Name: Chvishtari: Georgian Sulguni-Stuffed Cornmeal Patties
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Georgian
Ingredients: 400 g stone-ground coarse white cornmeal; 230 ml warm milk, about 35 °C; 1 large egg, about 50 g without shell; 50 g unsalted butter, softened; 4 g granulated sugar; 4 g fine salt; use 2 g if the Sulguni tastes very salty; 200 g Sulguni, cut into 6 thick pieces; 100 ml neutral sunflower oil for the pan; not all of it is absorbed

Wide view of golden chvishtari arranged on the right, with one opened to reveal Sulguni filling.

Yield6 patties; 1 per serving

Preparation20 minutes

Cooking30 minutes

Passive time15 minutes

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The dish

About Chvishtari: Georgian Sulguni-Stuffed Cornmeal Patties

ჭვიშტარი · 6 patties · Easy · 1 hour 5 minutes

Chvishtari is a Georgian cheese cornbread associated with the western regions of Samegrelo and Svaneti. Regional versions differ: some mix crumbled cheese through the dough, some enclose a piece, and some are baked. This recipe follows a documented Megrelian home-style patty with cheese sealed in the middle and cooked in a covered pan.

Stone-ground white cornmeal gives the cakes their distinct, slightly grainy bite. Warm milk, egg and softened butter help it hold together around a generous piece of Sulguni. Drain and pat wet-brined cheese dry first; excess moisture can make the dough hard to seal. Use a moderate portion of salt because Sulguni is already salty.

Cook over gentle heat so the cornmeal dough cooks through before its surface gets too dark. The lid traps heat at first, then cooking uncovered after turning browns the second side. Check each patty’s center with a thermometer because color and melted cheese do not confirm that the egg-containing dough is cooked. Serve immediately for soft cheese and a crisp exterior.

Cook the dish

Ingredients

ჭვიშტარი · 6 patties · Easy · 1 hour 5 minutes

Cornmeal dough and filling

400 gstone-ground coarse white cornmeal
230 mlwarm milk, about 35 °C
1large egg, about 50 g without shell
50 gunsalted butter, softened
4 ggranulated sugar
4 gfine salt; use 2 g if the Sulguni tastes very salty
200 gSulguni, cut into 6 thick pieces

For frying

100 mlneutral sunflower oil for the pan; not all of it is absorbed

Method

Prepare the cheese. Cut the Sulguni into six thick pieces. If it was packed in brine, drain it well and pat the pieces dry with paper towels.
Mix and rest the dough. Combine cornmeal, sugar and salt in a large bowl. Rub in the softened butter, then add the egg and warm milk gradually. Mix and press by hand until the dough is soft and cohesive; knead for 5 minutes. Cover and rest for 15 minutes.
Fill and shape. Divide the dough into six equal portions. Flatten each into a thick disc, place a piece of Sulguni in the center, then close the dough fully around it. Shape into an oval patty about 1.5 cm thick and seal any cracks so cheese cannot leak into the pan.
Cook the first side. Heat a shallow layer of the measured oil in a heavy skillet over medium-low heat. Working in uncrowded batches, add the patties, cover and cook for 5–6 minutes until the undersides are golden. Replenish the pan with measured oil as needed.
Turn and cook through. Turn each patty carefully and cook uncovered on low heat for another 5–6 minutes. Insert a clean instant-read thermometer from the edge into the dough center of every patty; each must reach at least 71 °C. If a patty browns before the center reaches temperature, lower the heat and continue cooking, turning as needed.
Drain and serve. Transfer briefly to a rack or paper towel to drain. Serve hot while the Sulguni center is soft.

Excerpt

Golden pan-fried cornmeal patties enclose a thick piece of salty, elastic Sulguni. Serve them hot while the cheese inside is soft.

Practical guidance

Keep the patties about 1.5 cm thick and seal the dough completely around the cheese. If the dough cracks, dampen your fingers with a little water and pinch it closed. Use medium-low heat; a pan that is too hot darkens the cornmeal before the center cooks. Sulguni moisture and salt vary, so drain wet cheese and taste it before choosing the full or reduced salt amount. Refrigerate leftovers within 2 hours in a covered container at 4 °C or below for 3–4 days. Reheat in a skillet or oven until the center reaches 74 °C. The nutrition estimate counts about 30 ml of the frying oil as absorbed; actual uptake depends on pan temperature and draining.

Nutrition per serving

Nutrition per patty

Energy: approximately 489 kcal
Carbohydrates: 54 g
Protein: 15 g
Fat: 24 g
Fibre: 5 g
Sodium: 600 mg
Basis: approximate generic cornmeal, milk, egg, butter and cheese profiles; Sulguni is proxied with mozzarella. Includes 4 g salt and an estimated 30 ml absorbed frying oil, divided among six patties. Cheese salt and oil uptake vary.

Allergens and food safety

Contains milk (Sulguni and butter) and egg. Corn is naturally gluten-free, but check cornmeal labels for wheat cross-contact if cooking for someone with coeliac disease. Cook the egg-containing dough to at least 71 °C at the center of each patty; a golden crust or melted cheese alone is not enough. Refrigerate leftovers within 2 hours and reheat to 74 °C in the center.

To serve

Serve immediately while the cheese is soft and the cornmeal crust is still crisp.
Pair with tea, matsoni or a fresh salad if desired; these are optional and not included in the recipe or nutrition estimate.