Forshmak (Georgian Minced Meat Soufflé) is a traditional Georgian recipe for a classic dish of minced beef and lamb with herring that are fried then converted to a paste in a food processor before being combined with eggs, sour cream, potatoes and cheese and baked until set. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Georgian Minced Meat Soufflé (Forshmak).
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Ingredients:
225g minced beef
225g minced lamb
180g salted herring
120ml sour cream
3 eggs, separated
4 tbsp butter
1 large onion, chopped
3 potatoes, peeled and boiled until tender
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 tbsp Parmesan cheese, finely grated
2 tbsp breadcrumbs
1l milk
Method:
Place the herring in a bowl, cover with 1l milk and set aside to soak over night (this removes excess salt and softens the fish). The following day, remove the fish from the bowl then pat dry before flaking and removing as many bones as you can. Coarsely chop the fish meat (remove more bones as you see them).
Melt 2 tbsp of the butter in a pan, add the onions and fry until golden brown (about 8 minutes). Separately fry the minced meats until browned and cooked through (drain off any excess fats) then set aside to cool. Combine the meats, onion, herring and potatoes in a food processor and chop or blend until the mixture is smooth. Stir in the sour cream and egg yolks then season to taste. Now beat the egg whites until stiff (but not dry).
Grease a 2l baking dish then fold the egg whites into the meat mixture and turn into the baking dish. Combine the breadcrumbs and parmesan cheese and sprinkle over the top of the dish. Dot with the remaining butter then place in an oven pre-heated to 200°C and bake or about 40 minutes, until cooked through and set. Serve hot.
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