Elarji
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| Place of origin | Georgia |
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| Part of a series on |
| Georgian cuisine |
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Elarji (Georgian: ელარჯი) is a traditional Georgian dish and a staple for the Samegrelo region of the country. It is prepared by kneading a large amount of sulguni cheese into a thick porridge (ghomi) made from cornmeal and flour. The dish is distinguished by its high elasticity and uniform structure.[1]
Elarji is traditionally prepared for honored guests or for festive meals.[2]
There are both linguistic and folk versions of the origin of the word “elarji”. According to the linguistic explanation, in Mingrelian language “elarji” means a mass that is mixed or mashed. According to Otar Kajaia's Megrelian-Georgian dictionary, elarji is defined as “cheese-mixed (cooked-mashed) ghomi”.[3]