A cheesy bread boat from Georgia.
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"Food is not merely sustenance, but a gateway to our cultural heritage and a bridge that connects us to our roots." - Nino Haratischvili
Khachapuri is a beloved and iconic Georgian dish that consists of cheese-filled bread. It holds a special place in Georgian cuisine and culture, often considered a comfort food and a symbol of hospitality. The dish's name comes from the Georgian words "khacho," which means "curds" or "cheese," and "puri," which means "bread."
The history of khachapuri is intertwined with Georgia's rich culinary traditions and its position as a crossroads between Eastern Europe and Western Asia. While the exact origins of khachapuri are not well-documented, the dish has been a part of Georgian cuisine for centuries.
Georgia's historical connections with neighboring countries, as well as its position along the Silk Road, played a significant role in shaping its culinary heritage. The concept of cheese-filled bread is present in various cultures across the region, but Georgian khachapuri has its distinct characteristics and variations.
Khachapuri is a versatile dish with numerous regional variations across Georgia. The fundamental element is the dough, which can range from a simple yeast-based dough to more elaborate options. The most common types of khachapuri include:
Imeruli Khachapuri: This type features a round-shaped bread filled with a mixture of cheese and sometimes egg.
Adjarian Khachapuri: It's boat-shaped, with the dough forming a vessel to hold a combination of cheese, butter, and a raw egg that gets mixed into the cheese as the dish is eaten.
Mingrelian Khachapuri: This version features a flatter, open-faced bread with a generous amount of cheese and other toppings.
Ossetian Khachapuri: Originating from the Ossetian region, it's more like a pastry filled with a mixture of cheese and other ingredients like potatoes, onions, or meat.
Khachapuri is not only a culinary delight but also carries cultural significance. In Georgian households, preparing khachapuri is often a communal activity, where families gather to make and enjoy the dish together. It's also an essential part of celebrations and feasts.
The combination of warm, freshly baked bread and gooey, melted cheese makes khachapuri a comfort food that's cherished by both Georgians and those who have had the pleasure of tasting it. Its popularity has extended beyond Georgia's borders, with many international food enthusiasts and travelers seeking out this unique and delicious dish.
Adjarian Khachapuri Recipe
Prep time 1 hour | Cook time 20-30 mins | Serves 4
Ingredients:
For the Dough:
2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup warm milk
2 tablespoons vegetable oil
For the Filling:
2 cups grated Georgian sulguni cheese (substitute: feta cheese and mozzarella)
2 tablespoons unsalted butter
2 eggs
Salt to taste
For the Egg Topping:
1 egg (for each khachapuri)
1 teaspoon butter (for each khachapuri)
Instructions:
1. Prepare the Dough:
In a bowl, combine the warm milk, sugar, and instant yeast. Let it sit for about 5-10 minutes until the mixture is frothy.
In a larger mixing bowl, combine the flour and salt. Gradually add the yeast mixture and vegetable oil. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Prepare the Filling:
In a bowl, mix together the grated cheese and softened butter until well combined. Adjust the salt if needed.
3. Assemble and Shape:
Preheat your oven to 220°C (425°F).
Divide the risen dough into individual portions, and roll each portion into an oval shape.
Spoon the cheese mixture onto the center of each oval-shaped dough, leaving the edges free. Shape the dough into a boat-like form, pinching the ends to create a "boat" shape.
3. Baking:
Place the shaped khachapuri on a baking sheet lined with parchment paper. Crack an egg into the center of each khachapuri.
Bake in the preheated oven for about 10-12 minutes or until the crust is golden and the egg whites are set but the yolks are still runny.
4. Finishing Touches:
As soon as the khachapuri comes out of the oven, place a teaspoon of butter on top of the egg in each khachapuri to melt.
Serve immediately while the khachapuri is still warm. The tradition is to use pieces of the crust to mix the egg, cheese, and butter together before eating.
Enjoy your homemade Adjarian Khachapuri! It's a truly indulgent dish that's perfect for sharing and savoring.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.
Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon
Finnish Lohikeitto - A light and creamy salmon soup
Latvian Auksta Zupa - A kefir and beet summer soup
Lithuanian Cepelinai - A potato dumpling with a rich meat filling
Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork
Russian Shuba - A unique salad of beets, herring, carrots, and potatoes
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant
Ukrainian Borsch - A rustic beetroot stew with beef
Caucausus
Armenian Ghapama - A vibrant rice stuffed pumpkin
Azerbaijani Qutab - An herby stuffed flatbread
Georgian Adjarian Khachapuri - A freshly baked cheese boat with lots of character
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