• A Georgian yeasted flour and water dough incorporating melted butter (25 per cent of flour). It is kneaded and allowed to rise, rolled out and cut into squares. Grated Haloumi cheese mixed with egg is piled in the middle of each square, and the corners pulled into the centre. The breads are egg-washed and the filling sprinkled with chopped herbs, then the breads baked at 190°C for 25 minutes or until the cheese is browned.