It sounds like you're planning to have a delicious and adventurous meal with steaks fried on coals and a huge Georgian khachapuri featuring an ostrich egg! Both options are unique and sure to be a memorable culinary experience. Let me give you some insights into how you can prepare and enjoy these dishes:<br /><br />Steaks Fried on Coals:<br />Frying steaks on coals can impart a smoky and charred flavor, adding depth to the meat. Here's a basic guide on how to do it:<br />Ingredients:<br /><br />High-quality steaks (such as ribeye, sirloin, or filet mignon)<br />Salt and pepper to season<br />Instructions:<br /><br />Start by choosing good quality steaks and allowing them to come to room temperature before cooking. This ensures even cooking and juiciness.<br /><br />Prepare the coals. You can use a charcoal grill or a campfire with glowing coals. Let them burn until they are white-hot and spread them evenly.<br /><br />Season the steaks with salt and pepper or your favorite steak seasoning. Be generous with the seasoning to enhance the flavor.<br /><br />Place the steaks directly on the coals. For thick cuts, cook for 2-4 minutes per side, depending on your desired level of doneness (rare, medium-rare, medium, etc.). Use tongs to handle the steaks.<br /><br />Once cooked, remove the steaks from the coals and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a tender result.<br /><br />Serve the steaks with your favorite side dishes like grilled vegetables, mashed potatoes, or a fresh green salad for a well-rounded meal.<br /><br />Georgian Khachapuri with Ostrich Egg:<br />Khachapuri is a traditional Georgian cheese-filled bread, and using an ostrich egg adds a unique twist to this dish. Here's how you can prepare it:<br />Ingredients:<br /><br />For the dough:<br /><br />500g all-purpose flour<br />1 packet (7g) dry yeast<br />1 cup lukewarm milk<br />1 teaspoon sugar<br />1 teaspoon salt<br />2 tablespoons vegetable oil<br />For the filling:<br /><br />500g mixed cheese (Georgian sulguni cheese, mozzarella, and feta)<br />1 ostrich egg (or substitute with regular eggs)<br />50g butter (optional)<br />Instructions:<br /><br />Prepare the dough:<br /><br />In a bowl, mix the lukewarm milk, sugar, and dry yeast. Let it sit for about 5 minutes until it becomes frothy.<br />In a large mixing bowl, combine the flour and salt. Add the yeast mixture and vegetable oil. Mix until it forms a smooth dough.<br />Knead the dough on a floured surface for about 5-7 minutes until it becomes elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.<br />Prepare the filling:<br /><br />Grate the mixed cheeses and combine them in a bowl.<br />If using an ostrich egg, carefully crack it open, separating the yolk from the whites. Reserve the yolks and beat the whites slightly.<br />Assemble and bake the khachapuri:<br /><br />Preheat your oven to 200°C (390°F).<br />Divide the dough into four equal portions and roll each portion into a circle or oval shape on a floured surface.<br />Place the grated cheese mixture in the center of each dough round, leaving some space around the edges
