About Megrelian Chvishtari
Megrelian chvishtari wraps a soft piece of Sulguni in a savory cornmeal dough, then cooks the thick patties slowly in a covered skillet. The crust turns golden while the cheese softens inside. Serve them hot, soon after cooking.
Chvishtari is a Georgian cornmeal-and-cheese bread. This edition follows a documented Megrelian form in which a piece of Sulguni is enclosed inside the dough and the patties are pan-fried under a lid. Other households mix grated cheese through the corn dough, so the filled preparation here is one regional style rather than the only form of chvishtari.
The dough uses medium-ground white cornmeal, egg, butter and milk. Add the milk gradually because cornmeal absorbs liquid differently depending on its grind. After a short rest, it should press into a patty without crumbling. Seal each cheese baton fully inside so it softens in the center instead of leaking into the skillet.
Keep the heat moderate-low and cover the pan. Thick cornmeal patties need time to cook through; a fast, dark crust can form while the center remains underdone. Because the dough contains egg, check the center of a test patty with a food thermometer and continue cooking gently until it reaches 71°C/160°F.
