KHACHAPURI (GEORGIAN CHEESE BREAD)
With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
- Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
- Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
- Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
- Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
- Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
- Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.
Nutrition Facts : Calories 692.2 calories, Carbohydrate 60.8 g, Cholesterol 196.9 mg, Fat 34.3 g, Fiber 2.3 g, Protein 34 g, SaturatedFat 20.2 g, Sodium 1983.2 mg, Sugar 6.2 g
GEORGIAN CHEESE AND EGG BREAD (ADJARULI KHACHAPURI)
Khachapuri in myriad forms -- all of them some combination of dough and melty cheese -- is the go-to snack of Georgia. Our adjaruli khachapuri is the fun one: diners tear off pieces of the homemade bread canoe to scoop up gobs of bubbly filling, a mix of creamy mozzarella, sharp feta and just-barely-set egg. It makes a great communal snack, or part of a satisfying lunch or dinner with a green salad. And it's simple to make: the yeast dough rises in less than 1 hour and bakes up crisp and tender on a pizza stone in just 15 minutes.
Provided by Food Network Kitchen
Categories appetizer
Time 2h35m
Yield 2 khachapuris (6 to 8 servings)
Number Of Ingredients 10
Steps:
- For the dough: Lightly oil a medium bowl. Heat the milk with 1/2 cup water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a small bowl and stir in the sugar, then sprinkle over the yeast and let stand until foamy, 5 to 10 minutes. (Cover the bowl if the room or the yeast is cold.)
- Put a pizza stone on the lowest rack in your oven, removing the second rack if there is one. Preheat the oven to 500 degrees F. Cut two 10-by-7-inch pieces of parchment paper.
- Put the flour in a medium bowl and whisk in the salt. Make a well in the center and pour in the yeasty mixture and the oil. Stir with a wooden spoon until the flour is incorporated and the mixture forms a shaggy ball -- it will be soft and sticky. Flour your work surface, scrape the dough onto it and knead until smooth, elastic and still slightly sticky, about 5 minutes. Put the dough in the oiled bowl, turn it to coat with oil and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until doubled in size, 1 hour to 1 hour and 15 minutes.
- For the filling and topping: Work the mozzarella and feta together with a fork in a medium bowl. Make a little well in the center and add 1 egg. Beat the egg a bit with a fork, and mix and mash well to combine with the cheeses.
- Lightly flour your work surface. Turn the dough onto the floured surface and cut it in half. Round the halves gently back into rough rounds. Put 1 piece of parchment paper on your work surface and flour it lightly. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper -- it will hang over the long edges -- and then slide it, paper and all, onto the back of a baking sheet. (Alternatively, use a pizza peel.) Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
- Spoon half of the cheese mixture on the first round, spreading some 1/2-inch from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe -- it should be about 10 inches long and 4 inches wide. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes.
- Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total. Crack 1 egg in each khachapuri and continue to bake until the white is just set around the edges, but some of the white and the yolk are still a bit raw, about 3 minutes. Remove to a serving platter, dot each khachapuri with 1 tablespoon butter and stir the eggs into the hot cheese¿they will continue to cook. Serve immediately, tearing off pieces of bread to scoop up the hot, buttery, eggy, gooey cheese.
KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)
There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It's an open-faced, boat-shaped loaf that's often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from "Georgian Khachapuri and Filled Breads" by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese.
Provided by Daniela Galarza
Categories dinner, snack, breads, dips and spreads, finger foods, appetizer, main course
Time 45m
Yield 2 entrées or 4 appetizers
Number Of Ingredients 11
Steps:
- Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
- Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
- Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
- In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
- Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
- Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.
NANA'S HACHAPURI OR GEORGIAN CHEESE BREAD.
I am leaving it in grams because it is easier for me to work with when dealing with bread which needs to be exact. From Nigel Lawson's Feast. No don't ask. I won't translate grams. Zaar has a conversion button for that [wink]
Provided by drhousespcatcher
Categories Breads
Time 20m
Yield 12 LARGE, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Place flour in bowl then in a separate bowl mix the yogurt and egg then mix in softened oil [or butter] using a fork or mixer. Add the baking soda and salt.
- Add the flour, a little at a time, until you have a very soft dough. If dough is too soft, add a little more flour. Place into a floured bowl, cover and let rest for at least 20 minute.
- To make filling:
- Crumble feta then add ricotta, grated mozzarella into bowl and mix. Now add egg and mix again. Set aside.
- On a heavily floured surface, take half the dough and roll it out to fit a 13-15 inch pizza pan. Place it onto pan. Spread cheese mixture onto it, leaving a small border around the entire edge.
- Roll out the other half of dough to fit on top. Place it over the cheese mixture. Fold in the edges to seal the cheese mixture inside, rolling to form an edge. Press all around with fork to seal.
- Bake for approximately 20 minutes or until golden brown. Cool until warm before you cut it.
- NOTE THE HALVED VERSION:.
- dough:.
- 350 g flour.
- 250 g low fat yogurt.
- 1 egg.
- 25 g extra virgin olive oil.
- 1/2 teaspoon salt.
- 1 teaspoon baking soda.
- filling:.
- 200 g feta cheese.
- 200 g ricotta.
- 125 g (1) mozzarella.
- use whole egg.
- Note: If using egg beaters for the filling half the amount called for to make 1 egg.
Nutrition Facts : Calories 496.6, Fat 23, SaturatedFat 14.5, Cholesterol 127.1, Sodium 1148.7, Carbohydrate 49.5, Fiber 1.6, Sugar 4.4, Protein 21.8
GEORGIAN CHEESE BREAD
Provided by Natia Gigani
Categories Bread Cheese Dairy Side Bake Vegetarian Kid-Friendly Mozzarella Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 1 (11-inch) pie; serves 8
Number Of Ingredients 10
Steps:
- Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
- Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
- Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
- Preheat oven to 500°F with rack in middle.
- Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
- Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
- Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
- Serve cut into wedges.
KHACHAPURI (GEORGIAN CHEESE BREAD)
In Georgia, this bread is filled with a cheese called sulguni. The substitute here is a mixture of fresh mozzarella and goat cheese.
Provided by Marian Burros
Categories dinner, project, side dish
Time 4h
Yield Twelve to 14 small pieces
Number Of Ingredients 9
Steps:
- Heat the milk to lukewarm (110 to 115 degrees).
- Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk. Stir to dissolve. Allow to sit for 10 minutes. Stir in the remaining milk.
- Spoon three cups of the flour into a large bowl and make a well in the center. Add the yeast sponge, the remaining sugar and the butter. Stir with a wooden spoon until it is formed into a firm ball of dough.
- Gather up the dough and scraps in the bowl and turn out onto a floured wooden board. Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking. When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it. Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
- Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
- While the dough is rising, prepare the cheeses. Grate the mozzarella coarsely, either in a food processor or with a hand grater. Crumble the goat cheese. Mix with egg, slightly beaten.
- Preheat the oven to 375 degrees. Punch the dough down and roll out on lightly floured surface to a circle about 20 inches in diameter.
- Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides. Unfold the dough, letting the excess hang over the sides. Spoon the cheese mixture onto the dough. Pick up the excess dough hanging over the edges and begin to pleat over the cheese. Make sure all pleats go in the same direction. Gather the ends of the dough in the center and twist into a small knob. Allow the dough to rest 10 minutes.
- Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden. Allow the bread to cool in the pan, on a cake rack, before serving. The bread may be served warm or at room temperature.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 415 milligrams, Sugar 2 grams, TransFat 0 grams
KHACHAPURI (GEORGIAN CHEESE BREAD)
This Georgian national dish comes in many variants. This recipe normally is made with matsoni yogurt (Bulgarian or Turkish yogurt is ok) and sulguni cheese. Khachapuri can be found at numerous snack kiosks and from street traders at markets or subway stations. In times of crisis, it is also sold from a hand extended from the window of a ground-floor apartment. It should never be missing from the everyday table or the buffet table at parties.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands.
- Leave the dough to rest for 30 minutes.
- Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon.
- Season with salt, if needed, and divide into 4 balls.
- Shape the dough into 4 balls also and roll these out to form 8 inch circles.
- Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal.
- Carefully press the dough flat into a circular shape until each will fill a large skillet.
- Fry individually in hot butter, covered, before turning them and frying the other side, uncovered.
- Cut each flat loaf into 4 portions and serve hot.
KHACHAPURI (GEORGIAN CHEESE-FILLED BREAD)
This Adjaran Khachapuri is sometimes called a cheese boat. It's a Georgian specialty: a luscious cheesy, eggy, buttery bath to dip bread into.
Provided by Olia Hercules
Yield Makes 6
Number Of Ingredients 10
Steps:
- To make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.
- For the filling, mix the cheeses with the single egg yolk and use a fork to mash well.
- Preheat the oven to its highest setting and heat a couple of baking sheets-or a pizza stone if you have one.
- Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it's too sticky. Divide the dough into 6 pieces (each piece should be about 100 g (3½ oz). Roll out each piece of dough on a lightly floured work surface into a 18 cm (7-inch) round. Stretch either side of each round to elongate and then pile 100 g (3½ oz) of filling in the centre, leaving a 5 mm (¼ inch) border around the edge. Bring two sides of the dough up to meet in the middle and pinch a seam together to seal, similar to a Cornish pasty. Press down with the flat of your hand to flatten it, then flip it over so the seam is face down. With a sharp knife, make a slash along the middle of the dough and push the sides open to expose the filling. Repeat with the rest of the dough and filling to make 6 khachapuris.
- Slide the khachapuris on to the hot baking trays and bake for 10 minutes until the sides turn golden. Crack an egg into the centre of each, then bake for a further 2-3 minutes. To eat, pinch the dough from one end and use it to dip and mix the runny egg yolk into the filling.
More about "nanas hachapuri or georgian cheese bread recipes"
KHACHAPURI - GEORGIAN CHEESE BREAD - SIMPLY HOME …
From simplyhomecooked.com
5/5 (74)Calories 458 per servingCategory Appetizer, Breakfast
- Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.
GEORGIAN CHEESE BREAD RECIPE - ACHARULI KHACHAPURI
From thespruceeats.com
4.5/5 (32)Total Time 35 minsCategory Appetizer, Brunch, Lunch, BreadCalories 468 per serving
KHACHAPURI RECIPE: LEARN TO MAKE GEORGIAN CHEESE …
From masterclass.com
KHACHAPURI (Хачапури) A GEORGIAN CHEESE-FILLED PASTRY.
From russianrecipebook.com
KHACHAPURI | TRADITIONAL SAVORY PIE FROM GEORGIA
From tasteatlas.com
ADJARIAN KHACHAPURI – GEORGIAN CHEESE AND EGG BREAD
From venturists.net
EASY KHACHAPURI, GEORGIAN CHEESE BREAD - SUGARLOVESPICES
From sugarlovespices.com
KHACHAPURI (GEORGIAN CHEESE BREAD) - CTV
From more.ctv.ca
GEORGIAN CHEESE BREAD - PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
NANA'S HACHAPURI FROM NIGELLA LAWSON'S 'FEAST' - BLOGGER
From princessofthekitchen.blogspot.com
AUTHENTIC KHACHAPURI RECIPE — DAMN, SPICY!
From damnspicy.com
ADJARULI KHACHAPURI (GEORGIAN CHEESE BREAD) | SAVEUR
From saveur.com
IMERULI KHACHAPURI – TRADITIONAL GEORGIAN CHEESE BREAD
From georgianrecipes.com
THE GILDED LIFESTYLE: IF YOU MAKE ONE THING THIS WEEK...GEORGIAN ...
From thegildedlifestyle.blogspot.com
KHACHAPURI ~ GEORGIAN CHEESE BREAD - SPICE YOUR LIFE!
From spicingyourlife.com
KHACHAPURI BREAD: GEORGIAN CHEESE-STUFFED BREAD ... - ONE GREEN …
From onegreenplanet.org
AJARAN KHACHAPURI (HOT BREADBOWL WITH CHEESE AND EGG) - THE …
From georgiantable.com
ANNA'S KHACHAPURI: THE ONE & ONLY GEORGIAN MELTY CHEESE BOAT
From itsnotyouitsbrie.com
KHACHAPURI (GEORGIAN CHEESE BREAD) - MAMA LIVING ABROAD
From mamalivingabroad.com
KHACHAPURI GEORGIAN CHEESE BREAD RECIPE | FREEFOODTIPS.COM
From freefoodtips.com
GEORGIAN CHEESE STUFFED BREAD (KHACHAPURI) - YOUTUBE
From youtube.com
KHACHAPURI (GEORGIAN CHEESE BREAD) [VIDEO] - LENA'S KITCHEN
From lenaskitchenblog.com
KHACHAPURI (GEORGIAN CHEESE BREAD) - KING ARTHUR BAKING
From kingarthurbaking.com
GEORGIAN CHEESE AND EGG BREAD (ADJARULI KHACHAPURI)
From foodnetwork.ca
ADJARULI KHACHAPURI (GEORGIAN CHEESE BREAD) - CAROLINE'S COOKING
From carolinescooking.com
NANA'S HACHAPURI OR GEORGIAN CHEESE BREAD. | FOOD.COM | RECIPE
From pinterest.com
KHACHAPURI: GEORGIAN CHEESE-FILLED BREAD RECIPE
From weekendnotes.com
THE MATCHA CHRONICLES: HACHAPURI (GEORGIAN CHEESE STUFFED BREAD)
From matchachronicle.blogspot.com
KACHAPURI | GEORGIAN CHEESE BREAD | VIDEO - NISH KITCHEN
From nishkitchen.com
HOW TO MAKE PERFECT KHACHAPURI | DELICIOUS GEORGIAN CHEESE …
From youtube.com
KHACHAPURI RECIPE (GEORGIAN CHEESE PIE) - STORY OF A KITCHEN
From storyofakitchen.com
GLUTEN FREE KHACHAPURI (GEORGIAN CHEESE BREAD)
From glutenfreestories.com
KHACHAPURI: A GEORGIAN CHEESE BREAD RECIPE | FOODAL
From foodal.com
KHACHAPURI GEORGIAN CHEESE BREAD - TASHA'S ARTISAN FOODS
From tashasartisanfoods.com
KHACHAPURI GEORGIAN CHEESE BREAD - SWEET CS DESIGNS
From sweetcsdesigns.com
KHACHAPURI (GEORGIAN CHEESE BREAD) WITH KALE, LEMON AND DILL
From foodnetwork.ca
GEORGIAN KHACHAPURI RECIPE (CHEESE & EGG BREAD)
From travelfoodatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love