How To make Khachapuri (Georgian Cheese Pie)
2 1/2 c Unbleached All Purpose Flour
3/4 ts Salt
1 lg Egg
3 tb Vegetable Oil
1/2 c Club Soda; Or More If Needed
-, At Room Temperature 12 tb Unsalted (Sweet) Butter;
- 1 1/2 Sticks, Melted
RED BEAN FILLING:
NACHINKA IZ FASOLI:
1 c Dried Red Beans; Soaked
-Overnight In Water To Cover Salt And Plenty Of Freshly -Ground Black Pepper; To -Taste 1/4 c Olive Oil
1 1/4 c Onions; Finely Chopped
1/2 c Cilantro; Finely Chopped
Sift the flour and salt into a large bowl and make a well in the middle. Pour in the egg, oil, and club soda and stir into the flour, adding more club soda if necessary, ot make a rather soft dough. Transfer the dough to a floured board and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, cover with a linen or cotton (not terry cloth) kitchen towel and let stand for 1 hour. Divide the dough into four parts and shape each one into a ball. Let stand, covered, for 15 minutes. Preheat the oven to 350 Degrees F. and butter two large baking sheets. On a floured surface, roll out one of the balls into an 1/8-inch thick square. Brush the dough with some of the melted butter Dip your fingers into the melted butter and pull the edges of the dough in different directions, stretching it evenly until it is almost transparently thin. Don't worry if the dough tears, as you will be folding it up. With a sharp knife, trim the edges of the dough to from an even square. Fold the square in half, brush the surface generously with the melted d fold in half again crosswise to from a smaller square. It should be approximately 6 to 7 inches. It is isn't, pull it out slightly to fit the dimensions. Brush the square with butter. Shape one-fourth of the filling into a ball and place in the center of the square. Fold in the corners of the square like an envelope. With the palm of your hand, flatten the pie so it is about 1 inch thick. Brush the top with melted butter and carefully transfer to a prepared baking sheet. Repeat the procedure with the rest of the dough and filling. Bake the pies in the middle of the oven, until golden brown, about 35 minutes. Serve warm. Makes 4 Pies for 8 Servings RED BEAN FILLING: Drain the beans and place them in a saucepan along with enough fresh water to cover by at least 2-inches. Bring to a boil and add salt, then reduce the heat to medium-low. Cook the beans, partially covered, until almost mushy, about 1 1/2 hours. While the beans are cooking, heat the oil in a medium size skillet, over medium heat, and add the onion to saute it. Stir occasionally, until dark brown, about 15 to 20 minutes. When the beans are done, drain well and mash. Add the sauteed onions and their cooking fat and the cilantro. Season generously with salt and freshly ground black pepper. Cool to room temperature. Makes enough filling for 4 pies.
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Making Georgian Khachapuri , Cheese pie
Khachapuri (Cheese pie) (Gluten free)
Famous Georgian cheese pie made in a Propper nutrition style, without gluten.
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Simple Recipe to Make Delicious Georgian Cheese and Egg Open Pie - Adjarian Khachapuri
Khachapuri is an iconic Georgian open cheese pie with an egg on the top. If you have enough time (just for proofing the dough), this recipe shows how easy indeed to cook khachapuri. It is so delicious that it worth all of your time and efforts! Traditional recipes use Imeretian cheese, but any young pickled cheese can make a substitute. I use a combination of different cheeses, mostly leftovers. Usually, it is mozzarella, feta, suluguni (such cheeses melt and stretch when heated), and any semi-hard Swiss cheeses. You may also use cheddar or cottage cheese in this recipe. Just make sure that the filling is not too dry (if so, add some cream or milk) or too wet (then add some flour to improve the consistency).
Ingredients
For the dough:
3 cups strong bread flour
1 cup water
1 tsp instant dry yeast
1/2 tsp salt
1/2 tsp white sugar
3 tbsp of vegetable oil
For the filling:
3 - 3 1/2 cups crumbled cheeses mixture
a pinch of salt
2-3 tbsp cream or milk (if needed)
2 tbsp flour (if needed)
2 eggs
Method:
Sift flour into a big bowl. Add yeast, sugar, salt, and mix. Gradually add the water until all the flour turns wet. Your flour may take a bit less or a bit more than a cup. Pay attention to the consistency of the dough. It should be soft but keeping its shape and doesn’t crawl away. Let it rest for 10-15 minutes. Pour vegetable oil into the rested dough gradually. Add oil in small portions only after the previous one has intervened completely. You should have a very soft, smooth, tender, «agile» dough. Gather the dough into a ball, put it in a greased bowl, cover, and leave in a warm place for proofing. In about 50 minutes, grab the dough by one end and pull it to the opposite edge. Repeat it in a circle. Make the dough stretch 2 or 3 times more every 50 minutes. Handle the dough very gently, trying not to crush it. It should become fluffy, airy, with bubbles inside.
Mash the cheeses into a homogeneous mass. Add salt if necessary. The filling should be slightly salty and very tender.
Place the dough on a floured surface and divide it into two equal parts. Very careful not to crush the dough, gather the edges to the center, and roll it into a ball. Leave them to rest for about 20 min.
Khachapuri are shaped exclusively by hand. When you stretch the dough into a circle, wrap the edges to the center, pinch to connect the edges to make a «boat.» Put the cheese filling inside each one.
Bake in a hot (420-450 F) oven with steam. My advice is to bake them on a pizza stone. After 7 to10 min, remove the steam. Keep baking for about 15 more min or until they are almost ready. A couple of minutes before khachapuri are done, take them out of the oven. Make a hole in the middle of each one and break one egg into a hole. I usually put an egg yolk and some of the egg whites. Place them again into the oven for about a minute or two. The yolk should remain liquid. Remove them from the oven and put a small piece of butter on top of each one. Serve hot.
Tips. If you feel more comfortable eating it with a fork and knife, please, do. But if you want to eat it as a local, mix the egg and cheese with the bread chunk and dip it inside the cheese mixture. Continue pinching off the bread from the sides and eating it, picking up the filling. Enjoy!
Incredibly Delicious Khachapuri From Homemade Cheese That I Made Myself
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This is How To Make Georgian Cheese Pie ACHMA. Step-by-Step Video Recipe
Do you love Italian lasagna? If yes - give a try to this Georgian national dish Achma. It is a savory flaky pie, where delicious buttered dough layers are filled with grated young brined cheeses.
It takes time to cook it, but it is not difficult at all. For this savory flaky cheese pie, you will need:
2/3 cup cold water
1/2 tsp salt
1 1/2 cups melted butter
4 eggs
5 cups all-purpose flour
9-10 cups of grated cheese
For the dough:
Slightly whisk eggs with salt and add all the water. Then, little by little, add flour and knead a sufficiently stiff elastic dough.
Leave the dough to rest and make the filling.
For the filling:
Take young pickled cheeses (brined cheese). There should be a lot of cheese, about a pound. I took bryndza, mozzarella, and Adjarian cheese (paneer). Grate them and mix.
Method:
Divide the dough so that one piece is larger than the rest. I had 11 equal parts, and one is twice bigger. Roll out the dough very thinly. To make them perfectly thin, I roll out small circles first, put them in a pile, and sprinkle each of them with a lot of flour or starch. Then take the rings one by one and roll them out so thinly that you can read the text through them.
Grease the baking pan with melted butter and line it with parchment paper. Roll out the biggest piece and put it in first. I will boil each next layer in a wide pan with slightly salted water. Dip it gently in boiling water for about 20 seconds. Remove and immediately dip in a bowl with cold water. Take it out and squeeze, don't be afraid to tear it. Pat it dry on a tea towel. Put the layers one by one, gathering them in folds. Grease each layer generously with melted butter and sprinkle with cheese. Lay the torn dough in folds. It's okay, don't worry about that. Roll out the last piece and place it on top without boiling it. Fold the overhanging edges of the dough. Grease the top with melted butter. Carefully cut through all layers to the bottom and fill with melted butter.
Bake for about 50 min in a preheated to 375 F oven.
Remove the pie from the oven and brush it with butter.
Achma is usually cooked in large portions. Place leftovers in a dry, clean glass container, and store in the freezer. Reheated achma is as tasty as freshly baked.
To save your time, you also may assemble it the day before and bake it the next day.
My little secrets:
More than one type of cheese is usually taken for the filling, but most of the mixture should consist of pickled/brined cheeses. Hard cheeses like Swiss can get stuck in the dough.
It is essential for asthma that the dough remains bland and the cheese is salty.
Asthma can be reheated, and it does not lose its taste at all.