Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total50 min hands-onServes 4Medium
11 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDThe classic Georgian cheese bread with Imeretian brynza and sulguni inside, and more sulguni melted over the top.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Wheat flour000 g
Milk000 g
Yeast000 g
Butter000 g
Imeretian cheese000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Sulguni, imeruli and what to use outside Georgia
Sealing and shaping so nothing leaks
Baking on a steel in a domestic oven
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 17 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: sealing the seam so the cheese stays inside — step 10 of 17.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Olesia Hryhorenko watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Butter brushed on the moment it leaves the oven
Cheese cold, dough warm
Eating within ten minutes
The dough hydration and the cheese ratio that melts without flooding.
Written by Olesia Hryhorenko. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
489 people cooked it, 86% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 11 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
