Eating Khachapuri

Georgian Khachapuri Cheese Bread

Georgian Khachapuri

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.


Starter Dough

  • 1/4 cup warm water
  • 1/2 packet active dry yeast
  • 1/2 teaspoon sugar


  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1 tbsp vegetable oil
  • 1 medium egg, whisked
  • 3 cups all-purpose flour


  • 10 oz hard mozzarella [*1] or provolone cheese, shredded
  • 5 oz crumbled feta cheese
  • 1/3 cup water
  • 2 medium eggs
  • 2 tablespoons unsalted butter


Prepare the Dough [*2]

  • In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
  • To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
  • Add 2.25 cups of flour one cup at a time and mix well.
  • Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
  • Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

  • In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

  • Half the dough and quarter the filling.
  • On a lightly floured surface, roll out one part of the dough into a round shape.
  • Place one quarter of the filling onto the flat dough.
  • Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
  • Next pinch the open ends together to get the authentic khachapuri form.
  • For a video demonstration of the forming, please click here:
    Forming the khachapuri
  • Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

  • Preheat OVEN to 450°F.
  • Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
  • With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
  • Return the khachapuri to the OVEN for another 2 minutes. Take it out.
  • Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.


  • When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri


  1. You can make the dough in a food processor.
  2. Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

Georgian Chakhokhbili

Georgian Chakhokhbili


Georgian Chakhokhbili

Georgian Chakhokhbili

Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).
hands-on time 30 mins
Course Main Course
Cuisine Georgian
Servings 3



  • 2 lb chicken [1] thighs or legs bone-in

Fresh Produce

  • 1-2 red bell peppers diced (optional)
  • 1 lb tomatoes chopped [2]
  • 2-4 tbsp chopped fresh herbs [3]
  • 1-3 cloves garlic pressed or grated (optional)
  • 1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chakhokhbili Culinary Spice Kit

  • coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

  • any flat bread or Georgian khachapuri [4]
  • cooked or steamed rice


  • Season chicken with salt & pepper to taste.


  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
  • In the same POT, add onions and optionally bell pepper.
  • Fry over medium heat until the onions turn golden.
  • Add tomatoes and Chakhokhbili spices. Mix well.
  • Season with salt & pepper to taste. Return chicken. Mix well. Cover.
  • Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

  • fresh herbs, and
  • optionally garlic and/or fresh chilies.
  • Cook for another 5 minutes.


[1] Substitute: lamb chops or loin. Cook 90-120 minutes.
[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.
[3] Your choice of: parsley, mint, basil, or cilantro.
[4] Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali
European Schupfnudeln

German-Austrian Schupfnudeln Variations


European Schupfnudeln

German-Austrian Schupfnudeln

Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.
hands-on time 30 mins
Course Main Course
Cuisine Austrian, German
Servings 3



  • 4 oz bacon [1] cut into 1/2 inch strips

Fresh Produce

  • 1 medium onion finely chopped
  • 8 oz green cabbage or baby broccoli [2] cooked

Packaged Goods/Staples

  • 12 oz gnocchi [3]
  • 12 oz dried prunes [4] pitted
  • sugar or other sweetener
  • salt & pepper

Alternative: Mohnbutter

  • 4 tbsp butter
  • 1-3 oz ground poppy seeds
  • 2 tbsp powdered sugar optionally


  • In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
  • Add onions. Fry 5 minutes.
  • Add gnocchi. Fry 5 minutes.
  • Add vegetables and return bacon.
  • Heat until all ingredients are hot.
  • Season with salt & pepper to taste.
  • Serve the compote (see below) for dessert.

Alternative: Mohnbutter

  • Cook gnocchi according to package directions.
  • In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
  • Serve with a side of prunes compote.
  • Optionally, sprinkle with powdered sugar.


  • In a POT, add prunes and 2 cups of water.
  • Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!


[1] Substitute bacon with small diced pancetta.
[2] Substitute vegetables with 12 oz sauerkraut.
[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).
[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.
Mexican Pambazos Sandwich

Mexican Pambazos – The Breeze Way

Play Video

Mexican Pambazos

Sandwich dipped in chili sauce and fried. Flexible filling & toppings.

Pambazos Culinary Spice Blend:

Ancho chili, pasilla chili, black peppercorn, garlic, jalapeño, onion, coriander, oregano, cumin

Cooking - The Breeze Way

Shopping List - Main Ingredients

Bread & Sauce - The Key Elements
  • 6 bread rolls
  • 2 cups tomato puree or
    2 tbsp tomato paste or 2 fresh tomatoes
  • SpiceBreeze Pambazos spice blend or chili powder/sauce
Filling - or choose your favorite taco filling 😉
  • 6 oz chorizo
    or ground meat (beef, lamb, or any other)
    or pinto or black beans (can)
  • 2 large potatoes (authentic) or choose any combination of vegetables
Toppings - suggestions for the authentic version
  • 2 cups shredded lettuce (your choice)
  • 1 cup crumbled cheese (feta, cotija, queso fresco)
  • 1 cup sour cream, crème fraîche, or Mexican crema

Additional Toppings - Pick at Least One

  • pickled onions or jalapeños
  • fresh cilantro
  • leaves avocado slices
  • fresh chili slices or hot salsa


  • Mexican flavor with our Pambazos spice blend that includes three different chilies and the basics garlic, oregano, cumin, and coriander
  • The simple technic to fry a bread roll that was dipped in a chili sauce.
  • The incredible tickle of spicy chilies when you dig into the bread that creates a new kind of craving.
  • This sandwich is extremely versatile. Just like tacos, you can switch to whatever filling you fancy.

You could cook the potatoes and the sauce a day ahead to save time on the actual cooking day.

This dish is so simple in its authentic way. The only shortcut that we added is to substitute the step of cooking and blending fresh chilies with our special Pambazos chili blend.

There is not much risk in making this recipe. A risk is when the bread is too soft. You can find a tip to handle this type of bread in the recipe notes.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Mexican Pambazos Sandwich

Mexican Pambazos

Pambazos are Mexican sandwiches filled with potatoes and chorizo. What makes the difference is the preparation of the bread roll: it's covered in chili sauce and fried. Though the chili sauce is quite hot, it only leaves a subtle heat on the roll. Of course, we included alternatives to chorizo.
hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3



  • 6 oz chorizo [1] soy or meat

Fresh Produce

  • 2 large potatoes cubed
  • 2 cups shredded lettuce e.g. romaine

Dairy - Toppings

  • 1 cup crumbled cheese feta, cotija, queso fresco
  • 1 cup sour cream crème fraîche, or Mexican crema

Packaged Goods/Staples

  • 2 cup tomato puree [2] not seasoned
  • 6 medium bread rolls [3]
  • salt
  • oil

Culinary Spice Kit

  • Ancho chili, pasilla chili, black peppercorn, garlic, jalapeño, onion, coriander, oregano, cumin [4]

Optional Toppings

  • pickled onions or jalapeños
  • fresh cilantro leaves
  • avocado slices
  • fresh chili slices or hot salsa



  • In a POT, heat 1 tbsp oil and tomato puree. Season with 1 tbsp Pambazos spices and salt to taste. Cook over low heat for 15-30 minutes until the sauce thickens. Set aside.


  • In a covered POT, cook potatoes over low heat until soft. Drain and set aside.


  • In a large PAN, add the chorizo and cook over medium heat for about 10 minutes.

Alternatively for ground meat or beans:

  • In a PAN, heat 2 tbsp oil, add crumbled meat/beans, Season with salt and Pambazos spices to taste. Fry until cooked.


  • Add the potatoes to the cooked chorizo. Mix well and smash them a little bit.


  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Dip the rolls into the salsa to cover all sides.
  • Fry the rolls on both sides until slightly crisp. Repeat until all rolls are crisp. Add oil if necessary.


  • Fill rolls with the chorizo-potato mix. Add your preferred toppings.
  • Enjoy!


[1] Substitutes: 6 oz ground beef or poultry or 1 can black or pinto beans
Alternative: 4 eggs (scrambled) and 2 slices bacon or salami (cut into 1/4 inch cubes)
[2] Substitute:
2 tbsp tomato paste with 1-2 cups of water
or 2 tomatoes with a little water as needed
[3] firm outside, not too soft inside, for instance, Kaiser roll
Substitute: It's actually fun with any kind of bread. (see tip below)
Tip: If your bread is so soft that it would fall apart when soaked in liquid, then toast it a bit and spread the sauce on it instead of dipping it into the sauce.
[4] Minimal substitute: chili powder or paste of your choice, plus salt & pepper to taste
Global Black Bean Burger

Global Black Bean Burger

Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:
Sun-dried tomatoes, garlic, onion, chipotle chili, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard
Indispensable Ingredients
  • 1 -2 can black beans (substitute options: pinto beans or kidney beans)
  • 1 egg
  • 1/4 cup almond flour or bread crumbs
Suggested Standard Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
Optional Specials
  • roasted red bell pepper
  • fried portabella mushrooms
  • baked or fried (sweet) potatoes
  • special dressings:
    horseradish mayo, sweet-chili-mayo, chili-ketchup

Select Your Recipe - All Versions or just the Easiest 'The Breeze Way'


  • Our black bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
  • We love canned beans as a quick pantry resource for “rainy days”.
  • Mix up the beans to get a different burger each time.
  • Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
  • Any of the dressings takes the burger to the next level.

There is not much of preparation to do, when you go with our ‘The Breeze Way’ version. For the other versions, we suggest that you bake the bell pepper beforehand when you are in the kitchen but don’t use the oven.

The Breeze Way:
  • The toppings are substituted by frozen and jarred products.
  • Toppings and dressings are limited. You can still look at the ‘All Versions’ recipe for more.

If for any reason, your burger patties don’t hold the form or fall apart during frying, you won’t loose any of the flavor. Just fry them in the biggest chunks possible. To serve, you can wrap them into a lettuce leave that you place on the bun.

If your patties turn out dry, they will get enough moisture from the toppings and dressing.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Georgian Lobio

Georgian Lobio – The Breeze Way


Georgian Lobio

Georgian Lobio

Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
Cuisine Georgian
Servings 3



  • 2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

  • 1 medium onion finely chopped
  • 1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground (see notes for substitutes)
  • olive oil
  • salt & pepper

Lobio Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves


  • Pomegranate molasses or fresh seeds (see notes for molasses recipe)
  • Cornbread or flatbread


Step 1: Prepare Beans

  • In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry the onions until soft, stirring frequently.


    Step 3

    • In a POT, add all beans and broth. Mix well. 

    Step 4

    • Add:
    • the fried onions with the oil,
    • cilantro,
    • ground walnuts,
    • salt & pepper to taste,
    • and Lobio spices.

    Step 5

    • Bring to a boil.
    • Reduce the heat to medium-low.
    • Cook for 20 minutes, stirring frequently.


    • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
    • Serve with cornbread.
    • Enjoy!


    ▪ Substitute beans with navy or cranberry beans.
    ▪ Substitute half of the beans with 1/2 lb ground meat.
    ▪ Substitute cilantro with mint or parsley.
    ▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
    Recipe for pomegranate molasses
    If you love garlic: Add 2 cloves grated garlic in step 2.
    If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.
    If you love nuts: Add 0.25 cup chopped walnuts in step 4.

    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali