Abkhazia Ayladzh is a traditional Abkhazian recipe for a classic coarse cornmeal porridge made with cottage cheese. The full recipe is presented here and I hope you enjoy this classic Abkhazian version of: Abkhazia Ayladzh.
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This is a version of classic Mamaliga made with coarse yellow cornmeal and cottage cheese. Ideal Ayladzh should be smooth and stretchy. The dish goes well with spicy adjika sauce and should be consumed hot or warm.
Rinse the coarse cornmeal in water then drain in a fine-meshed sieve. Bring the 2 1/2 glasses of water to a boil in a saucepan. Pour the washed cornmeal little by little into the boiling water, stirring constantly as you do so, mixing well to avoid any lumps.
Simmer the mixture, stirring frequently for 10-12 minutes until the cornmeal is cooked.
When the porridge is ready add the butter and mix to combine. Add the cottage cheese to the ayladzh and gently combine with the porridge.
When the cheese is fully incorporated, take the saucepan from the heat and pour into a greased bowl. Allow to cool slightly then turn out onto a serving plate.
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