Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h total110 min hands-onServes 4Hard
29 more verified cooks and this recipe costs $2.99
RISING → POPULARElarji lives or dies on the cheese: only sulguni a day or two old will pull into threads instead of seizing into rubber.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Coarse white cornmeal (ghomi)000 g
Fine white corn flour000 g
Young sulguni cheese000 g
Imeretian curd cheese000 g
Coarse salt000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Reading a bag of ghomi: grind, colour, age
The pull test: when sulguni is ready to go in
Pot shape and paddle: why a rounded base does the work
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 18 of the 26 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: beating the cheese into threads — step 16 of 26.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Beka Kvaratskhelia watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Adding the fine corn flour all at once, which sets the porridge lumpy before it can swell
Cheese added over a full flame, where it boils and seizes into rubber instead of melting
Serving on cold plates, where the threads set in a minute
The threads come from a narrow temperature window rather than from how hard you beat: the pot stays over the lowest flame while the cheese goes in, hot enough to melt it, never hot enough to let it boil and seize.
Written by Beka Kvaratskhelia. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
21 people cooked it, 90% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 29 more cooks the price becomes $2.99. Your copy never does.
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