So the local colorists were yakking it up about local foods on the Olympics coverage, and Vera Nazarian sez (on Facebook — I’m not lucky enough to get to hang out with Vera Nazarian!), “I want to eat some Khachapuri now! Ahhh! It’s a great Georgian dish!” And then she posts a couple of links to recipies. I liked this one from Saveur.

So I hauled off and made it. Thusly:

Khachapuri dough:

• 1 1/2 tsp yeast
• 1 1/2 tsp salt
• 1/3 cup lukewarm water more or less
• 1 cup flour more or less

Dissolve yeast and salt in water. Stir in flour. Knead for a couple of minutes. Cover loosely and let double. I also added some dried dill weed from our garden to the water.

After it doubles, break it into two pieces to make two khachapuri.

Roll it out to about 1/8 inch thick. Then I schmeered it with garlic-flavored olive oil.

Preheat the oven to 500 F, preferably with a pizza stone in it. If not a pizza stone, then a pizza pan or a cookie sheet.

Khachapuri filling:

• Massive amounts of shredded cheese
• an egg

Spread some of the cheese all over the circle. Roll up the edges and pinch the ends to form a boat, so some of the cheese is inside the rolled-up bits. I forgot to moisten the ends when I pinched them. ANYWAY, after that, fill the inside of that boat with cheese.

Bake that baby for about 15 minutes. Carefully break an egg into the center and bake for another five minutes or so.

Charlie likes his eggs well-cooked, so I cooked ours a little longer.

Was it good? Oh, my dear gosh, look at this:

The rolled-up bits unrolled, alas, but, as my grandpa used to say, “That don’t hurt the eatin’ of it.” On the side are kale chips and home-sprouted alfalfa sprouts. Yeah, we’ll be having THIS again!

A WRITING PROMPT FOR YOU: A character tries a recipe from another country.

MA