VOLUME 1 - Kilimanjaro Foods

same system as for cheese filling. Bake as directed.
NOTE: Mashed red bean puree is also prepared as a Georgian
breakfast.
Soaking, cooking, seasoning are carried out just as for
khachapuri stuffing.
Khachapuri (Georgian Cheese Pie)
Servings
1/2 c unbleached all purpose flour
3/4 t salt
lg egg
T vegetable oil
1/2 c club soda,or more if needed
-,at ro
12 T unsalted (sweet) butter,1
-1/2 sticks,melted
RED BEAN FILLING ===============
NACHINKA IZ FASOLI =============
1 c dried red beans,soaked
-overnight in water
1 salt and plenty of freshly -
ground b,lack pepper, to t
1/4 c olive oil
1 1/4 c onions,finely chopped
1/2 c cilantro,finely chopped
Sift the flour and salt into a large bowl and make a well in the
middle. Pour in the egg, oil, and club soda and stir into the flour,
adding more club soda if necessary, ot make a rather soft dough.
Transfer the dough to a floured board and knead until smooth and
elastic, about 10 minutes. Shape the dough into a ball, cover with a
linen or cotton (not terry cloth) kitchen towel and let stand for 1
hour. Divide the dough into four parts and shape each one into a
ball. Let stand, covered, for 15 minutes. Preheat the oven to 350
Degrees F. and butter two large baking sheets. On a floured
surface, roll out one of the balls into an 1/8-inch thick square. Brush
the dough with some of the melted butter Dip your fingers into the
melted butter and pull the edges of the dough in different
directions, stretching it evenly until it is almost transparently
thin. Don't worry if the dough tears, as you will be folding it up.
With a sharp knife, trim the edges of the dough to from an even