Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Mchadi, or corncakes, are meant to be baked in a ketsi over an open fire, which imparts a delicate flavor. They can also successfully be prepared in a cast-iron skillet, however. Because mchadi are dry, they are perfect for sopping up sauce from one of the flavorsome Georgian stews. And since they are bland, mchadi provide an excellent foil for the lavishly seasoned foods of the western Georgian table. If you serve these corncakes to complement a different sort o