Georgian
Chvishtari
Chvishtari is a Megrelian Georgian cornmeal cake filled with salty, stretchy sulguni cheese. It is fried until the outside is crisp and golden while the center stays soft and molten.
Ingredients
- Fine white cornmeal or Georgian mchadi flour1 cup
- Salt1/2 tsp
- Warm water1/2 cup, plus more as needed
- Sulguni cheese, grated or cut into small batons160g
- Sunflower oil2 tbsp
Method
- Place the cornmeal and salt in a bowl and mix with your fingers.
- Add the warm water gradually, kneading by hand until the dough is soft, moist, and holds together without crumbling.
- Fold in the sulguni, pressing it through the dough so each cake will have cheese in the center.
- Wet your hands and divide the dough into 4 equal portions.
- Shape each portion into a thick oval patty, sealing any visible cheese inside as much as possible.
- Heat the sunflower oil in a heavy skillet over medium heat.
- Add the chvishtari and fry for 5 to 6 minutes on one side until deeply golden and firm.
- Turn carefully and fry the second side for another 5 to 6 minutes, lowering the heat if the crust browns too quickly.
- Stand the cakes briefly on their sides in the pan to brown the edges.
- Serve hot, while the sulguni is melted and stretchy.
Common questions
What can I use instead of sulguni cheese in chvishtari?
Use another firm, meltable cheese with some saltiness, such as mozzarella mixed with feta, farmer cheese, or halloumi plus a little extra salt. Avoid very wet cheeses, which can leak and make the patties fall apart.
How do I know when chvishtari is cooked through?
The outside should be deeply golden and crisp, and the patties should feel firm when pressed. Total frying time is usually 10 to 12 minutes, but thicker cakes may need a minute or two more over lower heat.
Why is my chvishtari dough cracking or falling apart?
The dough is usually too dry. Add warm water a little at a time until it holds together like soft modeling clay. Also wet your hands while shaping, and make sure the cheese is fully enclosed inside the dough.
Can I store chvishtari, and how do I reheat it?
Store cooled chvishtari in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat or in a 180°C/350°F oven until hot and crisp again. Microwaving works, but the crust will soften.
What should I serve with chvishtari?
Serve it hot on its own while the cheese is stretchy, or alongside soups, stews, yogurt, pickles, or fresh herbs. It also works as a hearty snack or breakfast with tea and a simple salad.