Elarji Recipe

Place the stem in a large bowl, pour cold water and wash it by hand. Pour water over the surface with the atrophied chenchostan. Repeat this procedure 5-7 times until the water becomes absolutely transparent. Next, put the stem in a cast iron or thick-bottomed saucepan, pour water over it and put it on high heat. As soon as it boils, reduce the temperature to low and simmer until the water is completely dry.

Take a wooden chopper. Slowly add the corn flour to the pot and knead it with wavy movements with the chopstick so that the flour is fully opened and no bones are formed. When the ghomi is fully cooked, the flour will be kneaded and the pot will finish steaming, turn the fire to a minimum.

Cut the sulguni into long plates 0.5 cm thick. It is categorically forbidden to grind the cheese, as it must retain its fibrous structure. Put the sulguni plates in the hot ghomi step by step. Take the wood and start the energetic, circular and bottom-up rotating of the mass in just one direction. Simmer without stopping for 10-15 minutes. The cheese should be completely melted at the expense of the temperature of the corn mass. Elarji is ready when the mass is stretched in a continuous, silky strip at a height of 1 meter from the pot when lifting the tenge.