Name: Imeretian Chvishtari (ჭვიშტარი იმერული)
Prep time: 12 min
Cook time: 16 min
Total time: 33 min
Cuisine: Georgian
Ingredients: 350 g medium-ground white cornmeal; 350 g young Imeruli cheese, drained and coarsely grated or crumbled; Up to 200 ml warm water, added gradually; 0–2 g fine salt; taste the cheese first and use only what is needed; 30 ml sunflower oil for the skillet; about 12 g is assumed to remain on the cakes

Two golden chvishtari cakes on a wooden board with a crisp cornmeal crust and cheese throughout

Yield8 small cakes

Serving basis2 cakes per person; 4 servings

DifficultyModerate; add water gradually and keep the skillet heat steady

Dietary classificationMeat-free; contains milk and corn; strict vegetarian suitability depends on cheese rennet; check labels and cross-contact

Jump to recipe ↓

The dish

About Imeretian Chvishtari (ჭვიშტარი იმერული)

Chvishtari combines Georgian cornmeal and cheese in a compact, griddled bread. This Imeretian-style version folds young Imeruli cheese into the dough, so its savory tang runs through each cake instead of forming a separate cheese-filled center.

Fresh Imeruli cheese softens as it cooks and has a gentle cultured-milk flavor. Grate or crumble it coarsely, then taste before seasoning; its saltiness varies by producer. Add warm water to the cornmeal slowly because the grind affects how much liquid the dough can hold.

After a five-minute rest, the dough should press into cakes without crumbling. Griddle them over steady medium heat, giving the thick centers time to warm before the crust darkens. Serve the chvishtari hot while the cheese is still soft. Chvishtari styles vary across western Georgia; this version uses Imeruli cheese mixed through the cornmeal dough.

Cook the dish

Ingredients

Cornmeal cakes with young Imeruli cheese mixed through

Ingredients

350 gmedium-ground white cornmeal
350 gyoung Imeruli cheese, drained and coarsely grated or crumbled
Up to 200 ml warm water, added gradually
0–2 gfine salt; taste the cheese first and use only what is needed
30 mlsunflower oil for the skillet; about 12 g is assumed to remain on the cakes

Method

Prepare the cheese. Coarsely grate or crumble it. Taste a small piece before seasoning the dough; keep the cheese chilled if you are not mixing it in straight away.
Season the cornmeal. Stir the cornmeal and up to 2 g fine salt together in a mixing bowl, using less or omitting the salt if the cheese tastes salty.
Hydrate the dough. Add warm water a little at a time, mixing by hand until a soft, thick dough holds together when pressed. Stop before it becomes wet or loose. Cover and let it stand for 5 minutes so the cornmeal can absorb the water.
Mix in the cheese. Fold the grated cheese evenly through the hydrated dough. If the mixture cracks when pressed, add warm water a teaspoon at a time; if it feels loose, let it stand briefly instead of adding wheat flour.
Shape the cakes. Divide the dough into 8 equal portions. With damp hands, press each into a compact oval cake about 8 cm across and 1.5 cm thick, closing any cracks at the edges. The cheese is mixed through the dough, not sealed inside.
Griddle in batches. Warm a heavy skillet over medium heat and wipe it with a thin film of sunflower oil. Cook the cakes in batches for 3–4 minutes per side, adjusting the heat so they turn golden without scorching. Add a little more oil between batches if needed.
Finish and serve. Cook until the cornmeal centers are hot and set and the cheese is soft and melted. If the crust colors before the center warms, lower the heat and cover the skillet briefly. Serve hot.

Serving, storage, and substitutions

Serve 2 hot cakes per person, plain or with a tomato-and-cucumber salad. They are best eaten straight from the skillet while the cornmeal is tender and the Imeruli cheese remains soft.

Imeruli cheese gives this version its regional character. If it is unavailable, choose a young, moderately salted, meltable white cheese. Low-moisture whole-milk mozzarella is a practical substitute, although the salt and flavor will differ; outside Imereti, do not label substitute cheese as Imeruli kveli. Do not add potato or wheat flour to this measured version.

Refrigerate leftovers in a shallow container within 2 hours, or within 1 hour if the air temperature is above 32°C/90°F. Keep them at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F; the cakes will soften and the cheese may not regain its original stretch.

Nutrition per serving

Serving size: 2 cakes
Calories: About 613 kcal
Carbohydrate: About 71.0 g
Protein: About 25.6 g
Fat: About 23.8 g
Fibre: About 6.4 g
Sodium: About 754 mg

These are approximate values for the stated batch divided into four servings. Cheese moisture and salt, the amount of salt added, and oil absorbed during griddling can change the result. Check the cheese label for a more precise estimate.

Allergens and food safety

Contains milk and corn. Imeruli cheese may use animal rennet, so strict vegetarian suitability depends on the product. Check labels for ingredients and allergen statements, and avoid cross-contact. Keep the cheese refrigerated until use and work with clean hands and equipment. Cook the cakes until hot through, with the cornmeal set and the cheese melted; serve immediately or hold above 60°C/140°F. Refrigerate leftovers within 2 hours (within 1 hour above 32°C/90°F) at 4°C/40°F or below, and reheat to 74°C/165°F.

Closing

Mix the cheese through the dough so every cake has a soft, savory crumb.
Griddle over steady medium heat and serve as soon as the cheese melts.

About Imeretian Chvishtari (ჭვიშტარი იმერული)

Ingredients

Ingredients

Method

Serving, storage, and substitutions

Nutrition per serving

Allergens and food safety

Closing

More Georgian dishes

Megrelian Kvarabia (Kvalam Kveri, კვალამკვერი)

Mchadi with Imeretian cheese

Imeretian Spinach Pkhali