GEORGIAN CUISINE
Disocver one of the most popular dish in the western part of Georgia
02 August, 2018
Elarji is a traditional dish from Samegrelo, the western part of Georgia. Elarji is a mixture of cheese and millet. You make it with fresh, young cheese, but it can be prepared with Sulguni (a type of cheese in Georgia) as well. One can enjoy Elarji either separately or with dishes like Kuchmachi (Dish made from heart and liver of beef), Baje (Sauce with walnuts and herbs) and Kharcho (Soup with walnuts and beef).

Ingredients:

1.5 kilos
of Sulguni
2.5 liters of water
200 grams of corn
1 kilo of kibbled wheat

Preparation

Wash kibbled wheat carefully. Boil water in a saucepan (saucepan is desirable to be made with thick cast iron). Pour kibbled wheat in a saucepan and stir with a wooden rocket (It is a special spoon with flat ending. It is too hard to stir Elarji with a standard spoon). When the kibbled wheat is ready, add corn flour. Cut cheese into slices and arrange them into saucepan. Then stir with the wooden rocket carefully. Elarji is ready, when the mixture becomes homogenous and it will be easy to stretch it. Take it from a saucepan with the wooden rocket and enjoy it.
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Elarji, Photo courtesy: www.funtime.ge

Difficulty 3
Time 2 hours
Portion 10

Source: Culinary Atlas of Georgia, Palitra L

First photo courtesy: www.ambebi.ge

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