How to cook real khachapuri in Adjarian style
Georgian cuisine has gained popularity in the SovietUnion not only thanks to shish kebab, satsivi or tkemali sauce. A huge role in its promotion to the tables of residents of other republics and even far abroad played special bread - khachapuri. There are many kinds. We can say that not only every region, but any village in sunny Georgia can boast of its own recipe for this dish. But we somehow have a special sympathy Adzharian cake. It happens In the form of a boat, inside of which are salted cheese and an egg. Let's figure it out, how to cook khachapuri in Adzharian.
Dough
The secret of these Georgian pies iscombination of a simple fresh yeast dough with a saturated filling. Therefore, the basis is kneaded without much frills - only milk (or sour cream, diluted with water), vegetable oil, flour, eggs, yeast, sugar and salt. In order for the baking to come out airy and crisp, the base of it must be soft and elastic, not dense. Dough for khachapuri in Adzharian is not an exception to the rules and is mixedaccording to general requirements. In a glass of warm milk, dissolve a spoonful of sugar, a quarter of a spoonful of salt, 500 g of flour, a bag of dry yeast, drive an egg. We knead a smooth dough. Lubricate the bottom and walls of the pan with two tablespoons of vegetable oil, put the bunches in there, roll them over to become fat, and cover with foil. We put in a warm place for an hour. During this time, the dough should be doubled. We knead it and again put it in the heat for another half an hour.
Filling
Adjarian khachapuri, as already mentioned, is made with cheese and egg. Cheese will need grated and necessarily salty. Ideally, Ajara cheese is used, but since it is problematic to get such a problem, Suluguni, Adyghe, and even brynza will come down. As for eggs, we will need half a dozen of them. In addition, one more will be required to lubricate the patties.
We collect khachapuri in Adjarian
The last time we knead the dough and divide it intosix pieces. Georgian housewives do not use a rolling pin with a rolling pin - a gentle and pliable dough crumples well with greased lubricated oil. So, we take one piece of dough, we form from it an oval cake. On its middle we spread, as for a cheesecake, grated cheese. The edges of the dough are lifted with "bumps" and we patch the ends to make a boat look like it. In this boat carefully, so as not to damage the yolk, drive the egg. It is necessary to salt it from above.
The seventh egg is broken into a separate bowl,Shake with a fork and grease them with the edges of the boats to leave ruddy. The oven should already be heated to 200 degrees. There pies should be baked for about half an hour. When they are ready, they need to be put on a plate and put in a boat for a small piece of butter.
Option khachapuri in Adjarian
For those who love eggs "poached", that is soft-boiled,there is such a departure from the old tradition. Boats from the dough are filled only with grated cheese. Only they are lubricated from the outside and from the inside with a shaken egg. Half an hour they are simply baked with cheese. When the boats zamumyanyatsya, we get a baking tray, drive in the egg and bake until the moment when the protein is ready. Then the pan is immediately removed from the oven - if you just turn it off, the yolk will still become hard, steep.
