Spinach khachapuri from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 166) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • Bloominanglophile on August 18, 2020

    This link is no longer available.

  • jenburkholder on August 17, 2020

    This is a solid khachapuri recipe, one of the better ones I’ve tried. I (unfortunately) has to replace feta with cheddar, as I was serving a feta-hating friend, but it was still delicious. Make in the heart of winter, when carbs and cheese are what you need.

  • sosayi on November 15, 2017

    Absolutely delicious spinach/cheese boat with crunchy/chewy bread exterior. Only change: rather than have the dough rise for two hours on the counter, I did an overnight rise in the refrigerator and then just brought it to room temperature while I prepared other parts of dinner. This made it much more doable on a weeknight. My only issue was that I made a much "taller" boat, less flat than the photo, which made it harder to make room for the egg and it overflowed. Oops.

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