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Adjarian khachapuri real recipe

3090

Kitchen Georgian

Calorie content 191.5 kcal

Portions 4 port.

Cooking time 150 minutes

Proteins * 11.9 gr.

Fats * 11.2 gr.

Carbohydrates* 31.4 gr.

Content

Adjarian khachapuri is a thinly rolled yeast dough shaped like a "boat" filled with a lot of cheese. Shortly before the dough is ready, an egg is broken into it, which is baked so that the white is baked, and the yolk remains liquid.

Ingredients

Cooking process

Dilute the milk with water and heat this mixture a little more than room temperature. Add sugar, yeast, stir, leave for 10 minutes.

Then add sunflower oil, salt and egg, mix.

Gradually add the sifted flour, knead the dough.

The dough should be elastic. When the dough stops sticking to your hands, transfer it to a bowl, cover with a towel and leave warm for 1 hour. After a while, remember the dough again and leave for another 30 minutes.

Grate Adyghe cheese and suluguni. Add melted butter to the cheese, stir.

Divide the dough into 4-5 equal parts, roll out thin oval-shaped layers from them.

Place some of the cheese filling around the edge of the long edges.

From the edges, wrap the cheese filling in the dough so that you have tubes on both sides.

Fasten the edges of the tubes on both sides. Fill the cavity between the tubes with the cheese filling.

Cover a baking sheet with parchment, put the khachapuri blanks on it. Preheat the oven to 200 degrees, put the baking sheet in the oven and cook the khachapuri for 15-25 minutes.

After a while, take out a baking sheet with khachapuri, break an egg into each "boat" for a cheese filling. Place the baking sheet back in the oven for 2-4 minutes to set the white and keep the yolk runny.