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t'somi \ცომი\: dough

Here at Saami Somi we are frequently experimenting with our doughs. We work mainly with three (saami) types of dough (somi). A leavened sourdough, an heirloom matsoni yogurt somi and dumpling somi.

Our Somi

Our Somi

t'somi \ცომი\: dough

Here at Saami Somi we are frequently experimenting with our doughs. We work mainly with three (saami) types of dough (somi). A leavened sourdough, an heirloom matsoni yogurt somi and dumpling somi.

Leavened Somi

For: Adjaruli Khachapuri | Cheeseboat

Our leavened sourdough somi starts from Lucile - our mother starter  - cultured by our Executive Chef for several years. We combine our starter with a healthy serving of water, bring the hydration rate of the dough to about 65%. Lucy + water is the secret to our dough - fluffy on the inside and crispy on the outside. Adjaruli Khachapuri comes from the Adjarian region of Sakartvelo, which is located on the Black Sea. A typical meal for sailors, the dough is formed in the shape of a boat, stuffed with cheese (water), and topped with an egg yolk (sun). 

Leavened Somi

For: Adjaruli Khachapuri | Cheeseboat

Our leavened sourdough somi starts from Lucy - our mother starter  - cultured by our Executive Chef for several years. We combine our starter with a healthy serving of water, bring the hydration rate of the dough to about 65%. Lucy + water is the secret to our dough - fluffy on the inside and crispy on the outside. Adjaruli Khachapuri comes from the Adjarian region of Sakartvelo, which is located on the Black Sea. A typical meal for sailors, the dough is formed in the shape of a boat, stuffed with cheese (water), and topped with an egg yolk (sun). 

Leavened Somi

For: Borodinsky Adjaruli| Black Bread Boat

The Borodinsky cheeseboat is a Ukranian/Russian take on the traditional Adjaruli Khachapuri cheeseboat. Black bread was widely consumed and beloved throughout all corners of the Soviet Union including Georgia. It has become a nostalgic treat for anyone from that region of the world. We start with a similar sourdough base to the traditional adjaruli cheeseboat but add in dark rye flour, molasses, cocoa and the characteristic flavor notes of coriander and caraway seeds.

Leavened Somi

For: Borodinsky Adjaruli | Black Bread Boat

The Borodinsky cheeseboat is a Ukranian/Russian take on the traditional Adjaruli Khachapuri cheeseboat. Black bread was widely consumed and beloved throughout all corners of the Soviet Union including Georgia. It has become a nostalgic treat for anyone from that region of the world. We start with a similar sourdough base to the traditional adjaruli cheeseboat but add in dark rye flour, molasses, cocoa and the characteristic flavor notes of coriander and caraway seeds.

Matsoni Yogurt Somi

For: Khachapuri | Hot Breads

Matsoni serves as the base of our flatbread khachapuri somi. This unique Georgian product is a mesophilic heirloom yogurt - meaning the ingredients are strictly milk + cultures that are fermented over 48 hours in 60° - 80° temperatures. The result creates a mildly tart and creamy yogurt with a semi-solid consistency. The dough is thinly rolled out and stuffed with cheese to create a double-crusted flatbread.

Matsoni Yogurt Somi

For: Khachapuri | Hot Breads

Matsoni serves as the base of our flatbread khachapuri somi. This unique Georgian product is a mesophilic heirloom yogurt - meaning the ingredients are strictly milk + cultures that are fermented over 48 hours in 60° - 80° temperatures. The result creates a mildly tart and creamy yogurt with a semi-solid consistency. The dough is thinly rolled out and stuffed with cheese to create a double-crusted flatbread.

Unleavened Somi

For: Khinkali| Soup Dunplings

Our khinkali wrappers are made from a cold water dumpling dough. Cold water encourages gluten development and creates that chewy juicy first bite we all love. The elastic dough is rolled out and pleated over our meat or veggie filling. One final twist leaves a large doughy stem - a built in handle.

Unleavened Somi

For: Khinkali | Soup Dumplings

Our khinkali wrappers are made from a cold water dumpling dough. Cold water encourages gluten development and creates that chewy juicy first bite we all love. The elastic dough is rolled out and pleated over our meat or veggie filling. One final twist leaves a large doughy stem - a built in handle.