Mkhlovani with a Timorese Twist

Ingredients

In this adapted version of Mkhlovani, we incorporate Timorese flavors to add a unique twist to the traditional Georgian dish. The original recipe typically uses a combination of ground beef and pork for the filling, while our Timorese-inspired version incorporates ground chicken or turkey for a lighter option. Additionally, we infuse the filling with aromatic Timorese spices such as turmeric, ginger, and lemongrass, which add a vibrant and exotic flavor profile to the dish. We alse have the original recipe for Mkhlovani, so you can check it out.

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (235ml) milk 1 cup (235ml) milk
• 2 eggs 2 eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• For the filling: For the filling:
• 1 pound (450g) ground chicken or turkey 1 pound (450g) ground chicken or turkey
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• For frying: For frying:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, milk, eggs, and salt to make the pancake batter. Whisk until smooth and set aside for 10 minutes.
2. 2.
   In a separate bowl, mix together the ground chicken or turkey, chopped onion, minced garlic, ground turmeric, ground ginger, chopped lemongrass, and fresh cilantro. Season with salt and pepper to taste.
3. 3.
   Heat a small amount of vegetable oil in a non-stick frying pan over medium heat. Pour a ladleful of the pancake batter into the pan and swirl it around to form a thin pancake. Cook for 1-2 minutes until the edges start to crisp up.
4. 4.
   Spoon a portion of the filling onto one side of the pancake and fold it over to create a half-moon shape. Press down gently to seal the edges.
5. 5.
   Cook the stuffed pancake for an additional 2-3 minutes on each side until golden brown and crispy. Repeat the process with the remaining batter and filling.
6. 6.
   Serve the Mkhlovani hot, either as a main course or as an appetizer.

Treat your ingredients with care...

• Ground chicken or turkey — Make sure to cook the ground meat thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping it. Use only the tender inner part for the filling.

Tips & Tricks

• If you prefer a spicier filling, add a small amount of chopped chili peppers or chili flakes to the mixture.
• Serve the Mkhlovani with a side of Timorese sambal for an extra kick of flavor.
• Experiment with different herbs and spices in the filling to create your own unique twist on this fusion dish.
• For a vegetarian version, substitute the ground meat with cooked lentils or mashed chickpeas.
• Make a larger batch of the pancakes and freeze them for later use. Simply thaw and reheat before stuffing with the filling.

Serving advice

Serve the Mkhlovani hot, either as a main course accompanied by a fresh salad or as an appetizer with a side of Timorese sambal for dipping.

Presentation advice

Arrange the Mkhlovani on a platter, garnished with fresh cilantro leaves and a sprinkle of turmeric for an attractive and vibrant presentation.