Georgian Khachapuri • Foreign Blonder


Georgian Adjarian Khachapuri cheese

Melanie Hamilton of Savor & Yore brings a delicious sweet dish from Georgia (country, not the state) to the # 39; Recipes Around the World & # 39 ;!

I have lived in Tbilisi – the capital of Georgia, for over a year now. This time, I fell hard and fast on Georgian food. While many people quickly eat Georgian food they are the only cousins ​​of Russian cuisine thanks to their close proximity and history – they are sadly mistaken.

Thanks to its location on Silk Road, Georgians have taken a mixture of both foreign and regional specialties in their cuisine, making it one of the world's most unique cuisines.

From slids of eggplant cream sauce to walnut aleut walnut and pomegranate seeds to beef & pineapple sprouts, there is always something new to try. However, though, the most popular are Adjarian Khachapuri. Coming from the state of Adjara in Georgia, a fresh, salty, cheese sandwich is the stuff of dreams.

After I took a cooking class from an honorable elderly couple and then tirelessly experimented with food for my Georgia friends, I believed that I was finally empowered by the magic of Adjarian Khachapuri. Today I am going to share that magic with you.

Here is a guide to how to do it Adjarian Khachapuri – basically a Georgia rat bread!

Batumi, Adjara, Georgia

Theme of Culture

So, what is special for Adjarian Khachapuri? Well, besides being the boy who loves bread and cheese — this dish is basically Georgian because it is equally history and sweet.

Ajara province once was home to some of the best sailors and fishermen in the country.

The bread pattern is the logo of the boats floating on the Ajara coast and on the jet? This is the sun that is coming down on the ocean. In recent years after the birth of Adjarian khachapuri, it has become a staple of the Georgian table which is very popular with locals and tourists alike.

All the cheese!

Their contents

He does about 2-4 times

Thick

  • 2 cups of flour
  • 1 tsp of sugar
  • 1 tsp of salt
  • 1/2 teaspoon of instant yeast
  • 1/4 cup warm water
  • 1/2 cup of milk
  • 1/2 tbsp of olive oil
  • 1 egg

    adjarian khachapuri

Filling

  • 2 cups of fresh sulguni cheese – cheese (can be substituted with feta)
  • 2 cups of fresh imeruli cheese – cheese (can be substituted with mozzarella)
  • 3 tbsp of fresh basil (can be substituted with full-fat yogurt)
  • 1 egg yolk

Roll center

Payment ends

Boat the boat

Recipe + Preparation

  1. Mix the dry ingredients, add warm water and milk, mix until dough. Bake for 5 minutes.
  2. Cover the dough and allow to rise for two hours in the refrigerator
  3. Once the dough has risen, turn it into a rectangular shape about 2 1/2 feet 1 inch.
  4. Start to make the dough in the & # 39; boat & # 39; – to do this, move the two sides to the middle and fold the two sides together. After that, slowly remove the rolls and begin to insert into the net.
  5. Add emery, sulguni, and Matsoni and mix easily with your finger.
  6. Heat your oven at 392F / 200C and cook for 10 to 10 minutes, turning halfway through.
  7. Remove the Khachapuri from the oven and slowly add the eggs to the center – cook again for 1-2 minutes.
  8. When you have finished baking, add one tablespoon of butter, and serve hot.

Tips and Tricks

If you are outside of the Caucasus region, replace emeruli and sulguni with equal parts mozzarella and feta. For the ingredients & # 39; Matsoni & # 39 ;, use plain-white yogurt.

Make sure you allow the dough to rise in the fridge – this will allow the shape to hold up well. To get more flavor, connect the wide edge of the cheese before moving on in a boat shape.

Eat like the environment! start by stirring the mixed fork with a fork, then smash a piece of bread, toss and eat!