Elarji from millet according to the old Georgian recipe

2 servings

40 minutes

Elardji is a traditional dish of Georgian cuisine known for its gooey consistency and rich cheese flavor. The classic version uses corn flour, but this old Georgian recipe offers millet, giving the dish a softer texture. Historically, elardji was made in western Georgia, especially in the Samegrelo regions where sulguni cheese is an important element of local cuisine. This version combines two types of sulguni: classic and smoked, making the flavor deeper and more aromatic. Delicate butter and fresh mint complement the cheesy delight with subtle creamy and refreshing notes. Elardji is perfect as a standalone dish or as a side to meat and vegetables. Its gooey structure makes each bite particularly enjoyable and unforgettable.

Energy value per serving

• Calories: 685.2
• Proteins: 35.9g
• Fats: 45.9g
• Carbohydrates: 34.9g

Ingredients

• Millet: 100 g
• Suluguni cheese: 200 g
• Smoked Suluguni Cheese: 100 g
• Butter: 20 g
• Fresh mint: 5 g

Cooking steps

1. Cook the well-washed millet until ready.

   Required ingredients:

   • Millet: 100 g

2. Transfer the millet to a sieve and let the water drain.

3. Grate two cheeses: suluguni and smoked suluguni.

   Required ingredients:

   • Suluguni cheese: 200 g
   • Smoked Suluguni Cheese: 100 g

4. Pour millet into the pot, gradually adding the cheese mixture.

   Required ingredients:

   • Millet: 100 g
   • Suluguni cheese: 200 g
   • Smoked Suluguni Cheese: 100 g

5. The cheese has melted, and now add butter and a little chopped mint.

   Required ingredients:

   • Butter: 20 g
   • Fresh mint: 5 g