Georgia
Kada
Tender matsoni pastry rolled around a toasty, nutty butter-and-sugar filling
2,2 h·8 servings
matsoni or plain yogurt
Georgian cultured milk, much like a mild, creamy plain yogurt; unsweetened whole-milk yogurt works just as well.
Matsoni is a cultured milk common in Georgia and the Caucasus, made from cow's milk, sometimes sheep's or goat's, and set with its own cultures. It is mildly tart, creamy, and slightly more viscous than ordinary yogurt. It turns up now and then in Russian and Eastern European grocery shops, but rarely elsewhere.
Substitute:
Unsweetened whole-milk plain yogurt stands in for matsoni with no noticeable difference. Greek or strained yogurt is thicker and richer, so thin it with a little milk if needed.
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