9 December, 2016
Khachapuri Adjarian – Adjaruli
Khachapuri is one of the famous dishes of Georgian cuisine. It looks like cheese-filled bread. Each region of Georgia has its own recipe for khachapuri. There are Mingrelian, Imeretian, Rachuli, Adjarian, Svanuri and others kind of khachapuri. Khachapuri might be open or closed and has different shape and filling.
Today I’ll first time to cook Adjarian khachapuri. In Adjarian khachapuri the dough is formed into open boat shape and the hot pie is topped with raw egg. Original recipe used Imeretian cheese, but, I don’t have it here. I will use mixture of feta cheese and mozzarella.
To cook khachapuri it’s easier than you might guess. Try it and you’ll get interesting, delicious and satisfying dish.
Video – Adjarian Khachapuri
- 600-700 g (5-6 cups) all purpose flour
- 300 ml (1½ cup) water
- 50 ml (¼ cup) milk
- 3-4 Tablespoon sunflower oil
- 7 g (1 heaped teaspoon) dry yeast
- 1 Tablespoon sugar
- 1 large egg
- 0,5 teaspoon salt
For cheese filling:
- 500 g (3 cups) Imeretian cheese grated or mix of 350 g (2 cups) Feta cheese and 150 g (1 cup)
- Mozzarella cheese grated
- 50-100 ml (¼-½ cup) cold boiled water
- 5 large eggs
- 100 g (1/3 cup) unsalted butter
Let’s get party started!
- Dough. In a large bowl mix flour and salt and make an 18 cm well in the center. In a small bowl thoroughly mix warm milk (35-40°C or 95-104°F), sugar and yeast. Leave for 15-20 minutes in a room temperature and pour into the flour well. Add egg and 300 ml (1½ cup) of water. Mix everything with spoon or fork. Flour your hands and knead the dough. Place dough on a lightly floured table. Knead the dough for 15-20 minutes, gradually adding flour and sunflower oil until it become a smooth, springy and soft. Form the dough into a ball, grease it with sunflower oil. Flour a big bowl and place there our dough. Cover bowl with a fresh kitchen towel or plastic wrap and leave in the warm place for 2 hours – let your dough double in size. In two hours carefully place dough on flour table and slightly knead. Divide dough on five parts. Form pieces of dough into a balls, place on the slightly flour table, cover with clean kitchen towel and leave for 15-20 minutes.
- Cheese filling. In the big bowl mix grated mozzarella and feta cheese. Gradually add water until the filling becomes to consistency of thick cream or porridge.
- Preheat oven to 250°C (482°F). Each ball of dough to roll out into a thin flat circle. On two sides of the circle, tightly roll dough toward the center. Pinch the open ends of the rolls together, twist to seal and place to the oven tray. Slightly open rolled edges and place cheese filling into a “boat”. Repeat with remaining dough and cheese. Bake khachapuri 15-20 minutes until golden and crispy. Take out oven tray with khachapuri from the oven and crack 1 egg into the center of each “boat”. Return to oven for 2-3 minutes or until egg white is slightly set (the yolk should stay liquid). Place 2 tbsp. butter on each khachapuri let it rest for a few minutes and serve.
Updated: Dec 9, 2016