How to Cook with Traditional Clay Ketsi at Home

How to Cook with Traditional Clay Ketsi at Home

Many wonder if it is possible to replicate the magical flavors of the "Oqros Lomi" kitchen at home, specifically by using a clay ketsi. A ketsi is not just cookware; it is a part of Georgian culinary philosophy. When cooking on a ketsi, heat is distributed evenly, allowing ingredients to retain their juices and natural aroma.

Preparing a Ketsi for First Use

A new ketsi, which typically costs between 15 and 35 GEL depending on size, should not be placed directly over high heat. First, wash it thoroughly with warm water, without using any chemical detergents, as clay absorbs odors and flavors. After drying, you must "season" it. Brush it with vegetable oil and place it in the oven at a medium temperature for about 30 minutes. This process makes the ketsi more durable and creates a natural protective layer.

What to Cook on a Ketsi?

Cooking on a ketsi is best suited for dishes that require high heat and long, slow cooking. The most popular choices are:

• Mushrooms with Sulguni: This is a classic Kakhetian dish. The mushrooms cook in their own juices on the ketsi, while the sulguni cheese on top melts to form a golden crust.
• Mchadi and Cheese: Mchadi (cornbread) baked on a ketsi turns out exceptionally crispy.
• Kupati and Roasted Meat: The heat-retaining properties of the clay allow meat to remain juicy and aromatic.

Practical Tips for Perfect Results

1. Temperature Control: Never place a cold ketsi directly on high heat. Clay cannot withstand sudden temperature changes and may crack. The ketsi should be heated gradually.
2. Fat: With proper care, food is less likely to stick. Before every use, add a small amount of oil or clarified butter.
3. Cleaning: Use only hot water and a soft brush to clean your ketsi. Never use a dishwasher or harsh cleaning agents.

Why is a Ketsi Indispensable?

If you want to recall the pleasant moments from your visit to Sighnaghi, a ketsi will help. It creates a special, festive atmosphere, as if a true Georgian supra (feast) has been laid out in your home. At "Oqros Lomi," we use ketsis heated over grapevine embers, which gives dishes a distinct, lightly smoked flavor. At home, a dish cooked in the oven and served directly on the ketsi is the best alternative.

Remember that a ketsi gets better with time. The more you use it, the more seasoned its surface and flavor-enhancing properties become. It is an investment that will make a part of traditional Georgian cuisine a staple in your kitchen.