Adjarian khachapuri recipe

Adjarian khachapuri recipe


Adjarian khachapuri is a big open pie with melted cheese, inside of which a whole raw egg is added 2-3 minutes before it's ready (it reminds of a glazed egg).


Ingredients for the dough for 2 servings:


- 100 ml water (milk);

- ½ teaspoon salt;

- ½ teaspoon sugar;

- 3 tablespoons olive oil;

- 2 teaspoons butter;

- 4 grams of fresh yeast.


Flour as needed to make a soft dough.


For the filling:


- 200-300 grams of suluguni cheese (can be halved with brynza);

- 2 eggs;

- 2 teaspoons of butter.




It is easy to make khachapuri from Adjara.


The dough for khachapuri I make in the bread machine, so the ingredients I put all at once. I add 1 spoonful of flour to make the dough soft and tender. After 20 minutes the dough will be airy.


From the specified amount should turn out 2 equal pieces of dough, about 160 grams each.


Prepare the cheese.


For khachapuri, the best cheese (not cottage cheese) is suluguni, but you can also add brynza (Imereti cheese).


Divide the kneaded dough into two parts.


Roll out of each part a ball, and then roll out of it an oblong cake 0,5 cm thick. Fold its edges to the middle to give the shape of a pie.


The edges on both sides will be pinched, put grated cheese in the middle and a piece of butter (about 1 teaspoon) to the cheese.


Grease a baking tray, put khachapuri in it and put it into an oven heated to 200 degrees C.


When khachapuri start to brown, break one raw egg, pour it over the cheese and put it in the oven again to bake for a few minutes. The yolk should remain raw.


Adjarian khachapuri are eaten as follows: break a piece of dough from the edge and dip it in the egg and melted cheese.


Enjoy your meal


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