Citizens, I will never tire of sharing with you the boundless cornucopia of recipe riches from the amazing country of Georgia – and this is a very popular variant of the national Georgian dish of Khachapuri!

Khachapuri (from ხაჭო xach’o “curds” + პური p’uri “bread”) is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. It is unquestionably Georgia’s national dish.

According to a 2009 survey, 88% of Georgians prefer khachapuri to pizza. It is more popular among men and older people. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the Khachapuri index, developed by the International School of Economics at Tbilisi State University.

There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:

Imeretian (Imeruli) khachapuri, which is circular and probably the most common type.
Ajarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving.
Mingrelian (Megruli) khachapuri, similar to Imeritian but with more cheese added on top.
Achma, from Abkhazia, which has multiple layers and looks more like a sauceless lasagna.
Gurian (Guruli) khachapuri has boiled eggs inside the dough and looks like a calzone. Arguably, it is not a type of khachapuri. Gurians make them for Christmas and call them simply ‘Christmas pie’. In the rest of Georgia, it is called ‘Gurian pie’.
Ossetian (Osuri) khachapuri, which has potato, as well as cheese in its filling. It is commonly called Khabizgini.
Svanuri khachapuri
Rachuli khachapuri
Penovani khachapuri is made with puff pastry dough, resulting in a flaky variety of the pie.

We are obviously focusing today on the Ajarian variant, which for the record makes one of the all-time great breakfasts of all time! The only real tricks in making this are getting the correct shape (see the pictures below from georgianrecipes.net):

Ajarian Khachapuri Dough Made to the Correct “Boat” Shape

The Hirshon Ajarian Khachapuri - How to Fill

How to Fill an Ajarian Khachapuri

The correct Georgian cheeses are impossible to find outside of Georgia, so I have given you effective substitutes. I’ve taken the liberty of making two important changes to the classic recipe: I use some classic Georgian herbs in the filling and 1 clove of grated garlic (Georgian garlic is the best in the world!). You can easily leave these out for the canonical recipe, my Citizens!

I have every confidence you will be blown away by this recipe! 😀

Battle on – The Generalissimo

The Hirshon Georgian Ajarian Khachapuri – აჭარული ხაჭაპური

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Recipes

Ingredients

Dough (From a King Arthur Flour Recipe):
1 cup (8 ounces) milk, scalded
3 tablespoons (1 1/2 ounces) unsalted butter
1 tablespoon non-diastatic malt powder OR 1 ½ teaspoons sugar
½ teaspoon ground coriander seed
1 ½ teaspoons salt
2 teaspoons instant yeast
3 ¼ cups (12 ¾ ounces) King Arthur Unbleached All-Purpose Flour
***
For the filling:
3 organic AA eggs
20 grams butter
100 grams of Sulguni cheese and 100 grams of Imeretian cheese (outside of Georgia, you'll have to make do with 100 grams of mozzarella and 100 grams of bryndza cheese, which you can buy here:).
Freshly-ground pepper
1 grated Georgian garlic clove (optional, TFD addition)
1 tbsp. mixed dried tarragon, basil and marjoram (optional, TFD addition)

Instructions

Dough: Heat the butter and milk in a small saucepan, or in the microwave, till the butter has melted. Put the malt powder, coriander and salt in a medium-sized bowl, and pour the hot milk over them, stirring to combine and to dissolve the malt or sugar. Set aside to cool to lukewarm.
Add the instant yeast and flour to the milk mixture and stir to form a shaggy mass. Set this rough dough aside for 30 minutes.
Knead the dough until it’s smooth — in a bread machine set on the dough cycle, about 2 minutes in a food processor, 6 to 8 minutes by electric stand mixer, or 8 to 10 minutes by hand. Put the dough in a greased bowl, turn it over to coat the entire surface, and cover the bowl. Let the dough rise for 1 to 1 ½ hours, or until it increases in size by at least one-third.
Grate the cheeses.
Add the grated cheeses, ground pepper, optional dried herbs, optional garlic, one egg and butter to a mixing bowl.
Mix the ingredients with a fork.
Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape.
Spread the cheese filling onto the middle of the dough.
Fold the sides and ends of the dough, as in the picture above.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 12 minutes at a high temperature.
After 12 minutes take out the khachapuri, glaze the dough surface with the egg yolk and add a raw egg to the cheese.
Bake for 3 minutes at a high temperature.
Serving: The Ajarian khachapuri is served hot and traditionally served with butter. The butter and egg are mixed together with a knife and fork and eaten together with little pieces of the bread part of the khachapuri.

https://www.thefooddictator.com/hirshon-georgian-ajarian-khachapuri-%e1%83%90%e1%83%ad%e1%83%90%e1%83%a0%e1%83%a3%e1%83%9a%e1%83%98-%e1%83%ae%e1%83%90%e1%83%ad%e1%83%90%e1%83%9e%e1%83%a3%e1%83%a0%e1%83%98/

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