Adjarian Khachapuri with Imeretian Cheese
Main Dishes | Georgian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
DO NOT add sulguni cheese to the filling for Adjarian khachapuri! The thing is, sulguni, like any cooked cheese, hardens quickly, while the filling in Adjarian khachapuri should be somewhat runny, even after cooling. You can use cheese mixtures instead of Imeretian cheese: — Adyghe cheese + brined cheese or Chanakhi cheese 1/1 + you can add small pieces of butter (for this combination, Adyghe cheese can be soaked in brine beforehand); — Adyghe cheese + grainy cottage cheese 3/1 + butter if desired for juiciness; — mozzarella + cottage cheese 4/1; — mozzarella + brined cheese 1/1. From this amount of ingredients, I made two boats measuring 22x14 cm. Additional tips for shaping: if you are not experienced, it’s better to shape Adjarian khachapuri directly on the baking sheet or bake in an oval dish; you can shape the "boat", let the dough rise, and then add the filling; you can place the filling on the rolled-out dough and then shape it, so the cheese stays under the "folds."
Ingredients
- Wheat Flour - 8.8 oz
- Salt - 1 teaspoon
- Vegetable Oil - 0 fl oz
- Imeretian cheese - 24.7 oz
- Milk - 3 fl oz
- Chocolate eggs - 2 pieces
- Butter - 2.5 oz
- Water - 4 fl oz
- Dry yeast - 0.4 oz
Step by Step guide
Step 1
Mix all the dry ingredients (flour, salt, yeast). If the yeast is fresh, rub it into the flour.
Step 2
Add water and knead the dough to a "medium elasticity", feeling like the lobe of an ear.
Step 3
Grease the dough with vegetable oil and place it in a warm place. When it rises, preheat the oven and prepare to bake.
Step 4
For the filling: crumble the cheese by hand, the texture should be like "coarse cottage cheese" — no grating!!!
Step 5
Add milk — the filling should be juicy and moist, so that it can be scooped with a spoon rather than by hand.
Step 6
Shape the product into a "boat": roll out the dough oval to about 0.5 cm thick; fold the dough lengthwise twice, like the hem of a dress, pinching the ends; place about 3–4 tablespoons of cheese filling inside.
Step 7
Place on a baking sheet (with parchment paper or greased with oil and sprinkled with flour), it’s better to brush off excess flour from the dough — the color of the finished product will be better.
Step 8
Put in a very hot oven and bake at 392°F for about 17–20 minutes.
Step 9
3–4 minutes before the end, take out the product, make a small indentation in the center of the filling with a spoon and break an egg into it (try to keep the yolk intact). If you prefer Adjarian khachapuri without an egg, don’t add it — it’s not a problem.
Step 10
Serve with generous pieces of butter.
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