By Alice Feiring: Our Georgian recipes have been shared with us by Alice Feiring, who describes her book “My journey through the country of Georgia, full of people I adore, the wines, the characters, the drama, the silk worms, the homeopathic remedies, the food, the adventures and a special guest appearance by Stalin’s last remaining winemaker. It’s true”
Alice is an American journalist and author who visited Georgia in 2011 and wrote the book ‘For the Love of Wine’. Written during her trip, she writes about not only Georgian wine but also her experiences with Georgian natural and vqvevri winemakers, along with sharing recipes of the Georgian food that she found along the way. www.alicefeiring.com
Khachapuri Acharuli Style
- 1 tsp active dry yeast
- 1⁄4 tsp sugar
- 2/3 cup water
- 1 tbsp olive oil, plus more for greasing
- 1 1⁄4 cups flour, plus more for dusting
- 1 tsp kosher salt
For the Cheese Filling
- 2 1⁄4 cups shredded haloumi (In Georgia you’d use the local sulguni cheese, a fine substitute; you could also try mozzarella)
- 1 cup crumbled feta cheese
- 2 eggs
- 4 tbsp unsalted butter, cubed
- In a bowl combine yeast, sugar, and 2⁄3 cup water heated to 115°; let stand until foamy for about 10 minutes. Add oil, flour, and salt; mix with a wooden spoon until it forms a soft dough.
- Transfer to a lightly floured surface and knead until smooth and elastic, for about 4 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, for about 45 minutes.
- Place a pizza stone on a rack in lower third of oven. Get the oven very hot and heat it for 1 hour at 500°.
- Combine cheeses in a bowl; set aside. Punch down dough and divide in half. On a piece of lightly floured parchment paper, roll half of dough.
- Spread a quarter of the cheese mixture over dough, leaving a 1⁄2 inch border.
- On one side of the circle lightly roll dough about a third of the way toward the center. Repeat on the opposite side.
- There should be a 2-3 inch space between the rolls; pinch edges of the boat together and twist to seal, making a stretched diamond or rowboat shape.
- Place another quarter of the cheese mixture in the middle; repeat with remaining dough and cheese.
- Transfer boats to stone; bake until golden brown, for 14–16 minutes.
- Crack an egg into the center of each boat. Return to the oven until egg white is slightly set, for 3–4 minutes. Place 2 tablespoons butter on each bread. Serve hot.
This cheese pie comes complete • with a runny egg and a knob of melting butter!
[Recipes, reproduced with permission from Alice Feiring – all images taken by FoodeMag dxb team]