Georgian cuisine and Ajarian khachapuri
Adjarian khachapuri is one of the most popular dishes of Georgian cuisine. Crispy pieces of bread dipped in cheese and egg sauce... it's a perfect meal.
There are many recipes for khachapuri, I used the version she gave in her book "Kaukasis" Olia Hercules I made some minor adjustments to the recipe and ended up with seven portions instead of six.
Ingredients for 7 servings
450 g flour type 500
250 ml of lukewarm water
15 g fresh yeast
2 teaspoons of sugar
8g of salt
200 g full-fat cottage cheese or ricotta
100 g of cheddar cheese
150 g of edam cheese
7 eggs plus 1 yolk
a bunch of chives
We prepare the cake the day before, in the evening. Mix yeast, sugar, water and salt in a bowl. Knead the dough, leave for an hour, then cover and put in the fridge.
Grate the cheddar and edam cheese on a coarse grater, crumble the feta. Mix all the cheeses for the stuffing with one egg yolk. Mash the mass carefully with a fork.
Preheat the oven to 250°C. We heat the baking sheets or, if we have, a pizza stone.
Take the bowl with the dough out of the fridge and leave it at room temperature for about an hour. Then put the dough on a floured table, knead. Divide the dough into 7 portions (each about 100 g). Roll out each portion into a round cake with a diameter of 18 cm. We use 100 g of stuffing for each portion of the dough. At the beginning, we put 80 g and spread it over the cake. Then fold the opposite edges and roll to the center. Glue the ends together and slightly move the rollers apart to form boats. Fill with the remaining cheese. Before baking, the dough can be brushed with the remaining protein mixed with a tablespoon of milk.
Put the pancakes on baking paper, then on a hot baking sheet or pizza stone. Bake for about 10-15 minutes until the pastry is browned. Then, in the baked cheese stuffing, we create a small depression into which we drive the egg. Bake for another 2 - 3 minutes, making sure that the yolk does not set.
Adjarian khachapuri are served hot, straight from the oven. Sprinkle with chives and season with salt and pepper. Tear pieces of dough from one end and mix the liquid yolk with the stuffing. The dish goes well with a glass of white wine, I suggest Georgian white semi-dry Gamzir Rkatsiteli.
In Georgia, pieces of butter are added to ready-made khachapuri immediately after taking it out of the oven.
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