Khachapuri, is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.
In this article we will show how to make Khachapuri-Acharuli from Ajara, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.
Ingredients:
3 eggs
20 grams of butter
100 grams of Sulguni cheese
100 grams of Imeretian cheese (alternatively, you can use only imeretian cheese or mozzarella).
200 grams of khachapuri dough and up to 100 grams of flour.
Preparation
Prepare the dough as per the step-by-step guide described in khachapuri dough recipe.
The recipe for the dough is enough to make 3 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two.
Grate the cheese.
Add the grated cheese, one egg and butter to a mixing bowl.
Mix the ingredients with a fork.
Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape, like in the picture below.
Spread the cheese filling onto the middle of the dough.
Fold the sides and ends of the dough, like in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 12 minutes at a high temperature.
After 12 minutes take out the khachapuri, glaze the surface with the egg yolk and add a raw egg to the cheese.
Bake for 3 minutes at a high temperature.
The recipe for the dough is enough to make 3 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two.
Grate the cheese.
Add the grated cheese, one egg and butter to a mixing bowl.
Mix the ingredients with a fork.
Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape, like in the picture below.
Spread the cheese filling onto the middle of the dough.
Fold the sides and ends of the dough, like in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 12 minutes at a high temperature.
After 12 minutes take out the khachapuri, glaze the surface with the egg yolk and add a raw egg to the cheese.
Bake for 3 minutes at a high temperature.
Serving:
The Ajarian khachapuri is served hot and traditionally served with butter. The butter and egg are mixed together with a knife and fork and eaten together with little pieces of the bread part of the khachapuri.
Recipe came from - Georgianrecipes.net. This work is licensed under creative commons attribution licenses
Comments
Post a Comment