Similar in name to its main ingredient – millet – “Ghomi” is a popular porridge from the Samegrelo region. Unlike porridge, in its more common form, Ghomi is usually served as an accompaniment to a dinner – alongside Kharcho, Satsivi and Bazhe, for instance.
After many years of tenure, as the staple ingredient, millet was substituted for a coarse-ground flour (Gherghili) due to its wide availability and faster cooking time. However, the classic and more traditional version of millet-centred Ghomi can still be found at a few discerning locations, such as “Salobie Bia” and “Restaurant Ethnographer”.
Elarji can be thought of as an upgraded Ghomi, with melted mozzarella-like Sulguni cheese; best enjoyed before it has a chance to cool. The greater the quantity of cheese, the greater the elasticity, so pay a little mind to the amount of Elarji on your fork to avoid any potential difficulty in swallowing.
Ghomi and Elarji are available at most Georgian restaurants, particularly if they specialise on Megrelian cuisine.
Author’s picks for best Elarji in Tbilisi:
- Dadiani
- Tashre
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