Mchadi corn cakes

Mix the cornmeal with the salt. Pour in 200–250 ml of warm water a little at a time, working it with your hands until the dough is firm and no longer sticky.

For a strict gluten-free diet, use cornmeal labeled gluten-free.

Cover the bowl and leave for 15 minutes so the cornmeal can swell.

Wetting your hands with cold water, shape 8 oval cakes 1–1.5 cm thick.

Heat the oil in a frying pan and fry the cakes over medium heat under a lid for 5–6 minutes per side until crusty.

Serve hot with lobio or ajapsandali. Done!