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.

Ingredients

Starter Dough

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

Dough

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

Filling

  • 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

Instructions

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.

Serve

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

Eating Khachapuri

Notes

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

Mexican Pambazos Sandwich

Mexican Pambazos – The Breeze Way

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Mexican Pambazos

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

Pambazos Culinary Spice Blend:

Ancho chili, pasilla chili, black peppercorn, garlic, jalape帽o, 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聽2 fresh tomatoes
  • SpiceBreeze Pambazos spice blend or chili powder/sauce
Filling - or choose your favorite taco filling 馃槈
  • 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, cr猫me fra卯che, or Mexican crema

Additional Toppings - Pick at Least One

  • pickled onions or jalape帽os
  • fresh cilantro
  • leaves avocado slices
  • fresh chili slices or hot salsa

FAQ

  • 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

SpiceBreeze
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

Ingredients
  

Protein

  • 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 cr猫me fra卯che, 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, jalape帽o, onion, coriander, oregano, cumin [4]

Optional Toppings

  • pickled onions or jalape帽os
  • fresh cilantro leaves
  • avocado slices
  • fresh chili slices or hot salsa

Instructions
 

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.

Potatoes

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

Chorizo

  • 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.

Mix

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

Pambazos

  • 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.

Assemble

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

Notes

[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
Malaysian Char Kway Teow

Malaysian Char Kway Teow

 

Malaysian Char Kway Teow

Malaysian Char Kway Teow

SpiceBreeze
Char Kway Teow is a popular stir-fry street food in Malaysia and other Asian countries. It's best with wide noodles but other noodles work too. You can even serve the sauce over rice. Thanks to our spice blend you don't need oyster sauce. Add your preferred protein. We included extra vegetables with plenty of options. You can adjust the level of the salt and heat to your liking.
hands-on time 30 mins
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

Protein

  • 8 oz medium fresh shrimp (*1) or thinly cut chicken breast or sirloin beef
  • 2 eggs whisked

Fresh Produce

  • 1 large leek (*2) (halved lengthwise), cut into 2 inch long pieces
  • 3 green onions cut into 1/2 inch long slices

Packaged Goods/Staples

  • 8 oz long noodles (*3)
  • 1/4 cup vegetable or chicken broth
  • 2-3 tbsp soy sauce or tamari (*4)
  • 2 tsp (brown) sugar or syrup
  • (vegetable) oil

Culinary Spice Kit

  • Shiitake mushrooms, garlic, onions, arrowroot, white pepper

Optional

  • 1-2 slices bacon cut into 1/2 inch thin strips
  • 4 oz mung bean sprouts
  • fish sauce or anchovy paste to taste
  • fresh chili finely sliced, to taste
  • 1 lemon for juice

Instructions
 

Prepare

  • Prepare the noodles according to package instructions. Keep them warm.
  • In a CUP, mix 1/4 cup broth, 2 tbsp soy sauce (*4), 2 tsp sugar, and the Char Kway Teow spices.

Fry Vegetables

  • In a LARGE PAN (*5), heat 2 tbsp oil over medium heat.
  • Add the leek. Fry until just soft.

Stir-Fry All Ingredients

  • Turn heat to high.
  • Add fresh shrimp (*1), chicken, or beef, and bacon (opt.).
  • Stir-fry for 1 minute.
  • Push the ingredients to the side.
  • Add the eggs to emptied PAN surface.
  • Gently push cooked parts from edges so that uncooked eggs can reach the hot PAN surface.
  • Add the noodles, green onions, and sprouts (opt.).
  • Toss gently until all ingredients are well mixed.

Add Sauce

  • Give the prepared sauce a quick stir and add it to the PAN.
  • Toss gently until all ingredients are well coated.
  • Cook for 2 minutes until the sauce soaks in.
  • If the dish appears dry, add 1 tbsp of water or soy sauce to taste, depending on your desired salt level.

Serve immediately.

  • Optionally, sprinkle to taste with fish sauce, fresh chilies, and/or lemon juice.
  • Enjoy!

Notes

(1) Shelled and deveined.
Optionally, substitute half of the shrimp with 4 oz fish cake, sliced.
If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds.
Alternatively, add warm baked tofu cubes on the plated dish.
QUICK TOFU CUBES RECIPE:
Drain 1 lb firm tofu and cut it into 1/2 cubes.
Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.
Bake at 350掳 F for 30 minutes on greased parchment paper, flipping halfway.
(2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces.
(3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width.
Alternatively, skip the noodles and serve the sauce over cooked rice.
(4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce.
For soy sauce substitutes click here.
(5) Alternatively, divide the ingredients in half and cook in two batches.
If you like, use a large wok instead of the pan.
Thai Gai Yang

Thai Gai Yang

 

Thai Gai Yang

Thai Gai Yang

SpiceBreeze
Gai yang translates to grilled chicken. It is a very popular dish on the streets of Laos and Thailand. Gai yang is not spicy but rather salty. The addition of unseasoned fresh vegetables balances the flavor. Fresh chilies or a Thai dipping sauce add heat if desired.
hands-on time 30 mins
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast or thighs *

Fresh Produce

  • 2 carrots
  • 1 lemon for juice
  • 1 butter lettuce
  • 6 green onions thinly sliced
  • 2 fresh chilies (optional) thinly sliced

Packaged Goods/Staples

  • 3 tbsp soy sauce **
  • 1 tbsp sugar best: brown sugar or palm sugar
  • oil
  • salt & pepper

Gai Yang Culinary Spice Kit

  • Lemongrass, galangal, ginger, black pepper, chili, coriander, garlic, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Suggested Sides

  • Jasmine rice ***
  • Rice noodles or hearts of palm noodles

Instructions
 

Prepare

  • Cut chicken lengthwise in half, then into 1/4 inch thin slices.
  • On a GRATER, shred carrots with the largest shred size.
  • Drizzle carrots with 1 tsp lemon juice.

Marinade

  • In a CONTAINER, mix soy sauce, sugar, Gai Yang spices, and 1 tbsp oil.
  • Add the chicken slices and mix well.
  • Cover and let it marinate in the fridge 2 - 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry chicken slices until golden on all sides, turning frequently.

Serve

  • Place the chicken slices on lettuce leaves.
  • Top with shredded carrots and green onions.
  • Drizzle with lemon juice.
  • Optionally, add fresh chili slices.
  • Serve with your preferred side.
  • Enjoy!

Notes

* Substitute with shrimp, sirloin beef, or tempeh.
** Substitute soy sauce with 1 tbsp fish sauce. Find more substitutes here.
*** Optionally substitute part of the cooking water with 1 can of pure coconut milk and add 2 tsp sugar per 2 cups of rice.
Spanish Pinchitos

Spanish Pinchitos

 

Spanish Pinchitos

Spanish Pinchitos

SpiceBreeze
Pinchitos is a popular tapas dish. Tapas are the Spanish interpretation of appetizers, often accompanied by an alcoholic drink, such as beer, wine, or cider. Add baked cubed potatoes, with an optional typical Spanish lemon-garlic-mayonnaise or spicy tomato sauce. Pickled onions or other vegetables complete the perfect blend of delightful flavors.
hands-on time 30 mins
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Fresh Produce

  • 3 cloves garlic grated or pressed
  • 1 tbsp lemon juice
  • 12 green onions cut into 1-inch pieces
  • 3 medium potatoes cut into bite-sized cubes

Packaged Goods/Staples

  • 12 skewers**
  • olive oil
  • salt & pepper

Pinchitos Culinary Spice Kit

  • Paprika, mild chilies, cumin, coriander, turmeric, smoked paprika, fenugreek

Suggested Sides

  • pickles of your choice
  • Spanish homemade mayonnaise Spanish: aioli
  • Spanish salad consisting of grilled bell peppers and eggplants Spanish: escalivada

Instructions
 

Marinade

  • In a CONTAINER, mix garlic, lemon juice, 3聽tbsp oil, Pinchitos spices, and salt & pepper to taste.
  • Add chicken strips. Mix well.
  • Let it marinate in the fridge overnight.

Potatoes

  • Preheat OVEN to 425掳F.
  • Mix potatoes with 2 tbsp olive oil and salt & pepper to taste.
  • Spread them onto a greased BAKING SHEET.
  • Bake them for about 15 minutes until golden and crisp, turning halfway.

Fry or Grill the Skewers

  • Thread chicken strips onto skewers in a zigzag shape, alternating with green onion pieces.
  • Fry or grill skewers over high heat for a few minutes until they are browned and cooked through.

Serve

  • Serve skewers and potatoes with your choice of pickles and sauces.
  • Enjoy!

Notes

* Substitute chicken with beef sirloin or lamb.
** Soak wooden skewers 30-60 minutes in water.
Ukrainian C么telette de Volaille

Ukrainian C么telette de Volaille

 

Ukrainian C么telette de Volaille

Ukrainian C么telette de Volaille

SpiceBreeze
C么telette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six聽herbs, including tarragon, chervil, and dill.
Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.
Stock up culinary spice kits - Limited time only!
hands-on time 30 mins
Course Main Course
Cuisine Ukrainian
Servings 3

Ingredients
  

Protein

  • 1.5 chicken breast*

Dairy

  • 3 oz butter room temperature
  • 2 eggs whisked

Packaged Goods/Staples

  • 1.5 cups flour
  • 1.5 cups bread crumbs**
  • 1 cup oil
  • salt & pepper

C么telette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, rosemary, marjoram, parsley, dill, lime peel, orange peel, celery 聽

Optional

  • 1 tbsp parsley freshly chopped
  • fresh garlic to taste grated
  • 1-2 slices cheese cheddar, for instance
  • 1-2 tbsp broccoli mashed
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes; rice steamed or cooked
  • asparagus peas, cauliflower, broccoli, carrots (steamed or cooked)
  • a fresh salad with a lemon dressing over tomatoes cucumber, watercress, and/or lettuce.
  • berry sauce see our cranberry sauce recipe ***

Instructions
 

1. Prepare the Herb Butter

  • In a BOWL, mix butter, C么telette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
  • Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.

2. Prepare the Chicken Rolls

  • Cut each breast lengthwise in half.
  • Place each breast between two cling wraps.
  • Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in four equal parts.
  • Place one butter part on a chicken breast.
  • Optionally, add broccoli or cheese to taste.
  • Roll and fold until all sides are closed.
  • Wrap the rolled chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  • Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.
  • Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
  • Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  • In a small PAN, heat 1 cup oil to 350掳F.
  • Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  • Preheat OVEN to 350掳F.
  • Bake chicken rolls for 15 minutes.
  • Take them out and let them rest for 5 minutes.

Serve

  • Serve chicken rolls with your preferred sides. Enjoy!

VARIATION - Skip the Roll - for 2 Chicken Breasts

  • Follow step 1.

2. Prepare Chicken Pockets

  • Cut lenghtwise into the chicken breast to create a pocket.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in half. Cut each half into small slices.
  • Place each half of the herb butter into one chicken breast.
  • Optionally, add cheese to taste.
  • Wrap each chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken breasts in the freezer for 20 minutes.
  • Continue with step 3 and 4.
  • You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION - EASIEST - with Fried Chicken Strips

  • Follow step 1.
  • Cut chicken into 1/2 inch thin x 1 inch long strips.
  • Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
  • Follow step 4. Fried until the chicken is done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION - VEGETARIAN

  • Follow step 1.
  • Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
  • Follow step 3 and 4. Fry the strips until done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Notes

Stock up culinary spice kits - Limited time only!
* Substitute chicken breast with a large boneless pork or veal cutlet.
** For a crust with more crunch, use freshly grated bread crumbs or panko.聽
Alternatively, substitute bread crumbs with coarse ground nuts.
*** Cranberry sauce recipe - To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.