MCHADI (GEORGIAN CORNBREAD)

Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese.

Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cup of cold water (may need more depending on the cornmeal).

Stone-ground white cornmeal 

Preparation. Add water to the cornmeal little by little so that the cornmeal becomes firm but not wet.

When the dough is ready, take a piece and make a small ball. Shape the ball in the palm of your hand until it looks like the one in the picture above.

Heat the oil in a pan (medium heat) and add the dough. Smooth each piece with the back of a wet spoon.

Cover and cook for 5-6 minutes. Turn the dough over and cook uncovered for a further 5-6 minutes. The Mchadi are golden brown when ready.

Mchadi is traditionally eaten with lobio (beans) and cheese. Enjoy!

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Comments
11 Responses to “MCHADI (GEORGIAN CORNBREAD)”
  1. LFFL says:

    I thought those were pancakes at first. Those look good!

  2. tayo650002013 says:

    Beautiful cornbread. My mother’s family is from northern Florida in the US and they make something very similar (usually has little pieces of onion). I love cornbread made this way and now continue to make it even here in Brazil.
    This site is amazing. I have been devouring it over the last few days! Beautiful images of an amazing cuisine!

  3. Foxglove says:

    I love this corn bread! Its my favorite but we add cheese to it and eggs, also karbonat.

  4. SVooDA says:

    I would have bet this was corn flour on the photo … Corn-meal you say …. OK :). In any case, I have to try it out … And I think it’s gonna be even before my trip to Georgia :).

  5. yes cornmeal or cornflour? my cook book club is coming over on sat and we’re cooking Georgian recipies

  6. Perfect_Rose says:

    Me and my daugter tryed so hard to make this recipe, but we coulden’t get the right consistancy and they kept falling apart, well have to try a different type of georgian dish

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  1. […] about the weather, or asking about the culinary secrets of a babushka selling homemade cheese and mchadi at the market, or getting into philosophical debates with your homestay host about Georgian […]

  2. […] Wsypujemy mąkę i sól do naczynia a następnie dolewamy stopniowo zimną wodę. Mieszamy. Ciasto powinno być plastyczne ale nie mokre. Lepimy kulki, spłaszczamy je w placki i smażymy na rozgrzanej patelni, po 5-6 minut z każdej strony na złoty kolor. Ta-da! Prościej się nie da. Na pewno regularnie będę wracał do tego przepisu. Proponuję jeść ciepłe/gorące. Zimne twardnieją. Link do przepisu (po angielsku) tu. […]



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