Introduction: Chvishtari is a delicious Georgian cornbread with cheese, originating from Svaneti, a mountainous province in northwestern Georgia. There are several types of Chvishtari, and this recipe will guide you in making one of the most popular variations.
Ingredients (for 6 servings):
- 300 grams of Sulguni cheese (alternatives: Feta or Mozzarella cheese)
- 400 grams of stone-ground white cornmeal
- 2 eggs
- 70 ml of oil
- 350 ml of milk or water
- Salt (only if the cheese is not salty)
Instructions:
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Dice or shred the cheese and add it to a mixing bowl, along with the eggs, cornmeal, and milk (or water).
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Mix the ingredients with your hands or a wooden spoon. Be careful not to mash the cheese during this process; the aim is to fully cover it with the mixture.
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Once the mixture is ready, mold each Chvishtari by hand, ensuring that there are at least 5-6 pieces of cheese in each one.
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Heat the oil in a pan over medium heat. When the oil is hot, add each Chvishtari to the pan. Reduce the heat to low and cover the pan.
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After 5-6 minutes, carefully turn each Chvishtari and cook for another 5-6 minutes on low heat (uncovered).
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Chvishtari should be served hot. Enjoy your delicious Georgian cornbread with cheese!
Note: If you don’t have Sulguni cheese, you can use Feta or Mozzarella cheese as an alternative.