# data[].attributes.body
3 3/4 Cups All Purpose Flour

1 Teaspoon Dry Active Yeast

1 2/3 Cups Milk

4 Tablespoons Butter

1 Teaspoon White Sugar

2 Tablespoons Vegetable or Olive Oil

1 Teaspoon Salt

3 1/2 cups shredded Imeruli cheese - or substituted with 3 Muenster cheese, Provolone or Mozzarella Cheese (or combination of the 3, and 1/2 cup of crumbled feta)

3 Eggs

1 Tablespoon Water

# data[].attributes.body
a small head of cabbage (700 g);

two heads of onions;

two large cloves of garlic;

10 cores of walnuts;

one bundle of cilantro;

on a teaspoon of ground coriander and uzho-suneli;

salt to taste;

red chili pepper;

grains of pomegranate for decoration.

# data[].attributes.body
a small head of cabbage (700 g);

two heads of onions;

two large cloves of garlic;

10 cores of walnuts;

one bundle of cilantro;

on a teaspoon of ground coriander and uzho-suneli;

salt to taste;

red chili pepper;

grains of pomegranate for decoration.

# data[].attributes.body
The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro (also called coriander). Mushrooms, potatoes, or cheese may be used in place of meat.