Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the brass‑lined galley of a steam locomotive, gears grind and pistons hiss as potatoes are mashed with molten cheese. Tashmijabi, the Georgian potato‑cheese purée, becomes a mechanical marvel — a dish where rustic comfort meets the alchemy of steam and steel.
Tashmijabi is a traditional Georgian dish made from mashed potatoes blended with sulguni cheese. It is rich, stretchy, and comforting, often served as a side dish or enjoyed on its own. The combination of starchy potatoes and elastic cheese creates a unique texture that reflects Georgia’s love for hearty, dairy‑based cuisine.
Recipe Categories
Ingredients
- 1 kg potatoes, peeled and boiled
- 300 g sulguni cheese (or mozzarella as substitute)
- 50 g butter
- 100 ml milk
- Salt to taste
Preparation
- Boil potatoes until tender, then mash with butter and milk.
- Grate sulguni cheese and fold into the hot mash.
- Stir until the cheese melts and the mixture becomes elastic.
- Season with salt and serve warm.
Nutritional Facts (per serving, approx.)
- Calories: 320
- Protein: 12 g
- Fat: 16 g
- Carbohydrates: 32 g
- Fiber: 3 g
Tips & Variations
- Use mozzarella if sulguni is unavailable.
- Add garlic or herbs for extra flavor.
- Serve as a side dish with meat stews.
- Adjust cheese quantity for more or less elasticity.
Next Steps
Do you like our recipe? You can find more recipes in the Soups & Stews category here.