Khachapuri - Georgian Cheese Pies Dough3 1/3 Cups Flour2 Tbls. Baking powder1/2 tsp. Salt1 Tbls. Vinegar1 Egg (lightly beaten)3/4 Cup Warm water1/2 Cup Oil1 Egg yolk (to glaze)Filling1 lb. Gruyère (grated)1/2 lb. Fresh goat or feta cheese2 Eggs (lightly beaten) Mix flour, baking powder, salt, vinegar, and egg. Add water gradually, just enough to make a soft dough that holds together in a ball. Start with a fork, then work in with your hands.Knead for 10 minutes or until smooth ...
Bread
Pain Juif à l’Anis – Algerian Anise Bread
Pain Juif à l'Anis - Algerian Anise Bread 2 tsp. Dry Yeast1 1/2 Tbls. Sugar3/4 Cup Warm water3 1/3 Cups flour1 1/2 tsp. Salt1 Egg2 Tbls. Oil2 Tbls. Aniseed1 Egg yolk (to glaze) Dissolve yeast and 1/2 teaspoon of sugar in 1/2 cup warm water. Add a cup of flour and stir until smooth. Leave this batter/sponge for 30 minutes, until doubled in bulk.Put remaining flour in large bowl and add rest of the ingredients except egg yolk and mix well. Add risen batter/sponge. Work in and ...
Buricche – Italian Pies
An Italian style pie often described as large ravioli that are baked or fried. Buricche - Italian Pies 1 Cup Olive oil3/4 Cup Warm water1/2 tsp. Salt4 Cups Flour Mix oil with water and salt. Add enough flour to make soft dough. Knead very well and divide into thirds.Roll out as thin as possible.Fill with filling of choice and bake in 350°F (180°C) for 30 minutes or until golden brown. ...