Summer Khachapuri
10 servings
45 minutes
Summer khachapuri is a fresh and vibrant interpretation of the traditional Georgian dish, bringing summer lightness and vegetable freshness. The base of this recipe is airy dough made with kefir, complemented by a savory cheese filling. The blend of mozzarella and feta harmoniously combines with aromatic herbs and the spiciness of Tabasco sauce, creating a rich and multifaceted flavor. Vegetables like eggplant, cucumber, and sweet pepper add texture and freshness, transforming the classic khachapuri into an unusual seasonal treat. The summer variation of the dish is perfect as a standalone snack or as an accompaniment to light salads and cool drinks, making the meal light yet satisfying. With its combination of traditional Georgian elements and modern flavor accents, summer khachapuri will be a true decoration for the summer table.
1
Soak the cheeses if they are in brine or salty (you can use Adyghe cheese instead of brine cheese).
- Brynza cheese: 150 g
- Mozzarella cheese: 150 g
2
We wash the vegetables, peel the eggplants and cucumbers, and cut them into cubes.
- Eggplant: 2 pieces
- Cucumbers: 2 pieces
3
We blend the mixture of dried herbs, vegetables, and Tabasco into a puree.
- Basil: to taste
- Dried marjoram: to taste
- Dried celery leaves: to taste
- Tabasco original red pepper sauce: 2 teaspoons
4
Tear the mozzarella and feta by hand into the mixture, and blend again until smooth (if there's leftover mixture, use it as a sauce or spread for bread).
- Brynza cheese: 150 g
- Mozzarella cheese: 150 g
5
Next, we make the dough. For this, we add baking soda to the kefir, gradually adding flour (only wheat flour can be used) and salt. I don't know exactly how much flour, I wrote approximately because I added a lot myself, the dough should stick slightly to the hands; while kneading, it should be beaten well and thrown on the table.
- Fat-free kefir: 2 glasss
- Baking soda: pinch
- Wheat flour: 2 glasss
- Coarse-ground flour: 2 glasss
- Sea salt: to taste
6
Take 6/10 of the dough and roll it out in the mold to cover the walls, pour in the filling, leaving 1 cm from the edge of the dough.
7
We roll out the remaining dough to the size of the mold.
8
Cover the filling, seal the edges of the dough, and pinch them well.
9
Grease the top with oil, sprinkle with pepper and herbs.
- Olive oil: 1 tablespoon
- Ground black pepper: to taste
- Basil: to taste
10
We make 6-8 holes in the dough with a fork.
11
Place in a preheated oven at 220 degrees for 20-25 minutes.
