Mchadi with Suluguni

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

The best mchadi is made with white cornmeal, but yellow cornmeal is also acceptable. To make the mchadi lighter, you can use warm carbonated mineral water.

Ingredients

Corn Flour for Polenta - 14.1 oz
Safflower Oil - 1 tablespoon
Suluguni Cheese - 7.1 oz

Step by Step guide

Step 1

Combine the flour with water at body temperature to achieve a dough with the right consistency for pancakes: it should be moldable in your hands but will spread out if held up.

Step 2

Heat oil in a skillet and place four thick elongated patties formed from the dough onto it. Fry until golden brown on both sides. (In Georgia, mchadi is cooked on a dry clay pan called ketsi — or in an oven.) Remove to a paper towel to drain excess oil.