Khachapuri: Georgian Cheese-Filled Bread Recipe
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Khachapuri is a traditional Georgian bread of great cultural importance. There are different recipes for the bread depending on the region of Georgia. The recipe presented here is called Adjarian Khachapuri, which traditionally is an oblong cheese-filled bread with an egg yolk on the top. I made some with the egg and some without (pictured below). The recipe here is from a Georgian friend who taught me how to make it. It is a delicious treat and a great introduction to traditional Georgian cuisine!
The following recipe involves an 8-hour rising time for the dough since it uses a sourdough starter. A quick version using active dry yeast is available
here .
Ingredients
Dough
200 g all-purpose flour
100 g lukewarm milk
50 g of water
4 g sourdough starter
4 g salt
olive oil
Filling
150 g mozzarella
150 g feta
a bit of milk
2 egg yolks
fresh chives (optional) for garnish
Instructions
Make a dough of the flour, milk, water, salt, and starter. Pour a bit of olive oil over the dough and knead for about 5-10 minutes. Allow the dough to rise for 8 hours at room temperature.
After the 8 hours, divide the dough into 2 equal balls. Cover while you preheat the oven and prepare the filling.
Preheat to 245 degrees C / 475 degrees F
You can use a pizza stone or a baking tray. If using a pizza stone, put it in the oven while it's preheating.
Crumble the mozzarella and feta into a bowl and add a bit of milk until it is sticking together, but not oversaturated with liquid. See the note at the end of this article regarding the cheese options.
Shape each ball of dough into an oblong shape. Fold over the sides to create a rim with a well in the centre. The ends should be pinched together to resemble something like a boat shape, which didn't quite happen for mine.
Bake for 10-12 minutes until the pastry is golden brown.
After 7-8 minutes of baking, place an egg yolk in the middle of each khachapuri and continue baking.
Garnish with chives if desired
Traditionally, you should eat the bread by mixing the egg yolk into the cheese and tearing the outer rim off and dipping it into the egg-cheese mixture.
Note on the cheese. Imeruli and sulguni cheeses are traditionally used for the filling. In the recipe above, I have substituted mozzarella and feta as imeruli and sulguni are not widely available
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84779 - 2023-06-11 06:59:16