What it is
Elarji is made from two ingredients: finely ground cornmeal and cheese. The cornmeal is cooked into ghomi, then fresh cheese is worked in until the mixture stretches. Local legend says shepherds in the mountains of Samegrelo first made it by accident.
Around Georgia
Megrelians consider it essential at the table. Its mild, elastic richness balances spicy dishes such as walnut kharcho. It is traditionally spread on a platter and cut into pieces. Restaurants often serve it as warm balls or a scoop.
At the table
In Georgianელარჯი
OriginSamegrelo tradition
TypeCheese, cornmeal and dairy
How to order it
Order it as a side with kharcho or chashushuli and eat it warm, before it firms up.
What's in it
Cornmeal and cheese. Vegetarian and gluten-free. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
