Khabizey with Herbs

Method

Bring salted water to a boil in a heavy-bottomed pot. Gradually whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps from forming. Reduce heat to low and continue stirring for 20-25 minutes until the mixture becomes very thick and pulls away from the sides of the pot. Stir in the butter until fully incorporated, then gently fold through the chopped parsley, dill, and spring onions. Pour the hot mixture onto a wet wooden board or serving platter, smoothing it into an even layer about 2 centimetres thick. Allow to cool slightly, then cut into diamond or square shapes. Drizzle generously with ghee and serve warm as a traditional Circassian starter.