Fellow Georigian here, thanks for sharing this recipe :) Imeruli cheese has a lot less intense flavor then Feta so I would probably go easier on that. And I would suspect that the bottom of that boat is soggy, so baking on extremely hot stone will develop those good crunchy flavors on the bottom, and to have the sauce a bit more runny don't skip on the egg white(some people add two) :) ! P.S. when you are done with the sides breads, you can roll the bottom like a cigar and enjoy your new sandwich! :)
@@DesolatorMagic But I think both recipes use ingredients that are widely available across the country. They make international recipes very accessible imo
I've only had Shashlik a few times, my friends family is from Georgia. They always put the Georgian spice mix khmeli suneli in with the meat, as well as other ingredients
Very nice episode of lesser known but still tasty Cuisinies. I love these simple dishes that fed the Peasants thru today. Haute cuisine at its finest Keep up the good work!!!
I think I'd throw the boat back into the hot oven for up to two more minutes after the yolk and butter are incorporated. Softer, bubblier, maybe more browning. Not long enough to firm the yolk but just long enough to make sure it's very hot for service. I'd also make much smaller for individual portions that would be nice with a very simple salad accompaniment. I consider this as a restaurant chef always interested in new techniques for composed courses.
I absolutely love both Julia and Bridget but Bridget is my absolute favourite. So funny. The Proof podcast that she co-produces and presents is great too. Not recipes but lots of very interesting and unexpected food related stories.
Props for the Brighton Beach shot. Shashlik indoors with sauce is weird. Yogurt's a ringer for kefir, though. That's a thing. I think what you were really missing was wine. Sweet wine. Lots of sweet wine. Great memories eating Georgian in Moscow and St. P during the war. Empty restaurants, but great service. Cheese boats and house wine bottles. ' Shashlik was always outside. Victory Day. Like our Fourth of July. That kind of thing.
I made this with pork tenderloin and it was fantastic. Got to have the cilantro sauce though, it really makes it better. Will definitely make this one again.
I really like the marinade for this recipe. I would probably use mint instead of cilantro in the sauce. Also cooking over an open wood fire would make for a more flavorful kabob.
Hmm. I've cooked a few recipes from ATK/Cook's Country. In fact I used to work in a place right down the street from their studios. And the recipes are always a hit in this house.
I've heard flat leaf parsley is a good alternative if you don't like cilantro and/or have the gene that causes it to taste like soap. Although, I imagine you'd have to use a little more of the parsley since (to me, at least) it doesn't have much of a flavor compared to cilantro.
If you do pork, add crushed kiwi 15 min before placing the meat into the shampura , this will cause the pork to be very tender. Don't overdo the 15 minutes, otherwise the meat will be too tender.
I love khachapuri (also known as pide in Turkey) but don’t recommend making it as a stand-alone meal, it’s just too rich and heavy. It’s fantastic as a shared dish to eat with a group, though. One this size for 5-6 people plus a big salad and bowl of lentil soup would be perfect, or just plan to have a lot of leftovers or to feel really ill if you eat the whole thing. 😆
I'm not sure I really understand what "flat meat" is... I did a little Googling and it seems to be the same as what Sirloin Tips are cut from, but I can't recall ever seeing anything labeled as "flat meat" in my grocery store (My local grocery store is pretty basic and I'd have to drive way across town to go to a more high-end one). If I couldn't find Sirloin Tips, what other cuts of meat would be good to use here?
I'm totally confused about what cut of meat they use. Sirloin tips, are not sold in my grocery store. Sirloin steak doesn't have that kind of fat marbeling (sp)in it. And, my butcher didn't know what flap meat was. Would like to make this, but can't think of a substitute other than kobe beef, which isn't going to happen because of cost.
@@sandrah7512 Thank you so much. I will copy your comment and take it with me to an upscale butcher, Whole Foods. My AngloIndian mom used to make this for the family at least twice a month. The right meat is key. Again, thank you for your time. I'm such a foodie and a fan of many of the America's test kitchen recipes. BTW, their chicken pot pie, with both a bottom and top crust is easy and just what you want in a chicken pot pie.
@@sandrah7512 OMG...drooling just reading your description. Must look that one up now. BTW, I used to go to the Moravian Church when I lived in Staten Island,NY.
Since they compared it to pizza dough, I wonder if you could use pre-made pizza dough (either from the store or a local pizza place that's cool with selling it's dough) for the Adjaruli Khachapuri since that would save a bit of time and gives you one less thing to wash. Also, as someone else commented, I would probably bake it on a pizza stone or steel since I can imagine the bottom of the crust getting soggy. Still, great recipes once again, ATK! :)
Absolutely, you can use pre-made pizza dough. I get dough in Walmart, one pound ball , I make two small individual breads with a salad on the side makes perfect dinner
You guys need a lot more episodes with Brian (Before someone gives him his own show). He seems like the type of guy I could have a few beers with. And a lot less Dan...he seems like most supervisors (Auto industry) that you just wanna smack with a car part. ;-)
I made the shashlik. Both are very delish. The marinade was way too salty. I had to review. Yup one tablespoon. I am going to try again with no kosher salt.
Why not to cook a classic shashlyk and not shashlyk styled barbecue meat, cause the real shashlyk is cooked on the open fire and not in the barbecue oven since it matters because it absorbes the smell of the fire
@@daniel26395 It's just a Moran like you to focus on spelling, despite it being correct...Shashlik is very common in Europe, but not how they prepared it, its not even close.
lol so much air in the bag. LMAO Use 1 tablespoon salt to 1 cup water. Marnade 3 days. wash well. and BBQ with your faforate BBQ sauce. NEVER EVER cook on high. Slow and low its the way to go. And only on Chrarcole NEVER Gas. Gas sucks.
Last time i checked this was Cook's country not Vegan country. There are lots of plant based channels you can subscribe to instead of bringing your negative self righteous opinions here.
Fellow Georigian here, thanks for sharing this recipe :) Imeruli cheese has a lot less intense flavor then Feta so I would probably go easier on that. And I would suspect that the bottom of that boat is soggy, so baking on extremely hot stone will develop those good crunchy flavors on the bottom, and to have the sauce a bit more runny don't skip on the egg white(some people add two) :) !
P.S. when you are done with the sides breads, you can roll the bottom like a cigar and enjoy your new sandwich! :)
Question: Do Georgians use Kashkaval cheese? Seems to me like that would be a perfect cheese for this too.
Thanks for the tip about the hot stone and feta.
I love seeing ATK/Cook's Country devote time to foods from less well known parts of the world.
Agree, no need for another carbonara walkthrough.
I dunno man, I'm getting kinda tired of them using ingredients I can't reasonably find easily or cheaply but the dishes do look good.
@@DesolatorMagic But I think both recipes use ingredients that are widely available across the country. They make international recipes very accessible imo
@@DesolatorMagic There's nothing in the ingredients list for either of these dishes that isn't common in your average supermarket
@@DesolatorMagic Do you do you grocery shopping at a 7/11?
when she said "a lot of onion, looots of onion", i did not expect it to be just half a cup. i was expecting that blender to be full of onions.
compared to the other ingredients' amount, it's a lot.
I would have thought like 4 or 5 onions with the way she said it 😆
I ate khachapuri almost everyday when I studied abroad in Russia, all the varieties are so delicious. Georgian food is the best
I've only had Shashlik a few times, my friends family is from Georgia. They always put the Georgian spice mix khmeli suneli in with the meat, as well as other ingredients
Georgian food! excellent, so much to explore there...
Lovely! Thanks for exploring non-North American foods - a pleasant and welcome change.
Shashlik spreads into the Balkan region as well, meat on skewers is just such a multicultural thing. ❤
Very nice episode of lesser known but still tasty
Cuisinies. I love these simple dishes that fed the
Peasants thru today. Haute cuisine at its finest
Keep up the good work!!!
I just found this channel, and I have to say, this looks amazing! I even love the house that is shown in these episodes, beautiful!
Wow... That cheese bread looks like my new favorite!! Oh, my goodness!! 😋🥖
I think I'd throw the boat back into the hot oven for up to two more minutes after the yolk and butter are incorporated. Softer, bubblier, maybe more browning. Not long enough to firm the yolk but just long enough to make sure it's very hot for service.
I'd also make much smaller for individual portions that would be nice with a very simple salad accompaniment.
I consider this as a restaurant chef always interested in new techniques for composed courses.
I am so glad you gave it a try! These are delicious staples in caucus cuisine. Thank you!
Make all of the types of khachapuri!!!! Georgian cuisine is so diverse and flavorful!
So glad to see a studio audience back for the tastings!!
I absolutely love both Julia and Bridget but Bridget is my absolute favourite. So funny. The Proof podcast that she co-produces and presents is great too. Not recipes but lots of very interesting and unexpected food related stories.
I enjoy listening to Proof as well. Bridgette is a great host.
You are definitely teaching this old dog new tricks. I enjoy all of your videos. Thank you
Looks delicious. Love browned onions and charred meat. Will definitely try this recipe. Thanks A T K.💐💝💐
Props for the Brighton Beach shot. Shashlik indoors with sauce is weird. Yogurt's a ringer for kefir, though. That's a thing.
I think what you were really missing was wine. Sweet wine. Lots of sweet wine.
Great memories eating Georgian in Moscow and St. P during the war. Empty restaurants, but great service. Cheese boats and house wine bottles.
'
Shashlik was always outside. Victory Day. Like our Fourth of July. That kind of thing.
"Cumin makes things more interesting without being a bully. It's a team player."
"WE'RE LOOKING AT YOU, CLOVE"
Love the Republic of Georgia and their food!!
Shashlik can also be made from chicken. It's said male Russian can cook two things: tea and shashlik.
Can't wait to make the galette when my tomatoes are ripe this coming summer!
I'm dying to try both of them.
Thanks for khachapuri, it’s really delicious 👏🤩
I made this with pork tenderloin and it was fantastic. Got to have the cilantro sauce though, it really makes it better. Will definitely make this one again.
These all look sooooo tasty! I'm making them ASAP!
delicious looking stuff today.
"It smells like a smoothie" made me laugh. Good one.
I used pork tenderloin cut from Costco, same marinade, increased marinade time to 6 hours and the meat came out to be great success.
What cut of the meat is it? Flat meat? Also is it expensive compared to other cuts? Thanks
Thank you for being so awesome and doing all the great recipes... Just was wondering what gas grill you are using
On the second recipe I’ve seen folks put an egg yolk on top. Yum
Excellent episode. My stomach was paying close, and now it’s screaming at me. Thanks everyone!!
It's About Time Russian Food Is To Be Recognized As Delicious As It Is. Thank You. There Is So Much More To Be Recognized.
Soooo yummy shashlik ricpi
what blender did they use in the video?
I really like the marinade for this recipe. I would probably use mint instead of cilantro in the sauce. Also cooking over an open wood fire would make for a more flavorful kabob.
Who’s the guy on 11:49 right side? He’s in several showings and pretty cute.
Right! I was thinking the same thing 😍😋
Hmm. I've cooked a few recipes from ATK/Cook's Country. In fact I used to work in a place right down the street from their studios. And the recipes are always a hit in this house.
I love this show!
I don't like cilantro, is there a good substitute?
Parsley is about as good as it gets in terms of a cilantro sub
Mint also works, really any fragrant leafy herb
I would have never thought in a million years that my neighborhood (Sheepshead Bay/Brighton Beach) was going to be featured on ATK! 😂
Hi JULIA! Hi BRIDGET! 😊 Love this show! Makes me hungry. 😋 JULIA, I love your style 👍 so pretty.
I can't wait to make the cheese bread. 🤤
If you don't care for cilantro, what kind of herb or vegetable can you replace it with?
I've heard flat leaf parsley is a good alternative if you don't like cilantro and/or have the gene that causes it to taste like soap. Although, I imagine you'd have to use a little more of the parsley since (to me, at least) it doesn't have much of a flavor compared to cilantro.
Someone in this thread suggested mint in place of cilantro
Can't wait to try kebabs
Cohesive Ball is the name of my new band 🤪
It 9:45 pm why am I watching this? Now I’m hungry
Wow delicious food
Love cooks country.
Amazing and yummy
Omg!, can’t wait!!
You had me at "bread canoe full of molten cheese"
Looks good. I lived in Israel for 2 years, I still prefer lamb but it's hard to find📌
everyones hair is perfect, big props to the hairstylist and makeup artist!
Yummy!
I really wish we had smell-a-vision. That bread & cheese looked delicious.
If you do pork, add crushed kiwi 15 min before placing the meat into the shampura , this will cause the pork to be very tender. Don't overdo the 15 minutes, otherwise the meat will be too tender.
I love khachapuri (also known as pide in Turkey) but don’t recommend making it as a stand-alone meal, it’s just too rich and heavy. It’s fantastic as a shared dish to eat with a group, though. One this size for 5-6 people plus a big salad and bowl of lentil soup would be perfect, or just plan to have a lot of leftovers or to feel really ill if you eat the whole thing. 😆
OMG Cheese bread! Football season, here we come!
Now THAT is some cheese bread!
I'm not sure I really understand what "flat meat" is... I did a little Googling and it seems to be the same as what Sirloin Tips are cut from, but I can't recall ever seeing anything labeled as "flat meat" in my grocery store (My local grocery store is pretty basic and I'd have to drive way across town to go to a more high-end one). If I couldn't find Sirloin Tips, what other cuts of meat would be good to use here?
it might be "flap" meat. i would use flank steak
@@sandrah7512 Thank you for the info! This is helpful! :-)
@@quint7394 Thanks... I have some flank steak in my freezer, so that is definitely doable. :-)
King Habulla is from Dagestan!
What is flat meat???
My grandma, when she would make cream of wheat, she would add cumin to hers. I thought it was a little strange.
Khmeli Suneli??
I'm totally confused about what cut of meat they use.
Sirloin tips, are not sold in my grocery store. Sirloin steak doesn't have that kind of fat marbeling (sp)in it. And, my butcher didn't know what flap meat was.
Would like to make this, but can't think of a substitute other than kobe beef, which isn't going to happen because of cost.
@@sandrah7512 Thank you so much. I will copy your comment and take it with me to an upscale butcher, Whole Foods. My AngloIndian mom used to make this for the family at least twice a month. The right meat is key. Again, thank you for your time. I'm such a foodie and a fan of many of the America's test kitchen recipes.
BTW, their chicken pot pie, with both a bottom and top crust is easy and just what you want in a chicken pot pie.
@@sandrah7512 OMG...drooling just reading your description. Must look that one up now. BTW, I used to go to the Moravian Church when I lived in Staten Island,NY.
I live in Ft.Worth, Texas.
I eat just about eat anything encased in pastry or meat on skewers, for the grill.
Cumin seeds > any pre-ground.
Since they compared it to pizza dough, I wonder if you could use pre-made pizza dough (either from the store or a local pizza place that's cool with selling it's dough) for the Adjaruli Khachapuri since that would save a bit of time and gives you one less thing to wash. Also, as someone else commented, I would probably bake it on a pizza stone or steel since I can imagine the bottom of the crust getting soggy. Still, great recipes once again, ATK! :)
Absolutely, you can use pre-made pizza dough. I get dough in Walmart, one pound ball , I make two small individual breads with a salad on the side makes perfect dinner
😋
A "mangol" is someone Mongolian. What they're grilled on is mangal. haha
You guys need a lot more episodes with Brian (Before someone gives him his own show). He seems like the type of guy I could have a few beers with.
And a lot less Dan...he seems like most supervisors (Auto industry) that you just wanna smack with a car part. ;-)
Was the beautiful white building built for you, or does it enjoy a rich history?
The house is a real house in Vermont, but the kitchen is a set at ATK HQ in Boston
Cumin, so would you say it adds Umummi to a dish? (sorry, not sorry).
I made the shashlik. Both are very delish. The marinade was way too salty. I had to review. Yup one tablespoon. I am going to try again with no kosher salt.
Why not to cook a classic shashlyk and not shashlyk styled barbecue meat, cause the real shashlyk is cooked on the open fire and not in the barbecue oven since it matters because it absorbes the smell of the fire
Americans Are Missing So Much.
Far To Long Has America Ignored The Russian Food Culture.Why?
its SHOSH and not shash
That is not the real Shashlik...its smothered in a Paprika, Pepper and Curry gravy.
that's why it's called "shashlik STYLE", work on your reading comprehension
@@daniel26395 It's just a Moran like you to focus on spelling, despite it being correct...Shashlik is very common in Europe, but not how they prepared it, its not even close.
lol so much air in the bag. LMAO Use 1 tablespoon salt to 1 cup water. Marnade 3 days. wash well. and BBQ with your faforate BBQ sauce. NEVER EVER cook on high. Slow and low its the way to go. And only on Chrarcole NEVER Gas. Gas sucks.
I HATE cumin.
... CILANTRO tastes like a kitchen sink -- substitute PARSLEY or some other aromatic ....
🤔im not trying to be insultive or anything
but is it just me or does the audience not look particularly vibrant/healthy? 🤐
@@sandrah7512 schooled eye 😇
@@sooooooooDark What? Just say what you're trying to say. No need to be cryptic.
@@stoofyt most of them looked like cancer clinic patients
Always animal products!! Too much
Last time i checked this was Cook's country not Vegan country. There are lots of plant based channels you can subscribe to instead of bringing your negative self righteous opinions here.
Quite.
That and the plastic wrap (so much freaking plastic wrap) is something of an albatross for them
I want that bread right now