Georgian Cornbread with Cheese Chvishtari
Appetizing, soft, and crumbly. Full of Georgian character! Chvishtari (Georgian Cornbread with Cheese) is a quick, fried cornbread with sulguni cheese inside. They are very easy to make, perfect for beginners. Serve them with soups, stews, or as a standalone dish with matsoni or ayran.
Updated : 13 June, 2025
Easy
About 30 min.
Ingredients
300 grams
Cornmeal
150 grams
Sulguni
150 milliliters
Milk
40 grams
Butter
3 tablespoon
Vegetable oil
0.5 teaspoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. You can use not only cornmeal but also regular wheat flour or a mix of both in equal proportions. However, keep in mind that this will change the amount of milk needed and the dish’s caloric value.
Step 2
Cut the sulguni cheese into long sticks. You can replace sulguni with mozzarella or any other cheese that melts well.
Step 3
Sift the cornmeal into a mixing bowl. Add warm milk, softened butter, sugar, and salt. Mix well until combined. Knead the dough thoroughly until smooth. Remember that cornmeal absorbs liquid slower than wheat flour!
Step 4
The dough should be slightly moist and hold together in a single mass without crumbling into small pieces. If necessary, add a little more milk while kneading to achieve the right consistency.
Step 5
Divide the dough into 6-8 equal parts.
Step 6
Flatten each part into a round patty. Place a piece of cheese in the center of each.
Step 7
Seal the edges to enclose the cheese inside, shaping the chvishtari into small boat-like forms.
Step 8
Heat vegetable oil in a pan over medium heat. Carefully place the chvishtari into the hot oil.
Step 9
Fry on both sides until golden brown and crispy. Serve the hot Georgian chvishtari with cheese immediately. Enjoy your meal!