Elarji is the pearl of the Megrelian cuisine

Somewhere in the middle of Georgia, not far from Tbilisi, there is a conventional line dividing the country into a "corn belt" and a "wheat belt". To the west of this line, in regions with hot and humid climates such as Imereti and Samegrelo, corn grows everywhere. Here, everyday dishes are mchadi corn bread and the famous elarji, a delicate combination of corn groats and cheese.

In the east, where the climate is becoming cooler and drier, ideal for growing wheat, wheat bread puri reigns supreme. This bread takes pride of place on the tables of the eastern part of Georgia and is an integral part of the local gastronomy.

There is a legend that corn came to Georgia earlier than to the rest of Europe, possibly through China at the beginning of the XVI century. Although many doubt this version, Georgia's geographical location — at the intersection of trade routes, including the northern branch of the Great Silk Road — makes it plausible. Imagine a merchant from the Ming Dynasty traveling through the Caucasus and bringing with him mysterious grains that would later become the basis for many Georgian dishes.

Elarji is one of the most famous dishes of Megrelian cuisine, which is appreciated throughout Georgia for its unique taste and texture. According to local legend, this exquisite treat appeared thanks to the ingenuity of shepherds who stayed with their flocks in the Samegrelo mountains for months. Having only finely ground corn flour and milk for making suluguni cheese, one day they decided to mix young cheese with corn grits and cook this mixture in milk over low heat.

This is how elarji was born — a simple but incredibly delicious dish that quickly became an integral part of the regional cuisine. This dish is a viscous, homogeneous mass, which was traditionally laid out from a pot on a large dish, cut into equal parts and served with semi-sweet ocaleshi wine. Today, elarji is prepared for holidays, family celebrations and special occasions, and it is difficult to imagine lunch without it.

Cooking Secrets

Despite the simplicity of the ingredients — corn groats and a large amount of suluguni cheese — cooking elarji requires skill and attention to detail. The main rule of the Megrelian housewives says: for an ideal dish, it is necessary to use finely ground corn kernels. This ensures the correct consistency and allows you to achieve the desired viscous effect, which makes elarji so special.

Ingredients:

Finely ground corn groats

Suluguni cheese (generous amount)

Cooking Steps:

1. Cooking porridge: Bring water to a boil in a saucepan and gradually pour in the corn grits, stirring constantly with a wooden spoon to avoid lumps. Simmer over low heat until the porridge is thick and homogeneous.
2. Adding cheese: Cut suluguni into small pieces or grate. Gradually add the cheese to the porridge, continuing to stir. Cook the mixture over low heat until the cheese has completely melted and combined with the corn mass, forming a viscous, elastic consistency.
3. Serving: Put the finished elarji on a wide dish. Traditionally, it is cut into portions and served hot. The dish goes well with herbs, hot sauces and, of course, with a glass of Georgian wine.

Why should you try elarji?

Elarji is more than just a dish; it is a symbol of the hospitality and culture of the Megrelian people. Its delicate taste with a slight salinity of cheese and the soft texture of corn porridge will not leave anyone indifferent. This treat reflects the harmony of simplicity and sophistication characteristic of Georgian cuisine.

Culinary heritage

After tasting elarji, you will touch the history and traditions of Georgia. This dish is passed down from generation to generation, preserving the soul and character of the Megrelian region. Elarji demonstrates how to create a real culinary masterpiece from the available ingredients.

Where can I try the real elarji?

To enjoy the authentic taste of elarji, it is worth going to Western Georgia, where local restaurants and family cafes prepare it according to ancient recipes. However, in many Georgian restaurants, including those presented in the Madloba catalog, you can also order this dish and plunge into the atmosphere of Megrelian hospitality.

Elarji is a bright representative of the Megrelian cuisine, which is definitely worth a try for anyone who wants to understand Georgian culture and traditions more deeply. This dish not only saturates, but also tells the story of its people through taste and aroma. Traveling around Georgia or visiting Georgian restaurants in your city, do not miss the opportunity to enjoy this unique treat.