Penulis Khachapuri is a traditional Georgian dish, typically made of a bread filled with cheese, eggs, and butter. The most famous version, Adjarian khachapuri, features a boat-shaped bread topped with melted cheese and an egg, which diners mix together before eating.
It's a beloved comfort food in Georgia and often enjoyed as a snack or main dish. Khachapuri comes in various regional variations beyond the Adjarian style. For example, Imeretian khachapuri is round and filled with cheese throughout, while Megruli khachapuri includes cheese both inside and on top.
The dough is usually made from flour, water, yeast, and salt, creating a soft, chewy texture that pairs perfectly with the rich cheese filling. Traditionally, khachapuri is served hot and can be enjoyed on its own or with sides like pickles or salads.
It's not just a dish but a symbol of Georgian hospitality and culture, often featured at gatherings and celebrations. Many people also enjoy experimenting with fillings, adding ingredients like herbs, spinach, or different types of cheese.
In addition to its deliciousness, khachapuri holds cultural significance in Georgia. It's often made for special occasions and family gatherings, symbolizing warmth and togetherness. The dish has gained popularity worldwide, with many restaurants featuring it on their menus, adapting it to local tastes while maintaining its essential characteristics.
Cooking khachapuri can also be a social activity, with families gathering to prepare the bread and cheese together. The process itself can be quite engaging, as making the dough and ensuring the perfect cheese blend requires skill and care.
In recent years, khachapuri has even sparked culinary trends, inspiring variations like khachapuri burgers or pizza-style adaptations. This evolution showcases the dish's versatility and enduring appeal, making it a delightful fusion of tradition and innovation in the culinary world.
Here’s a simple recipe for making Adjarian khachapuri:
Ingredients:
For the Dough
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
For the Filling
- 2 cups shredded cheese (a mix of mozzarella and feta is common)
- 1 large egg (plus extra for topping)
- 2 tbsp butter
- Salt to taste
Instructions:
1. Prepare the Dough
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
2. Prepare the Filling
- In a bowl, mix the shredded cheese, one egg, and butter. Taste and adjust the salt if needed.
3. Shape the Khachapuri
- Preheat your oven to 450°F (230°C).
- Once the dough has risen, punch it down and divide it into two equal pieces.
- Roll each piece into a long oval shape (about 12 inches long).
- Fold the edges of the oval inward to create a raised border, pinching the ends to form a boat shape.
4. Fill and Bake
- Place the shaped dough on a baking sheet lined with parchment paper.
- Fill the center with the cheese mixture, leaving space around the edges.
- Create a small indentation in the cheese filling and crack an egg into it.
- Bake for about 15-20 minutes, or until the bread is golden and the cheese is bubbling.
5. Serve
- Remove from the oven and add a pat of butter on top.
- Serve hot, encouraging diners to mix the cheese and egg together before enjoying.
Enjoy your homemade khachapuri!
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