How To make Khachapuri
1 package yeast
dry
1 teaspoon sugar
1/4 cup water :
warm (110)
3/4 cup milk room temp
2 tablespoon sugar
1/2 cup butter :
melted
1 teaspoon salt
3 1/2 cup flour (a/p or bread)
Filling: 8 ounce muenster cheese
8 ounce jarlsberg or swiss
8 ounce cheddar white
2 eggs :
beat slightly
2 tablespoon parsley chopped
1/4 teaspoon pepper :
white
Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Place in greased bowl and turn to coat all sides. Cover and let rise until double in bulk. Shred cheeses, combine all filling ingredients and refrigerate. Grease a 9" springform pan very well. Punch down dough, shape into a ball, and roll to a 20" circle. Ease dough into pan (fold in half to lift and unfold in pan) letting excess hang over the edge. Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. Twist and pinch edns together to make a rough knob. Cover with a buttered 12" square of waxed paper and let rise until double in bulk. Brush loaf with glaze of 1 egg white + 1 tbs water (or use marg). Bake 40-50 min. @ 375 Or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust. Cool on rack for 45 minutes before cutting into wedges. * Served with soup or salad, this is a full meal!!! Can substitute 4 oz muenster and 4 oz swiss for 8 oz cheddar. HP Bread Books
How To make Khachapuri's Videos
How Georgia's national dish Khachapuri is made
You know pizza, right? But have you heard of khachapuri? This cheese-filled bread is a national treasure for Georgians and one of their national dishes. They eat it at any time, for breakfast, lunch or dinner. You could say that khachapuri is the Georgian version of pizza, but even more versatile, as it comes in 47 different varieties. For example, there is the boat-shaped Adzharian khachapuri, the version from Imereti, which is round and flat and topped with cheese. And Achma khachapuri has several layers, similar to a lasagne. Each type is typical of a particular region. In this video, we show you how ajarian khachaouri is made.
CHAPTERS
00:00 Intro
00:57 The ingredients
01:13 The dough
02:00 Shaping the Khachapuri
02:48 Khachapuri variations
03:39 How to eat Khachapuri
04:21 Why Georgians love Khachapuri
CREDITS
Report: Anja Koch
Camera: Zaza Dzigochvili
Edit: Christian Förster
Supervising editor: Ruben Kalus, Patricia Szilagyi
#khachapuri #georgia #georgianfood
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How To Make Perfect Khachapuri | Delicious Georgian Cheese Bread Recipe
Khachapuri is a traditional Georgian bread. That is Georgia, the country, not the state. It is quite literally a cheese boat. Originating from sailors. The shape of the bread is meant to resemble a boat. The cheese is the sea, and the egg yolk is the Sun. To me it resembles an awesome boat of deliciousness. You can use various cheeses if you like.
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Adjarian Khachapuri Recipe / How To Make Adjarian Khachapuri
How To Make Adjarian Khachapuri, Traditional Georgian Dish.
Adjarian Khachapuri Recipe.
Khachapuri [Cheese Bread] Traditional Perfection ????????????????
Adjaruli Khachapuri, Cheese Egg Bread! Delicious bread dough, melty cheese, egg and butter????
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Cheese Bread (Khachapuri style)
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Ingredients (for 3 pcs)
Dough
2 cups flour
2/3 cup warm milk
1 pack yeast
1 tbsp vegetable oil
1 tsp sugar
1/2 tsp salt
Filling
7 oz sulguni cheese (can be substituted with Havarti)
5 oz circassian cheese (can be substituted with feta or queso fresco)
2 eggs
Butter, for serving
1 egg + 1 tbsp water for egg wash
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Adjarian Khachapuri Recipe | Acharuli Khachapuri
Khachapuri (хачапури) is a traditional Georgian dish of cheese-filled bread. if you not familiar with this delicious dish now it's the time to try.
Printable Version:
Makes 4-6 khachapuris
Ingredients:
3 cups (420g) flour
3/4 cup (180ml) water
1/4 cup (60ml) cup milk
2 tbsp (28g) melted butter + 4 tbsp for topping (optional)
1 tbsp instant-dry yeast
1 tbsp sugar
1 tsp salt
450g (15.87oz) shredded mozzarella cheese
250g (8.81oz) shredded feta cheese
6 eggs (2 for cheese mixture and 4 for topping)
*traditionally khachapuri made with suluguni cheese. If you can find it, use this cheese. mozzarella is good substitute.
Directions:
1. In a mixing bowl combine flour, yeast and sugar. Add water, milk and melted butter and start kneading the dough (you can do it also by hand), when dough is formed add salt and knead 6-8 minutes. Transfer the dough into oiled bowl, cover and let rise for 1 hour.
2. Make the cheese mixture: in a medium bowl put mozzarella, feta cheese and 2 eggs. Mix well.
3. Remove the dough from the bowl and place it onto a floured surface. Cut the dough into 4-6 equal pieces (depends on the size you want). Shape into balls and cover for 20-30 minutes more.
4. Preheat oven to 430F (220C).
5. Roll each dough into 1/8-inch (1/3cm) thick. Shape a boat from the dough and transfer to a parchment paper. Spread equal portions of cheese mixture. Or make the boat in other method: spread the cheese mixture over the rolled dough, close the dough completely by pinching in the middle to close the dough. Flip the khachapuri and cut in the middle with a knife. Open with your fingers.
6. Bake for 10 minutes, after 10 minutes put an egg yolk with a little of egg white (not a whole egg) in the middle, brush the crust with melted butter and bake 2-3 minutes more.
7. When the khachapuri is ready you can add 1 cube of butter to the middle, mix it with piece of crust and eat it this way.
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