Chvishtari — Georgian Cornbread Stuffed with Cheese
A dish from Georgian cuisine, and absolutely delicious! Chvishtari should be served hot, while the cheese inside is still melted and stretchy. It's a rich, satisfying treat that's genuinely easy to make.
Yara
Recipe author
Chvishtari — Georgian Cornbread Stuffed with Cheese
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
9 g
Fats 39 %
22 g
Carbohydrates 46 %
26 g
337 kcal
GI:
4
/
0
/
96
- This dish is hearty, tasty, and full of character. And since it's not much trouble to make, chvishtari are sure to become a long-time favorite on your family table. Serve them for breakfast, for dinner, or as a side alongside other dishes.
- These hot little cheese-filled breads are usually a hit with the whole household — kids and grown-ups alike. Here's how to make them: Measure the cornmeal into a bowl of a good size. Stir the cold milk together with the hot water so you end up with a warm mixture, then pour it into the cornmeal. Add the sugar, the salt, and the room-temperature butter (not melted — just soft and pliable, so take it out of the fridge ahead of time). Mix everything together and knead the dough thoroughly. If it comes out too dry, add a splash more milk or a little more cornmeal. Shape the dough into a ball and let it rest at the bottom of the bowl; you can cover it with a clean towel or a tight-fitting lid. Cut the suluguni into long batons (about 2 inches long and 1/2 inch thick and wide). Divide the dough into small portions and flatten each one into a round patty right in the palm of your hand. Place a baton of suluguni in the center of each patty and fold the dough around the cheese, sealing it well. You should end up with little pies shaped like patties. Heat the measured vegetable oil in a heavy-bottomed skillet until it's good and hot, then fry the chvishtari in batches, 3-4 minutes per side, until golden. Transfer the finished chvishtari to paper towels to drain off any excess oil. This treat absolutely must be served hot, so call everyone to the table and share this delicious Mingrelian dish right away! Just be careful not to burn yourself — chvishtari come off the heat piping hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Suluguni - 290 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
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