Chvishtari or cornbread with cheese comes from the mountainous region of Georgia, Svaneti.


  • 1 cup corn flour, sifted
  • 1 cup cheese, grated
  • 1 egg
  • 0.5 cup sunflower oil


  1. Place corn flour, cheeses and an egg in a large bowl . Combine well, add some water as needed and knead the dough for 10 minutes. Heat the skillet on a medium heat. Pour enough sunflower oil to cover the bottom of the skillet. Make equal size balls from the dough with your hands and flatten slightly to give an oval shape to each. Bake Chvishtari from the both sides, until golden brown. Serve hot.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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