Mchadi with Suluguni
Appetizers • Georgian
Description
The best mchadi is made with white cornmeal, but yellow cornmeal is also acceptable. To make the mchadi lighter, you can use warm carbonated mineral water.
Ingredients
- Corn Flour for Polenta 15 oz
- Safflower Oil 1 tablespoon
- Suluguni Cheese 5 oz
Step-by-Step Guide
Step 1
Combine the flour with water at body temperature to achieve a dough with the right consistency for pancakes: it should be moldable in your hands but will spread out if held up.
Step 2
Heat oil in a skillet and place four thick elongated patties formed from the dough onto it. Fry until golden brown on both sides. (In Georgia, mchadi is cooked on a dry clay pan called ketsi — or in an oven.) Remove to a paper towel to drain excess oil.
Step 3
Serve with sliced suluguni cheese.
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