Khachapuri in Georgian
5 servings
60 minutes
Khachapuri is a legendary dish of Georgian cuisine that embodies the warmth and hospitality of this people. There are many variations of khachapuri, each reflecting the traditions of a specific region. In this recipe, tender dough with a crispy crust envelops a filling of mashed potatoes and brinza, creating a soft, rich texture with a slight salty note. Baked to a golden color, khachapuri emits an enticing aroma of fresh baking. They are served hot, perfectly paired with Georgian wine or herbal tea. This is not just food but a true pleasure filled with the soul and taste of the Caucasus.
1
Soften the margarine to a pliable state. Mix the sour cream, sugar, and salt until the sugar crystals dissolve completely, gradually add to the margarine, then mix with flour, baking soda, and quickly knead the dough.
- Margarine: 100 g
- Sour cream: 6 tablespoons
- Sugar: 2 teaspoons
- Salt: 0.3 teaspoon
- Wheat flour: 2 glasss
- Baking soda: 0.3 teaspoon
2
Mix the mashed potatoes with grated brynza.
- Mashed potato: 300 g
- Brynza cheese: 100 g
3
Roll out round or oval flatbreads from the dough with a diameter of 10-12 centimeters and fill them with filling (put the filling inside, cover with dough on top, and seal carefully). You can make khachapuri in the form of large open pies. Place on a greased baking sheet, brush with egg, and bake for 10-15 minutes at 220 degrees in a preheated oven.
- Chicken egg: 1 piece
4
Serve the khachapuri hot.
