Adjarian Cheese Bread by Salome Jorbenadze From TP in Georgia
INGREDIENTS
HOW TO PREPARE
For the cheese filling: • 400 grams fresh cheese (you can use a mix of feta and mozzarella for a similar texture) • 10 liters milk (for making fresh cheese, optional) • ½ cup vinegar (for making cheese) • Salt to taste For the dough (makes 4-5 Khachapuri): • 400 grams white flour • 1 teaspoon cooking oil • 2 eggs • 30-50 ml cold water • Salt (to taste)
01. Make the cheese filling. Pour 6-8 liters of milk into an aluminum pot and warm it gently on the stove. Do not let the milk reach a boil. Check the temperature by touching the milk. Remove it from the heat as soon as it's warm but not hot enough to burn your hand. 02. Add the mixture to the warm milk, stir well, and then let it sit in a warm place for 30-40 minutes. The milk should transform into a consistent mass. 03. After 30–40 minutes, return the pot to the stove and heat it on low, stirring gently to encourage the mixture to thicken. 04. Once thickened, turn off the heat. Use your hands to gather the solid curds, to form the cheese. 05. Make your dough. Combine the flour and a pinch of salt in a large mixing bowl. 06. Make a well in the center. Add one egg, cooking oil, and cold water gradually. 07. Mix until the dough starts coming together. 08. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. 09. Cover with a damp cloth and let it rest for 30 minutes. 10. Shape the Khachapuri. 11. Preheat your oven to 220°C (425°F). 12. Divide the dough into two equal portions. Roll each piece into an oval shape. 13. Spread the cheese mixture along the center of each oval, then roll the edges inward towards the center, pinching the ends to create a boat shape. 14. Place the shaped Khachapuri on a baking tray lined with parchment paper. 15. Bake for 15–18 minutes, until the dough is golden, and the cheese is melted and bubbling. 16. Remove from the oven. Make a small well in the center of each Khachapuri, and crack an egg into each well. 17. Return to the oven for 3–5 minutes until the egg whites are set. 18. Serve hot. Break off crust pieces to dip into the melted cheese and egg center.
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