Mkhlovani - Georgian Cheese-Filled Bread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable 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
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it 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.
   Punch down the dough and divide it into 8 equal portions. Roll out each portion into a circle, approximately 15cm (6 inches) in diameter.
7. 7.
   In a bowl, mix together the grated sulguni cheese, crumbled feta cheese, chopped dill, and parsley.
8. 8.
   Place a spoonful of the cheese mixture onto one half of each dough circle, leaving a small border around the edges.
9. 9.
   Fold the other half of the dough over the filling and press the edges firmly to seal.
10. 10.
    Transfer the filled dough circles onto the prepared baking sheet. Brush the tops with beaten egg wash.
11. 11.
    Bake in the preheated oven for 15-20 minutes, or until the Mkhlovani is golden brown and the cheese is melted and bubbly.
12. 12.
    Remove from the oven and let it 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 mozzarella or any other semi-soft cheese that melts well.
• Feta cheese — For a milder flavor, you can use ricotta cheese instead of feta.
• Fresh herbs — Feel free to experiment with other herbs such as basil or cilantro to add your own twist to the recipe.

Tips & Tricks

• To enhance the flavor, you can sprinkle some sesame seeds or nigella seeds on top of the Mkhlovani before baking.
• Serve Mkhlovani warm for the best taste and texture.
• If you prefer a spicier version, you can add a pinch of red pepper flakes to the cheese filling.
• Experiment with different cheese combinations to find your favorite flavor combination.
• Leftover Mkhlovani can be reheated in the oven or toaster oven for a few minutes to regain its crispiness.

Serving advice

Mkhlovani is best served warm as an appetizer or snack. It pairs well with a side of Georgian tomato and cucumber salad, or you can enjoy it on its own.

Presentation advice

Arrange the Mkhlovani on a platter, allowing the golden brown crust to be visible. Garnish with a sprinkle of fresh herbs, such as dill or parsley, for an added touch of freshness.