Georgian cheese pies from Roast Figs, Sugar Snow (Updated Edition): Food to Warm the Soul by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on January 13, 2020

    This was fine, but it was nothing like the khachapuri that I tasted in a Georgian restaurant. It seems that most of the khachapuri recipes use yeast. This one uses baking powder. The recipe makes 2 pies, so I just made half a recipe. The dough is made with bread flour, Greek yogurt, milk, salt, and baking powder. After kneading a couple minutes, I had to add about a Tbsp more yogurt as it became clear that I would never get all the flour incorporated. She also says to place it on a buttered baking pan and I wasn’t sure if this meant a sheet pan or a round cake pan or something else. I used a 9” cake pan and it worked fine, but I think a sheet pan would work better. I doubt I will make this again, but I will seek out a more authentic recipe.

  • mfranklin125 on September 20, 2018

    What is awesome about this is that it's really easy and you don't have to wait for the dough to rise or anything that requires splitting up the day with making this recipe. Making larger ones and cutting seemed easier to me. The recipe takes about 15-20 min of prep max plus baking time on top of that.

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