Adjarian khachapuri is a pastry that belongs to Georgian cuisine. It is imperative to serve khachapuri hot. Usually, before eating a broken piece of khachapuri, the cheese filling is mixed with an egg. As a rule, grated suluguni cheese is used as a filling.
It is necessary
-
- 8 eggs
- 1 tsp dry yeast
- 1 tsp Sahara
- 1 cup warm water
- 500 g flour
- 600 g suluguni cheese
- 3 tbsp. l. butter
- 1 tbsp. l. vegetable oil
- salt to taste.
Instructions
Step 1
Pour a glass of warm water into a deep bowl. Beat in one egg, add sugar and salt, add flour sifted through a sieve and add one teaspoon of dry yeast. Mix thoroughly. Knead a firm, smooth dough. Cover and leave in a warm place for one hour. During this time, the volume of the dough should double. The dough must be kneaded and left for 30 minutes.
Step 2
Prepare the filling. Grate the cheese on a coarse grater, add two eggs. If the suluguni is not salty, add a little salt. Mix thoroughly.
Step 3
The dough must be kneaded again and cut into five equal parts. Roll each part with a rolling pin, giving the cakes a large oval shape. Place an equal amount of cheese filling on each oval, leaving about four centimeters wide unoccupied. Smooth the surface. Fold the edges of the dough up so that it looks like boats. Brush the khachapuri with an egg.
Step 4
Preheat oven to 200 degrees. Place the khachapuri on a greased baking sheet and bake for 30 minutes. Transfer the baking sheet with the fried khachapuri to the table, beat one egg into the middle of each and return it back to the oven. When the protein turns white, take out the pies. Serve hot with a small slice of butter on top.
