About Food – 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
36 Responses to “About Food – Mchadi (Georgian Cornbread)”
  1. trialsinfood says:

    mmm…that looks good!

  2. Anastasia says:

    I have never heard of it, looks tasty!

  3. Dianda says:

    I love cornbread! I wonder if the Georgian cornbread tastes the same! :o

  4. TammyeHoney says:

    that looks so tasty but so far out of my taste buds :( hate my allergy!

  5. our mouths are watering! Great post!!!

  6. Shary Hover says:

    Sounds simple and delicious, especially with the cheese. That’s my favorite food!

  7. GBD= golden brown deliciousness. Must try!

  8. Chancy and Mumsy says:

    Looks good, sounds good and easy to make too. Hugs

  9. Linus Band says:

    Is this American corn, as in mais? Looks great!

Trackbacks
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  1. [...] The recipe for Mchadi (Georgian cornbread without cheese) can be found here. [...]

  2. [...] Serve hotWe served ours in individual clay pots with the traditional accompaniment, Mchadi (Georgian Cornbread). For a step-by-step guide to making Mchadi see this article. [...]

  3. […] Serve cold with bread or Mchadi (Georgian […]

  4. […] Serve cold with bread or Mchadi (Georgian […]

  5. […] ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of […]

  6. […] ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of […]

  7. […] ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of […]

  8. […] ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of […]

  9. […] Serving: Serve hot. In Samegrelo region, Megrelian Kharsho would be eaten with gomi, elarji or mchadi. […]

  10. […] Serving: Serve hot. In Samegrelo region, Megrelian Kharsho would be eaten with gomi, elarji or mchadi. […]

  11. […] dish. Our cauliflower is coated with cornmeal, which is traditionally used in Georgia to make Mchadi and […]

  12. […] Mayonnaise and sour cream are popular ingredients in Georgian cuisine. In this family recipe we show how to make a delicious spicy mayonnaise and sour cream sauce for a fried cauliflower dish. Our cauliflower is coated with cornmeal, which is traditionally used in Georgia to make Mchadi and Gomi. […]

  13. […] and garnished with fresh parsley. Serve cold. In Georgia, these appetizers would be eaten with Mchadi (Georgian […]

  14. […] and garnished with fresh parsley. Serve cold. In Georgia, these appetizers would be eaten with Mchadi (Georgian […]



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