khachapuri

This Khachapuri recipe is a combination of fluffy homemade bread, multiple kinds of cheeses and a runny egg in the center. It's so cheesy and delicious!

Khachapuri (Georgian Cheese Bread)

For the dough:

salt

dry active yeast

sugar

all-purpose flour

water

milk

olive oil

For the filling:

Farmers cheese

mozzarella

Feta cheese

eggs + 1 for egg wash

unsalted butter (optional)

In the bowl of a stand mixer combine the

salt, yeast, sugar, and flour.

Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.

Begin kneading the dough with the hook attachment until it's close to being smooth and elastic.

Add the oil into the dough and knead for another minute.

Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.

Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.

Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.

Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.

Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.

Transfer the khachapuri onto a baking sheet lined with greased parchment paper.

Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash.

Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.

Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.

Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.

This open-faced cheese pie is the version of khachapuri that's the most responsible for putting khachapuri on the map. It is made with yeasted dough which is shaped into an oblong and then filled with a mixture of Imeratian and sulguni cheese, and to which some milk is often added as well to help achieve the right consistency. The assembled khachapuri is shortly baked in the hot oven, and a couple of minutes before it's done, an egg is plopped on top of the cheese. The pie is then returned to the oven, so the egg partially bakes. Adjarian khachapuri is served straight out of the oven with a pat of butter on top which is to be mixed into the filling before eating.

Adjarian khachapuri

DOUGH

ml milk, lukewarm

approx.50 ml water, depends on the flour

fresh yeast

g sunflower oil, for greasing

FILLING

Imeruli cheese

sulguni

eggs

A traditional cheese bread from the country of Georgia. Boat shaped bread filled with cheeses, egg, and butter.. 

Adjarian Khachapuri

For The Dough:2

"I couldn’t publish a cookbook and not feature this recipe – arguably, Georgia’s greatest gift to the world. This cheese bread (khacha meaning ‘cheese’, puri meaning ‘bread’) has over 20 different regional iterations, across a reasonably small country, which should give you a sense of how seriously Georgians take their food. Silverbeet is usually reserved for mkhlovana or pkhali dip – so I hope they’ll forgive its addition to this adjaruli khachapuri, which is otherwise distinguished by its gondola shape, to reflect the port city’s seafaring heritage, and coddled egg in the centre." Images and text from In Praise of Veg and The Little Box of Veg by Alice Zaslavsky, photography by Ben Dearnley. Murdoch Books RRP $65.00/RRP $29.99

Silverbeet khachapuri (cheese bread) recipe

ml milk

(7 g sachet) instant dried yeast

450 g plain flour

Sesame seeds, for sprinkling (optional)

g (1 1/2 oz) butter, cut into 4 large slices

Lemon

onion, diced

1–2 garlic cloves, roughly chopped

leaves

200 g (7 oz) cottage cheese

mozzarella,

200 g (7 oz) feta

salt (optional)

fenugreek

This khachapuri is a delicious cheese filled that&#039;s perfect for sharing as a snack.

Imeruli khachapuri (Georgian cheese filled bread)

all purpose flour (plain flour)

instant yeast

tsp salt

tsp sugar

milk (gently warmed, may need a little more)

mozzarella (grated,

feta (crumbled,

butter

Mix together the flour, yeast, salt and sugar then mix in the warm milk until it comes together and pulls away from the side of the bowl. If needed, add a little more milk if it seems dry - the dough should be soft but not sticky.

Knead the dough for around 5 minutes. You can mix the ingredients in a stand mixer then use a dough hook for around 2-3 minutes to knead, but I find it easy enough to mix by hand and then knead by hand on a clean surface (you probably don&#39;t need any flour).

Add a little oil to a medium-large bowl and brush up the sides slightly. Put the dough in the bowl, turn over to coat in the oil and then cover with a cloth or cling wrap/film. Set aside in a warm place to double in size, around 90 minutes.

As the dough has almost finished rising, mix together the crumbled feta, grated mozzarella and egg. Stir together so the ingredients are well mixed then divide in two. Form each half of the mixture into a ball.

Knock back the dough once it has doubled in size then divide the dough in two. Set one piece aside while you work with the other piece.

Gently flatten out the one piece of dough into an evenly thick circle around 6 in/15cm in diameter. Place one of the cheese balls in the middle of the dough.

Pull opposite sides of the dough over the cheese filling and pinch them together. Pull up further pieces of dough all around the filling and pinch them to join together so that the cheese is fully covered with dough.

Press the pieces of dough together so that they seal together. Gently flatten the ball slightly, pressing on the joined pieces so they flatten and smooth out, then turn the dough over.

Flatten the dough further with your hand, making sure you can feel the cheese spread out towards the edges. As the dough flattens, you can start using a rolling pin to smooth out into an even circle, reaching around 9-10in (23-25cm) in diameter. Take care not to have any area too thin and the filling escape. If you do accidentally make a hole in the dough, seal it over, if need be by taking a bit of dough from a thicker area. You can use a little water to help seal, if needed.

Once you have formed the flattened, filled bread, repeat with the other piece of dough and filling.

Warm a large, heavy based skillet/frying pan or crepe pan over a medium heat. Once warm, place one of the breads on the pan and cook for around 3-4 minutes, until it is gently brown in patches on the underside. Turn over, then rub butter over the cooked side so it melts. Cook the second side for around 3-4 minutes, then transfer to a plate and rub the second side with butter as well.

Repeat the cooking process with the second bread. Cut the breads into slices and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679583965/yyoxitvdbyy8wukxmi0f.mp4

Imeruli khachapuri is a delicious cheese filled bread that's easy to make. It's a simple bread base with oozing cheese inside after a quick cook on the stovetop (though you can also bake). Great for sharing, as a snack or part of lunch.

Imeruli khachapuri

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Khachapuri (Georgian Cheese Bread)

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Khachapuri (Georgian Cheese Bread)

Adjarian khachapuri

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