How to pronounce Elarji

Elarji is written ელარჯი where it comes from. In the International Phonetic Alphabet it is /ɛlarʤi/. In plain English letters that is eh-LAR-jee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Elarji?

Elarji is a main dish of Georgia. Where it comes from: Samegrelo. People usually eat it on festive days and at lunch or dinner. Its main ingredients are corn and dairy & cheese. It tastes rich and savory.

Where Elarji comes from

Elarji is one of 24 signature dishes of Georgia on this map. See all dishes from Samegrelo-Zemo Svaneti.

• Kharcho ხარჩო · Soup & stew · Samegrelo

  Kharcho is a traditional Georgian soup of beef, rice, cherry plum purée and chopped walnuts, seasoned with khmeli suneli and coriander and served with plenty of fresh coriander.

• Gebzhalia გებჟალია · Snack · Samegrelo

  Gebzhalia is a traditional dish of Samegrelo in western Georgia and one of the distinctive elements of Mingrelian cooking.

• Sulguni სულგუნი · Snack · Samegrelo

  Sulguni is a brined Georgian cheese from Samegrelo, called selegini in Mingrelian, and it is also made in Svaneti.

• Kubdari კუბდარი · Main dish · Svaneti

  Kubdari, kubed in the Svan language, is a filled bread and the national dish of the Svans, the people of Svaneti high in the Caucasus of north-western Georgia.

• Tashmijabi თაშმიჯაბი · Main dish · Svaneti

  Tashmijabi, whose name means "boiled cheese" in the Svan language, is a traditional dish from Svaneti, the mountain region of north-western Georgia.

• Khachapuri ხაჭაპური · Bread & pastry · Imereti and Adjara

  Khachapuri is bread filled with cheese, and Georgia has a version for nearly every region.

Food of Georgia

Dishes like Elarji in other countries

Same type of dish and similar main ingredients as Elarji:

• Kuymak kuymak / muhlama · Main dish · Black Sea highlands, Türkiye

  Kuymak, called muhlama in some places, is cornmeal cooked in a lot of butter and then melted with a stretchy local cheese until it forms a long, rich, cheesy dish that pulls into strings.

• Banosh бануш · Main dish · Hutsul region (Carpathians), Ukraine

  Banosh, or banush, is a thick cornmeal porridge cooked with cream or sour cream and topped with crisp pork crackling, mushrooms and bryndza, the salty sheep's cheese of the mountains.

• Baccalà alla vicentina bacalà a la vicentina · Main dish · Vicenza, Italy

  Baccalà alla vicentina is the great dish of Vicenza, and despite its name it is made with stockfish, cod dried in the wind without salt, not salt cod.

• Mămăligă · Main dish · All Romania, Romania

  Mămăligă is a firm porridge of yellow maize flour boiled with water and salt, stirred until thick and turned out onto a board, then cut with a thread.