#Georgian food

[tastesoftamriel]

Three-Scuttle Bread Boat

There's nothing quite as indulgent as the scuttle bread boat, also known by the Telvanni as khachapuri. The traditional use of three types of scuttle, said to represent the Tribunal, is almost obscene for the average working Dunmer, making khachapuri a treat rather than an everyday meal. Topped with a cliff racer or kwama egg, this mouthwatering bread boat is best served immediately! Serves four.

You will need:

Bread:

1 tsp dry yeast

270g plain flour

55ml water

200ml milk

1 tbsp olive oil, plus extra for greasing

1 tbsp sugar

1 tsp salt

Filling:

2 eggs (one whisked, for brushing)

80g mature cheddar, grated

80g fresh mozzarella, chopped

80g feta, crumbled

1 tbsp butter

Crushed dried chilis or chili powder to serve, optional (and non-traditional)

Method:

Combine the yeast, sugar, salt, and flour. In a pan, bring the milk and water to a gentle simmer (you should be able to touch the water without burning yourself, about 25C/77F) and pour into the dry ingredients. Knead until smooth and stretchy, at least 15 minutes.

Add the olive oil to your dough, and knead for another 3-5 minutes so it sinks in. Pop the dough into a well-oiled bowl, cover with a cloth, and leave to rise in a warm spot (out of direct sunlight) for an hour.

When the dough is about double in size, punch it down, then leave it to rise again for another 30 mins. When ready, shape the dough into a large oval, then roll flat until about 1/2cm thick.

For the filling, simply combine the cheeses and sprinkle into the boat. Sprinkle 1/3 of the cheese in a thick, neat line on the left side of the dough, and another 1/3 on the right. Take the edge of the dough and roll it over the cheese, then roll the outside diameter inwards gently a couple of times to form a raised lip. Sprinkle the rest of the filling in the middle.

This will therefore be a stuffed crust to start, as well as a method of keeping the outer edges raised! Finally, pinch or twist the ends together to a sharp point. This will help to contain the filling when it melts. Whisk one egg and brush over the entire bread, filling and all, until glossy.

Bring your oven to 230C/450F and bake on the middle shelf for 15 minutes, until the bread is firm and the cheese is melted. Remove from the oven, and make a deep well in the middle of the cheese by pressing down with a tablespoon. Scatter butter over the cheese. Crack the last egg into the well and return to the oven for 3-5 minutes, until the egg white is slightly cooked but still runny.

To serve, vigorously whisk together the cheese and egg with a fork until entirely combined (the egg will continue to cook in the hot cheese). Simply tear the bread apart with your hands to eat and dip. Sprinkle with dried chilis or chili powder if desired.

This is what your khachapuri should look like after scrambling the filling!

[culinaryplating]

Happy Hollidays!

[angelmoon1111]

[international-adventurer]

Contemporary Georgian snacks this week 💚

[veganbloodorange]

have you guys tried georgian food? it's one of my favourites. they got so many vegan dishes

[paulpingminho]

[majianguo]

Just Kitchen, Canggu - this was the second time trying Georgian food in Bali (the first time being at Tiflis). This time I tried kubdari which is similar to a pizza calzone, filled with diced onions, peppers, minced beef and cheese. I think Georgian cuisine has become my new favorite ethnic food.

[fullasanegg]

Olia Hercules' Adjaran khachapuri

I’m a huge fan of Olia Hercules; a Ukrainian cook who has a wonderful cookbook called ‘Mamushka’ which has some incredible recipes in, many of which I’ve tried and it’s been a fantastic introduction to Ukrainian and eastern European food in general. So I generally trust that her food is going to be delicious and she has never let me down so far. This recipe is not Ukrainian in origin, but is…

[culinaryplating]

Quick Guide to Georgian Spreads

1. Ajika: popular dip made from peppers, garlic, walnuts, herbs, spices. Though it is usually red, green ajika is also made with unripe peppers.

2. Akutaghchapa: boiled eggs filled with walnuts, similar to deviled eggs.

3. Phkali: vegetable walnut balls with spinach, beans or beetroot. It consists of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. The common ingredient of all variations of pkhali is puréed walnut sauce.

Pkhali is generally served with lettuce, bread and pomegranate seeds.

4. Badrijani: fried eggplant with walnut filling.

5. Mixed green salad with Georgian yogurt matsoni

6. Jonjoli: pickled flowers of bladdernut

7. Imeretian Cheese: hard cheese

8. Mchadi: corn bread

9. Mtsnili: pickled vegetables

10. Ghomi: cornmeal and cheese porridge

11. Charkhlis Mkhali: beetroot salad with walnuts

12. Abkhazian Smoked Ham

[sealskin]

artist Elise Misao Hunchuck on IG stories in Helsinki

[lepollock]

[beautifulgiants]

What did the Georgians eat at a dinner party? - Dan Snow's History Hit

[shewhoworshipscarlin]

Tea pot, 1730, Holland.

[karumizai]

That one time Hatsune Miku turned Georgian and went by Khatuna Mikuchadze 🇬🇪

Apparently she became a huge fan of tarkhuna (tarragon) soda 🌿

[paulpingminho]

[fattributes]

Chakhokhbili