Chvishtari with Sulguni
Individual pan-fried corn breads with pieces of sulguni throughout, a dish from Svaneti. This version follows Georgian Recipes, using its water option; allow about 40 minutes when frying in batches.
Ingredients
Instructions
6 steps- 1
Combine the cornmeal, eggs and water in a bowl. Add salt only if the cheese is not already salty.
- 2
Fold in the diced or coarsely shredded sulguni. Coat the cheese with the dough without crushing all the pieces.
- 3
Shape individual oval breads by hand, distributing at least 5 - 6 cheese pieces through each one. Keep them thin enough to cook through in the pan.
- 4
Heat the oil in a frying pan. Add the breads without crowding, reduce the heat to low and cover. Cook for 5 - 6 minutes, until the undersides are golden. Work in batches if necessary.
- 5
Turn carefully and cook uncovered on low heat for another 5 - 6 minutes, until golden on both sides and cooked through.
- 6
Serve the chvishtari hot, while the cheese is soft.
Nutrition
1 serving ≈ 170 g
Nutrition values are estimates. - means data is unavailable.
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