Next we made Cheese Sambouseks, made from a batch of Kahk dough surrounding a cheese-and-egg filling (we decided to use a rather untraditional mix of chevre and maple-smoked cheddar). Those are currently in the oven. We’ve also made a batch of Kachauri filling, which is soaked and pureed split peas cooked with spices and such; that will fill a flat bread later. In another half-hour we’ll be able to continue the whole wheat and oatmeal bread recipe, and once we’ve baked all the Sambouseks we can bake the plain rolls from the batch of dough we made last night.
Good to get off of my feet for a moment, but soon it’ll be back to the wonderful smells of baking bread!
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