Elarji with Sulguni
A rich Samegrelo cornmeal dish kneaded with fresh sulguni until thick and stretchy. Makes about four generous portions in approximately 65 minutes.
Ingredients
Instructions
5 steps- 1
Put the coarse cornmeal in a deep pot, cover with water and stir. Drain off the water with floating impurities.
- 2
Repeat with fresh water until no impurities rise, then drain carefully.
- 3
Add 1 liter water, bring to the boil, then cook over low heat for 30 - 35 minutes, stirring occasionally.
- 4
Add the four tablespoons of fine corn flour and stir and mash continuously over low heat for about 15 minutes, until the raw flour taste is gone.
- 5
Add the sliced fresh sulguni and mash it into the hot cornmeal for 2 - 3 minutes, until thick, elastic and stretchy. Serve immediately with a wetted wooden spoon.
Nutrition
1 serving ≈ 475 g
Nutrition values are estimates. - means data is unavailable.
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