Khachapuri I

Khachapuri I Recipe - Vegetarian Georgian Dish

Region / culture: Georgia | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 4 |

Vegetarian diet

Introduction

Khachapuri I is a traditional Georgian dish that consists of a bread filled with a savory cheese mixture. This dish is popular in Georgia and is often enjoyed as a main course or as a snack.

History

Khachapuri has been a staple in Georgian cuisine for centuries. It is believed to have originated in the Adjara region of Georgia, where it is known as "Adjaruli Khachapuri." The dish has since spread throughout the country and is now enjoyed by people all over the world.

Ingredients

2.5 cups unbleached all-purpose flour
0.75 tsp salt
1 large egg
3 tbsp vegetable oil
0.5 cups club soda, at room temperature (or more if needed)
12 tbsp (1.5 sticks) unsalted (sweet) butter, melted

Nachinka iz fasoli (red bean filling)

1 cup dried red beans, soaked overnight in water to cover
salt and plenty of freshly ground black pepper, to taste
0.25 cup olive oil
1.25 cups onions, finely chopped
0.5 cups cilantro, finely chopped

How to prepare

Sift the flour and salt into a large bowl and create a well in the center.
Add the egg, oil, and club soda to the well and stir into the flour. Add more club soda if needed to achieve a soft dough.
Transfer the dough to a floured surface and knead for approximately 10 minutes, until smooth and elastic.
Shape the dough into a ball and cover it with a linen or cotton cloth.
Divide the dough into four equal parts and shape each part into a ball.
Cover the dough balls and let them rest for 15 minutes.
Preheat the oven to 350°F (177°C) and grease two large baking sheets.
On a floured surface, roll out one of the dough balls into a square that is 0.13 inches thick.
Brush the dough with some of the melted butter.
Using your fingers dipped in melted butter, gently stretch the dough in different directions until it becomes almost transparently thin. Don't worry if the dough tears, as it will be folded.
Using a sharp knife, trim the edges of the dough to form an even square.
Fold the square in half, then brush the surface generously with melted butter. Fold it in half again crosswise to create a smaller square.
The square should be approximately 6 to 7 inches. If it's not, slightly adjust its dimensions.
Brush the square with butter.
Shape one-fourth of the filling into a ball and place it in the center of the square.
Fold the corners of the square inward, similar to folding an envelope.
Flatten the pie with the palm of your hand until it's about 1 inch thick.
Brush the top of the pie with melted butter and carefully transfer it to a prepared baking sheet.
Repeat the process with the remaining dough and filling.
Bake the pies in the middle of the oven until they turn golden brown, approximately 35 minutes.
Serve the pies warm.

Variations

You can add different fillings such as spinach, mushrooms, or meat to customize the flavor of the Khachapuri.
You can also experiment with different types of cheese to create a unique and delicious dish.

Cooking Tips & Tricks

Make sure to use room temperature club soda for the dough to ensure a light and fluffy texture.

- Knead the dough well to develop the gluten and create a smooth and elastic texture.

- Be generous with the melted butter when brushing the dough to add flavor and moisture.

- Stretch the dough gently to avoid tearing and create a thin and crispy crust.

- Serve the Khachapuri warm for the best taste and texture.

Serving Suggestions

Khachapuri I can be served as a main course with a side salad or as a snack on its own.

Cooking Techniques

Kneading the dough well is essential to develop the gluten and create a smooth and elastic texture.

- Stretching the dough gently will help create a thin and crispy crust.

- Baking the Khachapuri in a preheated oven at the right temperature will ensure even cooking and a golden brown crust.

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for a healthier version of Khachapuri.

- You can use different types of cheese such as feta, mozzarella, or cheddar for the filling.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the Khachapuri just before baking for a quick and easy meal.

Presentation Ideas

Serve the Khachapuri on a platter with fresh herbs and a dollop of sour cream for a beautiful and appetizing presentation.

Pairing Recommendations

Khachapuri I pairs well with a glass of Georgian wine or a refreshing cucumber salad.

Storage and Reheating Instructions

Khachapuri I can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the Khachapuri in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Khachapuri I contains approximately 350 calories.

Carbohydrates

Each serving of Khachapuri I contains approximately 45 grams of carbohydrates.

Fats

Each serving of Khachapuri I contains approximately 20 grams of fats.

Proteins

Each serving of Khachapuri I contains approximately 10 grams of proteins.

Vitamins and minerals

Khachapuri I is a good source of calcium, vitamin A, and iron.

Alergens

Khachapuri I contains gluten, dairy, and eggs.

Summary

Khachapuri I is a delicious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of calcium, vitamin A, and iron.

Summary

Khachapuri I is a delicious and comforting dish that is perfect for any occasion. With a crispy crust and a savory cheese filling, this Georgian classic is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was during my travels to Georgia, a country known for its rich culinary traditions and flavorful dishes. I had the pleasure of dining at a local restaurant where I was introduced to Khachapuri, a traditional Georgian cheese bread that has since become one of my favorite recipes to make.

The dish itself was a sight to behold - a boat-shaped bread filled with gooey, melted cheese and topped with a perfectly cooked egg. The aroma of the freshly baked bread and the savory cheese filling wafted through the air, tempting my taste buds and making my mouth water. I knew I had to learn how to make this dish for myself.

After finishing my meal, I approached the chef and asked if he would be willing to share his recipe for Khachapuri with me. To my delight, he graciously agreed and invited me into his kitchen to watch him prepare the dish. I watched in awe as he effortlessly kneaded the dough, shaped it into the iconic boat shape, and filled it with a generous amount of cheese. He then cracked an egg on top and placed the bread in the oven to bake.

As the bread baked, the chef shared with me the history of Khachapuri and how it has been a staple in Georgian cuisine for centuries. He explained that there are many different variations of the dish, each with its own unique twist on the classic recipe. Some may include meat or vegetables, while others may feature different types of cheese or herbs.

After the bread emerged from the oven, golden brown and bubbling with melted cheese, the chef sliced it into pieces and handed me a warm, gooey slice to try. The first bite was pure bliss - the crust was crispy and buttery, the cheese was rich and creamy, and the egg added a velvety richness to the dish. I savored every bite, knowing that I had discovered a recipe that would become a treasured favorite in my own kitchen.

When I returned home from my travels, I wasted no time in recreating the recipe for Khachapuri in my own kitchen. I gathered the necessary ingredients - flour, yeast, cheese, eggs, and butter - and set to work kneading the dough and shaping it into the iconic boat shape. As the bread baked, the aroma filled my kitchen, just as it had in that small restaurant in Georgia.

When the Khachapuri emerged from the oven, golden and bubbling with melted cheese, I knew I had succeeded in recreating the dish. I sliced it into pieces and served it to my family, who eagerly dug in and savored every bite. They marveled at the flavors and textures, just as I had when I first tried the dish in Georgia.

Since then, Khachapuri has become a regular fixture on our dinner table, a dish that never fails to delight and satisfy. I have experimented with different variations of the recipe, adding different cheeses and herbs to create new and exciting flavors. Each time I make Khachapuri, I am transported back to that small restaurant in Georgia, where I first fell in love with this delicious dish.

As I continue to share the recipe for Khachapuri with friends and family, I am reminded of the power of food to bring people together and create lasting memories. I am grateful to the chef who first introduced me to this wonderful dish and inspired me to learn how to make it for myself. Khachapuri will always hold a special place in my heart and in my kitchen, a reminder of my travels and the joy of discovering new and delicious recipes.