Popular Adjarian-style khachapuri

Georgian cuisine

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Description Products Steps

Everyone's favorite famous Georgian dish, khachapuri, is a real gastronomic feast! There are many varieties of this pie and it is prepared differently in all regions, but they all have two main ingredients in common: dough and cheese. Adjarian khachapuri is served in the shape of a boat with a runny yolk on top, which must be mixed with the still hot cheese. The dough is usually torn off from the sides and dipped in this sticky cheese.

1. Calories
   297,4 kcal
2. Protein
   9,94 gram
3. Fat
   16,51 gram
4. Carbohydrates
   26,73 gram
5. ~ Time
   1 H 50 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Wheat flour bakery

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   6 cup = 780 g
2. Water

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   150 g
3. Matsoni

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   150 g
4. Butter

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   90 g
5. Dry yeast

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   10 g
6. Salt

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   1 tsp. = 7 g
7. Sugar

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   3 tsp. = 24 g
8. Chicken egg

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   7 pcs. = 420 g
9. Suluguni

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   150 g
10. Brynza

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    150 g

Steps:

1. 
   Boil 3 eggs, prepare a place for the dough. Instead of matsoni, you can use other fermented milk products or water.
2. 
   Add 150 ml of water to the matsoni and stir. Mix flour with this liquid, add finely chopped 120 g butter, salt, sugar and yeast. Mix all the ingredients well and leave the dough to rise for an hour.
3. 
   Grate both cheeses on a coarse grater. Set aside a small portion for the sides. Mix finely chopped boiled eggs with the bulk of the cheese. Divide the cheese into 4 parts and roll into balls.
4. 
   After the dough is ready, also divide it into 4 equal parts and roll out thinly into ovals. The width of the dough should not exceed a centimeter. Spread the cheese for the sides along the long sides of the oval and wrap the edges well so that the cheese does not leak out during baking.
5. 
   Form a “boat”: carefully twist the ends of the dough on both sides so that nothing breaks; the shape of the “boat” should be oblong. Place a ball of cheese in the middle and distribute it in the recess, make a wide notch for the egg. All this should sit for 20 minutes so that nothing falls apart during baking.
6. 
   Preheat the oven to 230 degrees. At this time, place the khachapuri on a baking sheet with parchment paper. To ensure that the “boats” are well browned and have a beautiful golden color, brush them with a mixture of yolks, milk and salt. Place in the oven for 15 minutes.
7. 
   Take out the khachapuri and carefully break a raw egg into the center. Then put them back in the oven for 5-7 minutes. This way the yolk will remain liquid and the white will have time to set. After the khachapuri is ready, place pieces of butter on top.
8. 
   Traditionally, khachapuri is served on wooden boards, so if you have them, it will be a big plus. The most important thing is that khachapuri is eaten with your hands, tearing off the dough from both sides and dipping it well in cheese, and the bottom is eaten last.

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