Kveri with Cheese

Mix the wheat flour with salt, pour in cold water and knead a very firm, smooth dough. Wrap it so it doesn't dry out, and let it rest for 30 minutes.

Knead the dough briefly once more, cover it again and let it rest for 15 minutes; repeat this cycle once more if needed, until the dough becomes elastic.

Grate the imeruli and sulguni cheese on a coarse grater and mix with sour cream; if the cheese is unsalted, add a little salt.

Roll out the dough into a sheet about 5 mm thick, cut out rounds 6–7 cm in diameter, and roll each one out to 1–2 mm thick.

Place filling in the center of each round, gather the edges into a pouch, pinch the top to seal, trim off any excess dough, and gently flatten the pastry.

Bring water to a boil in a wide pot, salt it, drop the kveri in batches and immediately stir gently with a wooden spoon so they don't stick together. Cook for 7–10 minutes, then remove with a slotted spoon.

Serve the kveri hot, drizzled with melted butter and topped with matsoni.