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  • Writer's pictureSarah Rose Valger

David Elua's Khenagi

I know what you're thinking: what's khenagi? Well to describe it simply, it's a cross between a stew and a matzo ball. This Georgian dish (the country, not the state. You would be surprised how many people had to ask) is eaten on the high holidays. In cooking the dish (and in the photos), you'll notice what I meant when I said "matzo ball."


STEP ONE: Boil chicken gizzards to the state

where they are almost fully cooked.

STEP TWO: While gizzards are boiling,

blend together walnuts and

onions. Transfer them to a bowl;

add eggs, oregano, salt and


STEP THREE: Transfer the walnut/onion mix

to the pot where gizzards are

cooking. The gizzards should be

covered by an inch of liquid. Cook

on low heat until all the liquid has evaporated.

STEP FOUR: While cooking, do not stir!

Gizzards should be at the bottom of

the pot.

STEP FIVE: Serve while hot. Enjoy!

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