Georgian Ghomi with Cheese



Ghomi is a traditional Georgian dish from the western region of Samegrelo. It is made with cornmeal and slices of cheese, which are added to the hot portions to melt before tasting. This simple and delicious dish can be enjoyed as a side or a main course.

Yield: 4-6 servings


  • 1 kg of coarse corn flour (cornmeal)
  • 300g of fine corn flour
  • 500g of Sulguni cheese
  • Water


  • Mint leaves
  • Salt


  1. Use running water to thoroughly wash the cornmeal. Place it in a cooking pot, and pour enough water to cover it completely. Remove any floating cornmeal grains.

  2. Place the pot on moderate heat and bring it to a boil. The cornmeal will become paste-like as it cooks. If the consistency becomes too hard or thick, add more water and stir it.

  3. Once the mixture reaches a porridge-like consistency, add the fine corn flour and knead the mass. Continue boiling for a few more minutes.

  4. If you’d like to add mint, grind 600g of cheese and mix it with pounded mint leaves and a small amount of salt. Divide it into portions.

  5. To serve, scoop the ghomi onto a plate using a wet spoon or a racket. Place a portion of cheese (and mint, if desired) inside the ghomi, allowing the cheese to melt. Optionally, garnish with mint leaves.

Enjoy your delicious Georgian Ghomi with Cheese!

Your custom text © Copyright 2020. All rights reserved.