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Adjarian Khachapuri with Suluguni Cheese

Adjarian Khachapuri with Suluguni Cheese

Ingredients: For the dough:

For the filling:

Step-by-Step Instructions:

  1. Grate both types of cheese using a grater and mix them with water until you have a homogeneous mixture.

  2. In a separate bowl, combine the fresh yeast and warm milk. Let it sit for 15-20 minutes until it becomes frothy.

  3. In a large mixing bowl, sift the flour and mix it with salt and sugar. Then add the yeast-milk mixture, one egg, and vegetable oil.

  4. Knead the dough thoroughly until it becomes smooth and elastic. Place the dough in a warm place and let it rise for 2 hours, or until it has doubled in size.

  5. After the dough has risen, divide it into 5-6 equal portions and let them rest for another 30 minutes.

  6. Roll out each portion into a rectangular shape. Fold the edges to create a boat-like shape and fill the center with the cheese mixture.

  7. Let the khachapuri rest for an additional 15 minutes. Brush the edges with egg yolk and bake them in a preheated oven at 220 degrees Celsius (430 degrees Fahrenheit) for 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly.

  8. As soon as you remove the khachapuri from the oven, add an egg yolk and a small piece of butter to the hot cheese filling.

  9. Serve the Adjarian Khachapuri hot, and enjoy this delicious Georgian treat!

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