Adjarian Khachapuri with Feta Cheese
4 servings
60 minutes
Adjarian khachapuri with brinza is one of the most famous dishes of Georgian cuisine, a symbol of hospitality and culinary mastery. It originated in the Adjara region and is characterized by its distinctive 'boat' shape filled with fragrant cheese filling and then topped with a liquid egg and a piece of butter. The dough is tender, airy, with crispy edges, while the filling combines the rich taste of brinza and hard cheese. When you dip pieces of dough into the warm, slightly set yolk, the flavor becomes especially pleasant, soft, and harmonious. This dish is perfect for a cozy family dinner as well as for a festive feast. Adjarian khachapuri is a true gastronomic calling card of Georgia that brings a warm feeling of fullness and pleasure.
1
For the dough, sift the flour, add yeast, salt, and sugar. Mix everything thoroughly to ensure the ingredients are evenly distributed.
- Wheat flour: 300 g
- Dry yeast: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
2
Make a hole in the flour mound and pour in warm water.
- Water: 200 ml
3
Quickly mix everything and knead a soft dough. Since flour varies, the amount of water may differ, so first pay attention to the dough's consistency. It should be soft but hold its shape without spreading. At this stage, you can easily adjust the recipe to your flour by adding a little water if the dough is too thick or flour if it is too runny.
4
Cover the kneaded dough and let it rest for 10-15 minutes.
5
Pour vegetable oil into the rested dough.
- Vegetable oil: 2 tablespoons
6
Add the butter in small portions, only adding the next after the previous one has been incorporated. As you beat in the butter, the dough will also be kneaded. Once all the butter is mixed in, knead for about another 5 minutes. The result should be a very soft, smooth, tender, and pliable dough. Gather the dough into a ball, place it in a bowl, cover it and leave it in a warm place to rise.
7
For the filling, mash the cheeses into a uniform mass. Taste for salt and add more if necessary.
- Feta cheese: 50 g
- Hard cheese: 150 g
- Salt: 0.5 teaspoon
8
Khachapuri is formed exclusively by hand. No rolling pin! Divide the dough into two parts. Stretch the dough into a 'boat' shape, add the cheese filling, and roll the edges without pressing. You get boats.
9
Bake the khachapuri in an oven preheated to 220 degrees for 10-15 minutes.
10
Take the khachapuri, crack one (or two) eggs inside, put it back in the oven for 2-3 minutes to set the white while keeping the yolk runny for dipping pieces of dough. Add a small piece of butter before serving.
- Chicken egg: 2 pieces
- Butter: 50 g