Elarji

1. 1

   In a large pot, bring 1.5 liters of water to a boil. Add salt.

   5 min

   100°C

2. 2

   Once the water boils, gradually add the cornmeal in a thin stream, stirring continuously with a wooden spoon or whisk to prevent lumps. You should get a uniform, thick mass.

   5 min

3. 3

   Continue cooking and stirring over low heat for about 10-15 minutes, until the mixture thickens and pulls away from the sides of the pot. This is the stage of preparing the Ghomi.

   15 min

4. 4

   Once the Ghomi is ready, remove it from the heat and add half of the grated Sulguni. Stir vigorously until the cheese is completely melted and incorporated into the Ghomi.

   3 min

5. 5

   Add the remaining Sulguni and stir well again until the cheese melts and the Elarji becomes stretchy and uniform. Elarji is ready!

   2 min

1 serving ≈ 564 g

Nutrition values are estimates. - means data is unavailable.