How to Cook with ZakFarm

Discover traditional recipes and cooking secrets for authentic Georgian and Eastern European dishes

Boil & Simmer

For Vareniki & Pelmeni:
  1. Use 1 gallon of water per 1 lb of product
  2. Add salt and bring to a rolling boil
  3. Add dumplings one by one, stirring gently with the back of a spoon or skimmer
  4. When water boils again, reduce heat to minimum
  5. Cook for 3-5 minutes
  6. Remove carefully, top with butter or sour cream, and enjoy
For Khinkali:
  1. Cook khinkali using 2 gallons of water per 2 lbs of khinkali.
  2. Add salt to the water and bring it to a boil.
  3. Create a funnel in the boiling water and drop in the khinkali one piece at a time.
  4. Stir gently to prevent the khinkali from sticking together.
  5. Cover the pot with a lid and cook until it starts boiling again.
  6. Once boiling, reduce the heat to medium and cook for an additional 10 minutes.
  7. Turn off the heat and add 1 lb of ice or cold water to the pot.
  8. Carefully remove the khinkali after 1 minute.
  9. Add pepper if desired and enjoy

Pan-Fry & Skillet Dishes

Soft Cheese Syrniki:
  1. Preheat a non stick skillet over medium heat
  2. Add a little butter or neutral oil
  3. Place frozen pancakes in a single layer, leaving space between pieces
  4. Cook for 3 to 4 minutes per side until golden brown and hot all the way through
  5. Remove from the pan and serve with sour cream, jam, honey or fresh berries
For Georgian Meatballs:
  1. Preheat a skillet over medium heat and add a thin layer of oil
  2. Place frozen meatballs in a single layer
  3. Total cooking time is about 10 to 12 minutes for meatballs
  4. Check that the center is hot and no pink remains, or use a thermometer
  5. Let rest for 2 to 3 minutes before serving
For Hallumi:

To fry Halloumi in a pan:

  1. Cut cheese into 7-10 mm slices
  2. ; Put it on a hot frying pan ( with a coating, you can do it without oil);
  3. Fry halloumi turning, until it is golden brown.

To make barbecue or grilled Halloumi:

  1. cut it into roughly 1cm pieces; brush it with olive oil;
  2. put it on a grill, grate or put on wooden skewers (so that they do not burn, you can soak them in water for 1-2 hours in advance);
  3. fry for 30-40 seconds on each side (until ruddy, take into account what your heat is)

Oven-Bake & Roasted Dishes

For Ossetian Pie:

Method 1: Place the pie in a preheated oven at 380°F (193°C) for 15-18 minutes without defrosting.

Method 2: Place the pie in the microwave for 2-3 minutes.

P.S. To get a crispy crust, first heat for 1 minute in the microwave, then fry on each side for 1 minute in a hot pan with butter or oil.
For Stuffed Pancakes:

  1. Preheat oven to 360°F (182°C)
  2. Place frozen pancakes on a baking sheet in a single layer
  3. Bake for 8–10 minutes until heated through
  4. Optional: after the oven, sear on a dry hot skillet 1 minute per side for a light crust
For Khachapuri Adjarian:
  1. Preheat oven to 350°F (177°C)
  2. Place frozen khachapuri on a baking sheet
  3. Bake for 20–22 minutes without defrosting, until the crust is golden and the cheese is melted and bubbling
For Breaded Cutlets:

For Breaded Chicken Cutlets:

  1. Preheat oven to 400°F (204°C)
  2. Place frozen cutlets on a baking sheet in a single layer
  3. Bake for 20–30 minutes, flipping halfway through
  4. Cook until golden and internal temperature reaches 165°

For Breaded Pork/Beef Cutlets:

  1. Preheat oven to 400°F (204°C)
  2. Place frozen cutlets on a baking sheet in a single layer
  3. Bake for 20–25 minutes, flipping halfway through
  4. Cook until golden and internal temperature reaches 160°F
For Cutlets:
  1. Cook from frozen.
  2. Pan-fry over medium heat for 4–5 minutes per side until golden and the internal temperature reaches 165°F.
  3. Or bake at 375°F for 20–25 minutes, turning once halfway through, until fully cooked inside.
Pork ham:
  1. Thaw completely in the refrigerator
  2. Preheat oven to 325°F (163°C)
  3. Pat dry and season or glaze as desired
  4. Place ham in a roasting pan on the middle rack
    Bake for about 15–20 minutes per pound
  5. Cook until the internal temperature reaches 145°F
  6. Remove from the oven and let rest 10–15 minutes before serving
Rack of Lamb:
  1. Bring the rack to cool room temperature for 20–30 minutes
  2. Preheat oven to 450°F (232°C)
  3. Pat dry and rub with oil, salt, pepper, garlic and herbs
  4. Optional: sear in a hot skillet 2–3 minutes per side for extra crust
  5. Transfer to a roasting pan or leave in the oven-safe skillet
  6. Roast for 15–20 minutes
  7. For medium-rare, cook until internal temperature reaches 135°F
  8. Rest under loose foil for 10 minutes, then slice into chops and serve
For Whole Goose:
  1. Thaw fully in the refrigerator
  2. Preheat oven to 325°F (163°C)
  3. Remove giblets, pat the goose dry inside and out
  4. Lightly score the skin to help render the fat
  5. Season with salt, pepper and herbs
  6. Place on a rack in a roasting pan, breast side up
  7. Roast for about 2–3 hours, depending on size
  8. Occasionally spoon off excess fat from the pan if needed
  9. Cook until the internal temperature in the thickest part of the thigh reaches 165°F
  10. Let rest 20 minutes before carving
For Duck:
  1. Thaw completely in the refrigerator
  2. Preheat oven to 350°F (177°C)
  3. Pat the duck dry inside and out
  4. Season well with salt and spices
  5. Place breast side up on a rack in a roasting pan
  6. Roast for 2–3 hours, depending on size
  7. Pour off excess fat from the pan during roasting if needed
  8. Cook until the internal temperature in the thickest part of the thigh reaches 165°F
  9. Rest 15–20 minutes before carving
For Whole Turkey:
  • Thaw in the refrigerator
  • Preheat oven to 325°F (163°C)
  • Pat turkey dry inside and out
  • Rub with oil or butter and season generously with salt, pepper and herbs
  • Place breast side up on a rack in a roasting pan
  • Roast for about 13–15 minutes per pound
  • If the skin browns too quickly, tent loosely with foil
  • Cook until internal temperature in the thickest part of the thigh reaches 165°F
  • Let rest 20–30 minutes before carving so the juices redistribute
For Whole Chicken
  1. Thaw the chicken completely in the refrigerator \
  2. Preheat oven to 350°F (177°C)
  3. Remove packaging and any giblets from the cavity
  4. Pat dry with paper towels
  5. Rub with oil or butter and season inside and out with salt, pepper and herbs
  6. Place breast side up on a rack in a roasting pan
  7. Roast about 20 minutes per pound
  8. Start checking temperature during the last 20–30 minutes
  9. Chicken is done when the thickest part of the thigh reaches 165°F
  10. Remove from oven and rest 10–15 minutes before carving

Meat & Poultry – Safe Cooking

General safety guidelines
  • Thaw meat and poultry in the refrigerator, not at room temperature
  • Pat dry with paper towels before cooking
  • Always check the internal temperature in the thickest part

Minimum safe internal temperatures:

  • Whole cuts of beef: 145°F and rest 3–10 minutes
  • Ground beef and ground pork: 160°F
  • Ground turkey and chicken: 165°F
  • Whole chicken: 165°F
  • For large roasts and whole birds like lamb, pork ham, goose, duck or turkey, see Oven-Bake & Roasted Dishes.
For Steaks:

Pan or grill method:

  1. Bring steaks to cool room temperature for 15–20 minutes
  2. Pat dry and season with salt and pepper on both sides
  3. Preheat a skillet or grill over high heat
  4. Add a little oil if using a skillet
  5. Place steaks on hot surface and sear 3–4 minutes per side for medium rare
  6. Reduce heat to medium if they brown too quickly
  7. Check internal temperature (at least 145°F for safe consumption)
  8. Transfer to a plate, cover lightly with foil and rest 5–10 minutes before slicing
Dairy & Cheese

Dairy & Cheese