This Georgian dish caught my attention few years back, but somehow slipped off my radar. That was until yesterday as I finally got to make it. This is an incredibly satisfying and tasty dish with the umami kick lingering in your mouth after each bite. Wonderful! We literally inhaled our portions!
Initially I had some reservations with the recipe, especially with rather large amount of cheese used, but as my wife said; you have to have faith in the recipe! There must be a very strong reason why this dish has a such strong presence and is a staple of Georgian cuisine. It goes that far that even the national inflation rate is measured by the cost of the Khachapuri ingredients known as Khachapuri Index!
And so I did, I stuck with the recipe I adopted from the blog of a native Georgian; Polina Chesnakova. Two cheeses that are traditionally used for this dish are suluguni and fresh curd imeruli cheese but since they are not available in this part of the world Polina developed suitable substitute. I imagine that was not a small feat but it is possible if one knows what they are looking for and they know how it supposed to taste. I went through similar experience as I made the filling recipe for the Serbian Sukana Pita.
If you want to find more about Khachapuri history or like Georgian cuisine I strongly recommend Polina’s blog.
This version of Khachapuri recipe is from region of Adjara located on the Black Sea. Since this is an area with long tradition of boat building that is likely what inspired the characteristic boat shape of the dish.
The preparation process is pretty straight forward and does not require great deal of skill. If you previously baked bread or pizza you will have no difficulty making Khachapuri.
This wonderful dish is enjoyed on its own, without sides. Traditionally baked edges are torn off and then used for dipping, but there is nothing wrong if you prefer a knife and fork. It is a very warm, tasty and satisfying dish, but is also very filling. I suggest you skip the breakfast, have it for lunch and you likely will not eat anything else until the next day. At least that is what I did and incredibly as it may sound it did not feel heavy after the meal.
| Prep Time | 20 min |
| Cook Time | 15 min |
| Passive Time | 1.5 hrs |
| Servings |
people
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- 350 g all purpose non bleached flour sifted
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 1 tsp instant yeast
- 235 ml filtered water warmed
- 3 tbsp olive oil
- 114 g feta cheese crumbled
- 114 g ricotta cheese
- 336 g low moisture mozzarella cheese grated
- 1 large egg
- 2 tbsp filtered water
- 1 tsp all purpose non bleached flour
- 3 large eggs separated
- 3 tbsp unsalted butter 3 pieces
- olive oil
Ingredients
Dough
Filling
Additional ingredients
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- In a small sauce pan warm up water and stir in sugar until dissolved. Sprinkle yeast and set aside for 5 minutes or until the yeast activates.
- In a medium size mixing bowl stir sifted flour and salt.
- Add yeast mixture and oil to the flour. Mix with wooden spoon until completely hydrated.
- Kneed on the counter for 3-5 minutes or until soft and elastic.
- Form a dough ball and coat it with the oil. Put the ball in the greased bowl; cover the bowl with plastic wrap. Keep at warm spot until it doubles by volume, about 1 hour.
- Pull the side of the ball by stretching it out and the folding it back on itself. Repeat the same with other 3 sides.
- Form the ball put it in the greased bowl and cover with plastic wrap. Set aside for 30 minutes.
- Crumble, shred and mix together cheeses, egg and flour until smooth and uniform. Create 3 equal size balls, cover with plastic wrap and keep refrigerated.
- Divide egg yolks and keep each yolk separate.
- Cut 3 small pats of butter, set aside.
- Preheat the oven with a pizza stone or upside down baking pan to 260ºC (500°F), rack at the bottom.
- Turn the dough on a lightly floured counter. Cut it into 3 equal parts, making each piece into a ball. Cover with plastic wrap and let rest for 15 minutes.
- Flatten and stretch the dough ball to about 10” diameter by using the tips of your fingers, similar to making a pizza round. If necessary you can use a rolling pin.
- Fold in 1/3 of one side of the stretched dough round following with folding in 1/3 of the opposite side. Pinch and seal dough edges on the each end creating a boat shape. Gently spread folded sides and create opening in the middle.
- Put a cheese ball in the middle, flatten it and fill the inside the dough boat. You don’t have to be very precise here, just roughly fill the middle. As cheese melts it will fill all crevices.
- Bake for 11-12 minutes or until the dough is golden brown.
- Take out of oven and by using empty egg shell create depression or imprint in the melted cheese. Pour in egg yolk into depression and put the pat of butter on top of cheese.
- Put back in the oven and bake for another 2-3 minutes.
- Repeat the same process with other two dough balls.
- Serve warm. Use the fork to stir and mix together melted cheese, butter and egg yolk.
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