Khachapuri with cheese and boiled egg
6 servings
30 minutes
Khachapuri with cheese and boiled egg is a traditional Georgian dish that combines the tenderness of the dough, the creamy softness of cheese, and the spicy aroma of herbs and garlic. Khachapuri is a pride of Georgian cuisine that originated in various regions of Georgia, where each family keeps its special recipe. In this variation, the addition of boiled eggs gives the dish a rich flavor and extra texture. The secret to true khachapuri lies in its thin dough and golden crispy crust soaked in butter. This dish is perfect for cozy home breakfasts as well as festive tables since its rich taste and aroma can captivate anyone. It is best served hot with a cup of fragrant tea or fresh vegetables to fully reveal its flavor richness.
1
Mix kefir, salt, sugar, baking soda, and vegetable oil. Mix well.
- Kefir: 2 glasss
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Baking soda: 1 teaspoon
- Vegetable oil: 2 tablespoons
2
Boil the eggs and cool them. Grate the eggs and cheese on a coarse grater, add minced garlic, herbs, and mayonnaise. Mix well.
- Chicken egg: 5 piece
- Hard cheese: 150 g
- Garlic: 5 clove
- Fresh herbs: 1 bunch
- Mayonnaise: 3 tablespoons
3
We divide the dough into parts. From each part, we roll out a thin flatbread, add the filling, and seal the edges of the flatbread.
- Wheat flour: 5 glass
4
We roll it out a bit more. The thinner the khachapuri, the tastier it will be.
5
We fry khachapuri in a dry pan over medium heat until golden brown.
6
We generously brush the ready khachapuri with butter.
- Vegetable oil: 2 tablespoons
