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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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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Khachapuri (Georgian Cheese Bread) - Food Wishes
Learn how to make Khachapuri! Did you ever wonder where those pizza chains got the idea for stuffing their crusts with cheese? It may have been thanks to this amazing Georgian cheese bread. Get ready to “Khachapuri” your breakfast and brunch recipe rotation! Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Khachapuri (Georgian Cheese Bread) recipe!
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Khachapuri Adjarian recipe - Georgian Cheese Bread or a delicious cheese pie!
Hello friends ! Today I'm going to show you the recipe for the real Khachapuri Adjarian, a dish that comes from Georgia.
There is a saying that in Georgia the most delicious wine and the most delicious khachapuri :)
There are many kinds of khachapuri for today's recipe, I chose Khachapuri Adjarian because this is my favorite of all the types of Georgian khachapuri.
It differs in its open shape (boat) and the presence of a yolk in the middle
The list of ingredients for making khachapuri in Adjarian is very short, you need dough - two kinds of cheese (if you can find it, take suluguni cheese), mozzarella, butter and egg yolk.
In this video recipe you can see step by step how to make this wonderful dish from Georgia
If you liked the video please subscribe to the channel!
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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.
Khachapuri | Georgian cheese pie