Khachapuri Adjaruli (Boat-Shaped Cheese Bread)
This recipe creates a traditional Georgian cheese bread, shaped like an open boat and filled with a rich, molten cheese blend. It's finished with an egg yolk and a pat of butter, perfect for tearing off crust and dipping.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 2 h
- Porcije
- 2
- Težina
- Srednje
- Po porciji
- 1.146 kcal
Informacije o alergenima: može sadržavati jaja, gluten i mlijeko. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
dough
- 300 gall-purpose flour
- 2,25 žličicaactive dry yeast
- 1 žličicagranulated sugar
- 0,5 žličicasalt
- 180 mlwarm water
- 1 žlicaolive oil
filling
- 150 gmozzarella cheese, shredded
- 100 gfeta cheese, crumbled
garnish
- 2 komegg, yolk only, for serving
- 2 žlicabutter, for serving
Oprema
rolling pin · plastic wrap · baking sheet · large bowl · parchment paper · whisk
Postupak
Korak po korak
- 1
In a large bowl, whisk together the warm water, active dry yeast, and granulated sugar.
Napomena kuhara: Ensure the water is warm, not hot, to activate the yeast without killing it.
- 2
Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is active.
Oko 10 min
- 3
Add the all-purpose flour, salt, and olive oil to the yeast mixture.
- 4
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
- 5
Knead the dough for 8-10 minutes until it is smooth and elastic.
Oko 10 min
- 6
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Oko 1 h
- 7
While the dough rises, combine the shredded mozzarella cheese and crumbled feta cheese in a medium bowl.
Oko 5 min
- 8
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
Oko 15 min
- 9
Once the dough has risen, punch it down gently and divide it into two equal pieces.
- 10
On a lightly floured surface, roll each piece of dough into an oval shape, approximately 25-30 cm (10-12 inches) long.
Oko 5 min
- 11
Fold the long edges of each oval inwards to create a crust, pinching the ends to form a boat shape.
Oko 2 min
Napomena kuhara: Ensure the ends are sealed well to hold the cheese filling.
- 12
Transfer the dough boats to the prepared baking sheet.
- 13
Divide the cheese mixture evenly between the two dough boats, filling the center of each.
Oko 1 min
- 14
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Oko 15 min
- 15
Remove from the oven and immediately make a small well in the center of the molten cheese in each khachapuri.
- 16
Gently crack an egg yolk into each well.
Napomena kuhara: Be careful not to break the yolk.
- 17
Place a pat of butter next to each egg yolk.
- 18
Serve immediately, stirring the egg yolk and butter into the hot cheese before eating.
Napomena kuhara: Tear off pieces of the crust to dip into the rich cheese and egg mixture.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 1.146,2kcal
- Bjelančevine
- 43,5g
- Ugljikohidrati
- 121,9g
- Masti
- 52,3g
- Vlakna
- 5g
- Šećeri
- 6,3g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover khachapuri in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes until warmed through and cheese is melted.
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