Elarji - Georgian Recipe

Elarji is very popular meal in Samegrelo region of Georgia. We decide to share you the knowledge of cooking it.

Ingredients necessary to prepare Elarji
- 1 kilogram of coarse ground flour
- 2 kilograms of cheese (ceruse soft Sulguni )
- 300 grams maize flour
- 2 liters of water
Utensils for preparation and cooking
- Cast iron pot (Kaila)
- Box grater
- Flat ladle spoon
- Table knife
- Small plate
- Flour picker
- Kitchen linen
Cut the cheese (Sulguni) in several large pieces and grate it on a box grater. Put the grated cheese on a dish.
Wash the coarse ground flour very accurately, so stat all the dark components disappeared.
If you stir a coarse ground flour during the washing process the dark components will float up above which must be taken out. We must repeat the action until the flour is totally clean.
Pour the washed coarse ground flour in a cast iron pot and add 2 liters of water.  Put the pot on the fire and stir with a flat ladle spoon throughout the simmering process until it is boiled (for approximately 30 minutes).
When it is boiled, rub into a maize flour (to get a stout mass. Simmer the mass for 3 minutes after rubbing in a pot with a closed lid).
Pour in prepared grated cheese gradually and rube in very well (to get well-combined mass of coarse ground flour and cheese).
Take the Elarji on the plates with another wet plate (this wet plate helps you to avoid sticking the Elarji to the picker and and facilitates the picking process.
It is recommended to eat Elarji hot together with another Georgian dish Satsivi.