Crustless Quiche and bacon

 Served with salad with giant croutons. I also included feta, ricotta, and pizza cheese in the quiche. Also served with puff pastry sticks, instead of making a quiche crust. Fluffier, crustier and less on carbs. Seemed OK. 

Khachapuri (cheese-crammed bread)

 

Dough: 

• 1/2 cup milk, 1/3 cup water, (though this is not enough, so about 1.5 cups milk/water) 
• 2tsp yeast, 1.5 sugar, 2 olive oil, 1.5 salt 
• 2 cups plain flour plus for kneading 

1 pound of cheese (pizza cheese, fetta, cottage, whatever mix you like) and I chucked in some cubed ham, makes two of the original cheese vaginas. 

You're meant to stuff the crust, roll it into a... well, nice little... and then there's a gap in the middle which you also stuff with cheese, bake, then back into the oven with a finishing off of an egg and knobs of butter in the middle of the... thing. 

HOWEVER, while these were intriguing and pretty tasty, it was all a bit much. So next time I thought we'd just have Pure Stuffed Crust, and forget about the hole in the middle. It makes the dough underneath rather squishy, and also is not really as convenient a place to dip the bread in as it might seem. I will make some equivalent dipping sauce, either with egg like a hollandaise or perhaps with yoghurt, or a spicy salsa type, or a mix of all of the above. It'll be easier to eat and less soggy, as well as cutting down on the excessive cheese. I'll also serve it with something like a very acid side, like olive/roast pepper salad. On this occasion I served it with 'Communist Salad', which was OK but could do with more. Also another salad that provides crunch and leaf, to counteract all the squish. 

Here's communist salad: 

Beetroot, sliced orange, carrot (grated), sesame seeds. Others as wishes. The point is that it's red and tangy. 

Lebanese meat pies (Sfeeha)

 Dough: 

• 1kg all-purpose flour
• 3 tbsps sugar 
• 2 tbsps active dry yeast 
• 1 tbsps salkt 
• 1/4 cup sunflower oil 
• 2+ 1/4 cups whole milk 

Filling: 

• 500g minced lamb 
• 2 small onions, diced 
• 4 medium tomatoes, chopped 
• 1 teaspoon salt or to taste 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon seven spice or allspice 
• chili flakes 
• oil for greasing baking sheets 

Nothing extraordinary for the dough, but for the filling you blend the raw onion with the tomatoes and then mix everything together while raw, straining away any excess liquid. Then add the spices and seasoning. Roll the dough out to 1/2cm thick rounds, fill with filling and make tri-corner hat shapes. Bake at 200c for 12 mins. 

However, we found these too bready, and considered changing the shape. The filling tastes good though.