I’ve been baking lately and the algorithm suggested this interesting looking thing to me. This is how I was introduced to Adjarian Khachapuri. Since I live nowhere near anywhere that I know that has a Georgian market, I had to substitute the cheese. I used 50% mozarella, 25% feta, and 25% some random goat cheese in the fridge. It tasted great but I have nothing to compare it to since I’ve never had it before. The wife said she likes it but would have preferred to eat it for breakfast or brunch, we ate it for dinner. Definitely will give it a try again ๐
https://i.redd.it/dawnpc4k0z9f1.jpeg
Posted by inbetween-genders
6 Comments
bruh, you add the egg at the end, and maybe put it in the oven at the lowest for less then a minute.
everything else looks fine.
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Good job on your first attempt, it’s probably going to be tasty either way.
A more traditionally good looking shape should be more similar to this video
https://youtube.com/shorts/ivIQrOPhkSM?si=y0W1u8BXy8zuOc_C
For cheese you need to have a mix of Imeretian cheese and Sulguni cheese, it can be 50%/50% but the higher the ratio of like 60%/40% in favor of Sulguni will make it more stretchy. An international equivalent of Sulguni is Mozzarella cheese that you would use for a pizza, and the equivalent of Imeretian cheese is feta or even closer brinza.
About the egg, don’t listen to anyone there isn’t actually a fully correct way to do it. Typically a cafe/restaurant style is to add a single egg yolk to a finished piping hot Khachapuri and then to mix it in as fast as possible table side. But similarly at restaurants you can either ask to lightly cook the egg or have it be full egg or just egg yolk, decide on your own.
Also don’t forget a generous chunk of butter at the end together with the egg while cheese is hot.
I think the top one is pretty good
Looks pretty good. Very mean of you to post this on my fasting day. I am very hungry now.
The egg yolk is a bit overcooked. (and the dough if I’m honest). Reduce overall baking time. When almost done, turn off the heat, plop in the egg yolk and put it back for 2-3 min. Let the ambient heat of the oven do the magic.
Before serving put a slice of butter next to the yolk and mix the egg, yolk, butter mixture. Ideally you’d have a fondue like thing to dip your corners in.
Edit:
Btw, no such thing as too much cheese under this roof. But experiment with cheeses. My go to outside of Georgia is an equal parts mix of feta, mozzarella and Emmentaler or Gouda. It approximates the qualities of Georgian cheese.
Dough looks overcooked and hardened, what temp did you use? Tip for baking it is pretty simple – pre heat oven at max possible(yes max) heat for around 30 with whatever you are baking it on inside, so you have oven hot and baking tray hot as well. This acts as substitute for the stone khachapuri is baked on, basically just like pizza, same type oven, same type baking style. 10 min max, 600-700cยฐ. When I moved away from Georgia I craved it so badly I taught myself how to make almost same as in restaurants, however there is top limit with whatever you can achieve with regular oven and not best cheese.