Chvishtari

Chvishtari is a traditional Georgian dish consisting of a cheese-filled cornmeal bread. The main ingredients are ground maize or cornmeal, water or milk, salt, and a soft, brined cheese such as sulguni or Imeretian cheese, often combined with a little grated cheese into the batter. The result is a savory loaf with a crisp exterior and melted cheese interior.

Origin and regional association: It originates from western Georgia, particularly the Imereti region, and is widely found in Georgian cuisine as a street food and bakery item. It is closely related to other cheeses breads such as khachapuri but uses cornmeal instead of wheat flour, giving a distinct texture and sweetness.

Preparation: The cornmeal is cooked into a thick batter or dense dough, then cheese is added or layered. The mixture is spooned or poured into a hot pan and cooked until the bottom is firm and golden, then flipped to cook the other side, or baked. The cheese melts inside, creating pockets of melted cheese within the bread. Optional additions may include fresh herbs or greens, black pepper, or eggs in some regional versions.

Serving and variation: Chvishtari is typically served hot, cut into wedges, and enjoyed as a snack, breakfast, or accompaniment to soups and stews. There are regional variations in the exact ratio of cornmeal to cheese and in shaping, ranging from thick patties to more bread-like loaves.