Khachapuri a-la Adjarian with Adyghe cheese and mozzarella
6 servings
180 minutes
Khachapuri a la Adjarian with Adyghe cheese and mozzarella is a gastronomic symphony that combines tradition and innovation. Inspired by the famous Adjarian khachapuri, this version features the tenderness of Adyghe cheese and the elasticity of mozzarella, creating a soft, stretchy texture. The golden crust enriched with a creamy aroma frames the hot cheese filling where an egg adds velvety thickness. Historically, khachapuri symbolizes coziness and family traditions; its boat shape is associated with the sea and abundance. It is served straight from the oven by breaking off the edges and dipping them into stretchy cheese with egg. This culinary masterpiece is perfect for festive gatherings as well as warm dinners with loved ones. Khachapuri is not just a dish but a true delight for gourmets.
1
Add yeast, sugar, and 2 tablespoons of flour to a glass of warm milk. Mix well and leave in a warm place for 30 minutes. Make sure the mixture doesn't overflow.
- Milk: 1 glass
- Sugar: 1.5 teaspoon
- Dry yeast: 1.5 teaspoon
- Wheat flour: 600 g
2
Pour the starter and matsoni into the sifted flour, add 3 tablespoons (60 g) of soft butter and salt. Knead the dough by hand or in a mixer on low speed for 5 minutes, then on medium speed for 10 minutes. The dough should be not too dense and almost not stick to your hands.
- Wheat flour: 600 g
- Matsoni: 1 glass
- Butter: 120 g
- Salt: 1 teaspoon
3
Roll the dough into a ball, place it in a bowl, cover with a damp cloth, let it rise twice while kneading each time — this will take about 2 hours.
4
Ideally, the dough should be placed in the refrigerator overnight, and the next day, taken out 2 hours before cooking to let it come to life. But if there's no time, it can be prepared on the same day.
5
Next, divide the dough into four parts, roll it out with a rolling pin or stretch it by hand, fold the edges of the dough inward twice and pinch the ends to form a boat shape. Let the boats rest for 30 minutes.
6
Grate the cheese, add 100 ml of water and mix. It should become a liquid cheese paste.
- Mozzarella cheese: 300 g
- Adyghe cheese: 200 g
- Water: 100 ml
7
Place the cheese mixture in the boats and let them rise for another 30 minutes.
8
While the boats are separating, preheat the oven to 220 degrees.
9
Place two pieces of butter on top of the cheese.
- Butter: 120 g
10
Bake for about 30-40 minutes, but be sure to watch that the boats don't burn.
11
Remove the khachapuri from the oven, make a well in the center, crack an egg into each center, place a piece of butter on top of the cheese, put it back in the oven for just 2 minutes to let the white set slightly, and serve hot khachapuri at the table.
- Chicken egg: 4 pieces
- Butter: 120 g