Ashvchapani and Aritsvmgeli

Grate a cheese and place it in a bowl. Mix corn flour with minced walnut in another bowl and slowly add milk and knead until you get some homogeneous dough. It shouldn’t be too thick; personally I prefer slightly thin dough, as Mchadi baked with the thinner dough doesn’t dry too much. It’ll be ideal if you first bake Mchadi and then work the cheese.

Divide the dough into small oval balls, place them on a hot oily pan, slightly push with fingers and flatten them evenly. Roast it well from both sides on a middle fire until it gets a good golden hue.

Now move towards the cheese. Start with placing it in a pot on a low fire. It’ll slowly melt and don't stop stirring, until it turns into a melted homogeneous mass. Adding some flour will make it more elastic with a better consistency.

Give a round shape to the cheese using a spoon, add a pinch of red ground pepper, which suits it perfectly, place them on a plate and serve warm.

Advice: You can use Sulguni as well as Imeretian cheese and white or yellow corn. Pass the pepper if you feel like doing so. Use pre-roasted and peeled macadamia instead of walnuts and halve the amount if you are choosing peanuts over them.