Khachapuri (Georgian Cheese Bread)
"This Georgian national dish comes in many variants. This recipe normally is made with matsoni yogurt (Bulgarian or Turkish yogurt is ok) and sulguni cheese. Khachapuri can be found at numerous snack kiosks and from street traders at markets or subway stations. In times of crisis, it is also sold from a hand extended from the window of a ground-floor apartment. It should never be missing from the everyday table or the buffet table at parties."
photo by Izy Hossack
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
The Dough
- 1 1⁄4 cups full fat yogurt
- 1 egg
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3 1⁄2 cups whole wheat flour
-
The Filling
- 9 ounces buffalo mozzarella cheese
- 9 ounces cream cheese
- 1 egg
- 1 1⁄2 tablespoons butter
- salt, to taste
- butter, for frying
directions
- Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands.
- Leave the dough to rest for 30 minutes.
- Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon.
- Season with salt, if needed, and divide into 4 balls.
- Shape the dough into 4 balls also and roll these out to form 8 inch circles.
- Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal.
- Carefully press the dough flat into a circular shape until each will fill a large skillet.
- Fry individually in hot butter, covered, before turning them and frying the other side, uncovered.
- Cut each flat loaf into 4 portions and serve hot.
Questions & Replies
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I am confused as to why you have such a confusing way of organizing your print version of your recipes. There is absolutely no reason to take the space you use to print. When using the recipes in the kitchen multiple pages are not convenient. For instance there is no reason to double space the ingredients. The nutrition info should not be in the middle of the printed recipe but at the end. It could be printed horizontally across the page consuming only two or three lines. You have many good recipes, but I am reluctant to use them because of the organization. Could you please try to present them better. Roger Hines rogersbigbargains@yahoo.com
Reviews
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This variant is from Imereti region of Georgia. Really easy to make. Make sure to make it right before serving, otherwise you won't be able to experience full flavor and texture. Thank you for posting it!
