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Georgia

Svan Tashmijabi — Stretchy Potato and Young Sulguni Mash

Make Svanetian tashmijabi with boiled potatoes, young Sulguni and hot milk, stirred until smooth and stretchy

Georgian home recipeGeorgian dish
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A shallow clay bowl of golden tashmijabi rests on a wooden mountain table beside a serving spoon.
Yield6 portions, about 1. 6 kg
Serving basisabout 270 g
DifficultyModerate; the cheese needs continuous stirring
Dietary classificationVegetarian if the cheese uses non-animal rennet; contains dairy
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The dish

About Svan Tashmijabi — Stretchy Potato and Young Sulguni Mash

თაშმიჯაბი სვანური · 6 servings · about 1. 6 kg · Moderate · 60 minutes

Tashmijabi is a Svanetian preparation built around potatoes and new cheese. Its signature texture comes from stirring the melting cheese through the warm mash until both become one.

The texture depends on the cheese. Young Sulguni melts and stretches into the potatoes; an aged, very dry or strongly brined cheese can behave differently and make the dish saltier. Grate the cheese finely so it softens quickly, and keep the pan over low heat once it is added. The mixture should become cohesive without scorching or boiling hard.

Some Svan households finish the dish with a small well of melted butter. This version includes that optional touch, but no added salt: the salt already present in Sulguni varies by producer. Cornmeal and flour are left out because they belong to other Georgian preparations, including chvishtari, not this potato mash.

Cook the dish

Ingredients

თაშმიჯაბი სვანური · 6 servings · about 1. 6 kg · Moderate · 60 minutes

For 6 servings

  • 1 kgpotatoes, scrubbed and left unpeeled
  • 500 gyoung Sulguni, finely grated; choose cheese made with pasteurized milk
  • Up to 120 ml whole milk, heated; add gradually
  • 15 gunsalted butter, melted, optional for serving
Method

Method

  1. Boil the potatoes. Put the whole, unpeeled potatoes in a saucepan and cover with cool water. Bring to a boil, then simmer until a thin knife slides into the largest potato's center without resistance, about 25–30 minutes. Drain.

  2. Cool and peel. Leave the potatoes in the colander for about 10 minutes, until safe to handle. Do not rinse them in cold water. Peel while warm.

  3. Mash. Put the peeled potatoes in a wide, heavy-bottomed pot and mash until no large lumps remain.

  4. Loosen with milk. Warm the pot over low heat. Pour in hot milk a little at a time, stirring, until the mash is soft enough to move but still holds its shape. You may not need all the milk.

  5. Melt in the cheese. Add the grated Sulguni by handfuls, stirring continuously with a wooden spoon. Keep the heat low; do not let the mixture boil. Continue until the cheese has melted and the mash is smooth, cohesive and elastic, about 5–8 minutes.

  6. Serve hot. Spoon into a warmed serving bowl. If using butter, make a small well in the center and pour in the melted butter. Serve immediately while the cheese is stretchy.

Excerpt

Excerpt

Boiled potatoes and fresh Sulguni are stirred together over gentle heat until they become one smooth, stretchy Svanetian dish. Serve at once, with a little melted butter in the center if you like.

Practical guidance

Success points

  • Choose fresh, mild, young Sulguni and grate it finely.
  • Boil potatoes whole in their skins.
  • Let them cool naturally until safe to handle; cold-water rinsing can make the flesh firm and harder to mash.
  • Add hot milk gradually and use only enough to loosen the mash.
  • Keep the heat low and stir continuously after adding cheese.
Practical guidance

Practical guidance

Milk makes this version richer, but add it slowly: potatoes and cheese vary in moisture, and too much liquid can turn the dish loose. If the mash tightens before the cheese melts, stir in another splash of hot milk.

Use a low flame rather than trying to melt the cheese quickly. High heat can make dairy catch on the bottom and the potato mixture turn gluey. A steady stir and a heavy pot help distribute heat. Do not add salt until you taste the finished dish; many Sulguni cheeses are already salty.

Troubleshooting

Troubleshooting

  • The mash is stiff: stir in hot milk 1 tablespoon at a time over low heat.
  • The cheese is not stretching: it may be too aged or dry. Keep stirring gently; do not compensate with extra heat. Fresh, young cheese gives the most characteristic result.
  • The mixture sticks to the pot: lower the heat immediately and transfer it to a clean heavy pot if needed; stir from the bottom.
Nutrition per serving

Nutrition per serving (approximate)

  • Serving size: about 270 g
  • Calories: 420 kcal
  • Carbohydrate: 36 g
  • Protein: 22 g
  • Fat: 21 g
  • Fibre: 3 g
  • Sodium: approximately 420 mg; actual value varies chiefly with the cheese
Allergens and food safety

Allergens and food safety

Contains milk. Use cheese made from pasteurized milk, especially when serving pregnant people, young children, older adults or anyone with a weakened immune system. Keep dairy refrigerated until preparation. Refrigerate leftovers within 2 hours, or within 1 hour when the room is hotter than 32 °C. Store covered and reheat gently, stirring, until steaming hot throughout. Refrigerate for up to 3 days.

Use a food thermometer to confirm reheated leftovers reach 74 °C (165 °F) throughout; steam alone is not a temperature check.

Frequently asked questions

Frequently asked questions

Can I use another cheese? Young Sulguni is the defining choice. A mild, low-moisture mozzarella can melt and stretch, but it will not taste exactly like Sulguni. Check its salt level before seasoning.

Is tashmijabi the same as elarji? The base differs: tashmijabi is potato and cheese, while elarji is made from cornmeal and cheese.

In summary

In summary

  • The result: warm, cohesive potato mash threaded with melted young Sulguni.
  • The decisive technique: add cheese over low heat and keep stirring until elastic.
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