Georgian · Bread
Crisp cornmeal cakes made for beans, cheese and pickles.
Photo by Georgi1 · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Mchadi are Georgian cornmeal breads with a crisp exterior and dense, tender middle. Their plain flavor is intentional: they are made to scoop lobio and balance salty cheese.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
cornmeal; water; salt; shaped bread/cake
Declared allergens: No Big Nine allergen appears as a direct ingredient; verify packaged ingredients and cross-contact for the intended audience.
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Maggie Turansky is credited with preparing and publishing an independent version of this dish in Mchadi Recipe: Georgian Cornbread for No Frills Kitchen.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Turansky uses accessible yellow polenta and additional seasoning, which she discloses as departures from the plain Georgian core.
Georgian kitchen
Georgian mchadi are simple crisp cornmeal cakes cooked in a skillet and served with lobio, cheese or pickles.
Mix cornmeal and salt. Add hot water gradually until a moist dough holds when pressed.
Rest 10 minutes, then form eight oval cakes about ½ inch thick with wet hands.
Heat oil in a heavy skillet over medium until shimmering but not smoking.
Fry cakes 4–5 minutes per side until deeply golden and firm. Drain briefly.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Mchadi are Georgian cornmeal breads with a crisp exterior and dense, tender middle. Their plain flavor is intentional: they are made to scoop lobio and balance salty cheese.
Refrigerate for up to 3 days and reheat in a dry skillet.
Serve warm with lobio, sulguni or feta-style cheese, herbs and pickles.
