Przepis Adjaruli Khachapuri na serowy chleb w kształcie łódki

Name: Adjaruli Khachapuri
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Georgian
Ingredients: 3 1/2 cups flour; 1.5 cups milk; 1 tsp dry active yeast; 1 tbsp sugar; 1 tsp salt; 1 egg; 4 cups sulguni cheese (or Mozzarella); 2 tbsp milk; 4 eggs; 2-4 tbs butter

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Adjaruli Khachapuri

Rated 4.8 stars by 5 users

Servings

Prep Time

45 minutes

Cook Time

15 minutes

Calories

668

Adjaruli Khachapuri (or Adjarian Khachapuri) is a boat-shaped bread filled with cheese and egg. It is said that the women of Adjara, located near the Black Sea, would welcome their sailor husbands home with this cheesy boat-shaped dish; the cheese symbolizes the sea, and the bright yellow yolk represents the sun. Preparing this dish was not only a way for the wives to feed their hungry husbands but also to wish them continual favorable sailing weather. Adjaruli khachapuri is a beautiful, tasty, and protein-packed dish that will delight the eater.

Author:

Lena R.

Ingredients

Dough

3 1/2 cups flour
1.5 cups milk
1 tsp dry active yeast
1 tbsp sugar
1 tsp salt
1 egg

Filling

4 cups sulguni cheese (or Mozzarella)
2 tbsp milk
4 eggs
2-4 tbs butter

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Directions

In a small bowl, dissolve the yeast and sugar in warm milk. Set aside for 5-10 minutes until frothy.
Into a large bowl, sift flour. Add salt, egg yolk, and the proofed yeast. Using a wooden spoon, mix everything until combined. Once the dough ball forms, turn it onto a clean work surface.
Knead the dough for 3-5 minutes until a smooth, elastic dough ball is formed. Into a large bowl, pour in a little oil and oil the bottom and sides of the bowl. Place the dough ball into the greased bowl and roll it around to cover the dough ball in oil. Cover with a dry tea towel and set aside for 1 hour in a warm, draft-free place.
After the dough rises for an hour, knead the dough in the bowl for 20-30 seconds. Cover the dough with a tea towel and let it rise for another 30 minutes.
As the dough rises, let's prepare the filling. Grate the sulguni cheese or cheese of your choice, combine it with 1 tbsp of milk, and mix it. Set aside.
Line two baking sheets with parchment paper and preheat the oven to 450 degrees F. After the second rise, turn the dough onto a floured surface and divide it into four equal parts. Roll the dough into an oblong shape about 10 inches by 6 inches using a rolling pin. Aim for a 2-3 cm thickness.
Place the oblong dough shapes onto the prepared baking sheet. Spread the cheese over it, leaving a 1-inch border. Pull the edges of the dough toward the center and roll just until it meets the cheese filling. Take the corners of the dough, twist, and pinch to form a boat shape.
Place the khachapuri into the oven and bake until golden—about 15 minutes.
Remove the khachapuri from the oven, and in the cheese, make an indentation with the back of a spoon. Crack an egg into the indentation and place it in the oven for 2-3 minutes. Before serving, place a small slice of butter in each khachapuri.

Recipe Note

Best Way to Serve Adjaruli Khachapuri
Sailors in the past used to eat khachapuri by breaking off pieces of bread and dipping them into the cheese. To experience the traditional way of eating this dish, one should use their hands and not utensils. It is best to serve khachapuri when it is still hot and fresh out of the oven.

Nutrition

Serving Size 4
Calories 668, Fat 19.2 grams (25%), Cholesterol 242 milligrams (48%), Sodium 915 milligrams (40%), Carbs 92.8 grams (34%), Fiber 32 grams (11%), Sugar 7.8 grams, Protein 29.7 grams

Powrót do blogu

I love Georgian Food - good spices are hard to find in the USA

Ate Georgian in Moscow and in Warsaw, Poland. I really love it. Wanted to make my own Georgian salads and dishes.

My second order! I stocked up.

Tops in Taste!

Dear Sirs:
Recently, I bought your 4-pak of Georgian seasonings that was on sale, the 2 Sunelis, Svaneti Salt & Imeretian. I used them with chicken, bean soup, lamb stew & tomato sauce. I cook Mediterranean style but this time, I substituted your Georgian seasonings for my usual ones. Wonderful results--almost as if stumbling onto a new form of cooking--I call it "MediCauc". Very rich, satisfying results, with guests saying that it is hard to place where the taste comes from, but don't stop!! A few YouTube videos to Georgia assisted me, as well. Please remain here in the USA forever--I'm always with you!! Jim W. Las Vegas.

The best!

It has excellent flavor and is very fresh. It has a vibrant green color and a divine aroma. It is better than another company's Khmely Suneli I have ordered.

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