Title: Mchadi (Cornmeal Pancake)
Categories: Jewish Sephardic Georgian Misc Bread
Yield: 1 Servings

3	c	Yellow cornmeal
1 1/2	c	Water, cold

This plain, unseasoned pancake is eaten w/any Georgian dish that has gravy or sauce. It is usually pinched off, used to scoop up gravy and eaten out of hand.

1. Mix cornmeal & water together well. Form it into a round ball. 2. Heat a skillet over low heat. With wet hands, flatten cornmeal ball into a large pancake abt 1/2-inch thick. Put this into hot, dry skillet & cook over moderate heat for 5 mins or long enough to form a crust. Turn pancake over w/a spatula & cook for 5 mins more. Serve warm. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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