Today I come to you with a delicious Adjarian Khachapuri recipe. Khachapuri is one of the dishes that is very, very popular both in Georgia and all over ex-soviet Union countries. If there is one thing that all Soviet countries shared and treasured, that would be their love for each other’s food and culture. Trust me, where there is food being shared, everything else must be in order.
There are so many pizza dough recipes out there and while all of them might be good, I keep coming back to my old and trusted dough, which turns out consistently good every time. Especially when almost all the baking is done in the regular ovens, and not in the clay ovens, this dough is quite forgiving and will not turn hard the next day after baking. I use this recipe on a multiple other recipes which require a similar dough. Turkish Pide and Adjarian Khachapuri being some of them.
The very first time I ate these dumplings were in my mom’s kindergarten where the cook makes delicious, from scratch meals every day. Although I have heard of Hamir Hasip (in literal translation it would mean Dough Sausage) before, as it is an Uzbek dish, it was never made in our house. When I tried them for the first time, I really fell in love with their simple but delightful taste. These beef dumplings do not have a big variety of ingredients in it, which, in my opinion, make them appealing to little children. You can certainly dress them up with a spicy or sweet chutney, sour cream or plain yogurt. I like to enjoy it with a little bit of caramelized onions in ghee, sour cream and a side of pico de gallo.
Here it comes – an easy lahmacun recipe. If you would like to check out the original recipe, which still tastes divine, click here. The idea of using a pre-made dough for easy Lahmacun recipe came about pretty suddenly, in the shape of a dough, which I would typically use for quesadillas. It would take such a long time to roll out the dough from the original recipe, I honestly would limit making this dish to once in a couple of months. After the discovery of Fresca Tortillas, I can whip these easy lahmacuns very quickly. If you scroll down to the bottom of the page, you will find an easy print out for this recipe.
This fried liver recipe may not be a staple in many households, because not everyone enjoys eating liver. However, if you want to give liver a try, this recipe would be a good one to start with. My family loves liver, so we make this dish about once a month or so.
Vitamins are organic compounds that the body needs in small quantities for maintaining normal functions such as metabolism and immunity. Like all micronutrients, they must come from the foods you eat as they cannot be produced by the body or are produced in insufficient quantities.
I’ve tried and cooked so many meatballs by now, I lost count! By far my favorite meatball recipe is my sister-in-law Julie’s. They come out deliciously tender, but keep their shape quite well for you to be able to bite in to them. Along with the homemade marinara sauce which they cook in, this is piece of heaven, I tell ya! In Russian we call them simply – Tefteli (“Тефтели”).
This pickled cabbage recipe was generously shared with me by my friend, Munisa. In my books she is my cabbage girl :D She teaches me all kinds of recipes involving cabbages. At times she gives me recipes for DESSERTS! Pavlova cake anyone? they will grace the face of my blog very soon. Man, this girl is good!
Which nut is the best one? Surely, some of them contain better or more nutrients and are more beneficial than the others. How to make the right choice among almonds, hazelnuts, peanuts, pine nuts, pecans, Brazil nuts, macadamia nuts, walnuts, cashews, and many others?