The famous dish of Georgian cuisine - khachapuri, is a flour product filled with cheese. Depending on the territorial traditions, khachapuri differ from each other in the composition of the dough and filling, in the method of molding and baking. We suggest you prepare Adjarian-style khachapuri - a delicious pie stuffed with cheese and eggs that is perfect for a hearty healthy breakfast.
For the dough, you need dry, fatty grainy cottage cheese and some young cheese with a moderate fat content. For the filling, you can use Imeretian cheese, suluguni, feta cheese or their mix. Dry aromatic herbs or a little garlic are added to the filling if desired.
Adjarian khachapuri recipe how to cook
Break the cheese into small pieces, put in a bowl for kneading the dough. Add cottage cheese, egg, a pinch of salt. Knead the mass with a fork until smooth.
Add baking powder and sifted wheat flour.
Knead the dough with a spatula - the consistency should be like for cheesecakes.
With wet hands, place the dough on a non-stick mat and form a boat with sides.
Grease the product with yolk and bake in the oven at 190 degrees for 10-15 minutes.
Next, let's prepare the filling: pass the salted Suluguni cheese through a medium grater.
Cut the smoked cheese into small pieces and add to the filling.
Put sour cream and aromatic herbs, mix the cheese filling.
Remove the baked khachapuri base from the oven.
Put the cheese, send to the oven for another 5 minutes until the cheese melts.
After a while, gently beat in the egg and bake the product for two to three minutes. The protein should be firm and the yolk should remain creamy.
Put the khachapuri on a serving plate, garnish with herbs and bright vegetables. A hearty meal is served hot.
Adjara borders the sea, so the products are shaped like a boat filled with eggs and cheese. The classic version involves the use of yeast dough, and this recipe for khachapuri is more dietary and this is its huge plus.