Filling ingredients: – 50g scallion – 250g cottage cheese Method: 1 Dough: 1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes 1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes 2 Filling: combine cottage cheese with chopped scallion and mix well 3 Chepalgash: 3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece 3.2 Put 1/4 filling in the middle of each disk 3.3 Gather the sides up sealing the edges with the fingers in the center altogether 3.4 Turn over the disk with filling and gentlyroll into a ~25 cm diameter disk 3.5 Preheat butter in the skillet 3.6 Fry each flatbread for 3-4 minutes each side until golden 4 Serve with a cup of sweet black tea with lemon !
Directions: 1 Filling: combine chopped beet greens with Feta & cream cheese & black pepper 2 Dough 2.1 Combine dough ingredients and knead the dough. 2.2 Let the dough stay in a warm place for 1 hour 3 Pies 3.1 Pre-heat the oven to 220C 3.2 Separate the dough into 4 equal parts with a knife 3.3 Roll out with hands a ~20 cm diameter disk out of one of dough pieces 3.4 Put 1/4 of the filling in the middle of the disk 3.5 Gather the sides up sealing the edges tight with the fingers in the center altogether 3.6 Turn over the dough with a filling and gently!flatten into a ~20 cm diameter disk 3.7 Cut out with a knife a small (~0.5-1cm diameter) circle in the middle of the pie to let the air go through while baking 3.8 Put the pie on the baking paper: bake for 20 minutes at 220C until golden 3.9 Repeat 3.3-3.8 for the left pieces of dough 4 Serve hot with a cup black coffee and enjoy with friends ! Without friends the pleasure will be totally lost.
Cooking and serving ingredients: – 20g butter for frying – 20g miners lettuce
Directions: 1 Combine all Khachapuri batter ingredients in a bowl and mix well! 2 Preheat a non-sticking skillet at the medium heat: melt 20g butter 3 Pour the batter uniformly on the skillet, cook for around 4 minutes one side until golden, then flip (I flipped it with two spatulas), cook for another 2 minutes 4 Serve Khachapuri with fresh greens or tomatoes (miners lettuce on the photo) !
Filling ingredients: – 1/2 cup walnuts – 2-3 garlic cloves – 1/2 tsp salt – 1/4 tsp black pepper – 1 bunch dill – 1/4 cup warm water
Serving ingredients: – parsley for serving – pomegranate seeds for serving Directions: 1 Cook aubergines: 1.1 Wash aubergines and slice them lengthways into 4mm thick stripes 1.2 Fry aubergine stripes on a skillet with olive oil until golden both sides 1.3 Put aubergine stripes on paper towels to absorb extra oil. 1.4 Let aubergine stripes cool down before filling 3 Prepare the filling: combine grated walnuts, grated garlic, salt, pepper and chopped dill in a bowl. Mix well and add water in small portions stirring constantly 4 Put 1/2-1 teaspoon filling over each aubergine stripe and roll them up 5 Put aubergine rolls in the fridge for 30-40 minutes before serving 6 Decorate with pomegranate seeds, parsley and dill. Serve as an appetiser !
Ingredients (2 servings): – 4 eggs – 1 cup (1 cup=250ml) tomato sauce (pure tomatoes!) – 1 chili pepper – 40g chopped walnuts – 1 chopped onion – 3 chopped garlic cloves – 1 tsp salt – 1/3 tsp black pepper – 1/2 parsley bunch for serving – 1/2 tbsp olive oil for cooking
Method: 1 Chop onion & chili pepper and put them into the first bowl 2 Chop garlic & walnuts and put them into the second bowl 3 Chop fresh parsley and put it into the third bowl 4 Pour some olive oil onto a skillet and set the medium-low heat 5 Transfer chopped onion & chili pepper on the preheated skillet: cook for 5 minutes 6 Add tomato sauce, salt, chopped garlic & walnuts into the skillet: cook for 3 minutes 7 Carefully pour the eggs into the tomato-walnuts sauce (prepare holes for them in there with a spatula right before pouring in eggs): cook the eggs for 5-10 minutes 8 Servehot with black pepper, fresh parsley and lavash or flat bread !
Marinade ingredients: – juice of 1/3 lemon – 1 teaspoon salt – 1/3 teaspoon black pepper – 3 cloves grated garlic
Method: 1 Combine marinade ingredients in a bowl and mix them well 2 Chop chicken in 1cm pieces, put them to the marinade & keep in the fridge for 2 hours 3 Preheat the oven to 200C 4 Peel rhubarb and chop into 0.5cm width pieces 5 Put rhubarb and chicken pieces one by one on the tooth sticks 6 Transfer tooth sticks into the baking form: bake in the oven for 30 minutes at 180C 7 Serve with mashed potato and fresh chopped parsley !
Method: 1 Preheat the oven to 180C 2 Mix dough ingredients (soda+vinegar are added at the last step and are mixed with other ingredients) and knead the dough 3 Split the dough into 2 equal pieces to form 2 boats 4 Put the formed boats on baking paper and bake 20 minutes at 180C in the oven (without filling) 5 While boats are being baked, cut spinach and boil it in a pan with some water for 2 minutes, then remove excessive water 6 mix yogurt+spinach+grated-garlic+grated-cheese in a bowl 7 take the boats from the oven (after 20 minutes baking) and 7.1 put the mixture from 5 into both boats 7.2 put 1 egg over the mixture from 5 in each of the boats 8 bake the filled boats another 10-15 minutes 9 Serve with fresh baby spinach !
Method: 1 Wash aubergine, dry it and cut into 1cm width strips 2 Bake aubergine strips on a backing paper for 20 minutes at 180C 3 Mix in a bowl chopped garlic+chopped walnuts+cheese+chopped parsley+salt+pepper 4 Put a teaspoon of walnuts-cheese-etc. mixture on each aubergine strip and roll it [optionally in sesame] 5 Serve with cherry tomatoes and fresh parsley !