Georgian
Adjarian Khachapuri
A boat of yeast dough filled with melted cheese and egg
Tempo60 min
Porzioni2
Calorie1132 kcal
LivelloMedio
Ingredienti
- farina di frumento400 g
- lievito secco7 g
- latte tiepido200 ml
- sulguni o formaggio imeruli400 g
- uovo2 pz
- burro30 g
- olio vegetale2 cucchiaio
- sale1 a piacere
Istruzioni
1
Knead the yeast dough (flour + yeast + milk + salt + oil); let rise for 1 hour.
2
Grate suluguni or imereti cheese.
3
Divide the dough into 2 portions; roll each one into an oval.
4
Fold the edges into a boat shape; fill with cheese.
5
Bake at 220 °C for 15 minutes; remove; make a well in the cheese; crack an egg in.
6
Return to the oven for 3–5 minutes. Serve hot with a knob of butter.
Altre ricette
Ajapsandali
Georgian vegetable stew with eggplant, peppers, tomatoes, and herbs.
Achma
A baked family dish with layers, filling, or sauce.
Badrijani Nigvzit
Georgian fried eggplant rolls filled with walnut and garlic paste.
Bazhe Walnut Sauce
A traditional appetizer, salad, or sauce with the region’s characteristic flavor.