Grapes 2 kilograms
pumpkin 1 piece
grape leaves 5-6 pieces
1. From the grape squeeze the juice, bring it to a boil, remove from heat and cool.
2. pumpkins cut “caps”, choose the seeds and some of the pulp so as to obtain a thin-walled container. “Cappings” clean from fibers.
3. Grape juice to fill the prepared pumpkin. Cover the leaves of grapes, and then – “caps”.
4. The earth-sized pumpkins dig holes, put them in the pumpkin juice and completely fill them with a thin layer of earth. Ahtashiri will be ready in two to three months.
Note: For ahtashiri cold – not a hindrance. On the contrary: ahtashiri should be frozen a bit. No wonder it is cooked in the mountainous regions with harsh climates, where snow falls early and quickly freeze the ground.