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Oda chicago7/22/2023 Served hot, don't spend too much time taking pictures, because you've got to mix up the cheese, egg and butter, then get ready to tear and dip. Once the dough turns golden and the egg is cooked, the outer edges are brushed with a bit of olive oil to add a bright sheen, and to gild the lily, a couple pats of butter are added, just before whisking it out to the table. Into the oven, where it's baked on a stone deck for about 10 minutes, at which point an egg is added to the middle, where it bakes until set. Susumu Odas 3 research works with 35 citations and 66 reads, including: Stereodivergent Approach to the Avermectins Based on Super Silyl Directed Aldol. "It's called Sulguni - it's similar to part-skim mozzarella." She then cuts up a second type of cheese, this one creamier, firmer and richer. The khachapuri is turned upside down, and she makes a slit right down the middle, then spreads the dough out - mostly from the middle - then adds more Imeruli - leaving a pair of doughy handles on either side. "It's kind of something between feta and queso fresco," she said.Ĭardak then folds up the sides, pinching them together in the middle, sealing in the cheese. "On the map you can see it's kind of sandwiched between Turkey and Russia," said Marina Cardak, the owner. Much of the menu focuses on Georgian cuisine. The restaurant's name is Oda Mediterranean, but don't let that generalization fool you. It seems pretty basic, but when you consider the dough is made from scratch and multiple cheeses have to be imported from Georgia and Europe, the payoff is delicious. But was pleasantly surprised to see it again in Andersonville. I first had khachapuri at a Georgian bakery on Devon Avenue years ago, long since closed. The Hungry Hound says this dish - khachapuri - is made from scratch every day inside an Andersonville restaurant, where the menu is full of Georgian and Turkish specialties. But they can also form the basis of a classic dish with roots in Turkey and Georgia, near the Black Sea. Baked dough and cheese form the basis of a classic dish with roots in Turkey and Georgia, near the Black Sea.ĬHICAGO (WLS) - Baked dough and melted cheese are pretty elemental, and in Chicago, we typically see them in pizza.
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