Breakfast

White Shakshuka with Feta and Garlic What makes white shakshuka different from traditional shakshuka? Traditional shakshuka relies on a long-simmered tomato and pepper sauce that provides acidity, sweetness, and body. White shakshuka removes tomatoes entirely and instead builds flavor from fat, aromatics, and dairy. Butter, olive oil, garlic, herbs, and cheese form a rich, savory base that gently cooks the eggs rather than simmering them in sauce. This results in a milder, creamier dish where the eggs remain the focal point. Because there is no acidic tomato component, white shakshuka tastes rounder and more delicate, highlighting egg quality and fat … Read more

Spinach Cheese Bread (Khachapuri) How do I prevent the dough from becoming too dense? A dense dough usually comes from not enough hydration, insufficient kneading, or overly tight shaping. For spinach cheese bread, it is important to use the correct flour-to-water ratio so the gluten can properly develop. Kneading for at least six minutes helps build elasticity, which gives the dough its airy structure. Allow the dough to rise fully each time, especially after shaping, since underproofed dough bakes up compact and heavy. When rolling the dough into ovals, avoid compressing it too much, which can push out the air … Read more

Quick Breakfast Pita with Egg and Cheese What type of cheese works best for breakfast pita? A good breakfast pita depends on a balanced combination of creamy, melty, and tangy cheeses. Mozzarella or cheddar adds stretch and richness, while feta or goat cheese contributes saltiness and depth. Cottage cheese gives body and a mild flavor that binds the filling together. For a sharper taste, aged cheddar or Parmesan can be mixed in small amounts. If you prefer a lighter version, use part-skim mozzarella and low-fat cottage cheese. The blend should melt smoothly without becoming watery, creating a creamy texture inside … Read more

Spinach Cheese Pastry How can I make this spinach cheese pastry dairy-free or vegan? Replace the butter with a plant-based version made from cashews or oats for a neutral flavor. For the filling, substitute the mozzarella and Bulgarian cheese with vegan cheese alternatives, such as almond mozzarella, oat-based feta, or cashew cream cheese. Nutritional yeast can also help provide a savory, cheesy taste. The dough already uses oil instead of butter, making it naturally vegan. Is it possible to make this pastry gluten-free? Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes starches like tapioca or … Read more

Spinach and Feta Pastry Squares How can I make this spinach and feta pastry dairy-free or vegan? You can replace the feta cheese with a plant-based alternative such as almond-based or oat-based feta-style cheese. You can also crumble firm tofu and mix it with lemon juice, nutritional yeast, and a bit of olive oil to mimic the tangy, creamy texture of feta. For the egg in the filling, use a flax egg or skip it if the tofu is binding enough. Ensure your puff pastry is made without butter—many store-bought brands are accidentally vegan, but check the label to confirm. … Read more