Svan Chvishtari, Pan-Fried Cornmeal Cakes Filled with Sulguni

What you need

• 250 g (1 3/4 cups) fine cornmeal
• 1/2 tsp salt
• 300 ml (1 1/4 cups) boiling water
• 200 g (7 oz) sulguni, or low-moisture mozzarella
• 40 g (3 tbsp) butter, for frying

Method

Restated from the original video

1. 1

   Stir the cornmeal and salt together in a large bowl.

2. 2

   Pour in the boiling water and mix with a spoon until no dry patches remain. Cover and leave for 10 min so the cornmeal swells.

3. 3

   Grate the sulguni on the coarse side of a grater.

4. 4

   When the dough is cool enough to touch, knead in the sulguni until evenly mixed. The dough should be soft and hold together. If it cracks, work in warm water 1 tbsp at a time. If it sticks to your hands, add a spoonful of cornmeal.

5. 5

   With damp hands, divide the dough into 8 balls and flatten each into a disc about 8 cm wide and 1.5 cm thick.

6. 6

   Melt half of the butter in a large heavy frying pan over medium-low heat.

7. 7

   Fry the cakes in batches, 4-5 min per side, until the crust is golden and the cheese inside has melted. Add the rest of the butter for the second batch.

8. 8

   Serve hot, straight from the pan.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.