Makvali - Georgian Cheese Bread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (150g) sulguni cheese, grated 1 cup (150g) sulguni cheese, grated
• 1/2 cup (75g) feta cheese, crumbled 1/2 cup (75g) feta cheese, crumbled
• 1/2 cup (60g) mozzarella cheese, shredded 1/2 cup (60g) mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt.
2. 2.
   Gradually add the warm water, yogurt, and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
6. 6.
   In a separate bowl, mix together the grated sulguni cheese, crumbled feta cheese, shredded mozzarella cheese, chopped parsley, and ground black pepper.
7. 7.
   Punch down the risen dough and divide it into 8 equal portions.
8. 8.
   Take one portion of dough and flatten it into a circle on a lightly floured surface.
9. 9.
   Place a spoonful of the cheese mixture in the center of the dough circle.
10. 10.
    Fold the edges of the dough over the cheese filling, pinching them together to seal.
11. 11.
    Repeat steps 8-10 with the remaining dough portions and cheese filling.
12. 12.
    Arrange the filled dough balls on the prepared baking sheet and let them rest for 15 minutes.
13. 13.
    Bake in the preheated oven for 15-20 minutes, or until the bread turns golden brown.
14. 14.
    Remove from the oven and let the Makvali cool for a few minutes before serving.

Treat your ingredients with care...

• Sulguni cheese — If you can't find sulguni cheese, you can substitute it with a combination of mozzarella and cheddar cheese for a similar flavor and texture.
• Feta cheese — Opt for a high-quality feta cheese for the best taste. If you prefer a milder flavor, you can use goat cheese instead.
• Mozzarella cheese — Fresh mozzarella works best for this recipe, but you can also use pre-shredded mozzarella if that's more convenient.
• Fresh parsley — If you don't have fresh parsley, you can substitute it with dried parsley, but reduce the amount by half.

Tips & Tricks

• For a more pronounced flavor, you can add a pinch of smoked paprika or chili flakes to the cheese filling.
• Serve Makvali warm for the best taste and texture.
• If you have leftovers, you can reheat them in the oven for a few minutes to regain their crispiness.
• Experiment with different cheese combinations to create your own unique twist on Makvali.
• Pair Makvali with a refreshing cucumber and tomato salad for a complete Georgian meal.

Serving advice

Serve Makvali as an appetizer or alongside a bowl of hot soup for a satisfying meal. It is best enjoyed fresh out of the oven when the cheese is still gooey and the bread is warm and fluffy.

Presentation advice

Arrange the Makvali on a platter, garnished with fresh parsley or a sprinkle of paprika for an attractive presentation. Serve it with a side of Georgian Tkemali sauce for dipping.