Adjarian khachapuri with suluguni
3 servings
120 minutes
Adjarian khachapuri with suluguni is one of the most famous Georgian culinary masterpieces, embodying the warmth and hospitality of this region. Its history traces back to Adjara, where this hearty and aromatic boat-shaped bread is traditionally made. The airy yeast dough soaked in butter perfectly complements the filling of tender suluguni that melts to create a stretchy texture and rich milky flavor. The finishing touch is a baked egg that should be stirred directly into the hot filling, adding even more softness and juiciness to the dish. This khachapuri not only delights with its taste but also becomes a central element of the feast, bringing people together around a generously laid table.
1
Sift the flour into a bowl.
- Wheat flour: 250 g
2
Add yeast, salt, sugar, and oil. Pour in warm milk. Knead the dough.
- Dry yeast: 2.5 teaspoons
- Salt: 0.3 teaspoon
- Sugar: 0.5 teaspoon
- Butter: 1.5 tablespoon
- Milk: 200 ml
3
Knead it vigorously for about 5-7 minutes.
4
Place in a bowl, cover with plastic wrap, and leave for an hour.
5
Mix cheese with butter and one egg.
- Suluguni cheese: 200 g
- Butter: 1.5 tablespoon
- Chicken egg: 3 pieces
6
Divide the dough into 2 parts. Roll each into an oval and shape into boats. Fill with filling. Place in the oven and bake for 15 minutes at about 250 degrees.
- Wheat flour: 250 g
7
Take out of the oven, mix the filling, and pour in the egg. Put back to bake for about another 15 minutes.
- Chicken egg: 3 pieces