Khachapuri, particularly the Adjarian (Adjaruli) variant, is a celebrated dish from Georgian cuisine, renowned for its deliciously crispy crust and rich, melting filling. It’s a true culinary masterpiece that’s hard to resist. Here’s a straightforward recipe to bring this Georgian delight to your table.
For 4 servings, you will need:
Dough Ingredients:
- Kefir – 200 ml
- Water – 100 ml
- Flour – 500-550 grams
- Egg – 1 (for the dough)
- Sugar – 15 grams
- Salt – 10 grams
- Yeast – 12 grams
- Butter – 50 grams (melted)
Filling for 1 Khachapuri:
- Adyghe cheese – 100 grams
- Suluguni cheese – 150 grams
- Garlic – 5 grams (minced)
- Cream – 30 ml
- Egg – 1 (for the filling)
- Fresh herbs (dill, parsley, or cilantro) – a handful, chopped
- Salt/Pepper – to taste
For Glazing:
- Egg – 1
- Water – 40 ml
To Serve:
- Egg yolk – for the center
- Butter – a knob, for serving
Instructions:
- Prepare the Dough:
- Mix kefir, water, and egg in a large bowl.
- Add sugar, salt, and yeast, mixing until well combined.
- Gradually incorporate flour until the dough forms. It should be soft and elastic.
- Knead the dough on a floured surface for about 5-10 minutes.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- Prepare the Filling:
- In a bowl, combine crumbled Adyghe and grated Suluguni cheeses with minced garlic, cream, and finely chopped herbs. Season with salt and pepper. The mixture should be homogenous but still thick enough to hold its shape.
- Assemble Khachapuri:
- Once the dough has risen, divide it into four equal parts.
- Roll out each piece into an oval shape, about ¼ inch thick.
- Place a portion of the filling in the center of each oval. Bring the longer sides of the dough together and pinch the ends, forming a boat shape. Make sure the ends are sealed tightly.
- Glaze and Bake:
- Beat an egg with water and brush the dough’s exterior for a golden finish.
- Preheat your oven to 250°C (482°F) and bake for about 15 minutes, or until the crust is golden brown.
- Midway through baking, make a well in the center of each khachapuri’s cheese filling and gently break an egg into it. Continue baking until the egg white is set but the yolk remains runny.
- Serving:
- Just before serving, add a knob of butter to the hot khachapuri, allowing it to melt into the cheese and egg.
- Serve immediately with an extra egg yolk on top if desired.
This Adjarian Khachapuri is best enjoyed fresh from the oven, where the flavors of melted cheese, butter, and herbs blend perfectly with the crispy dough and tender egg. It’s not just a meal; it’s an experience! Enjoy this Georgian specialty with friends and family for a truly memorable feast.
