Adjarian khachapuri (classic)
Description
Delicious baked treat for the whole family. Today, I invite you to explore Georgian cuisine, more precisely one of its popular recipes—Adjarian khachapuri! This dish is impossible to pass by and definitely worth trying! Let's take a look. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients, let's get started!
- 2
Step 2
Dissolve the yeast, salt, and sugar in warm water. Add the matsoni and mix. Use a wooden spoon or spatula, as yeast does not like metal objects. Let the yeast activate for about 10–15 minutes.
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Step 3
Pour in the warm oil, add the flour. The flour must be sifted to aerate it and should be added in small portions.
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Step 4
Knead the dough until it's pleasant to the touch, soft, and slightly greasy. Cover it with a clean cloth and let it rise in a warm place for an hour.
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Step 5
While the dough is rising, prepare the filling for khachapuri. Grate two types of cheese on a coarse grater, mix them together, and set aside about 60-70 grams—you'll need it a bit later.
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Step 6
Boil 3 eggs, cool them, and peel off the shells. Grate them on a grater and add to the cheese mixture, mix well. There is no need to salt the filling, as feta cheese is already quite salty.
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Step 7
Knead the risen dough with your hands and divide it into 4 parts. Roll out each part with a rolling pin and shape it by hand into a rectangle; the dough thickness should be about 6-7 mm.
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Step 8
Along the edges, distribute a quarter of the cheese mixture (the one without eggs).
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Step 9
Fold the edges as shown in the photo. Seal the dough well.
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Step 10
Shape a boat with a long "stern," securing all parts well so the boat keeps its shape.
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Step 11
Divide the cheese-egg filling into 4 parts, place one part (the fourth) inside the boat and press it down firmly, making a depression in the center (for the raw egg). It's better to shape the boats directly on parchment paper, as it makes transferring them to the baking sheet easier. Let them rise for 15–20 minutes, then brush with egg white or yolk. Bake at 220–240°C for 15 minutes.
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Step 12
Take the khachapuri out of the oven, crack one egg into each boat, and return to the oven for another 5–7 minutes, until the egg whites are set but the yolks remain runny.
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Step 13
Place a thin slice of butter and some herbs on the ready hot khachapuri.
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Step 14
The pastry is ready. Serve with tea.