Loading Events

« All Events

Online Cooking Class of Authentic Georgian Cuisine with Elena Riddle

Friday 18 December, 19:00 - 20:30

Niko Pirosmani, Company Bego (1907)

This will be the first class in a series of virtual cooking classes we are planning to deliver over the next year with the aim to cover the diversity and rich heritage of the national dishes represented by the members of the Russian speaking community.

Elena Riddle is a food blogger who was born and grew up in Batumi, Georgia. She currently lives in Letchworth and runs a masterclass ‘Lena Cooks You Eat’ on YouTube here. She is very passionate about the versatility and fusion of flavours in Georgian cuisine and will demonstrate how to make three different dishes with one main ingredient.

You will have an opportunity to chat, ask questions and simply enjoy cooking together during this event.

WHEN: Friday, 18 December, 19:00-20:30


Please register in advance. After registering, you will receive a confirmation email containing information about joining the meeting.

Elena Riddle will be cooking four delicious dishes: Penovani Khachapuri, which is the most important dish in Georgian culinary heritage, plus three dishes with aubergine – Aubergines with tomato sauce, Aubergines with mayonnaise sauce, and Aubergine rolls with walnut sauce.

Penovani Khachapuri


Puff pastry x 2 rolls

For the cheese filling:

Halloumi x 1 pack

Feta x 1 /2 pack

Mozzarella x 1 pack

Eggs x 1-2

Milk x 4 tbs


Aubergines with tomato sauce


Aubergines x 2

Onions x 2 medium

Tinned chopped tomatoes x 1 tin

Garlic x 3 cloves

Fresh coriander x 1/2 bunch

Fresh basil x 1/2 bunch

Fresh parsley x 1/2 bunch

Salt and pepper, Olive or veg oil x 3 tbs.


Aubergines with mayonnaise sauce


Aubergines x 2

Mayo x 5 tbs

Garlic x 4 cloves

Fresh coriander x 1/2 bunch

Salt, pepper olive or veg oil x 3 tbs.


Aubergine rolls with walnut sauce


Aubergines x 2

Walnuts x 100 g

Garlic x 4 cloves

Fresh coriander x 5 sprigs

Ground coriander x 1 tbs

Ground fenugreek x 1 tbs

Ground turmeric x 1 tsp

Pomegranate seeds x 3 tbs

Salt, pepper, olive or veg oil x 3 tbs.


Elena suggests preparing walnut paste in advance of the class to save time for the demonstration of other dishes.

To make a walnut paste, you will require a food processor or electric mincer. Separate coriander leaves from the stalks, peel the garlic and chop it or use the garlic crusher. Put the walnuts, garlic and coriander in the food processor, blend or mince it well, add dry spices, salt, pepper and set aside.

Regarding spices, Elena suggests using Mild Korma spice mix instead of the traditional khmeli-suneli.

Ground coriander, ground fenugreek and ground turmeric will be used too. All these spices are usually available in supermarkets or Asian grocery shops.



Friday 18 December
19:00 - 20:30
Event Categories:



Calendar powered by The Events Calendar