Imeretian Khachapuri, or Simple Georgian Cheese Bread

I’ve written countless times about khachapuri. The Georgian cheese bread is featured in each of my Georgian restaurant reviews at least once, if not more, and it appears on the menus of many Russian restaurants too. I’ve posted my Adjaran version, but I’ve never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread […]

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Lángos, Hungarian Deep-Fried Flat Bread

In Hungary, whether you’re at the market, at the train station, on the beach or just walking down a commercial street, sooner or later you will smell the bewitching greasy invitation of the lángos, the ubiquitous Hungarian deep-fried flat bread. You might even encounter this fat-soaked snack in neighboring countries like Austria, Germany, Czech Republic, […]

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Dolma Shurpa, Uzbek Stuffed Vegetable Broth

I’ve previously posted a pepper dolma recipe from Azerbaijan, but today’s dish hails from Uzbekistan and is prepared fairly differently. Shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth. My recipe is loosely adapted from Hakim Ganiev‘s Oriental Feast, but I’ve made many changes, such as the use […]

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Bakery Review: Georgian Bread

Georgian Bread, in Brighton Beach, occupies what could be the ultimate niche market. As you probably guessed, it makes Georgian bread. Two kinds to be precise: shoti and khachapuri. And this is pretty much it! Sure, there are a few homemade spreads and salads, grocery items like tkemali, adjika, pickled walnuts, sodas, and Georgian-style cheeses — […]

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