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Adjarian khachapuri is one of the varieties of Georgian khachapuri. This is a variant of the open khachapuri. Not a single cheese soul will remain indifferent to these pastries. This dish is served hot, hot. I like to make small khachapuri, one piece - one serving. In the recipe, the number of ingredients is indicated for 6 pieces.

  • General \ asset cooking time: 2 hours 30 minutes \ 50 minutes
  • Servings Per Container: 6 Servings
  • Calories (100g): 290 kcal
  • Cost: average cost

How to cook delicious Adjarian khachapuri

  • Suluguni cheese - 450 g
  • Cheese - 200 g in a pack without brine
  • Butter - 150 g
  • Chicken egg - 7 pcs.
  • Yeast - 7 g Dry yeast in a bag
  • Wheat flour - 500 g
  • Milk - 1 tbsp. (200 ml)
  • Sugar - 0.5 tsp
  • Salt - 0.25 tsp
  • Sunflower oil - 2 tbsp Refined

Preparation:

  • To prepare homemade Adjarian khachapuri, it is better to use a mixture of cheeses - suluguni and feta cheese. You can do it only on suluguni, but with feta cheese, in my opinion, tastes better. Sometimes, instead of cheese, even a little cottage cheese is added to suluguni. Any yeast dough can be used for khachapuri, as long as it is not sweet. Those you can use your favorite, proven dough recipe. Or even buy ready-made dough in the cooking department, which I sometimes do to save time on their preparation.

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  • First, prepare the dough. Pour room temperature (or lukewarm) milk into a bowl. Beat in an egg, add sugar, salt, yeast and a tablespoon of vegetable oil. Mix everything and add flour in portions. Knead a smooth, firm but soft dough. The amount of dry yeast per 1 kg of flour may vary slightly from manufacturer to manufacturer in large orthe smaller side. To find out the exact amount you need to make the dough, see the information on the back of the yeast bag. The manufacturer always indicates how much of this particular yeast is needed for 1 kg of flour. Divide this amount by 2 and you get the number you need for 500 grams of flour.

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  • Lubricate a bowl or saucepan with vegetable oil. Roll the dough into a ball and brush with butter on top too and put in this bowl. Cover with cling film or a towel and leave the dough to rise in a warm place for about 1 hour, you can put it on the battery or in the oven at 40 degrees, if you have such a mode. Proofing at room temperature may take a little longer.

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  • The dough should approximately double in size. Then knead the dough, cover again and leave for another 30 minutes. The dough must againrise.

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  • Grate the whole cheese on a coarse grater and mix.

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  • Divide the prepared dough into 6 equal parts. Form a ball from each part, then a cake, roll it out with a rolling pin into a circle with a diameter of about 19 cm and a thickness of 3-4 mm. Put some cheese on top in a thin layer, not reaching the edges about 1-1.5 cm.

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  • Roll two opposite edges with a tube towards the center, towards each other, so that there is some distance between them (about 5 centimeters).

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  • Connect the tubes on each side so that you get the shape of a boat. Tie the ends together tightly and securely so that the dough does not unfold during baking.

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  • Then gently push the sides of the boat with your hands so that you get a more rounded shape and so that there is more space.For filling. Put the cheese mixture on top, so that the cheese reaches the edge of the sides.

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  • Place the khachapuri on a baking sheet. I cover it with a baking mat. You can use baking paper or simply dust the baking sheet with flour. Bake in a preheated oven at 240 degrees for 15-18 minutes. Then take out the khachapuri - add 1 yolk to each boat and bake for another 1 minute. The yolk should remain liquid. The edges of the khachapuri will brown from the splashing cheese filling during baking. You can add the whole egg, then you can lower the temperature to 200 degrees and bake for 1-2 minutes so that the white grabs and the yolk remains liquid. You can, if you wish, not add an egg at all, but this will not be quite the correct Adjarian khachapuri. But I do this sometimes for children.

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  • Place the khachapuri on the plates. Stick 2-3 pieces into each khachapuri

    Things to know (Q&A)

    What is khachapuri English?

    Khachapuri (Georgian: ხაჭაპური khach'ap'uri [xɑtʃʼɑpʼuri] ( listen) from Georgian: ხაჭო Georgian pronunciation: [xatʃ'o] " curds " + Georgian: პური Georgian pronunciation: [p'uri] "bread") is a traditional Georgian dish of cheese-filled bread.

    How do you serve khachapuri?

    The boat-shaped bread is cut into small pieces around the perimeter to pull and dip — khachapuri is best eaten with your hands .

    How many types of khachapuri are there?

    According to the researches who have been working for several months on this subject, 53 out of 83 pies , represent varieties of Khachapuri, while the rest is made of different fillings. The names of khachapuri varietis are as follows: “Bachula,” “Kotori,” “Ghomush” “Achash,” “Fetdviar”, etc.

    Is khachapuri Georgian or Armenian?

    Khachapuri translates from the Georgian (as in the Caucasus near Russia, not the one with Atlanta) to something like curds (cheese) and bread. Other cultures also lay claims to khachapuri. It's popular as a street food in Armenia, and post-Soviet satellite countries have their versions.

    What is khachapuri dish?

    Khachapuri (Georgian: ხაჭაპური khach'ap'uri [xɑtʃʼɑpʼuri] ( listen) from Georgian: ხაჭო Georgian pronunciation: [xatʃ'o] "curds" + Georgian: პური Georgian pronunciation: [p'uri] "bread") is a traditional Georgian dish of cheese-filled bread .

    Where is khachapuri from?

    Hailing from the border of eastern Europe and Asia , khachapuri is one of those dishes that's been around for so long its origin has been buried in history. There are countless variations of the egg- and cheese-filled pastry—which is the national dish of Georgia—but remarkably little written history.

    Is khachapuri Indian?

    Khachapuri — Georgia's national dish of molten cheese bread — dates back centuries, but the pizza-fondue hybrid has never been more popular here in New York.

    Is khachapuri a meal?

    Two of the most common varieties include the Imeretian khachapuri, shaped into a circular form, and Adjaran khachapuri, the open-faced version topped with butter and a raw egg on top. Although it is considered a snack, khachapuri can often be consumed as a full meal .

    What is khachapuri English?

    Khachapuri (Georgian: ხაჭაპური khach'ap'uri [xɑtʃʼɑpʼuri] ( listen) from Georgian: ხაჭო Georgian pronunciation: [xatʃ'o] " curds " + Georgian: პური Georgian pronunciation: [p'uri] "bread") is a traditional Georgian dish of cheese-filled bread.

    What does khachapuri look like?

    Khachapuri are like snowflakes : no two are exactly alike. They can be round, square, or boat-shaped, depending on the region and the cook. ... Of all the khachapuri variations, the Adjaruli often steals the show, with its voluptuous shape and Instagrammable yolky center.

    Who created khachapuri?

    Hailing from the border of eastern Europe and Asia, khachapuri is one of those dishes that's been around for so long its origin has been buried in history . There are countless variations of the egg- and cheese-filled pastry—which is the national dish of Georgia—but remarkably little written history.

    What is khachapuri served with?

    There are several variations — the Imeretian khachapuri is served straight up with sulguni sheep's cheese ; the Adjarian khachapuri is boat-shaped with an egg at its core — but all are strongly associated with Georgia. It is a grave understatement to say that Georgia feels strongly about khachapuri.