Name: Megrelian Kvarabia (Kvalam Kveri, კვალამკვერი)
Prep time: 35 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Georgian
Ingredients: 250 g all-purpose wheat flour; 125 ml cool water, added gradually; 4 g fine salt, divided: 2 g for the dough and 2 g for the boiling water; 150 g fresh Imeretian cheese, crumbled; 125 g mild Sulguni cheese, grated; 25 g full-fat sour cream; 2 litres water, for boiling; 30 ml neutral sunflower oil, for a thin pan film; about 12 g is assumed to remain on the cakes

A wide view of browned Kvarabia on a patterned plate with a torn cake showing cheese, a sour-cream bowl and Georgian pottery

Yield8 round Kvarabia

Serving basis2 per person; 4 servings

DifficultyModerate; seal the filling well and handle the boiled cakes gently

Dietary classificationMeat-free; contains wheat/gluten and milk; strict vegetarian suitability depends on cheese rennet; check labels and avoid cross-contact

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The dish

About Megrelian Kvarabia (Kvalam Kveri, კვალამკვერი)

Kvarabia is a Megrelian cheese-filled kveri: a round wheat-dough cake with a mild, stretchy cheese center. The name is also recorded as Kvalam Kveri or Kvalam Kvari. A Samegrelo regional description connects round Kvarabia with ritual occasions and describes cheese cakes boiled in milk; this practical home version follows a separately documented dough recipe, boiling the filled rounds in salted water and browning one face in a pan.

The filling combines fresh Imeretian cheese and mild Sulguni with a little sour cream. Taste the cheeses before adding extra salt, since brining varies. Knead a firm dough, rest it so it rolls without springing back, and seal each portion carefully; a small opening can let the cheese escape during boiling.

The dumplings puff slightly as they cook. Lift them gently, blot the surface, then brown one side in a lightly oiled skillet. Serve two while hot with sour cream or thick Georgian-style yogurt. Their broad round shape and dairy accompaniment keep the regional character clear without suggesting that every Kvarabia is made by exactly this method.

Cook the dish

Ingredients

Round cheese-filled dough cakes, boiled and browned on one side

Ingredients

250 gall-purpose wheat flour
125 mlcool water, added gradually
4 gfine salt, divided: 2 g for the dough and 2 g for the boiling water
150 gfresh Imeretian cheese, crumbled
125 gmild Sulguni cheese, grated
25 gfull-fat sour cream
2litres water, for boiling
30 mlneutral sunflower oil, for a thin pan film; about 12 g is assumed to remain on the cakes

Method

Make the dough. Mix the flour with 2 g salt. Add most of the cool water and knead until a firm, smooth dough forms, adding the remaining water only as needed. Cover with a clean tea towel and rest for 25 minutes.
Mix the filling. Combine the crumbled Imeretian cheese, grated Sulguni and sour cream until evenly mixed. Divide into 8 portions of about 37 g and keep chilled while you shape the dough.
Divide and roll. Divide the rested dough into 8 equal pieces and keep them covered. Roll each piece into a round about 12 cm across, leaving the center slightly thicker than the edge.
Fill and seal. Place one cheese portion in the center of each round. Gather the dough over the filling and pinch the seam firmly closed. Set seam-side down, cover and rest for 10 minutes.
Flatten and heat the water. Bring 2 litres water to a steady boil in a large pot and add the remaining 2 g salt. Gently press each filled round to about 1 cm thick, keeping the cheese enclosed.
Boil the cakes. Cook in uncrowded batches for 3–4 minutes, turning once if needed for even cooking. Lift each out carefully with a slotted spoon, drain, and blot excess surface water with a clean towel.
Brown and serve. Heat a heavy skillet over medium heat and wipe it with a thin film of sunflower oil. Brown each cake on one face until golden, about 1–2 minutes; add a little oil between batches if needed. Serve hot.

Serving, storage, and substitutions

Serve two hot Kvarabia per person with sour cream or thick plain yogurt. The cakes are best just after their one-sided browning, when the dough is tender and the cheese center is soft.

Fresh Imeretian cheese and mild Sulguni give the filling a Georgian character. If either is unavailable, use a young, moderately salted melting cheese and adjust the salt only after tasting. A low-moisture whole-milk mozzarella can help with stretch, but it will not reproduce the original flavor; do not label a substitute with a protected Georgian cheese name. Thick plain yogurt can replace sour cream for a tangier filling.

Cool leftovers in a shallow container and refrigerate within 2 hours, or within 1 hour when the room is above 32°C/90°F. Keep at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F; the dough softens and the cheese may not regain its original texture.

Nutrition per serving

Serving size: 2 Kvarabia
Calories: About 470 kcal
Carbohydrate: About 52.0 g
Protein: About 23.0 g
Fat: About 18.0 g
Fibre: About 1.7 g
Sodium: About 700 mg

These are provisional estimates for the stated batch divided into four servings. Cheese moisture and salt, the salt absorbed from the cooking water, and oil retained during browning can change the result. Check the cheese labels for a more precise estimate.

Allergens and food safety

Contains wheat/gluten and milk. Cheese rennet may be animal-derived, so strict vegetarian suitability depends on the product. Check labels and avoid cross-contact. Keep the cheeses refrigerated until use and work with clean hands and utensils. Boil the cakes until the dough is cooked through and the cheese filling is hot and melted; brown briefly and serve hot. Refrigerate leftovers within 2 hours (within 1 hour above 32°C/90°F), store at 4°C/40°F or below, reheat to 74°C/165°F and use within 3–4 days.

Closing

Pinch each seam firmly so the cheese stays inside while the cakes boil.
Brown one face in a light film of oil and serve while the cheese is soft.

About Megrelian Kvarabia (Kvalam Kveri, კვალამკვერი)

Ingredients

Ingredients

Method

Serving, storage, and substitutions

Nutrition per serving

Allergens and food safety

Closing

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