Friday, January 11, 2008

Friday Night Dinner for One - Georgian

As if the husband didn't have enough reason to want to come home, he now gets to drool over the sight of one of our favorite meals from when we were in Russia.

Khalia (spicy stew)

1 1/2 lb beef chuck boneless cubed 1/2"
3 tb olive oil
3/4 c beef stock
3 ea onions, chopped fine
2 ts tamarind concentrate
2 1/2 tb tomato paste
1/2 ts paprika hungarian hot
1/4 ts fenugreek ground
3/4 ts coriander seeds, crushed
1 ts tarragon dried
1 1/2 ts black pepper freshly ground
3 ea garlic cloves minced fine
3 tb cilantro leaves chopped
1/4 c walnut pieces finely chopped
1 tb sugar or honey

Heat the oil over med-high heat in a large cast iron skillet. Add the beef, onions, and garlic and cook while stirring for 12-15 minutes. Combine the hot beef stock, with the tomato paste and the tamarind concentrate in a bowl and allow to stand until all of the tamarind concentrate is dissolved. Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be sure to stir occassionally. Add stock as needed if the liquid reduces too much. Add the sugar and walnuts and simmer for 15 more minutes.

Khachapuri (cheesy bread)

2 c flour
¾ ts baking soda
¼ ts salt
½ c feta cheese "or"
¼ c roquefort cheese
1 c grated mozarrela ( or

Georgian suluguni cheese )
1 egg beaten
1 ts unsalted butter

In a medium bowl, beat in 1/3 cup flour with oil. Add yogurt and mix well. Then stir in 1/3 cup more flour. Sift cornstarch, baking soda and salt and stir in flour mixture. Gradually stir in enough remaining flour to make a soft but not sticky dough. Lightly dust with flour and cover with a kitchen towel and let rest at room temp, 1 to 2 hours. If using feta, soak in water 10 minutes and drain and crumble. In a medium bowl mix feta or roquefort and mozarella and egg. Shape cheeses into 2 medium balls and set aside. Divide dough into 2 portions and roll each into a ball. On floured surface flatten each ball into a 7 inch round. With floured hands gently rotate dough and pull into a 10 inch circle, 1/4 inch thick. Be careful not to tear dough. Pat each cheese ball into a 5 inch circle on center of dough. Gently roll up edges of dough hold in cheese. Twist ends to hold together. Brush top of bread and cheese with melted butter. Bake on a greased cookie sheet for 40-50 minutes at 350, or until golden brown. Lightly brush top of bread with butter and let bread stand for 5 minutes. Use a serrated knife to cut bread and serve warm.

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