What it is
Pkhlovana takes its name from pkhali, the Georgian word for edible greens. It is a round, closed bread, shaped like khachapuri, filled with cooked greens and cheese. Spinach is the most common filling today. Beet leaves, chard and wild herbs are also used, depending on the season and the cook.
Around Georgia
Sources disagree on where it comes from: some link it to Georgia's eastern mountains, others to Svaneti. Kartli and Racha have a close relative, chakhrakina, which is filled with beet leaves and cheese. In Kazbegi, local food guides recommend pkhlovana as a meat-free alternative to khinkali.
At the table
How to order it
Ask which greens are in today's pkhlovana. Share it as a starter, or pair it with khinkali for a mountain meal.
What's in it
Wheat, greens and cheese. Vegetarian but not vegan. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
