Georgian Cuisine - Mingrelian Khachapuri

Mingrelian Khachapuri, Georgia’s Double Cheese Bread

While Blini and Oladi, Russian Pancakes remains the most visited post on this blog, things are slowly changing. The top post for the past few months has been the Imeretian Khachapuri, followed by the Lángos (another greasy bread!) and the exotic Tajik Qurutob. So in the continued spirit of giving people more of what they want, I’m happy to bring you another […]

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Sulguni, Georgian Mozzarella

So you’ve made your 10 pounds of Imeretian cheese and you’ve been eating grape and cheese salad for the past two weeks. You’re starting to regret letting me enroll you in that slow food movement. Here’s a half-baked solution: make sulguni! Why half-baked? Because it will shrink your cheese supply by half!  Like mozzarella, sulguni is a […]

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Vladimir Poutine

Vladimir Poutine

Poutine is a dish from Quebec consisting of French fries and cheese curds topped with gravy. Not very Eastern European, you may say. I could argue that there’s nothing more Russian than a recipe containing both potatoes and cheese, but that’s not the point. Poutine is also the French spelling of Vladimir Putin‘s last name, […]

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Brynza, Eastern European Feta

Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It is an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine, and there’s even an annual Brynza Festival every fall in the town of Rakhiv, in Transcarpathian Ukraine. The cheese is usually made from […]

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