Elarji — Print Recipe — The Culinary Codex

An impossibly stretchy and elastic porridge of cornmeal and sulguni cheese, pulled and stretched until it forms long gooey strings from the spoon.

Instructions

1 Bring salted water to a boil in a heavy pot, then gradually whisk in the coarse cornmeal while stirring constantly to avoid lumps.
2 Reduce heat to low and cook for fifteen minutes, stirring frequently, until the porridge thickens and pulls away from the sides.
3 Add the fine cornmeal gradually, continuing to stir vigorously as the mixture becomes very thick and difficult to work with.
4 Add the shredded sulguni cheese in handfuls, stirring and pulling the mixture energetically until the cheese melts and stretches.
5 Continue stirring for another five minutes until the elarji becomes elastic and forms long stringy strands when pulled with a spoon.
6 Serve immediately while hot and stretchy, topped with a pat of butter, alongside grilled meats or spicy stews.

Did You Know?

Making proper elarji is considered a test of arm strength — the mixture becomes so thick and elastic that stirring requires genuine physical effort.