Dish
Ghomi
Ghomi is a staple food in Georgia and is often served with stews or meat dishes. The cornmeal is cooked with water and salt until it forms a thick, sticky mass. It is then shaped into small balls and served hot. Ghomi has a slightly sweet taste and a chewy texture. It is a filling and nutritious dish that is perfect for cold winter days.
Origins and history
Ghomi has been a staple food in Georgia for centuries. It is believed to have originated in the mountainous regions of the country, where corn was a common crop. Today, it is enjoyed throughout Georgia and is often served at traditional feasts and celebrations.
Dietary considerations
Gluten-free, vegetarian, vegan
Variations
There are many variations of ghomi, including ones made with cheese or herbs. Some recipes call for the addition of milk or butter to make the dish creamier.
Presentation and garnishing
Ghomi is traditionally served in a large communal bowl, with each person taking a small ball of the cornmeal. It is often garnished with fresh herbs or a dollop of butter.
Tips & Tricks
To make the perfect ghomi, use high-quality cornmeal and cook it slowly over low heat. Stir the mixture constantly to prevent lumps from forming.
Side-dishes
Ghomi is often served with stews or meat dishes, such as chakapuli or chakhokhbili. It can also be served with a variety of vegetable dishes.
Drink pairings
Red wine or Georgian chacha (a type of brandy)
Delicious Ghomi recipes
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