Saturday, March 25, 2017

Khachapuri (Imeretian).

IMERULI (IMERETIAN) KHACHAPURI | Georgian Recipes:
Khachapuri Dough Recipe
There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri:
- Ajarian khachapuri (from Ajara), in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.
- Megrelian khachapuri (from Samegrelo), circular with cheese added on top.
- Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Ingredients (for 3 Imeretian khachapuri):
1.15 kilos of flour,
200 ml of water,
200 ml of milk (or water),
1 egg,
1 tbs of yeast and
50 ml of oil.

Warm the water to 35C and stir in the yeast.
Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a soft ball.
Cover the bowl with cling film and leave in a warm place for 2 hours.
The dough will rise and look like the picture below.
Add 150 grams of flour and knead the dough.
The dough is sufficient to make 3 khachapuri.
Separate the dough into 3 pieces.
Congratulations, your dough is now ready to make khachapuri!
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.

Other ingredients:
2 eggs (1 egg yolk for glazing but this is optional),
30 grams of butter and
600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).

Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.

Knead the dough before using.
Leave for 10 minutes and then make a circular shape, with a lip around the edge.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough.
Turn the dough over and flatten it out to make a circular shape. 
As you spread out the dough make sure the cheese filling is spread evenly.
Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature. 
If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven.
This makes it soft.

Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish! 
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