Georgian · Side
Creamy cornmeal pulled into dramatic strands by sulguni.
Photo by Georgian Recipes at Georgia About; color processing by Off-shell · CC BY 3.0 · Resized and converted to WebP for web display.
Elarji is a Mingrelian cornmeal dish transformed by generous sulguni cheese. The finished mixture should be silky and elastic enough to pull into long strands.
Technique notes
Georgian kitchen
Georgian elarji combines fine cornmeal and melting sulguni-style cheese into a creamy, stretchy dish.
Bring water and salt to a boil. Whisk in cornmeal slowly.
Reduce heat and cook 20–25 minutes, stirring often, until completely smooth and tender.
Lower heat and beat in cheese by handfuls, waiting for each addition to melt.
Beat in butter for 3–4 minutes until glossy and elastic. Serve immediately.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Elarji is a Mingrelian cornmeal dish transformed by generous sulguni cheese. The finished mixture should be silky and elastic enough to pull into long strands.
Best immediately; refrigerate leftovers for 2 days and reheat slowly with water.
Serve hot as a side for stews, vegetables or roasted meat.
