Khachapuri is the national dish of Georgia. There are various versions of it. This Adjarian khachapuri consists of a soft dough shaped like a boat and filled with a mix of cheeses. After being baked it is topped with an egg yolk and a knob of butter. The yolk and the...
This is another classic from back home. Hearty dumplings that are super tasty and filling. I used to love these little meat-filled tortellini. They can be eaten in various ways from simply boiled and topped with soured cream to boiled and then pan-fried or even...
Here’s another great recipe from the old days of the channel. This deli rye bread is an excellent example of a lean dough sandwich bread recipe. It has a subtle caraway and rye flavour, a soft crust and a sturdy and bouncy crumb. It slices beautifully and it carries...
Someone recently requested that I remake my old Turkish bagel recipe to fit my new baking style. They asked if I could make it cold fermented and no-knead. The not kneading part is a no-brainer, but I stuck with same day fermentation. Cold fermentation makes the bread...
It’s not our first time making pide. It’s such a great snack that it deserves a revisit. While I’ve kept the filling as per my original recipe, I have changed the dough significantly. Instead of using water, olive oil, and egg, I decided to swap all those ingredients...
