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Sunday, April 18, 2021

Wine Enthusiast

Wine Enthusiast


Khachapuri

Posted: 18 Apr 2021 05:08 AM PDT

Khachapuri flatbread
Photo by Evi Abeler

In Washington D.C., Supra is like a temple of Georgian cuisine. The restaurant serves several types of khachapuri, which is more of a category of topped or stuffed (or sometimes, both) breads than a specific dish. This version from the Adjara region is its most popular. It features a cheese-stuffed crust and a bubbling melted cheese that's combined with egg yolk and butter just before serving. As with the other breads, a store-bought dough would be fine. However, the chefs at Supra use a soft enriched dough, and they recommend that you make your favorite pizza dough recipe with milk substituted for water rather than purchasing one that is premade.   

AjaruliKhachapuri 

Courtesy Supra Restaurant, Washington D.C.  

(Instagram @supradc) 

Lahmacun

Posted: 18 Apr 2021 05:06 AM PDT

Lahmacun flatbread
Photo by Evi Abeler

This iconic flatbread is rolled extra-thin and cooked quickly so the meat stays moist. The dish is popular in Armenia, Syria, Turkey and other Middle Eastern countries. At Mediterranean-Turkish restaurant Leyla in New York City, it's served with a salad of sumac-spiced onions, ideally to be wrapped up in the lahmacun.  

Lamb Lahmacun 

Courtesy Leyla, New York City  

(Instagram @leylanycity) 

Flàmmeküeche  

Posted: 18 Apr 2021 03:00 AM PDT

Bacon and Onion Flammekueche
Photo by Evi Abeler Prop Styling: Paige Hicks

Known as flàmmeküeche in Alsaceflammkuchen in Germany and tarte flambée in France, Chef Gabriel Kreuther's version of "pie baked in flames" is extra-creamy and absolutely irresistible. 

Flàmmeküeche 

Courtesy Gabriel Kreuther, chef and owner, Gabriel Kreuther

(Instagram @gabrielkreuther)

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