Khachapuri
Description
If you're interested, serve it cooled or slightly warm.
Instructions
- 1
Step 1
Add water to the matsoni. If you don't have this product, use plain kefir instead. Add melted butter, yeast, sugar, and salt to it. Sift the flour and gradually incorporate it into the kefir mixture. Knead the dough and let it rise.
- 2
Step 2
While the dough is rising, prepare the filling for khachapuri. Take feta and suluguni cheese, grate them on a grater. Boil three chicken eggs hard, peel them, and also grate. Mix the eggs with the cheese.
- 3
Step 3
After the dough has risen, knead it by hand. Then dust the work surface with flour, divide the dough into four parts, and roll each part into an oval shape. Place the filling along the edges in a strip.
- 4
Step 4
Roll the dough so that the filling forms into "tubes," creating distinctive edges. Also, the khachapuri should resemble the shape of a boat, so form "tips" on both sides.
- 5
Step 5
Place the cheese and egg filling into the khachapuri. Make a small indentation in the filling, where you will later crack a raw egg. In a separate container, beat the yolk with milk or water, dip a brush into the mixture and coat the khachapuri on all sides. Preheat the oven to 220 degrees Celsius, place the khachapuri on a baking sheet and bake for 15 minutes.
- 6
Step 6
Take the half-baked khachapuri out of the oven and crack one raw chicken egg into the indentation of each piece. Place the khachapuri back in the oven for another five minutes. Sprinkle the finished dish with chopped herbs.