Ancestry DNA says I’m Lithuanian so let’s make some Žemaičių blynai ! Samogitian pancakes or Žemaičių blynai, are a warm, hearty meal traditionally made for hungry workers in the harsh Baltic winters. They are my favorite Lithuanian meal. These “pancakes” are similar to potato croquettes, […]
K-Dramas have taken over my life! If you’re wondering why I haven’t posted the last couple of weeks, its because I’ve been CONSUMED with this Korean import. After many weeks of smiles, tears, and heart wrenching emotional torment, I noticed something important. No matter what […]
This afternoon I had the pleasure of participating in a Georgian cooking workshop hosted by the Young Ambassadors of Georgia in Philadelphia PA. Within the last 10 years, this Greater North East neighborhood, that used to be referred to as little Russia, has seen a greater inflow of other post-soviet era nations. Many wonderful ethnic restaurants and groceries have popped-up over the years revitalizing the community and cultural landscape of this once predominantly Russian neighborhood. Including several
One such restaurant is The Georgian Bakery and Cafe .
“Georgian Bakery & Café started from a love of food and a passion to share the Georgian culture with those around us. Family-owned and operated, our restaurant will make you feel right at home with a Georgian’s love for guests and our hospitality. Our desire to spread Georgian tradition has brought the Northeast Philadelphia community closer together.”(georgianbakerycafe.com)
Today with the Young Ambassadors of Georgia, the Bakery and Cafe was gracious enough to take us into their Kitchen and show us how to make the famous Georgian Cheese-Boat, Kachapuri. Khachapuri has been made in the country since ancient times. Although our host, Tato, was not familiar with its exact origin, he mentioned that its possible that Khachapuri could have originated in Turkey’s Trabzon region, which used to be part of Georgia. Tato, explained that Khachapuri is a very regional dish and each of the 7 regions of Georgia have their unique variations (Future research project.) Today we were making the Acharuli Khachapuri (sunny side egg on top) from the Adjara region of Georgia.
The dough is a
You can buy a huge freshly bakes
Traditionally, Acharuli Khachapuri filling includes Georgian cheeses,
Assembly and Baking
Approximately 500 grams of dough is rolled out into a circle and filled with one and a half cups of cheese mixture. Two ends are brought together and folded to create the boat shape. Check out the video of the Chef assembling Khachapuri below.
*Note* The above method works well for a professional convection oven. The recipe that follows makes a few modifications to
Eating this the best part obviously. At first, minding our manners, we all reached for the knife and fork. Thankfully our Young Ambassadors were on hand to show us the way. The traditional way to eat Acharuli Khahapuri is to first mix the egg and cheese in the center of the boats with a fork. Next, starting from the outside corner, tare a piece by hand and dip into creamy, buttery. cheesy, eggy, filling. Check out my mom eating her Acharuli Khahapuri.
“You don’t need a silver fork to eat good food.” -Paul Prudhomme
But the experience is not complete without a home made Pinot Noir Rose. Although not well known in the United States, in Eastern Europe, Georgians are famous for their wines. Grapes grown in the warm climate of Georgia produce fruity and robust wines, rich with red and black fruit aromas that will delight a novice and expert wine lover alike.
I would like to offer my sincere gratitude to the hard working team of Georgian Bakery and Cafe, Tato our gracious host and the rest of the passionate and engaging youths of the Young Ambassadors of Georgia program. Thank you for putting this together and sharing your food, wine, culture and friendship with the Frugal Foodist.
- 1 2/3 Cup All Purpose Flour
- 1 Tbsp Olive Oil plus more for greasing and brushing
- 1.5 tsp Kosher Salt
- 1 tsp Active Dry Yeast
- 1/4 tsp Sugar
- 3 Cups Grated Mozzarella Cheese 12oz
- 1 1/4 Cups Crumbled Feta Cheese 8oz
- 2 each Eggs
- 2 Tbsp Unsalted Butter, grated
- 2 Each Eggs
- 6 Tbsp Butter
To make the dough
Add the flour, yeast, salt, sugar, olive oil and 2/3 cup of warm water (90F) to a standing mixer fitted with a bread hook attachment. Mix on low until ingredients are combined and the mixture resembles like a shaggy mess.
Increase mixer speed to medium and knead the dough for 6 minutes. The dough should be soft and slightly sticky. Allow rising in a warm place for one hour or until doubled in size.
In the meantime preheat your oven to 500F.
To make the filling
Combine cheeses with eggs and grated butter, mix thoroughly and set aside in the refrigerator until ready for use.
Divide the dough in half. Dust your work surface and rolling pin with a little flour and roll each piece into a 12 inch round.
Divide the cheese mixture equally and evenly spread over the dough all the way out to the edge leaving about 1/4 inch seam.
Imagine your dough divided into quadrants. First, bring the top two sections together pinching them closed. Next bring the bottom two parts together, pinching them closed. There should be ample open space in the middle and your bread should resemble the shape of a rowboat. Then fold in the middle edges slightly, about 1 inch, to create a barrier for the cheese.
Move the cheese boats to a sheet tray, brush with a little olive oil or egg-wash and bake for 15 minutes.
After 15 minutes remove open the oven and carefully crack open one egg over the cheese filling. Give the sheet tray a little shake to help the egg settle. Add 3 Tbsp of butter around the egg and place back into the oven. Bake for an additional 5 minutes.
Brussels Sprouts and Broccoli Slaw with Orange Walnut Vinaigrette, sounds quite fancy and complex, but its actually fast, simple and inexpensive to prepare with the help of your trusty blender and Japanese Mandolin. This slaw is a perfect holiday side for Thanksgiving or Christmas. Brussels Sprouts […]
Aloo Gobi is a restaurant favorite among the vegan and vegetarian community and for a good reason, its’ cheap, it’s healthy and its filling; A Frugal Foodist holy trinity. I love to eat mine with a healthy portion of jeera rice or roti with a […]
Whether you eat them as a frugal side dish or a fast and healthy weeknight dinner, Smokey Sweet Potatoes with Tomato-Parsley Salad are a unique and unexpected dish.
The preparation couldn’t be faster or easier. Simply slice your sweet potatoes lengthwise and top with olive oil, salt and smoked paprika. The smoked paprika will add a deep smokey flavor which will compliment the natural sweetness of the sweet potato, creating a unique depth of flavor.
Smoked Paprika can be expensive, this is why I opt for the 1oz McCormick jars, a little goes a long way, a jar like this can easily last me 6 month.
Roast the SP at 350 F for 45 minutes to 1 hour while you prep the tomato salad and whatever else you may be having for dinner. We served this with oven barbecued pork ribs last week and it was DELICIOUS!
The tomato-parsley salad is very simple as well, I like to use cherry tomatoes for their natural sweetness. I add a little salt, extra virginolive oil, fresh Italian parsley, and bring everything together with a squeeze of fresh lemon juice. The acidity of this salad adds much needed freshness to the starchy dish, balancing the sweet and smokey flavors of the potatoes.
Smokey Sweet Potatoes with Tomato-Parsley Salad make a fantastic Vegetarian main course!
I hope you enjoy this fast, healthy and delicious side dish this Thanksgiving with your family and friends.
Did you like this recipe?
Share your thoughts in the comment section below.
Smokey Sweet Potatoes with Tomato-Parsley Salad
This unique sweet potato dish is perfect for a fast and healthy weeknight dinner or a side dish for your next family gathering. A unique flavor palate of sweet, sour and smokey, perfectly balanced and easy to prepare.
- 4 each Sweet Potatoes small to medium
- 1 Tbsp Olive Oil
- 1 tsp Smoked Paprika McCormick's
- 1/2 pint Cherry Tomatoes
- 2 T Parsley finely chopped
- 1 T Olive Oil
- 1 T Lemon Juice
Preheat the oven to 350F. Slice sweet potatoes lengthwise and arrange face up on a baking sheet. Top with Olive oil, smoked paprika and salt. Roast uncovered for 45 minutes to 1 hour.
Half the cherry tomatoes and combine with chopped parsley, olive oil, salt and lemon juice. Set aside.
When the sweet potatoes are fork tender remove from the oven and top with tomato salad. Serve one half as a side dish or two halves as a main course.
There are as many recipes for Borsch as there are families in Eastern Europe. The country, region, religion, socioeconomic status and time of year determine how a family prepares their recipe. There are red, green, and white varieties both hot and cold.There are Lenten varieties, […]
Traditional Ukrainian stuffed cabbage rolls (also know as Galubtsi or Halubtsi) are one of my most requested Ukrainian recipes.Golubtsi are a national favorite of the Ukrainian people. Cabbage leaves are rolled with delicious pork stuffing and braised in a tomato sauce with onion and carrot. […]
This Thai Curry recipe is so easy and versatile you can throw it together in 30 minutes or less. It’s very inexpensive to prepare and serves 6 for only $7.90 or $1.53 per serving. When you need to impress a special guest in a hurry try this Vegetarian Thai Green Curry. (more…)