Wine Enthusiast |
| Posted: 18 Apr 2021 05:08 AM PDT  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. Ajaruli Khachapuri Courtesy Supra Restaurant, Washington D.C. (Instagram @supradc) |
| Posted: 18 Apr 2021 05:06 AM PDT  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) |
| Posted: 18 Apr 2021 03:00 AM PDT  Known as flàmmeküeche in Alsace, flammkuchen 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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