Borano (Adjara)
5 servings
50 minutes
Borano is a traditional Adjara dish that embodies the warmth and generosity of Georgian cuisine. Its roots trace back to ancient times when shepherds in Adjara prepared hearty and nutritious meals from simple yet rich ingredients. Borano is a delightful combination of Imeretian cheese, milk, and eggs baked until golden brown. The texture is soft and stretchy, while the taste is delicate and creamy with subtle salty notes. It’s the perfect treat alongside a glass of red wine or fresh herbs. Borano can be served warm or cold and is equally good in any form. Each portion seems infused with Georgian hospitality, and its aroma evokes the most pleasant gastronomic memories.
1
In a spherical bowl, whisk the eggs until smooth. Grate the cheese on a coarse grater.
- Chicken egg: 10 pieces
- Imeretian cheese: 700 g
2
We add it to the beaten eggs, mix, and if needed, add salt.
- Imeretian cheese: 700 g
- Salt: to taste
3
Pour in milk and vegetable oil, mix until smooth.
- Milk 3.5%: 150 ml
- Vegetable oil: 20 ml
4
In a preheated skillet with a thick bottom and high sides, melt the butter. Pour in the egg-cheese mixture and cover with a lid.
- Butter: 80 g
- Chicken egg: 10 pieces
- Imeretian cheese: 700 g
5
Place in a preheated oven at 140-160 degrees. Bake the 'borano' for 30-40 minutes.
6
Ten minutes before readiness, remove the lid to form an appetizing 'golden' crust.
7
Boran can be served both cold and warm. It pairs wonderfully with fresh herbs and red wine.
