Chvishtari with cornmeal cheese

The dish turns out to be both hearty and tasty and very colorful. At the same time, it is not difficult to cook it, thanks to which chvishtari will certainly become favorites in the family menu for a long time. They can be cooked as breakfast, and as dinner. Or as an addition to other dishes.

Such hot breads with cheese inside are usually liked by all households - both adults and children.

So, we measure out the right amount of corn flour in a container of a suitable size. Mix cold milk with hot water to make a warm mixture in the end. Pour the resulting liquid into a container with corn flour. In the same place, we pour granulated sugar, salt, spread butter at room temperature (not melted, but just soft, melted, that is, you need to remove it from the refrigerator in advance).

Mix the ingredients, knead the dough thoroughly. If it turns out to be too dry, add a little more milk or flour. We form a bun from the dough and leave it at the bottom of the container for now. You can cover the container from above with a clean towel or tightly with a lid.

Cut the cheese into long pieces (approximately 5 cm long, and 1 cm thick and wide). Divide the dough into small parts, flatten each into a flat cake right in the palm of your hand. In each tortilla we put bars of suluguni cheese and wrap the cheese, carefully sealing the dough. You should get pies that look like cutlets.

In a frying pan with a thick bottom, heat the specified amount of vegetable oil. It should be red-hot. After we spread the formed chvishtari in batches and fry for 3-4 minutes on each side - until ruddy. Ready-made chvishtari are spread on kitchen paper towels to absorb excess fat.

Such a treat is necessarily served hot on the table, so we call our loved ones and treat them to a delicious Megrelian dish immediately! Just be careful not to get burned, because chvishtari are very hot.

Bon appetit!