Flaky, tender, melt in your mouth galette dough is a dessert nailed every time. For me, this is a perfect galette dough recipe. Although I go between two recipes now or then, I like how this particular dough recipe has that fresh citrusy vibe to it. I usually go for fruits or berries when I use it for a dinner dessert. However, with proper consideration of the consistency of the filling, you can wrap just about anything in it.
This is going to be the most thorough Beshbarmak recipe currently on the internet. Don’t let all the photos scare you though. The recipe itself is quite simple. I made the recipe easy to follow, without the addition of complicated ingredients. However, it will require some knowledge of working with made-from-scratch dough. If you make it once, your family will keep on asking for more. Not to mention that you yourself will keep on craving for more.
This homemade noodles recipe will change how you perceive noodles in your soup. These noodles are very easy to make. Store bought alternatives of these noodles do not come close in texture and in taste. You can always make extra and store it in a ziplock bag.
This samsa (samosa, somsa) recipe is super delicious and is very similar to samsas made in the clay oven. Except you will be baking them in your regular oven. The dough is tender and very flaky. The taste is divine, because we will be using either ghee or clarified butter to create tender layers. Let me introduce you to a new way of making uzbek samsa with this samsa recipe.
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.