Adjara is only a small part of Georgia, but its cuisine is distinctive. The dishes of local culinary specialists are more fatty and satisfying. Try to make real Adjarian khachapuri in Batumi style, which is prepared in the capital of the region, and be convinced of their incredible juiciness, richness of taste and aroma.
Adjarian khachapuri in Batumi style: dough and filling
Ingredients:
- 500 g flour;
- 1, 5 Art. milk 2, 5-3, 2% fat;
- 1 chicken egg;
- 0.5 tsp dry yeast;
- 40 g of butter;
- 1 tbsp. vegetable oil;
- 1 tsp white sugar;
- 1 tsp coarse salt;
- 500 g of suluguni;
- 150 g Imeretian cheese.
Milk and butter should be at room temperature to make the dough, so remove them from the refrigerator 40 minutes before cooking.
Sift flour into a large bowl, mix with yeast, salt and sugar. Pour milk into the resulting dry mixture in a thin stream, while kneading flour, then add vegetable and softened butter. Knead a soft dough and let it stand for half an hour in a warm part of the kitchen, without drafts, without removing it from the bowl. Cover the dish with a towel to prevent the dough from crusting over.
Grate both types of cheese on a coarse grater, cover them with beaten egg and stir. The mass, according to the classic recipe for Adjarian khachapuri, should turn out to be quite fatty. If it is still dry, put 2 tablespoons of melted butter in it.
Adjarian khachapuri in Batumi style: shaping and baking
Ingredients:
- 5 chicken eggs;
- 100 g butter
Transfer the dough to a table and divide it into 5 equal portions. Roll them into ovals at least 5 mm thick. Pierce each cake with a toothpick or skewer in several places to release air. Spread the cheese mixture over them, placing about 4 spoonfuls each in the centers of the larger juices.
Gently pull together, connect and blind the opposite edges of the cakes along the longitudinal side, forming 5 giant cakes. Press down slightly on top to hide the seams. Gently stretch the dough in the very middle, tucking it inward and forming a round "window" 5-6 cm in diameter, revealing the filling. Shape the items into boats. Puncture the top layer of the dough again.
The fried eggs in Adjarian khachapuri are not just decoration, they symbolize the sun. Eggs should be fresh, preferably rustic, with bright yolks.
Preheat oven to 250oC. Prepare a completely dry baking sheet, place raw khachapuri on it and send them to bake for 15 minutes. After that, take out the baked goods, break an egg in each "window" and put the form back in the oven, this time for just 1-2 minutes, until the protein grabs. Serve right away while it is still very hot, placing 20 g of butter on each cake, as shown in the photo.
