local use, since it could be eaten during winter along with the local beer. Now, it also attracts city-dwellers and is one of the most expensive dairy products. It can be purchased in late autumn in the markets of Telavi and Akhmeta.
Tushuri Kotori with Kalti
Khachapuri baked with kalti is a delicious exemple of the local cuisine and attracts the attention of visitors and travelers to Tusheti. Traditionally, kotori dough was kneaded without yeast, but more recently it has also been made with leavened dough.
Ingredients for the dough:
- 500 g flour;
- 250 ml milk;
- 50 ml oil;
- ½ tsp salt;
- Ingredients for the filling:
- 500 gr kalti (or dry, oily cottage cheese);
- 1 tsp salt;
- 2 tbsp clarified butter.
Preperation of Kotori
Beat the kalti (and/or cottage cheese) well and leave it in the refrigerator for one or two days. When making the kotori, take it out and mix it with the salt and one tablespoon of clarified butter.
Dissolve the salt into warm milk, gradually adding the flour, and knead the dough with oily hands. Put it in a bowl, cover it with a towel, and leave it in a warm place.
Once the dough has settled, separate it into four balls. Flatten each ball as much as possible and fill them with generous balls of filling. Then close it up, flatten it, and fry both sides on a pan.
Kotori is often filled with a mixture of guda cheese and aged, wet cottage cheese. The main thing is not to forget the last step, which is coating the kotori with clarified Tushetian butter.
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