Elarji
Stretchy Megrelian elarji combines a delicate cornmeal porridge with plenty of melted sulguni cheese.
Ingredients
- fine-ground cornmeal200 g
- corn flour30 g
- fresh suluguni1000 g
- water1000 ml
- salt1 to taste
Instructions
Rinse the cornmeal in a saucepan 2–3 times with cold water, pouring off the cloudy water and debris each time.
Add 1000 ml of water, bring to a boil over medium-high heat, then reduce the heat to low and cook for 30–35 minutes, stirring every few minutes, until the cornmeal is completely softened.
Season the base with salt to taste if needed, pour in the corn flour in a thin stream and stir continuously over low heat for 10–15 minutes, until the mixture becomes thick and smooth.
Cut the sulguni into thin strips, add to the hot porridge in batches and mix vigorously with a wooden spoon, pressing the cheese against the sides of the pan, until it melts completely and combines with the porridge.
Heat the elarji for another 2–3 minutes over low heat; the finished mixture should be smooth, elastic, and stretch into long strings.
Dip a wooden spoon in cold water, immediately divide the elarji among 4 plates, and serve hot.
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