About Food – Chvishtari (Georgian Cornbread with Cheese)

Chvishtari (cornbread with cheese) comes from Svaneti (Georgian: სვანეთი), a mountainous province in the northwestern part of Georgia.

There are several types of Chvishtari and in this recipe we will show how to make one of the most popular.

Ingredients (for 6 servings).

300 grams of Sulguni cheese (Georgian: სულუგუნი). Sulguni (also called Suluguni) is a pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency. If you don’t have Sulguni you can use feta or Mozzarella cheese.

400 grams of stone-ground white cornmeal.

2 eggs, 70 ml of oil,  350 ml of milk, or water and salt (only if the cheese is not salty).

Preparation.

Dice or shred cheese and add to a mixing bowl with eggs, cornmeal and milk (or water).

Mix the ingredients with hands or wooden spoon until the mixture looks like the photo below. The cheese should not be mashed during this process – the aim is to fully cover it.

When the mixture is ready mold each Chvishtari by hand as shown in the photo below. Make sure you have at least 5-6 pieces of cheese in each Chvishtari.

Add oil to pan and when hot add each Chvishtari and reduce to a low heat and cover the pan.

After 5-6 minutes, very carefully turn the Chvishtari and cook for a further 5-6 on a low heat (uncovered). When ready, they should look like the ones in the photo below.

Chvishtari should be served hot. Enjoy!

The recipe for Mchadi (Georgian cornbread without cheese) can be found here.

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Comments
17 Responses to “About Food – Chvishtari (Georgian Cornbread with Cheese)”
  1. Shary Hover says:

    I love cornbread and I love cheese. Sounds like a heavenly combination!

  2. Jodi Stone says:

    It looks good, I just have to figure out the conversion so I can make it. :-)

  3. pugmantis says:

    Okay, these look DELICIOUS! I am now on the hunt for sulguni cheese in Canada. NOM!

  4. Chancy and Mumsy says:

    Sounds yummy and what a great combination! Hugs

  5. That looks tasty!

    I make a southern corn bread (use buttermilk) but I will have to try these. I’m glad you listed alternative cheeses because I’m not sure I can find Sulguni but it sounds delicious.

    I think I could live on cheese and bread :)

  6. cornbread is a favorite of mine cant wait to try this! Thank you tall person! :)

  7. Marissa says:

    I had this on one of my last days in Aspindza and loved it, but even though we have a Georgian bakery where I live in the US, they no longer have a supplier for sulguni. I’ll have to try this with mozarella, but I know it won’t compare!

  8. jdpelayop says:

    Tasty! They look like venezuelan arepas lol

  9. Les says:

    Where do you find cornmeal ground that fine?

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  1. [...] Click here to see Georgia About’s step-by-step photo recipe for one of the most popular types of Chvishtari. [...]



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