Khachapuri is a traditional Georgian dish that consists of cheese-filled bread. The dough is typically made from yeast, flour, water, and salt, and the filling can vary depending on the region.
Common fillings include feta cheese, mozzarella, cheddar, and farmer’s cheese.
Khachapuri is often served with a raw egg in the center, which is meant to be mixed into the cheese before eating.
There are many different ways to make khachapuri, but the most common type is called adjaruli khachapuri.
This version is made with a boat shaped piece of dough that is filled with cheese and eggs, then baked in an oven.
Other versions of the dish include imeruli khachapuri, which is made with sulguni cheese, and kubdari, which is made with ground meat instead of cheese.
Khachapuri is generally baked in an oven or on top of charcoal embers.
The dough for this type of bread is typically rolled out into large circles about one foot in diameter.
About 2 inches from the edge, a small indentation is left in the center of each circle to hold the filling once it has been assembled.
One half cup to one cup of cheese is placed into each indentation along with three beaten eggs.
After filling each indentation, the two sides are folded together over the filling and then sealed by pressing down both corners so that they create a boat shape around the filling inside.
The resulting boats can be cooked on a baking sheet in an oven at approximately 220-240 degrees Celsius for about 15-20 minutes until they turn golden brown (the amount of time depends on how hot your oven gets).
A well-made khachapuri should be crispy on top while remaining soft inside; this texture comes from folding up only part way instead of fully enclosing the filling in dough like a ravioli or pierogi would be done.
Khachapuri is often served during parties or as meals at breakfast along side tea or coffee .
They can also be served alongside other types of food like stews or soups when eaten as full meals.
You can use cutlery to start eating before using hands to grab more pieces directly from serving trays if needed.
The dish is believed to have originated in the mountainous regions of Georgia, where shepherds would make it as a way to use up excess cheese.
Today, khachapuri is popular throughout Georgia and has become a national dish.
It can be found in both restaurants and homes, and is often served as a snack or appetizer.
No matter what the filling or shape, khachapuri is a delicious and hearty dish that is sure to satisfy.
If you’re ever in Georgia, be sure to try a piece of this traditional cheese bread!
For all Sydneysiders, Khinkali Fabrika makes the best authentic Khachapuri outside of Georgia.
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