Georgian corn bread cakes from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 53) by Paula Wolfert

  • pot cheese
  • butter
  • Show all ingredients...
  • Serves : 4 cakes

  • EYB Comments

    Can substitute farmer's cheese for pot cheese.

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

Accompaniments: Badza with Georgian spices [Tsino Natsulishvili]; Frying pepper pâté; Georgian chicken tabaka with two sauces; Georgian spicy and sour beef soup (Kharcho) [Tamara Kurdashivili]; Leek pâté; Spinach pâté #1

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

  • Eat Your Books

    Can substitute farmer's cheese for pot cheese.

  • mcvl on April 26, 2023

    Oh, goodness gracious, these were so good! My husband is a vegan, so we used nondairy cheese (Miyoko's mozzarella and another vegan cheese from the Rebel folks in Austin TX), and the little cakes were simple to put together, quick to bake, and scrumptious to eat with lobio (Georgian bean and walnut stew).

  • TrishaCP on June 02, 2018

    These were simple to make and were good as sides to a Georgian braised beef recipe, but they would have been too dry without a stew-like main course. Interesting, but I would probably check out different versions of this dish before making this version again.

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