Adjarian khachapuri
PREPARATION
2.5 hours
PORTIONS
2-3 pcs
COMPLEXITY
easily
Khachapuri is a traditional Georgian salted pastry popular all over the world. The name khachapuri translates as bread and cheese. From the outside, khachapuri looks like a bread, which can be of different shapes, in which cheese is baked.
I usually make a classic Adjarian version of khachapuri with cheese, butter and egg yolks. And this time I wanted to add more kebab and tomatoes, I liked the taste, so you can also experiment with other ingredients.
You will find a recipe for khachapuri in the Imerets style on the website at the link.
Ingredients
For the dough
- 400 gr all-purpose flour
- 170 gr water
- 100 gr milk
- 30 gr olive oil
- 1 tsp salt
- 1 tbsp sugar
- 10 gr dry yeast
For the filling
- 200 gr Suluguni cheese
- 200 gr Mozzarella cheese
- 200 gr Adyghe cheese
- 1 egg yolk
- 50 gr butter
- 2 tbsp milk
If you wish, you can add to the filling
- 6-8 pieces of cherry tomatoes
- 1-2 pieces of fried kebabs
- 3 tbsp of canned corn
- Basil for decoration
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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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Method of cooking
Dissolve the yeast in warm water. Add sugar and 100 gr of flour. Stir well, cover with food film and leave for 15 minutes.
Add warm milk, salt, olive oil, and the rest of the flour.
Knead the dough in a planetary mixer for approximately 10 minutes.
When kneading by hand, you can dust your hands with flour or grease them with oil.
The dough has to be smooth, but soft enough.
Round the kneaded dough, cover with food film and a towel. Leave to rise for 1-1.5 hours.
Transfer the dough to the work surface, divide it into three parts, round them and leave it to rest for 10 more minutes.
Grate the cheese on a fine grater. Mix three types of cheese.
Roll each khachapuri blank into a circle.
Transfer to baking parchment.
Divide the cheese for the filling into three parts. Divide the meat filling, tomatoes, and corn into all the khachapuris or make them all different.
Put part of the cheese on top of the workpiece.
Wrap the khachapuris, forming a boat and fasten the edges, as in the photo.
Grease the sides with a mixture for a ruddy crust, an egg yolk + milk.
Drown tomatoes and meat into the cheese, shaking everything with corn.
Mozzarella cheese can be sprinkled on top.
Bake the khachapuris at 200°C until done. Approximately 20 minutes.
After baking, decorate them with greens or add an egg yolk and butter on top as in the classic version.
