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Sunday, February 1, 2009
Hachapuri(Cheese bread) with Olives Green Mung Stew
The Georgian cheese bread Khachapuri\Hachapuri adapted from Nigella's Feast was by far the cheesiest bread I ever baked.I usually don't cook with cheese that is not low in fat.Thankfully in this recipe all the 3 cheeses used are available in low fat\fat-free ,which is appropriate for those concerned about the high fat\high cholesterol in the Cheese.If you love cheese but are worried about its high cholesterol use low fat\fat free cheese which have relatively lower cholesterol,and Organic is even better.
The hachapuri is like the stuffed cheese pizza,only that we don't use yeast but baking soda instead.My hacahpuri seemed to have puffed more that expected,you could slightly reduced the quantity of baking soda if liked.This bread is great for dunking in a hearty stew and can easily feed 4 starving souls.
1 cup whole wheat flour
1 1/2 cup of all purpose flour
1 cup fat free Yogurt
1 Organic egg,reserve half for the filling.
2 tablespoon butter
2 tablespoon Olive oil
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat free ricotta cheese
3/4 cup reduced fat feta cheese,crumbled
1/2 cup partly skimmed mozzarella,grated
Combine the flours ,salt and soda in a bowl.In another bowl,whisk the egg,reserve half of it for mixing in to the cheese filling and with the egg for the dough, mix in the yogurt and butter,using a fork break the butter in to the mixture.Now add this mixture in to flour and make a dough and lightly knead until smooth.Cover and let rest for about 20 minutes.
Preheat oven to 425F.
To prepare the filling ,crumble together ricotta and feta and grate in the mozzarella.Add the reserved egg and beat the cheese mixture together.
Sprinkle some all purpose flour on the work surface.Divide the dough in to 2 equal portions.Roll one portion in to a circle about 4 inches,spread the cheese filling and leave the small border around the edges.Fold in the edges to seal the outside of the bread.Sprinkle some flour and lightly press and place the dough on the greased baking sheet.Repeat the same with the other half of the dough.
Bake the bread for about 15-20 minutes until golden brown.Slice in to wedges while still hot and serve warm with soups or stews or curries.
Any leftovers can be stored for 2-3 days in a refrigerator,reheated before use.
This cheese bread is my entry for BBD-Cheese Bread,hosted by High on Hog
Olives Garlic Green Mung Stew
Bharti's quick fix Tomato and Garlic Mung Soup was the hearty accompaniment with this lofty cheese bread.I added Olives for more flavor and made it in a thicker stew's consistency.
1 cup Green Whole Mung Lentils
1/2 cup green and black olives,pitted and sliced.
3-4 cloves medium garlic cloves,crushed and chopped
1/2 teaspoon Turmeric
3/4 teaspoon chilly powder
3/4 teaspoon ground spices(like cardamoms,cloves ,cumin and cinnamon)
1/2 teaspoon cumin seeds(Zeera)
1 cup tomato sauce(I used pasta sauce for more flavor)
2 Tablespoon Extra Virgin Olive Oil
2 tablespoon chopped herbs,I used Cilantro
Salt as per taste
Wash and Soak the lentils for 15-20 minutes.
Heat oil in a pressure cooker(PC) or skillet with lid,add the cumin seeds,after few seconds add the chopped garlic .Don't let the garlic burn,after about a minute ,add the tomato sauce and spices.Drain all the water from the lentils and add to the mixture along with the sliced olives,add 2 cups of water and season with salt.Cover and cook until lentils are tender 12-15 minutes on medium high heat in a PC and 40-50 minutes in a skillet.Uncover and stir and simmer for another 5-10 minutes until gravy thickens,garnish with chopped herbs and serve hot with bread\roti\parathas.