Mchadi
Authentic Georgian corn cakes with a crispy crust and a dense, warm center, best enjoyed with sulguni cheese.
Ingredients
- coarse-ground corn flour400 g
- cold water240 ml
- salt0.5 tsp
- vegetable oil60 ml
- sulguni120 g
Instructions
In a bowl, mix 400 g of coarse cornmeal with 0.5 tsp salt.
Gradually pour in 240 ml of cold water, mixing with your hands or a fork each time, until the mixture becomes moist like wet sand and holds together when pressed.
Wet your hands with water, divide the dough into 8 portions, and shape into oval cakes 8–10 cm long and 1.5–2 cm thick; don't make them too thin, so the center doesn't dry out.
Pour 60 ml of vegetable oil into a heavy skillet in a layer about 3–4 mm deep and heat over medium heat until it shimmers slightly; the oil shouldn't smoke.
Arrange the cakes in a single layer, cover the skillet with a lid, and fry for 5–6 minutes, until the bottom turns a deep golden color.
Carefully flip the mchadi with a spatula and fry uncovered for another 5–6 minutes, so the other side browns and the center cooks through.
Transfer the mchadi to a paper towel for 30 seconds and serve hot with 120 g of sulguni cheese.
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