Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the bubbling cauldrons of the Chrononaut’s galley, Elarji stretches like molten threads of time. A fusion of cornmeal and cheese, it glows with golden steam, echoing the hum of brass gears and the warmth of copper pipes – a dish of endurance and invention.
Elarji (Georgian: ელარჯი) is a traditional dish from western Georgia, particularly the Samegrelo region. It is made by cooking cornmeal until thick, then blending it with sulguni cheese to create a stretchy, elastic texture. Elarji is considered one of Georgia’s most iconic comfort foods, often served hot and eaten with meat stews or enjoyed on its own. Its preparation reflects the agricultural traditions of maize cultivation in western Georgia.
Recipe Categories
Ingredients
- 200 g cornmeal (fine or medium grind)
- 600 ml water
- 1 tsp salt
- 250 g sulguni cheese (or mozzarella + feta mix)
Preparation
- Bring water to a boil with salt.
- Gradually add cornmeal, stirring constantly to avoid lumps.
- Cook on low heat for 15–20 minutes until thick and smooth.
- Add grated sulguni cheese, stir until melted and elastic.
- Serve hot, pulling strands of cheesy cornmeal with a spoon.
Nutritional Facts (per piece)
- Calories: 280 kcal
- Protein: 12 g
- Carbohydrates: 32 g
- Fat: 10 g
Tips & Variations
- Use mozzarella + feta if sulguni is unavailable.
- Add butter for extra richness.
- Serve with meat stews or grilled vegetables.
- For Steampunk styling: present in copper bowls with gear‑shaped spoons.
Next Steps
Do you like our recipe? You can find more recipes in the Snack Category here.