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Bread Georgian

Bread Georgian

Georgian Bread

Georgian Bread

Georgian Bread

Georgian bread is a long an complex bread baked in a dome-shaped clay oven that is found in a number of countries in Eastern Europe and Central Asia.

Bread

25 years ago, in Moscow, Georgian restaurant in Russia, first tasted khachapuri with a glass of white wine.... I was in love with the first taste. After that, I always have wanted to make it by myself. Today my dream of baking Khachapuri came true, I could make it by myself with the recipe of Chef John. Fantastic taste! It is really delicious. I strongly recommend it to every body. I have nothing to talk about this recipe...... except I added some shredded cheddar cheese. I also ate this bread with some fresh tomatoes and Arugula, This fresh vegetables increase the greatest taste matching with Khachapuri. Thanks John. Read More

cooking.nytimes.com)There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It’s an open-faced, boat-shaped loaf that’s often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from “Georgian Khachapuri and Filled Breads” by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese. —Daniela Galarza (Source:

Georgia

Georgian Bread, also called Lavash or Pita, is a delicious aromatic bread with a crisp crust and a soft chewy center. Traditionally it is cooked in a circular brick oven and the raw dough is slapped on the sides of it and allowed to bake. As I am assuming you do not have one of these special ovens in your home kitchen, this is a simple recipe for you to make it at home.

One highlight of our fall travel issue is a profile of Apani restaurant, a Georgian take-out shop and bakery on Sheepshead Bay Road. The tiny, two-year-old spot is run by Ivane Shaishmelashvili and chef Nina Gendzekhadze, who makes a range of complexly flavored food from the Caucasus such as the chicken in walnut sauce known as sacivi, the aromatic lamb soup called kharcho, and khinkali, Georgia’s pleated stuffed soup dumplings. But for those planning a visit, here’s a photo-illustrated guide to their many kinds of Georgian breads, without which no meal at Apani would be complete. (Source: www.ediblebrooklyn.com)

 

 

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