These cheesy bread boats are known as ‘khachapuri’, the national dish of Georgia. For maximum yum, dip in the some melted cheese!

MAKES 2 // COOKING TIME 1 hour 30 min

INGREDIENTS
⅔  cup lukewarm water
1 tsp yeast
¼ tsp sugar
1 tbsp olive oil
1¼ cups flour
1 tsp salt
2¼ cups grated mozzarella
1 cup crumbled feta
2 eggs

METHOD
1. Combine water, yeast and sugar in a bowl. Set aside until foamy, about 5 minutes.
2. Add oil, flour and salt. Mix until a soft dough forms.
3. Transfer to a lightly floured surface and knead until smooth and elastic, about 4 minutes.
4. Transfer to a lightly greased bowl and cover loosely with cling film. Set aside in a warm place to proof until doubled in size, about 45 minutes.
5. Combine the mozzarella and feta in a bowl.
6. Preheat oven to 220°C and grease 2 baking trays.
7. Knock back the dough and halve it. On a sheet of lightly floured baking paper, roll each half into a circle. Pinch and pull the sides of each circle to create a boat-like shape.
8. Sprinkle cheese over boats.
9. Transfer boats to baking trays. Bake until golden brown, about 15 minutes.
10. Remove the cheesy bread boats from the oven and crack an egg into the middle of each one. Return to the oven until the eggs are done to your liking, 3–4 minutes.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

Obsessed? We thought as much! Next, we’re heading to the Europe with these delicious English breakfast flatbreads.

The post Traditional cheesy bread boats with egg appeared first on MyKitchen.

We put a modern twist on the classic quick Turkish bobotie, making it perfect for dinner parties. To make this dish a main meal, bulk it up with flatbread.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the masala butter
3 tbsp olive oil
3 tbsp butter
2 tbsp hot masala powder
4–6 small curry leaves
For serving
2 eggs
1 cup double cream yoghurt
4 beef meatballs, cooked
100 g almond flakes, toasted
Curry leaf branches, to garnish

METHOD
For the masala butter
1. Heat oil and butter in a pan on low. Add masala and curry leaves, and let toast for 30 sec on medium to high heat. Remove leaves, pour the liquid into a small jug or bowl.
For serving
1. Meanwhile, bring water to a simmer and boil the eggs for 6 minutes. Remove from the heat and place in cold water. Peel off the shell and cut eggs in half.
2. Spread 3 spoonfuls of yoghurt on to each plate, top with a meatball, half an egg, and a drizzle of the warm masala butter. Garnish with almond flakes and a curry leaf branch.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Craving something a bit more wholesome? This yoghurt soup with crunchy lentils is a comfort food favourite in Turkey.

The post Quick Turkish bobotie with a modern twist appeared first on MyKitchen.

Umleqwa is a traditional dish that uses an indigenous chicken that is mostly homegrown. Serve this dish over rice, samp or pap to make a hearty meal for the family.

SERVES 10–12 // COOKING TIME 2 hours 20 min

INGREDIENTS
3 tbsp olive oil
1 onion, sliced
2 tbsp mild curry powder
1 tbsp smoked paprika
2.2–2.4 kg chicken pieces
5 rosemary sprigs, leaves picked and finely chopped
4 garlic cloves, thinly sliced
3 dried bay leaves
1 beef stock cube
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped

METHOD
1. Heat the oil in a large pot over medium heat. Add the onion and sweat for 1 minute. Then add the curry powder and paprika and cook for 1 minute.
2. Add the chicken and stir everything together until the chicken is evenly coated in the spices.
3. Add all the remaining ingredients, except the red and yellow peppers. Add enough water to cover the chicken completely and increase the heat to medium high. Cover and cook for 2 hours, topping up with more water if necessary.
4. Add the peppers and cook uncovered for another 20–30 minutes, until the liquid has thickened and reduced.
5. Serve warm, sprinkled with fresh parsley.

Recipe: Liziwe Matloha
Styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Loved this hearty umleqwa favourite from chef Liziwe? Try this delicious isidudu breakfast from MK reader Khaya Mbweu.

The post This traditional umleqwa gets a modern update appeared first on MyKitchen.

Moroccan kefta are flavourful ground beef or lamb meatballs spiced with cumin, paprika, cinnamon and cayenne pepper. Enjoy our take on this African dish with rice or couscous to make it a tasty main.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the lamb meatballs
1 kg lamb mince
1 onion, finely chopped
3½ tsp paprika
2½ tsp cumin
2 tsp salt
½ tsp cinnamon
½ cup chopped parsley
For the sauce
½ onion, chopped
1 garlic clove, grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cayenne pepper
2 bay leaves
1 tbsp tomato paste
1 tin chopped tomatoes
½ cup beef stock
To serve
1 cup couscous, cooked
Handful parsley, chopped

METHOD
For the lamb meatballs
1. Mix together all the ingredients and use your hands to form 5 cm oval meatballs.
2. Heat some oil in a pan and brown the meatballs on all sides. Remove from the heat and set aside.
For the sauce
1. Heat some more oil in a pot and sauté the onions until soft, about 4 minutes. Add the garlic and spices, and cook for 2 minutes, until fragrant.
2. Add the remaining ingredients and simmer for 5 minutes. Add the meatballs, cover and cook for 10 minutes.
3. Serve the meatballs hot with couscous and fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This spicy Moroccan chicken is another traditional favourite, and perfect for weeknight dinners.

The post Spiced Moroccan lamb meatballs with couscous appeared first on MyKitchen.