Khachapuri II

Khachapuri II Recipe - Vegetarian Food from Georgia

Region / culture: Georgia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Khachapuri II is a traditional Georgian cheese-filled bread that is a popular dish in the Caucasus region. This savory pastry is made with a soft, non-sticky dough filled with a mixture of cheese, egg, and butter. It is a delicious and comforting dish that is perfect for any meal of the day.

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 become popular throughout the country and is enjoyed by people of all ages.

Ingredients

Filling

0.5 kg cheese
1 egg
25 - 50 g butter

How to prepare

Beat 2 eggs and add sour milk and salt. Mix with plain flour to make a soft, non-sticky dough.
Divide the dough into four equal parts.
Roll each part to a thickness of about half an inch.
Prepare the filling by crumbling the cheese and mixing it with egg and butter.
Place the cheese filling on each rolled dough quarter. Twist and press the edges, rolling lightly to seal.
In a heavy-bottomed pan, fry the prepared khachapuri in butter with the top side facing down.
Once the underside is browned, flip the pie over.
Brush the top with butter and serve immediately.

Variations

Add cooked bacon or ham to the cheese filling for a meaty twist.
Mix in herbs such as dill or parsley to add a fresh flavor to the filling.

Cooking Tips & Tricks

Make sure to use a good quality cheese for the filling, such as sulguni or feta, to ensure a rich and flavorful khachapuri.

- When rolling out the dough, make sure it is not too thin or too thick to ensure a perfect balance of bread and filling.

- Fry the khachapuri in butter on a low heat to ensure that the bread cooks through and the cheese melts evenly.

Serving Suggestions

Khachapuri II is best served warm with a side of fresh salad or pickles.

Cooking Techniques

Make sure to fry the khachapuri in butter on a low heat to ensure that the bread cooks through and the cheese melts evenly.

Ingredient Substitutions

You can use Greek yogurt instead of sour milk in the dough for a tangy flavor.

- Any type of cheese can be used for the filling, such as mozzarella or cheddar.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the khachapuri just before frying.

Presentation Ideas

Serve the khachapuri on a platter with a dollop of butter on top for a rustic presentation.

Pairing Recommendations

Khachapuri II pairs well with a glass of Georgian wine or a cup of black tea.

Storage and Reheating Instructions

Khachapuri II is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Khachapuri II contains approximately 400 calories.

Carbohydrates

Each serving of Khachapuri II contains approximately 40 grams of carbohydrates.

Fats

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

Proteins

Each serving of Khachapuri II contains approximately 15 grams of proteins.

Vitamins and minerals

Khachapuri II is a good source of calcium, vitamin A, and vitamin D.

Alergens

Khachapuri II contains dairy, eggs, and gluten.

Summary

Khachapuri II is a delicious and filling dish that is rich in carbohydrates, fats, and proteins. It is a good source of calcium and vitamins A and D, but may not be suitable for those with dairy, egg, or gluten allergies.

Summary

Khachapuri II is a delicious and comforting Georgian cheese-filled bread that is perfect for any meal of the day. With a soft, non-sticky dough and a rich cheese filling, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Khachapuri II. It was many years ago, during a trip to the beautiful country of Georgia. I had always been fascinated by the rich culinary traditions of different cultures, and I was thrilled to have the opportunity to learn from the locals.

I had heard whispers of this delicious dish from friends who had visited Georgia before, and I was determined to seek out the authentic recipe for myself. I wandered through bustling markets and quaint little villages, asking anyone who would listen about Khachapuri. Finally, I found myself in a small, rustic kitchen, where a kind elderly woman offered to teach me her family's secret recipe.

As I watched her expertly mix together flour, water, yeast, and salt to form the dough, I could feel my excitement growing. This was the beginning of a culinary adventure that would change my life forever. The woman explained each step of the process to me in hushed tones, as if she were passing down a sacred ritual from one generation to the next.

After the dough had risen and been rolled out into a flat circle, the real magic began. The woman showed me how to fill the center of the dough with a mixture of cheese, eggs, and butter, creating a decadent and savory filling that would soon be enveloped by the golden crust. As she folded the edges of the dough over the filling to form a boat-like shape, I marveled at her skill and precision.

Once the Khachapuri had been baked to golden perfection in the wood-fired oven, the woman presented it to me with a proud smile. I took my first bite and was instantly transported to a world of flavors and textures unlike anything I had ever experienced before. The gooey cheese, the rich butter, the fluffy dough – it was a symphony of taste and sensation that danced on my tongue.

I thanked the woman profusely for sharing her recipe with me, and she simply nodded, her eyes twinkling with satisfaction. As I left her kitchen that day, I knew that I had stumbled upon a culinary treasure that would become a beloved tradition in my own family for years to come.

Back home, I eagerly recreated the recipe for Khachapuri II in my own kitchen, using the techniques and ingredients that the woman had taught me. My family gathered around the table, their mouths watering in anticipation as the savory aroma of the dish filled the room.

As we dug into the steaming hot Khachapuri, I could see the delight in their eyes and feel the warmth in their smiles. This dish had brought us together in a way that only food can – it was a labor of love that nourished not only our bodies but our souls as well.

Over the years, I have continued to make Khachapuri II for my family and friends, each time adding my own little twist or variation to the recipe. Sometimes I use different types of cheese, or experiment with new herbs and spices. But no matter how many times I make it, the magic of that first taste in Georgia remains alive in my heart.

I have shared the recipe for Khachapuri II with countless people over the years, passing down the tradition just as the woman in Georgia had passed it down to me. And each time I see the joy and satisfaction on their faces as they take their first bite, I am reminded of the power of food to connect us, to nourish us, and to bring us together in a spirit of love and camaraderie.

As I sit here, writing this story, I can't help but smile at the memories that flood back to me – the sights, the smells, the tastes of that fateful day in Georgia. And I am grateful for the gift of that recipe, which has brought so much joy and fulfillment into my life. Khachapuri II will always hold a special place in my heart, a reminder of the magic that can be found in a simple dish made with love and shared with those we hold dear.