In Georgia, we have lots of kinds of so called stuffed bread – you may heard of Khachapuri (bread with cheese) maybe even Lobiani (bread with mashed beans), but the list has no end, I mean it. :))))
I had leftover dough (I will write the recipe for this dough that can be used for other georgian stuffed breads too) from yesterday’s Ajaruli Lobiani (It has been eaten long before I could take a photo) and inspiration came from seasonal greens – spinach, beet greens, spring onions and I decided to prepare – Mkhlovana ( I know, it’s harder to pronounce then to prepare) Give it a try, it’s really very delicious!
- Spinach – 1 bunch/ pack;
- Beet greens – 1 bunch/pack;
- Spring onions – 1 bunch/5-6 stalks;
- Imeretian Cheese (kind of Georgian Cheese), can be replaced with mozzarella – 300-400 grams;
- Melted butter – 80-100 grams;
- Salt – around 1 tablespoons.
Wash the greens, cut into small pieces and place into the large bowl. Sprinkle with salt and smash with your hands, drain off excess moisture so filling will not be soggy (that would be “disastrous” for our dough. 🙂 ). Cut the spring onions, grate the cheese, melt the butter and add everything to the filling. Mix well and divide into two equal parts.
Shape the dough into two balls and leave it for 15-20 minutes to rest. Lightly flour the surface, place the dough into the middle of the floured space. Press down with your hands and form a medium sized disk. Then place the filling into the center of the flattened dough and fold the edges of the dough over the filling. Seal the dough, sprinkle with a little amount of flour, press down, flip and roll into a disc (around 30 cm).
Meanwhile, Heat a large griddle or cast iron skillet over medium-high heat until hot (I have an old cast iron skillet from my granny). Put the Mkhlovana on the pan and leave on the medium heat ( Mkhlovana, like other georgian style stuffed breads can be both oven-baked and pan-fried). When one side is ready (browned a little), flip over and butter, then repeat this on the other side.
I need a great endurance not to eat before it’s cooled down a little.