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1 kg of coarse cornmeal 
200 g of corn flour
2.5 l of water 
1.5 kg of Sulguni cheese


Rinse the coarse cornmeal in water. 
Take a cooking pot with thick walls 
and boil water in it. Throw the cleaned flour in and stir it with a wooden spoon from time to time. After the flour is cooked, add corn flour.
Cut the cheese into thin slices and put it into the pot. 
Stir well with a large wooden spoon. After the resulting porridge becomes somewhat solid but stretchy, take the pot off the flame.
It should be served hot on large plates with a wet spoon. 

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