Georgia

Menu: Khachapuri & tarkhun| Recipe Source: simplyhomecooked.com and jeanetteshealthyliving.com

If there’s one thing I’ve learned from Cooking Around the World, it’s that very nearly every region of the globe has its own version of a bread + cheese comfort food. As someone who’s lactose intolerant, I usually try to avoid those recipes when picking the dish I want to whip up for a country, but I had to make an exception this time. For starters, the internet was in firm agreement (usually not the case!) that khachapuri was THE dish to make if I wanted to dive into Georgian cuisine; and secondly, I’ve simply come to adore recipes that involve finessing dough into interesting shapes. A boat of fermented cheese and egg with a sprinkling of dill was something I simply couldn’t pass up, and I’m so glad I tried my hand at making these because they were 1) such a fun project to tackle 2) delicious .

The tarkhun was also delightful but far more unique. Tarragon + lemon is timeless and classic, but it’s a duo that’s usually used in tandem on white fish and chicken. I wasn’t sure how such a traditionally savory flavor would handle a sweet twist (let alone in beverage form!) but it was SO good. The flavor of the soda was reminiscent of a slightly herbal lemon drop but with the fizzy mouth feel of movie theater Sprite, and I could see it being a perfect mixer for a clear spirit.

Ready to cook?

Khachapuri (link): I used Earth Balance instead of butter and sheep’s milk manchego and Gouda instead of the recommended cheeses in the recipe to try and cut down on the lactose. While the bread turned out perfectly, the melted cheese didn’t have as much movement as a mozzarella would have given it (true khachapuri is supposed to get melty and creamy enough that it can be used as a dip).

Tarkhun (Tarragon-Lemon Soda) (link): I skipped the baking soda but otherwise followed this exactly!