mmm, tastiness

[rootofnewt]

I've got two khatchapuri in the oven, made with actual sulguni cheese. I put half the dough in the fridge for another meal. With some of the scrap dough from these two, I decided to try out the sweet red bean paste I have (canned) and made a wee little pastry with it.

(more about khatchapuri, though this isn't the recipe I used.)

Comments

[klwalton.livejournal.com]

Yum!!

While I've got you here, what was it you sprinkled on the pita before toasting?

[krasota.livejournal.com]

I rubbed it with olive oil, then ground pepper over it, sprinkled salt, rubbed (between my fingers) and sprinkled some dried thyme and oregano. I sprinkled on a generous amount of minced garlic--the kind that comes in a jar is actually better, because it's *wetter*. If you let freshly chopped garlic sit in some olive oil or salt water for a few minutes, it would probably be fine. And then I put on a bit of sumakh.

Sometimes I add parsley, though I'm not sure why--it doesn't add much flavor. Chives tend to burn and get tasteless. Basil is okay, but not necessary. Really, all that's necessary is salt, garlic, thyme,and sumakh... and olive oil. I just really like oregano. Sometimes I use kalonji/nigella seed instead of oregano, but it tends to fall off the bread.

Then I just stick it in the toaster oven somewhere between 250 and 350 until I can smell it two rooms away.