Mchadi recipe

Preparing Mchadi is really easy and doesn’t take much time. So, you can prepare them somewhere in about 30 minutes or so and they can get into your daily life routine, as you can get some calories from them and they fill you with energy. And you usually eat them with cheese, so it’s a great meal.

Ingredients:

• 4 cups of cornflour
• 1 tsp salt
• 1 tsp baking soda (optional)
• Water

Preparing process

Cornflour is sold in grocery stores, but since we have corn in our yard and we get its harvest, then we take it to a mill and we get its flour.

Then, all you need is to take those 4 cups of flour, or just regulate it according to how many Mchadi you want to cook or how many people will be there to eat them.

Then you add some salt. And personally I add some baking soda, too, just to get a soft, fluffy Mchadi. It doesn’t need much baking soda, though, so don’t pour much of it!

Some people use sour-cream or Matsoni or Greek yogurt instead of water and that makes Mchadi also kind of soft and fluffy. So you can easily use them in your dish, too.

I used to make Mchadi with Matsoni and baking soda, but now I just use water, because baking soda is enough for it to be fluffy and with water it has more kind of Mchadi taste, than with Matsoni or some other things.

I haven’t written how much water you need, because you can’t really say that exactly. You should pour water little by little and stir, so that when the dough becomes kind of like thick porridge, then it’s ready for cooking. You can see its consistency here on this photo below.

When the dough is ready, you can take pieces of it with a spoon or with your hand and make them like balls and then shape them. Usually their shapes are oval or something like a diamond. They may be round, too. Or you can just make whatever shape you want.

You can put your hands in water and then shape Mchadi, because it’s easier and they will be nicer that way.

Then you turn the gas on, put a pan on it with oil in it and a minute later or so you can put Mchadis in it carefully. You should cook Mchadis on both sides. The gas should be on a normal level _ not too high, not too low. Or you can turn it down a little while later just to make sure Mchadi will be cooked well in the middle too.

When it’s ready, you can cut one piece in a half, put a piece of cheese in it and put the other half back where it was initially. After some time the cheese will melt and the taste will be amazing!

People usually eat Mchadi with cheese, but it’s also known that Mchadi with Lobio (cooked beans) is really delicious, too.

I hope you will find this recipe great!

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