Georgia: Gozinaki

It can be white – with beaten egg whites – or black – without egg whites. It always contains honey and / or sugar, nuts and / or dried fruits, whole, crushed or ground, seeds and flavors of all kinds. Hmmmm… I am talking about nougat!

I warned you my publication about halwa Bahraini would not be my last nougat recipe! So after Cyprus and its pastellaki, Israel and its halva, we are going to Georgia to celebrate the upcoming National Unity Day on April 9th, followed closely by its Independence Day, on May 26th. And in Georgia, nougat is called gozinaki!

But let’s talk about nougat before returning to Tbilisi! Today, no source confirms precisely the exact date of the creation of nougat. However, we know that in ancient times, a candy made in the East was called haloua or halwa, which comes from the word hlou meaning sweet Arabic. At that time, nougat is essentially composed of sugar, pistachio, orange blossom water and / or vanilla.

Its manufacturing process was also known to the Greeks, who prepared it with nuts, hence the origin of its name nux gatum (walnut cake in Latin), the ancient name of nougat.

Nougat was imported to France in the seventeenth century, more precisely in Provence and Marseille which long had a monopoly for its manufacturing.

In the seventeenth century, Olivier de Serres planted the first almond tree in near Montelimar and the fruit was used to make nougat. With its success, he multiplied the number of almond trees and thus Montelimar nougat stole the show from Marseille.

The famous and true Montelimar nougat as we know it today emerged in the mid-eighteenth century with the addition of egg whites, melted with honey and sugar, in order to aerate the end result.

But back to Georgia. Gozinaki is made with nuts and boiled honey. This is the most popular dessert in Georgia and started to appear in ancient Georgia. Traditionally, this dessert is served at the Christmas and New Year’s tables as a symbol of wealth but also as a promise for a sweet and happy life and success in all endeavors.

Today, there are many recipes for that sweet treat. They often include almonds, hazelnuts, cashews, peanuts, but also poppy, flax or sesame seeds. It is said in Georgia that with the promise of a happy life, all fantasies and all combinations are possible for this recipe. So I had two fantasies myself: first the traditional recipe mainly made of walnuts and then a version based on almonds, hazelnuts, walnuts and flax seeds.

Gozinaki is the Georgian tradition for Christmas and New Year. And when you are Georgian, you not only gotta love gozinaki but also the tradition that goes along with it. This tradition is called the mekvle or tradition of the lucky charm.

Georgians believe that the first person who crosses the threshold of their house after the New Year will bring great happiness. This person is called mekvle. The morning of the last day of the year, gozinaki and other sweets are prepared in every household. A basket is filled with those treats, to which is added fresh eggs, mandarins and pears. Each family then chooses someone, among the men of the house, who will be the makoutchkhouri or “leg of destiny”, usually a wise man or a young innocent boy but very rarely a woman!

Thus, immediately after the new year, the makoutchkhouri is pushed outside of the house. Then this ritual follows:

He knocks on the door
– “Who is there?”, someone asks
– “I am the makoutchkhouri!”, he responds
– “What do you bring?”, someone asks
The destiny leg will then repeat 3 times:
– “I bring you happiness, health and prosperity!”

Then the door opens and the destiny leg enters the house. Everyone should then verify the content of the basket: gozinaki and all the promised goodies for a happy start of the year should be present. Finally, the makoutchkhouri throws the content of his basket on the floor in order to bless the house!

Isn’t it a nice tradition? Come on, please invite me immediately after the New Year! I will make you gozinaki, and you will be happy! And anecdotally, it’s just delicious!

Print

Gozinaki

Prep Time

1 hr

Cook Time

15 mins

Total Time

1 hr 15 mins

 

Gozinaki, a nougat made from nuts and honey, is a Georgian treat traditionally made for Christmas and New Year.

Course: Dessert

Cuisine: Georgian, Vegan, Vegetarian

Servings: 20 pieces

Author: Vera Abitbol

Ingredients

For the gozinaki with walnuts

• 1 cup honey
• 4 cups shelled walnuts
• 4 tablespoons icing sugar

For the gozinaki with dried fruits and flax seeds

• 1 cup honey
• 1 cup hazelnuts
• 1 cup almonds
• ½ cup blanched peanuts
• 1 cup walnuts
• 1 tablespoon flax seeds (or sesame seeds)
• 4 tablespoons icing sugar

US Customary - Metric

Instructions

Gozinaki with Walnuts

1. Roast the walnuts and break them into small pieces with a knife.
2. Pour the honey in a non-stick pan, put on low heat and bring to a boil.
3. When the honey begins to foam, remove from heat and let cool.
4. Put it back on the stove and repeat this procedure twice to allow the honey to thicken.
5. Add the icing sugar and stir until reaching boiling point again.
6. Pour the walnuts and mix well.
7. When the walnuts are starting to change color (about 3 minutes), remove from heat.

First Method

1. Immediately pour the mixture on a wet and oiled wooden board.
2. Spread evenly on the board with a wet hand or the back of an oiled metal spoon.
3. Level with an oiled roll pin.

4. Adjust the edges with your hands or with a knife to obtain a square or round of about ½ inch (1cm) thick.

5. Using a heated and oiled knife blade, cut equal triangular or diamond-shaped pieces.

Second Method

1. Immediately pour the mixture on a wet and oiled wooden board.

2. Form a cylinder of about 1½ inch (4cm) diameter.

3. Let cool for 10 minutes.
4. Using a heated and oiled knife blade, cut equal slices.

Gozinaki with Dried Fruits and Flax Seeds

1. Roast all the nuts and flax seeds separately and cut into small pieces with a knife.
2. Pour the honey in a non-stick pan, put on low heat and bring to boil.
3. When the honey begins to foam, remove from heat and let cool.
4. Put it back on the stove and repeat this procedure twice to allow the honey to thicken.
5. Add the icing sugar and stir until reaching boiling point again.
6. Pour the dried fruits and stir for 4 minutes. Remove from heat.
7. Immediately pour the mixture on a wet and oiled wooden board.
8. Spread evenly on the sheet with a wet hand or the back of an oiled metal spoon.
9. Level with an oiled roll pin.
10. Sprinkle flax seeds (or sesame seeds).
11. Adjust the edges with your hands or with a knife to obtain a square or round of about ½ inch thick.
12. Using a heated and oiled knife blade, cut equal rectangular-shaped pieces.

Vera Abitbol

Vera is the “expert” of the 196 flavors' duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.