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Crispy Georgian Mchadi Cornbread Cakes with Sulguni Cheese Filling

Georgian mchadi cornbread cakes - featured image
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A quick and easy recipe for crispy Georgian mchadi cornbread cakes filled with gooey Sulguni cheese, perfect as a comforting snack or light meal.

Ingredients

Scale
  • 2 cups (320 g) cornmeal (fine or medium grind)
  • 2 cups (480 ml) boiling water
  • 1 teaspoon salt
  • About 1 tablespoon (15 g) Sulguni cheese per cake (or mozzarella as a substitute)
  • 2 tablespoons (30 ml) sunflower or vegetable oil for frying

Instructions

  1. In a medium mixing bowl, pour 2 cups (480 ml) of boiling water over 2 cups (320 g) of cornmeal and 1 teaspoon of salt. Stir quickly until just combined. The dough will be thick but slightly sticky. Let it cool for 5 minutes.
  2. Wet your hands lightly and pinch off a golf ball-sized piece of dough. Flatten it into a disc about 3 inches (7.5 cm) wide and ½ inch (1.25 cm) thick.
  3. Place about 1 tablespoon (15 g) of Sulguni cheese in the center of the disc. Fold the edges over the cheese and pinch to seal, then gently flatten again into a patty.
  4. Heat a cast iron skillet over medium heat and add 2 tablespoons (30 ml) of sunflower oil. Heat until shimmering but not smoking.
  5. Place the stuffed cakes in the pan with space between each. Fry for 4-5 minutes per side until golden brown and crispy, flipping carefully.
  6. Transfer the mchadi to a plate lined with paper towels to absorb excess oil. Serve warm.

Notes

If dough is too dry, add a splash more hot water; if too wet, add more cornmeal. Use medium heat to avoid burning. Pinch dough edges tightly to prevent cheese leakage. For a healthier option, bake at 375°F (190°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: mchadi, Georgian cornbread, Sulguni cheese, cornbread cakes, snack recipe, gluten-free, comfort food

Find it online: https://crispcraving.com/crispy-georgian-mchadi-cornbread-cakes-with-sulguni-cheese-filling-recipe-for-perfect-homemade-snack/