Baking

Chvishtari

Eight Megrelian corn cakes containing an equal weight of Suluguni, with golden crusts and stretchy cheese centers.

What you’ll need

• Fine cornmeal: 400 g
• Suluguni cheese: 400 g
• Warm milk: 260 ml
• Baking powder: 4 g
• Salt: 4 g
• Vegetable oil: 40 ml

How to make it

1. Combine the cornmeal, baking powder, and salt. Warm the milk to 35-40°C/95-104°F; it should feel warm without being hot.

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