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Combine fresh mozzarella and crumbled feta together if you can’t find Georgian cheese.

Moe Doiron/The Globe and Mail

The moment I saw a picture of khachapuri – Georgian cheese bread – oozing cheese, I knew I had to make it.

Once I began to investigate, I found that Paula Wolfert (my favourite Eastern Mediterranean food writer and author) had developed a version of the recipe that requires a skillet.

I simplified the process by using the oven, and added an egg to give richness to the dough. The result is a satisfying quick bread suitable to serve with a first course or to complement the following Russian-inspired trout salad.

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Follow Lucy Waverman on Twitter: @lucywaverman

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