Village Griddle · Fried Cornbread
Chvishtari
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Unlike most Georgian cornbread, which is baked, chvishtari is fried, and it comes studded with chunks of cheese that melt into pockets as it cooks.
Cornmeal dough is mixed with chunks of sulguni cheese, shaped into flat rounds, and pan-fried in butter until crisp outside and soft within. It's sold hot from village stalls and guesthouse kitchens across Svaneti.
Why it's made this way: Svaneti's high-altitude farms grew little besides corn and kept dairy cattle, so cornbread studded with local cheese became the mountain villages' everyday bread.
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Part of World of Street Food — 690 dishes from 118 countries.
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