I decided to make koulouria today and instead of getting Anissa Helou’s “Mediterranean Streetfood” from the shelf, I grabbed what I thought was the right book: Jeffrey Alford’s and Naomi Duguid’s “Flatbreads and Flavors”. I opened it to the bookmark expecting to see a picture of sesame rings. The book lay open nice and flat, clearly having been read. Several times. But instead of the sesame rings I thought I’d see, there was a recipe for “Georgian Cheese-Filled Quick Bread – emeruli khachapuri”!
summary: recipe for 2 kinds of Khachapuri: Adjaruli and Ossetian; runny egg-yolk phobia; potato substitution; converting food aversions; proof is in the tasting; we made a video!; a Bread Baking Babes project; (click on images to see larger views and more photos)
Are you like me? Had you never heard of khachapuri? It’s pretty amazing that we haven’t when you consider that there is a khachapuri index!
Tbilisi State University (ISET) defines the Khachapuri index as the average cost of cooking one standard Imeretian Khachapuri. The evolution of this cost is indicative of inflation and economic trends in the country.
Ajaran khachapuri is essentially a breadbowl encompassing a molten lake of oozy, salty cheese and a poached egg. It is typically shaped like a boat or an eye, the egg’s yolk a sort of sunny pupil. I first tried it on a sweltering August afternoon after a sticky four-hour bus ride […] January, however, is another story. There’s nothing like biting cold (or a nasty hangover) to make you crave stick-to-your-bones food like this. Make it for a weekend brunch or your next snow day. It’s so filling you won’t need much on the side: just coffee and some grapefruit or orange juice to cut the richness. […]
Serving note: If you like, sprinkle the khachapuri with black or red pepper, smoked paprika, or chopped greens (cilantro, parsley, basil, mint, dill). If you prefer a spicier version, mix some ajika into the cheese while it’s hot. A light salad of cucumber, tomatoes, and red or green onions on the side would complement the rich khachapuri nicely.
Yesterday, I mentioned that one of the reasons I was late with my BBB post was because of baking bread for a bake sale.
When I was growing up, my mother baked the most wonderful things. Her bread was stellar – I wish I could get the loft she got! And her cookies, brownies, birthday cakes were wonderful too. I loved coming home from school and getting waves of deliciousness wafting from the kitchen as I stomped snow off my galoshes (yes, in those days, we wore galoshes) and pulled off Dad’s big wool socks that I had on over my shoes.
And I would race into the kitchen to see trays galore of perfect cookies. Or cake. Or brownies. Or butter tarts. (continue reading →)
I was thrilled and surprised that this month’s bread is not a rich and buttery confection, but Anadama Bread, a hearty bread filled with seeds. It’s perfect to go with stew on a blustery night. At least, I think it would be perfect for that. I confess that I haven’t tried it for dinner yet. But. It’s also excellent for breakfast. (continue reading →)