Main course

Elarji

Megrelian elarji of fully cooked corn porridge and abundant fresh Suluguni, worked into long stretchy ribbons.

What you’ll need

• Coarse corn grits: 250 g
• Fine cornmeal: 80 g
• Water: 900 ml
• Fresh Suluguni cheese: 500 g
• Salt: 6 g

How to make it

1. Sort the corn grits and rinse in a fine sieve to remove dark particles, then shake dry. Cut the Suluguni into very thin strips and keep at room temperature.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.