ELARJI – CORNMEAL WITH SULGUNI CHEESE

Elarji (Georgian: ელარჯი) is a popular dish from Samegrelo region, made from coarse cornmeal, cornflour and Sulguni cheese.

Elarji Cornmeal and Sulguni Cheese Recipe

Ingredients: 200 grams of coarse cornmeal, 4 tbs of cornflour and 1 kilo of sulguni cheese. The cheese must be new. Mozzerella cheese can be used as an alternative to sulguni.

Sulguni

Add the coarse cornmeal to a deep pot.

Course Cornmeal for Elarji Recipe

Add water.

Add Water to Cornmeal for Elarji Recipe

Any impurities and discolored cornmeal will rise to the surface. Carefully drain the water and remove any floating impurities.

Rinsing Coarse Cornmeal for Elarji Recipe

Refill with water and keep repeating the rinsing process until all impurities have been removed.

Rinsed Cornmeal for Elarji Recipe

Once the rinsing is complete, add 1 liter of water to the cornmeal and bring to the boil, stirring occasionally. When it has boiled, continue to cook on a low heat for 30-35 minutes, stirring occasionally.

Add Water to Rinsed Cornmeal for Elarji Recipe

Add 4 tbs of cornflour.

Adding Cornflour to Cornmeal for Elarji Recipe

Continuously stir/mash the mixture on a low heat for about 15 minutes.

Stirring Cornflour and Cornmeal for Elarji Recipe

The mixture should lose its cornflour taste and should look like the picture below.

Stirring Ingredients for Elarji Recipe

Add slices of sulguni cheese.

Adding Sulguni Cheese to Cornmeal for Elarji Recipe

Mash the cheese into the mixture (this should take about 2-3 minutes).

Stirring Sulguni Cheese and Cornmeal for Elarji Recipe

Correctly prepared Elarji has a thick consistency and is very elastic.

Serving: Elarji is served hot. Wet a wooden spoon before ladling the Elarji onto a plate – this will help to avoid the Elarji sticking to the spoon.

Serving Elarji

Serving: In Samegrelo, Elarji is often eaten with Bazhe sauce – a Georgian sauce made with walnuts, garlic and spices.

Enjoy your Elarji!

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Comments
5 Responses to “ELARJI – CORNMEAL WITH SULGUNI CHEESE”
  1. Steve Wilder says:

    The recipe says “cornflour.” Does that mean what Americans call corn starch or finely ground cornmeal?

    • in the United States, cornflour typically refers to cornmeal that has been finely ground.

      • Steve Wilder says:

        Thanks loads for the educational reply, but I don’t remember seeing any indication as to whether this was supposed to be American or British English. As an American translator who has lived in Central Europe for nearly a quarter of a century, I’ve seen messages get mixed up more than once. To avoid confusion, you might want to write corn flour.

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