Georgian
Mchadi
Mchadi are rustic Georgian cornmeal cakes with a crisp golden crust and a dense, tender center. They are best eaten hot, split open and served with salty sulguni cheese or alongside lobio.
Watch it madeLV TN · 2:31
Ingredients
- Fine white cornmeal1 1/2 cups
- Warm water3/4 cup, plus more as needed
- Fine salt1/2 tsp
- Neutral oil1 1/2 tbsp
- Sulguni cheese, for serving100g
Method
- Place the cornmeal and salt in a bowl and mix with your fingers to break up any lumps.
- Add the warm water gradually, kneading by hand until the cornmeal forms a soft, cohesive dough that holds together when pressed; add a spoonful more water if it cracks badly.
- Let the dough rest for 5 minutes so the cornmeal hydrates.
- Divide the dough into 4 pieces and, with damp hands, shape each into a thick oval cake about 1.5 cm thick.
- Heat a ketsi or heavy cast-iron skillet over medium-low heat and coat it with the oil.
- Lay in the mchadi, cover the pan, and cook for 8 to 10 minutes until the bottoms are firm and deeply golden.
- Turn the cakes carefully, cover again, and cook for another 7 to 9 minutes until crisp outside and cooked through in the center.
- Serve immediately while hot, with slices of sulguni cheese.
Common questions
Can I substitute regular cornmeal for fine white cornmeal in mchadi?
Yes, but use the finest grind you can find. Coarse cornmeal makes a gritty, crumbly cake and may need a little more water and resting time. If possible, pulse coarse meal briefly in a blender first.
How do I know when the mchadi dough has the right texture?
It should feel soft, slightly tacky, and hold together firmly when pressed without cracking apart. If it crumbles, add warm water a spoonful at a time. If it feels sticky or wet, add a little more cornmeal.
What are the most common mistakes when cooking mchadi?
Using too much heat, which burns the outside before the center cooks; not covering the pan, which dries them out; and flipping too early. Also avoid overworking the dough, which can make the cakes dense and prone to cracking.
How should I store and reheat leftover mchadi?
Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a dry skillet over low heat or in a 350°F/175°C oven until hot and crisp again. Microwaving will soften them.
What should I serve with mchadi besides sulguni cheese?
Serve it hot with sulguni if you can, or another mild, salty cheese. It also pairs well with butter, yogurt, sour cream, pickled vegetables, or bean dishes. Eat it fresh for the best texture.