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red bean khachapuri

Monday, October 12th, 2009

red bean khachapuri

Like the regular, cheese-filled khachapuri that I usually make, this bean-filled variation is from the book Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid (I’ve only recently discovered Naomi’s evocative personal blog - check it out, it’s wonderful).

well loved cookbook

I’ve raved about this cookbook repeatedly on this blog (do you have a copy yet? If not, why not?) The only thing I wish is that the first edition had been bound more effectively, because my copy is completely shot. You can tell it’s been well-loved. It’s the only place I’ve found recipes for Georgian food, which is a wonderful savory cuisine full of walnuts, cheese, pomegranates and herbs.

well loved cookbook

I love cheese-filled khachapuri so much that it was hard to make myself try something new, but I’m glad I made the effort. What I really like about the bean filling is that it really highlights the flavor of the bread, which is very tender and tart. Full of protein from both beans and yogurt, it makes a great vegetarian meal. I made a quick pureed spinach soup to dip the breads in, but a sharp green salad would also be good alongside.

red bean khachapuri

…Continue reading red bean khachapuri

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scallion-chive breads

Friday, May 15th, 2009

chives

The chives in my garden aren’t quite in bloom yet, but they’ve become tall and lush and have been begging to be made into Chinese scallion-chive flatbreads. I felt it was only fair to oblige.

scallion chive bread

These breads are so delicious, I can’t begin to tell you. Sometimes you can get them in Chinese restaurants, but I’ve never had one to compare with homemade, fresh out of the pan. They are addictive: crunchy on the outside, soft, salty and fragrant on the inside.

scallion chive breads

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khachapuri again

Monday, February 25th, 2008

khachapuri

A while back I mentioned a batch of khachapuri that I had made, but I didn’t go into detail about them because I was seriously distracted by the gougères I was making at the same time. Last week I made them again, though, so I thought I’d do some fuller coverage.

Khachapuri are cheese-and-egg filled flatbreads from the Republic of Georgia. The bread itself is a yogurt and white flour dough which is very simple to make and very tasty as well. The variety I always make are the “emeruli khachapuri” out of Flatbreads and Flavors; the book has some variations stuffed with red beans or potatoes, but I haven’t really branched out yet – these are too good.

emeruli khachapuri

from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid

The full recipe makes 8 flatbreads. The breads are very filling, so I usually just make a half batch, which works fine. Leftovers are tasty for breakfast, too.

for the dough:

  • 3 to 4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups plain yogurt

for the filling:

  • 4 oz cheddar or mozzarella cheese, finely grated
  • 2 oz feta cheese, crumbled
  • 2 Tbsp plain yogurt
  • 1 egg

Preheat the oven to 450°. …Continue reading khachapuri again

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