About Food – Megrelian version of Chvishtari

Chvishtari (also called chishdvaar) is a cornbread with cheese from Georgia’s Svaneti region. It is also popular in Samegrelo region but made in a slightly different way. In this recipe we will show how to make the Megrelian version of Chvishtari.

Megrelian Chvishtari

Ingredients (for 6 servings): 200 grams of Sulguni cheese (Georgian: სულუგუნი). Sulguni is a cheese from the Samegrelo region of Georgia. It has a sour, moderately salty flavor and an elastic consistency. If you don’t have Sulguni you can use Mozzarella cheese.


Other ingredients: 400 grams of stone-ground white cornmeal, 1 egg, 50 grams of butter, 1 level tsp of sugar, 1 level tsp of salt, 100 ml of oil,  and 230 ml of milk, or water.

Preparation: Add the cornmeal to a mixing bowl. Add the egg, butter, sugar and salt. Slowly add 230 ml of milk or water (we used milk).

Adding Ingredients - Copy

Mix and squash the ingredients by hand (for at least 5 minutes).

Mixing Ingredients - Copy

The finished mixture should look like the picture below.

Flatten the Mixture - Copy

Mold the cornflour mixture into six separate balls.

Form into balls - Copy

Cut thick square slices of Sulguni cheese (1 for each chvishtari).

Dough balls with cheese - Copy

Carefully insert a piece of Sulguni cheese into each chvishtari.

Inserting the cheese - Copy

Carefully wrap the cheese and close the chvishtari.

Cheese inside Megrelian Chvishtari - Copy

The finished chvishtari should look like the one in the picture below.

Megrelian Chvishtari ready for cooking - Copy

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

Frying Megrelian Chvishtari - Copy

After 5-6 minutes, carefully turn the Chvishtari and cook for a further 5-6 minutes on a low heat (uncovered).

Frying Megrelian Chvishtari (2) - Copy

Serving: Serve hot.

Megrelian Chvishtari ready for serving - Copy

Enjoy the Megrelian version of Chvishtari!

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