Georgian-Style Tama with Walnut Sauce

Ingredients

In the original Fijian cuisine, Tama is typically prepared by wrapping meat in taro leaves and cooking it in an underground oven. In this Georgian adaptation, we substitute taro leaves with a thin dough and introduce a walnut sauce to enhance the flavors. We alse have the original recipe for Tama, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 1 pound (450g) chicken or beef, finely diced 1 pound (450g) chicken or beef, finely diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the walnut sauce: For the walnut sauce:
• 1 cup (120g) walnuts, finely ground 1 cup (120g) walnuts, finely ground
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add warm water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the diced meat, chopped onion, minced garlic, ground coriander, ground cumin, paprika, salt, and pepper for the filling. Set aside.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough over the filling, sealing it tightly.
5. 5.
   Steam the tama in a steamer basket for about 20-25 minutes, or until the dough is cooked through and the filling is tender.
6. 6.
   While the tama is steaming, prepare the walnut sauce. In a saucepan, combine the ground walnuts, minced garlic, ground cinnamon, ground cloves, ground coriander, salt, and water. Cook over low heat, stirring constantly, until the sauce thickens.
7. 7.
   Serve the steamed tama hot, drizzled with the walnut sauce.

Treat your ingredients with care...

• Chicken or beef — Ensure the meat is finely diced to ensure even cooking and a consistent texture in the filling.
• Ground walnuts — For a smoother sauce, you can soak the walnuts in water overnight before grinding them.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of cayenne pepper or red pepper flakes to the meat mixture.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Serve the tama with a side of fresh herbs, such as cilantro or parsley, for added freshness.
• The walnut sauce can be made in advance and refrigerated. Simply reheat it gently before serving.
• Leftover tama can be reheated by steaming or pan-frying for a few minutes until heated through.

Serving advice

Serve the Georgian-Style Tama with Walnut Sauce as a main course, accompanied by a fresh salad or steamed vegetables. Garnish with a sprinkle of ground cinnamon or paprika for an extra touch of flavor.

Presentation advice

Arrange the steamed tama on a platter, drizzle the walnut sauce over them, and sprinkle some finely chopped walnuts on top for an elegant presentation. Serve with a side of fresh herbs for a pop of color.