A recipe from Gemo
Mchadi with Imeretian Cheese
Simple Georgian corn bread patties made from corn flour, warm water, and salt, pan-cooked until crisp outside and tender inside, then served hot with Imeretian cheese.
Method
- 01
Put 500 g white corn flour or fine cornmeal in a bowl and mix in 1 teaspoon salt. Pour in about half of the 460 ml warm water and start kneading by hand.
- 02
Add the remaining warm water gradually while kneading until the dough comes together into a soft, cohesive mass that is moist but not runny or sandy. Knead in 1 tablespoon of the sunflower oil, then rest the dough for 10 minutes.
⏱ 10 min
- 03
With wet hands, divide the dough into 8 equal pieces. Shape each piece into a smooth oval or round patty about 2-3 cm thick, pressing the edges closed so they do not crack.
- 04
Heat a heavy skillet over medium-low heat and add enough of the remaining sunflower oil to lightly coat the bottom. Add the mchadi in batches, leaving space between them, cover the pan, and cook until the bottoms are firm and golden, about 5-6 minutes.
⏱ 6 min
- 05
Turn the mchadi carefully, leave the pan uncovered, and cook the second side for another 5-6 minutes until golden and cooked through. Repeat with the remaining patties, adjusting the heat lower if the pan gets too hot.
⏱ 6 min
- 06
Serve the mchadi hot, while the crust is crisp, with 250 g sliced Imeretian cheese on the side.
Nutrition
