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

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

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 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

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
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'

FAQ

  • 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].

Indian Tandoori

Indian Tandoori

 

Indian Tandoori

Indian Tandoori

SpiceBreeze
Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
 
hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

  • 3 cloves garlic grated
  • 1.5 inch ginger grated
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1 lemon for juice

Dairy

  • 2/3 cup yogurt plain

Packaged Goods/Staples

  • 12 skewers *)
  • salt
  • oil

Tandoori Culinary Spice Kit

  • [1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
  • [2] Chili flakes

Suggested Sides

  • 2 cups basmati rice cooked or steamed

Instructions
 

Marinade

  • In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
  • Coat chicken with the marinade.
  • Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

  • In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
  • Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.

Bake

  • Preheat OVEN to 425°F.
  • Thread chicken onto skewers.
  • Place skewers in a BAKING DISH lined with aluminum foil.
  • Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
  • Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
▪ Substitute cilantro with parsley.
▪ Substitute rice with naan or chapati bread.
 
Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

 

Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

SpiceBreeze
Chermoula is an aromatic marinade from North Africa. It's popular in the Maghrebi countries from Tunisia to Morocco. With its base of fresh herbs it's similar to South American chimichurri. It's mainly used in slow cooked tagines with fish or chicken. Alternatively, try it as a seasoning on grilled meat, fish, or vegetables.
 
hands-on time 30 mins
Course Main Course
Cuisine Algerian, Libyan, Moroccan, Tunesian
Servings 3

Ingredients
  

Protein

  • 1.5 lbs fish filet * for instance: salmon, halibut, sea bass, or red snapper

Fresh Produce

  • 6 tbsp finely chopped herbs: cilantro and parsley 50:50 **
  • 1 clove garlic grated
  • 3 tbsp lemon juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chermoula Culinary Spice Kit

  • Paprika, cumin, garlic, tangerine peel

Optional

  • harissa chili paste or fresh chopped chilies

Suggested Sides

  • fresh bread
  • finely chopped tomatoes + cucumbers
  • carrot, potato, or couscous salad ****

Instructions
 

Prepare chermoula

  • Mix herbs, garlic, lemon juice, 3 tbsp oil, and Chermoula spices.
  • Optionally, add chilies to taste.

Marinate

  • Spread a thin layer of oil on the bottom of a BAKING DISH.
  • Place the fish * (skin-side down) in the BAKING DISH.
  • Season it with salt & pepper to taste.
  • Coat it evenly with chermoula.
  • Cover it with aluminum foil.
  • Let it marinate in the fridge for 30 minutes to 2 hours.

Bake

  • Preheat the OVEN to 300°F. ***
  • Bake the fish for 15-20 minutes (for the meat: 1-2 hours), until it's cooked through.

Easier alternative (instead of marinate and bake):

  • Season chermoula with salt & pepper to taste.
  • Spread it over grilled fish, meat, or vegetables.
  • Enjoy!

Notes

* Substitute with 2 lbs chicken legs or lamb chops.
** If necessary, substitute cilantro with parsley.
*** Optionally, add carrots and/or bell pepper slices on top of the fish or chicken.
**** Couscous salad
Greek Keftedes

Greek Keftedes

 

Greek Keftedes

Greek Keftedes

SpiceBreeze
These are perfect for your BBQ or just as a change for your weekday dinner. Keftedes are very juicy meatballs thanks to the added ingredients like milk. The Greek spice blend include herbs from dill to mint and warm spices from cinnamon to nutmeg with a hint of chili. Add fresh vegetables or salad, and of course, fresh bread.
 
hands-on time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef *

Fresh Produce

  • 1 onion finely chopped
  • 2-5 cloves garlic finely chopped
  • 0.5 bunch parsley finely chopped
  • 1/2 English cucumber grated
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped dill optional

Dairy

  • 2 tbsp milk
  • 1 egg
  • 2 cups Greek yogurt plain **

Packaged Goods/Staples

  • 2 oz breadcrumbs ***
  • chili flakes to taste optional
  • olive oil
  • salt & pepper

Keftedes Culinary Spice Kit

  • Oregano,

Suggested Sides

  • fresh bread or cooked rice
  • fresh or grilled vegetables or mixed salad

Instructions
 

Fry

  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry onions until golden.
  • Add 2 cloves garlic for 1 minute, stirring frequently.
  • Drain.

Mix & Form

  • In a LARGE BOWL, mix fried onions & garlic, parsley, milk, egg, breadcrumbs, and Keftedes spices.
  • Add meat.
  • Add to taste: salt (1.25 tsp recommended), pepper, and chili (opt.). Mix well.
  • Form meatballs in the shape of a golf ball.

Bake

  • Preheat OVEN to 350°F.
  • Place meatballs on a greased BAKING SHEET with some space in between.
  • Bake them for about 10-15 minutes.
  • Try one after 10 and 12 minutes to make sure that they don't bake too long.

Tzatziki

  • In a BOWL, squeeze the liquid out of the cucumber.
  • Tip: Add liquid to a juice or smoothie.
  • Add garlic to taste, yogurt, lemon juice, dill (opt.),  and 1 tbsp oil. Mix well.
  • Season with salt & pepper to taste.

Serve

  • Serve keftedes with tzatziki and your preferred sides.
  • Enjoy!

Notes

* Substitute beef with poultry or half pork.
** See online recipe to make it from common yogurt.
*** Substitute with ground nuts, e.g. almond meal.