The dish of Georgian cuisine. Khachapuri is baking with cheese. Adzharian khachapuri, probably, the most famous. People call it a boat, because of a similar shape. It is better to use Imeretian cheese, or Adyghe cheese, or suluguni. Can be attributed to vegetarian dishes.
In every kitchen in the world there are excellent recipes for baking, and Georgian is no exception. One of the most vivid and memorable dishes in it is considered to be Adzharian khachapuri. There are different recipes for their preparation and a lot of secrets, knowing which, you can make this delicacy perfect.
The process consists of several stages and, having correctly executed each of them, you will get a good batch. Before baking khachapuri, you need to take care of the selection of products, they must all be quality, fresh. Then the dough is kneaded, later it is given a special shape of the boat, the filling is laid out, the dish is baked in the oven.
- yeast dough;
- cheese – 1 kg;
- egg – 8-10 pieces;
- butter – 100 g.
How to cook khachapuri?
lay out cakes with a diameter of 20-25 cm (from 500 gr of dough it turned out 3 pieces) and sprinkle a thin layer of grated cheese “Suluguni”.
Then, the edges of the flat cake roll down to the middle with a roll and pinch the edges.
Lubricate the pan with oil, lay out khachapuri, then add more cheese inside.
Khachapuri grease the egg and put in a preheated oven. Bake at T = 200-220C.
Watch the baking process. When the dough browned, and the cheese melted, we pull out the pie from the oven, and in each we break through the raw egg (make sure that the yolk remains whole), and again are sent to the oven.
When egg white is ready – khachapuri is ready.
The last moment. Before use: put a piece of butter in each boat on the egg.