Khachapuri is a traditional cheese-filled bread from Georgia often described as a culinary delight. Picture a golden-brown bread crust that’s warm and perfectly baked and has a cheesy center that is so hot that it bubbles and pulls apart with gooeyness.
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Khachapuri: a concept that warms the heart and soul. The warmth of the buttery bread intertwined with cheese serves as an embrace that embodies love. The person biting it can imagine the kneader pouring love and care into every dough that was kneaded alongside strength and fervor. It is more than food; it is a melting pot of different cultures and traditions stamped on the hand of the child by the grandparent.
With every crack of the doughy edges, the soul of the person is pulled into paradise as it fuses a myriad of cheese symphony. The person begins to imagine families coming together around the table filled with love and laughter amongst the breathtaking views of Georgian Hillsides.
To make Khachapuri is to take a leap into the unknown world filled with warmth. Each bite transforms into a sweet dream as you embrace a morsel of Georgia’s split identity. It is a catalyst that sparks joy anywhere due to it being more than a mere dish but a feeling. Feiertag bakery carries the soul of Georgia, waiting to be discovered.
Khachapuri and Evolution
- Georgians have enjoyed khachapuri for over a thousand years now. Greek historians claim that they saw a dish resembling khachapuri in the Colchis region, now western Georgia, in the fifth century BC. This was likely quite different from the khachapuri we know today.
- American kacharuli historian Darra Goldstein posits that khachapuri is probably from the Georgian Renaissance period of the twelfth century, although authors have still not been able to agree on its origin.
- Other claims suggest that it might be related to pizza, which could explain its origins in the Roman period before tomatoes were first introduced to Europe.
Khachapuri Cultural Significance
- More than just a dish, khachapuri serves as a cultural icon for Georgia. Economists even have the ‘khachapuri index’ to measure the economic activity in Georgia.
- Khachapuri is a go-to meal for many locals, consumed both at home and from street vendors. It is even National Khachapuri Day on the 27th of February, when it is celebrated.
Khachapuri Today
Khachapuri remains a cherished element of Georgian cuisine and culture. Today, it has achieved global fame and can be found in restaurants internationally. As hospitality is an integral feature in the life of any Georgian, a symbol of it is khachapuri, a dish that is fond of all Georgians.
Easy This Khachapuri Recipe
Description
Khachapuri .is often referred to as a traditional Georgian delicacy, which describes it perfectly: a bread with a rich cheese filling. To visualize it: the crust is warm and golden brown while the center is a purring hunk of cheese, just waiting to be devoured.
Manual Khachapuri Preparation:
2 cups of flour (all-purpose)
0.5 teaspoons of salt
0.5 teaspoons of sugar
1 teaspoon active dry yeast
3/4 cups of water (warm).
2 tablespoons olive oil.
Ingredient
For the dough
For the cheese filling
For the finish
Instructions
Instructions
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Prepare the Dough
- In a mixing bowl, combine the warm water, sugar, and yeast. Leave the mixture for 5-10 minutes until it starts bubbling.
- In a yeast mixture, add olive oil, salt, and flour, and knead the mixture until it becomes a smooth dough. This can be done in a stand mixer or by hand for about 5-7 minutes.
- Now, put the dough in a greased bowl and cover it with plastic wrap or a damp cloth before placing it in a warm location. Let it rise for approx. 1.5 hours or until dough has doubled in size.
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Prepare the Cheese Filling
- Blend the crumbled feta with shredded white mozzarella cheese and shredded white cheese together in a bowl.
- To the cheese mixture, add chopped green chilies, ground cumin, garam masala, and chopped cilantro. Stir the mixture to combine well.
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Shape and Fill the Dough
- Line a baking sheet with parchment paper and preheat your oven to 220 °C (425 °F).
- Deflate the dough and split it into two equal parts. Roll each portion into a ball and then flatten it into a sphere or oval shape that is about 1/4 inch thick.
- Around the perimeter of the cheese blend, place a dollop of the mix in the middle of every round of dough. Using your hands, pinch the edges of the dough together above the cheese to form a typinal boat shape.
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Baking
- Place the filled dough boats onto the prepared baking tray.
- Gently spread the beaten egg yolk on the edges.
- Bake in a preheated oven until cheese melts and begins to bubble and the crust turns golden brown, approximately 15-20 minutes.
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Finishing Touches
- Remove the pan from the oven, and using a brush, apply melted butter onto the crust.
- To serve, you may use additional cilantro for decoration if you prefer
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Sodium 600mg25%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cheese Variety: Do not hold back on your personal creative touch with diverse cheeses. You can add a bit of gouda or even paneer alongside the mozzarella and feta to marvel the taste.
Yeast Activation: For enhancing yeast potency, water has to be warm instead of hot because water too hot can kill the yeast and dough won’t rise.
Spiciness Level: Depending on how spicy you want your dish to be, add moderate portions of garam masala and green chilies. Red chili flakes can also be added for extra heat.
Dough Consistency: Continue kneading the dough until it becomes smooth and elastic. If it is too dry, add more water, but if the dough is sticky, add flour.
Rising Time: To ensure proper moderation, above 75 and below 85 degrees is the sweet spot. If your kitchen is cold, placing the bowl in a turned off oven can also do the trick.
Baking Sheet: To make cleaning a breeze you can line the baking sheet with parchment paper for easier removal for the khachapuri.
Egg Yolk Wash: For more shine to the crust, you can brush the edges with egg yolk. Also, some sesame seeds or nigella seeds can be put on the edges for additional flavor and texture.
Serving Suggestion: Serve Khachapuri hot straight from the oven, it is best served fresh and ready and it is incredibly wonderful when the cheese is still mushy and warm.
Leftovers: Leftovers can be placed in the oven or in a heated frying pan.
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Frequently Asked Questions
Khachapuri is a popular Georgian dish that is essentially bread filled with cheese, eggs, and other fillings. It can be pika like a boat or round like a circle (Adjaruli Khachapuri or Imeruli Khachapuri).
For traditional preparation, sulguni or imeruli are best, but you can also use mozzarella or feta, or any cheese that melts well.
The most basic ingredients needed for Khachapuri preparation include the following:
Flour
Yeast
Sugar
Salt
Water or milk
Eggs
Cheese of any type: sulguni, imeruli, or mozzarella
