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The New Yorker tells me (yes, this is how I make my coffee)
that Georgian food is the hot new culinary trend,
“The hospitality-trend forecaster af&co. recently named it “Cuisine of the Year.” The “Dish of the Year,” the company says, is khachapuri, a term that refers to any number of Georgian cheese-filled breads. (The 2018 winners were Israeli food and rotisserie chicken.) As the trend report noted, khachapuri is photogenic. The dish has been tagged thirty-five thousand times on Instagram, where the version from the Adjara region—an oval slab topped with cheese and a runny egg—is a particular favorite. The yolk, exuding anthropomorphic cuteness, looks like the center of a winking eye. According to the Los Angeles Times, you can get khachapuri in Hollywood, at Tony Khachapüri, which just opened inside a Vietnamese restaurant called Banh Oui. (The family of one of the owners happens to come from Armenia, which borders Georgia to the south.) It is prepared, untraditionally, with garlic sauce. The crust comes dusted with everything-bagel seasoning.”
Khachapuri’s Instagram presence can get bizarre,
but it does look like great comfort food.
Saveur has a recipe for anyone who has four hours to spare and in interested in making their own khachapuri. The internet has an abundance of khachapuri recipes, all of which look like they’d take some time. It kinda looks worth it.
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