Cornbread with cheese (Chvishtari) from Supra: A Feast of Georgian Cooking (page 76) by Tiko Tuskadze

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tges on November 23, 2020

    I don't know if it's because I didn't use the PAN brand cornflour (I used Protea) but the dough was completely liquid with the 100ml of milk and 200 ml of water and only 160g of cornflour; even with the addition of the cheeses, the dough would not be solid enough to form cornbread patties. I had to add up to a total of around 400g of cornflour (as per referencing other chvishtari recipes online) for this recipe to work. It will not result in a dough you would be expecting; it's grainy and very wet but you can make patties from it. Chvishtari is loved by Georgians and me, especially so I had to have a workable recipe and I really think there is an error in printing with this one as everything else I have made from Supra has been great!

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