Hatchapuri (Georgian Cheese Bread)
1 cup sour cream
½ cup plus 1 tablespoon butter melted
1 egg, slightly whisked
2 ½ cups plain flour (or a bit more, if necessary)
a pinch of salt
1/4 teaspoon baking soda
1 teaspoon sugar
1/4 pound Havarti cheese, coarsely grated
1/4 pound salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted
Mix sour cream and melted butter. Add salt, baking soda and sugar, whisk in the egg and add flour in installments. Knead slightly, until you've got a soft & pliable dough. Divide into two, roll each into a large circle (~9 inches)
Toss two cheese together
Place one dough circle on a baking sheet covered with parchment paper. Spread the cheese filling on top, leaving about 1 cm from the edges clean. Cover with the other dough circle, press the edges firmly together.
Brush with egg or sour cream, pierce with a fork here and there. Bake at 375 for 20-30 minutes, until hatchapuri is lovely golden brown color.
Salad Olivier
1 baking potatoes
1 large carrot
2 eggs
1/2 cup frozen green peas
1 dill pickle
1/3 cup mayonnaise
½ teaspoon vinegar
Peel potato and carrot. Cut both into large chunks (about 1/4s). Put them in a saucepan with the unpeeled eggs. Add enough cold water to cover. Boil. After 10 minutes, remove eggs and run under cold water.
Once potatoes and carrots are tender (about another 5 minutes), remove them with a slotted spoon. Add peas to the water. Peel and chop eggs.
Chop carrots, potatoes, and pickles to ½-inch dice.
Mix with eggs and all remaining ingredients. Serve warm, room temperature, or cold.
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