Megerian Khachapuri with Sulguni and Imeretian Cheese
Baking and Desserts | Georgian cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
7
Description
Recipe from a popular Georgian restaurant in New York.
Ingredients
- Suluguni Cheese - 22.9 oz
- Imeretian cheese - 12.3 oz
- Wheat Flour - 24.7 oz
- Dry yeast - 0.2 oz
- Sugar - 0.4 oz
- Salt - 0.4 oz
- Vegetable Oil - 2 fl oz
- Milk - 7 fl oz
- Butter - 1.8 oz
Step by Step guide
Step 1
Grate 550 grams of Sulguni and Imeretian cheese, and mix them by hand.
Step 2
Prepare the dough: combine the flour (it's better to start with 2/3 of the flour and add more if necessary), yeast, sugar, salt, vegetable oil, and milk. Let it rest for about an hour.
Step 3
Roll out the ball of dough.
Step 4
Place the cheese mixture inside the ball.
Step 5
Then wrap the cheese in the dough, turn it over, and roll it out again so that the cheese stays inside the dough.
Step 6
Flip and roll out until you get a round, thin flatbread. But not too thin, so the dough doesn't tear.
Step 7
Bake in the oven at a temperature of 180–392°F until a crust forms.
Step 8
Grate the remaining sulguni cheese.
Step 9
A few minutes before it's done, take the khachapuri out of the oven and sprinkle it with sulguni cheese.
Step 10
Return to the oven for another 3–4 minutes. When serving, brush the top with butter.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.