Georgian Dish - Khachapuri

Khachapuri is a traditional Georgian dish that holds a special place in Georgian cuisine and culture. It is a type of filled bread featuring cheese as a key ingredient. The dish has a long history dating back centuries, and it has become a symbol of Georgian hospitality and culinary expertise.

The exact origin of khachapuri is not well-documented, but it is believed to have ancient roots in the Caucasus region. Georgia, with its rich agricultural traditions and diverse culinary influences, has given rise to various regional variations of khachapuri.


There are several types of khachapuri, and each region in Georgia may have its own unique twist on the dish. The most well-known and widely enjoyed types include:

1. Imeruli Khachapuri: This is a round, flatbread filled with a mixture of cheese, usually sulguni or feta, and eggs.
2. Adjaruli Khachapuri: Shaped like a boat, this version features an open crust filled with cheese, eggs, and sometimes butter. Just before serving, a raw egg is cracked into the center, and the dish is baked until the egg is cooked but still runny.
3. Mingrelian Khachapuri: Originating from the Mingrelia region, this variation is made with a combination of sulguni and feta cheeses, and it often includes layers of dough and cheese.
4. Ossetian Khachapuri: Hailing from the mountainous region of Ossetia, this version typically includes a filling of mashed potatoes, cheese, and sometimes onions.

Khachapuri has transcended its Georgian origins and gained popularity beyond the borders of Georgia. It is now enjoyed in various forms in neighboring countries and around the world. The dish's success can be attributed to its delicious combination of bread and cheese, making it a beloved comfort food for many. Additionally, the cultural significance of khachapuri in Georgia is highlighted by its role as a centerpiece during celebrations, family gatherings, and feasts.

Classic Imeruli Khachapuri Recipe;

Ingredients:

For the Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon sugar
• 1 cup lukewarm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil

For the Filling:

• 2 cups grated sulguni cheese (or a combination of feta and mozzarella)
• 2 large eggs
• Salt and pepper to taste

Instructions:

• Prepare the Dough:
  • In a bowl, combine the active dry yeast, sugar, and lukewarm water. Allow it to sit for about 5-10 minutes until it becomes frothy.
  • In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
  • Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.

• Prepare the Filling:
  • In a bowl, combine the grated sulguni cheese (or feta and mozzarella), and beaten eggs. Mix well. Add salt and pepper to taste. Set aside.

• Assemble the Khachapuri:
  • Preheat your oven to 475°F (245°C).
  • Divide the risen dough into two equal portions. Roll each portion into a round circle, about 10-12 inches in diameter.
  • Place half of the cheese and egg filling in the center of each dough circle, leaving some space around the edges.
  • Fold the edges of the dough over the filling, creating a border and leaving the center exposed.

• Bake the Khachapuri:
  • Transfer the prepared khachapuri to a baking sheet or pizza stone.
  • Bake in the preheated oven for 15-20 minutes or until the crust is golden brown, and the cheese is melted and bubbly.
  • Optionally, you can brush the crust with melted butter when it comes out of the oven.

• Serve:
  • Serve the Imeruli Khachapuri hot, and optionally, you can crack an additional egg in the center just before serving, allowing the residual heat to cook it slightly.

Enjoy your homemade khachapuri!

Khachapuri Recipe Videos;

 Delicious Georgian Cheese Bread Recipe;

Khachapuri (Georgian Cheese Bread);

Amazing Georgian Cheese Bread - Khachapuri;

References;

1.  Goldstein, Darra (1999). The Georgian feast: the vibrant culture and savory food of the Republic of Georgia. University of California Press. pp. 136–139. ISBN 0-520-21929-5.
2. Svensson, Therese (April–May 2010). "Tracking monetary policy one big mac – and one khachapuri – at a time". Investor.ge. American Chamber of Commerce. Archived from the original on 7 October 2011. Retrieved 29 April 2010.
3. "Khachapuri Index Project". International School of Economics at Tbilisi State University. Retrieved 29 April 2010.
4. Jones, Amy (24 January 2019). "Khachapuri Granted Cultural Heritage Status". Georgia Today. Archived from the original on 3 July 2019.
5. "Georgian cheese boat Adjaruli Khachapuri - New York Essential Dish". Georgian Journal. 27 April 2018. Archived from the original on 28 November 2022. Retrieved 3 September 2023.
6. Eva (5 April 2019). "Khachapuri, Georgian cheese bread". Bake-Street. Archived from the original on 24 March 2023. Retrieved 22 February 2023.
7. "About Food – Imeruli (Imeretian Khachapuri)". 27 July 2012.

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