Cook like a Georgian: Elastic Elarji
13 September, 2016
Cook like a Georgian: Elastic Elarji
Well-known Ukrainian blogger Dariko, who runs her personal blog Dariko.net about Georgia, presenting its sights, culture and cuisine, introduces us to one of the most popular and beloved dishes in western Georgia named elarji (cornmeal with large amount of cheese). As author says, she was invited inside the kitchen of one of the Georgian restaurants to learn how real elarji is prepared and make one by herself. Here is what she writes in her blog:

geotv.ge
“To me, Megrelian food is vegetarian
oriented (at least, you are not offered meat with meat under meat in the meaty sauce, as in Kakheti): it includes corn, cheese, vegetables and a lot of spices and sauces, first of all, ajika. Elarji is based on ghomi, another local dish, which is made of roughly milled corn flour, gergili. You cook gergili for around 2 hours, until it turns to a thick porridge, and then slowly add some corn flour to it. After mixing flour with gergili properly and cooking it a bit more, you basically have a pot full of ghomi. And then, in order to turn it to elarji, you add some magic to it - rubbed milky cheese. In Tashre, this restaurant, they produce cheese by themselves in a separate kitchen, but you just can find yours in the market. Fresh is important!
geotv.ge
After adding cheese, the most important part of the process is getting started. First you just mix and melt it all together, and then stretch and pull it up and down for around 5 minutes. I could never imagine how much strength one should have to do this! It looks like my morning exercise was not enough at all because I got tired pretty fast. And this lovely lady can do it with the whole pot of elarji, not with this portion for 2-3 people!
geotv.ge
You can eat elarji with different sauces: the most popular combination is bazhe, walnut-based sauce. My masterpiece was consumed with a cup of spicy Megrelian satsebeli, which also tasted very good.

The cooks of Tashre have showed me another essential part of regional cuisine, but it will be probably a topic of the other post. Bon appetit and stay tuned!”, - The story reads.
geotv.ge
Read full story at Dariko.net
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