A signature dish of Georgian cuisine, registered as a brand. The recipe with a photo of Adjarian khachapuri, the subtleties of cooking.
Contents of the recipe with a photo:
- Ingredients
- Step by step preparation of Adjarian khachapuri
- Video recipes
Adjarian khachapuri are open cheese pies named after the region of Georgia where they were first baked. They are characterized by the fact that during the baking process, an egg is poured on top of the cheese. Khachapuri can differ in shape, quantity and variety of cheese filling or dough, because each region has its own recipes, but it is always tasty and satisfying.
Khachapur dough can be made with or without yeast with a baking powder, for example, whey, buttermilk or mineral water. In the proposed recipe for Adjarian khachapuri with egg, it is kneaded on yogurt. This is a fermented milk product, popular in Georgia, it can be replaced with yogurt, kefir, yogurt.
The cheese for real Georgian khachapuri is taken from Imeretian - this is a type of young pickled cheeses. You can add sulguni, the taste of the pies will only benefit from this. If there is no Imeretian cheese, replace it with feta cheese or Adyghe, but the filling should not be very salty. Cut the salted cheese into large pieces and soak it in water or milk.
Adjarian khachapuri with egg are elongated. They are sometimes formed from a thick dough cake by pulling and curling the edges to make the cake look like a boat. Then, during baking, part of the bread crumb is removed, otherwise the cake will turn out to be large and may not bake, but we will make the pies differently.
- Caloric content per 100 g - 268 kcal.
- Servings - 2-3 pcs.
- Cooking time - 45 minutes
Ingredients:
- Matsoni - 500 ml
- Flour - 450 g
- Baking powder - 1 tablespoon (or soda - 1 tsp)
- Salt to taste
- Cheese - 500 g
- Egg - 3 pcs. (one for lubrication)
- Butter - 90 g
Step by step preparation of Adjarian khachapuri
1. Crumble the brine cheese with your hands or grate it on a coarse grater. You can add a little soft butter to low-fat cheese. If Imeretian and Sulguni are used for filling, then you can not grate it, but put it on top in small slices.
2. Sift the flour to enrich it with oxygen. Pour one sachet of baking powder or a teaspoon of baking soda into the yogurt, add salt, stir well. Pour in the gradually sifted flour and start the process of kneading the dough for Adjarian khachapuri. It will bubble slightly at first, flour should be added gradually. The volume depends on the quality of flour and yogurt, so you shouldn't fill it all at once, you may need a little more or a little less of it. Pour in melted butter, about fifty grams. The dough should be firm and sticky to your hands a little. From the proposed number of products, you can form two large or three medium Ajarian khachapuri.
3. It is difficult to form a "boat" from the dough so that the filling does not flow out of it. In our version, everything will work out even with an inexperienced baker. If you shape the Adjarian khachapuri exactly as suggested in this recipe, then they will have a thin layer of dough, which will surely be baked, and the crust will turn out appetizing and crispy. You need to take half of the dough, roll out the cake on a table dusty with flour.
4. Roll the dough into a roll from the edge of the cake to the middle. Twist the second edge towards the center as well. You do not need to make the rolls tight or crush the dough.
5. Prepare a baking tray: brush with vegetable oil or cover with baking paper. Fasten the ends of the "scrolls" of dough, bending them over one corner with a corner, as in the photo. In this form, you need to take the dough and carefully transfer it to a baking sheet.
6. Spread the dough rolls apart in the center, and squeeze the ends slightly to form a boat. Place in the middle and spread the grated cheese filling over the depression. Grease the edges of the pie, where the dough is, with a beaten egg. Put the Adjarian khachapuri in a boat and bake in the oven heated to 220 degrees for about 15 minutes. Watch out for the cakes, cooking time depends on the size of the products and the capabilities of the oven.
7. When the baked goods are ready, you will understand this by the color of the crust, the cheese will melt, and a pleasant aroma will go through the kitchen. At this time, you need to remove the khachapuri from the oven and break an egg for each on top of the cheese filling. Return the baking sheet to the oven for a minute so that the egg grasps slightly, but does not bake.
8. Remove the cakes from the oven. Grease the top of the pastry with butter and put the pieces of butter on the cheese filling. It will start to melt. Adjarian khachapuri with egg should be served directly from the oven.
You need to eat such pies starting from the ends. Tear off a piece, dip well into the filling, mixing egg, cheese, butter. Gradually, piece by piece, you can eat the whole cake. This is usually done by hand without using cutlery. While other types of khachapuri can be divided into several people, the Adjarian ones are eaten whole.
Video recipes for Adjarian khachapuri
1. How to cook Adjarian khachapuri:
2. Recipe for Adjarian khachapuri:
