Market Kitchen · Cheese Cornmeal
Elarji
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Stir it right and elarji stretches into long, gooey cheese strands when you lift a spoonful — locals judge how well it's made by how far the cheese pulls.
Cornmeal is cooked slowly with sulguni cheese stirred in until it melts completely into the porridge, turning it stretchy and elastic. Market kitchens and small eateries in Samegrelo serve it hot in a bowl, often alongside grilled meat.
Why it's made this way: Corn replaced older grains as Samegrelo's staple crop generations ago, and melting the region's abundant sulguni cheese directly into the porridge became its signature way of eating it.
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Part of World of Street Food — 690 dishes from 118 countries.
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