Makhobeli

Cephalaria syriaca

nuts & seeds

Seeds deliberately left in the wheat and ground with it: bluish makhobliani bread, which stays fresh for a week; also used by Turkish farmers.

Origin

Southern Georgia (Akhaltsikhe) and Turkey

Where to find it

The bluish bread is sold mostly in the Samtskhe-Javakheti region, in southern Georgia, near the Turkish border.

Season (United States)

all year round

Preparation

The seeds are not eaten on their own: a small share is milled with the wheat, and the flour baked into bread.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

Slow Food has added Akhaltsikhe makhobeli bread to its Ark of Taste.